PMID- 34668899
OWN - NLM
STAT- MEDLINE
DCOM- 20220128
LR  - 20220128
IS  - 2042-650X (Electronic)
IS  - 2042-6496 (Linking)
VI  - 12
IP  - 22
DP  - 2021 Nov 15
TI  - Probing the conjugation of epigallocatechin gallate with beta-lactoglobulin and its 
      in vivo desensitization efficiency.
PG  - 11343-11350
LID - 10.1039/d1fo02293h [doi]
AB  - Epigallocatechin gallate (EGCG) and beta-lactoglobulin (betaLg) were conjugated by 
      covalent bonds to form EGCG-betaLg conjugates. This conjugation causes structural 
      and bioactivity changes in betaLg, which in turn can be used as a possible approach 
      for desensitization to allergens. In this study, the desensitization mechanism 
      was investigated by monitoring betaLg secondary structure and immunoglobulin E (IgE) 
      combining capacity changes on the basis of the conjugation mechanism. 
      Furthermore, the desensitization efficiency in vivo was evaluated through animal 
      experiments. The results show that temperature influenced the conjugation by 
      decreasing the binding affinities (K(a)) and binding numbers (n) of EGCG. The 
      conjugation of EGCG decreased betaLg's IgE combining capacity by decreasing the 
      beta-sheet component and imparted antioxidant properties by the introduction of 
      hydroxyl groups. In addition, animal experiment results indicated that betaLg 
      induced significant changes in the levels of IgE and inflammatory cytokines, and 
      the relative abundance of small intestinal flora, linked to the inflammatory 
      lesions and anaphylaxis symptoms. EGCG-betaLg conjugates can suppress the allergic 
      response, attenuating serum IgE and relieving the anaphylaxis symptoms.
FAU - Zhang, Xiaoning
AU  - Zhang X
AUID- ORCID: 0000-0002-5914-5437
AD  - School of Food Science & Engineering, Qilu University of Technology (Shandong 
      Academy of Science), Jinan 250353, China. xiaoningzhang@126.com.
FAU - Li, Sining
AU  - Li S
AD  - College of Food Science and Technology, Southwest Minzu University, Chengdu 
      610041, China.
FAU - Shao, Xiaoqing
AU  - Shao X
AD  - School of Food Science & Engineering, Qilu University of Technology (Shandong 
      Academy of Science), Jinan 250353, China. xiaoningzhang@126.com.
FAU - Li, Meifeng
AU  - Li M
AD  - School of Public Health, Chengdu University of Traditional Chinese Medicine, 
      Chengdu 610075, China. meifeng.li@cdutcm.edu.cn.
FAU - Hemar, Yacine
AU  - Hemar Y
AD  - Institute of Advanced Studies, Shenzhen University, Shenzhen, China.
LA  - eng
PT  - Journal Article
DEP - 20211115
PL  - England
TA  - Food Funct
JT  - Food & function
JID - 101549033
RN  - 0 (Allergens)
RN  - 0 (Lactoglobulins)
RN  - 37341-29-0 (Immunoglobulin E)
RN  - 8R1V1STN48 (Catechin)
RN  - BQM438CTEL (epigallocatechin gallate)
SB  - IM
MH  - Allergens/immunology
MH  - Animals
MH  - Catechin/*analogs & derivatives/chemistry/immunology/pharmacology
MH  - *Desensitization, Immunologic
MH  - Female
MH  - Gastrointestinal Microbiome/drug effects/immunology
MH  - Immune Tolerance/immunology
MH  - Immunoglobulin E/immunology
MH  - *Lactoglobulins/chemistry/immunology/pharmacology
MH  - Mice
MH  - Mice, Inbred BALB C
EDAT- 2021/10/21 06:00
MHDA- 2022/01/29 06:00
CRDT- 2021/10/20 12:22
PHST- 2021/10/21 06:00 [pubmed]
PHST- 2022/01/29 06:00 [medline]
PHST- 2021/10/20 12:22 [entrez]
AID - 10.1039/d1fo02293h [doi]
PST - epublish
SO  - Food Funct. 2021 Nov 15;12(22):11343-11350. doi: 10.1039/d1fo02293h.