PMID- 35952368
OWN - NLM
STAT- MEDLINE
DCOM- 20220901
LR  - 20220906
IS  - 1520-5118 (Electronic)
IS  - 0021-8561 (Linking)
VI  - 70
IP  - 34
DP  - 2022 Aug 31
TI  - Comparative Analysis of Glycosylation Affecting Sensitization by Regulating the 
      Cross-Reactivity of Parvalbumins in Turbot (Scophthalmus maximus), Conger Eel 
      (Conger myriaster) and Sea Bass (Micropterus salmoides).
PG  - 10611-10619
LID - 10.1021/acs.jafc.2c04423 [doi]
AB  - Parvalbumin (PV) is the most common allergen in fish. Some patients with fish 
      allergy are allergic to only one species of fish but are tolerant to others; 
      however, the underlying mechanism has not been identified. This study showed that 
      three types of glycated fishes' PV showed a similar decrease in immunoglobulin E 
      (IgE) binding. Glycosylation could improve the simulated gastric fluid (SGF) and 
      simulated intestinal fluid (SIF) digestion resistance of fishes' PV. We also 
      discovered that the cross-reactivity between eel and turbot was weaker than that 
      of bass; glycosylation can reduce cross-reactivity between eel/bass and turbot by 
      downregulating Th2 cytokines and upregulating Th1 cytokines as well as 
      downregulating the expression of G-T PV, G-E PV, G-B PV of IL-4 (94.31 +/- 3.16, 
      73.26 +/- 0.91, 94.95 +/- 3.03 ng/mL), and IL-13 (38.84 +/- 0.75, 33.77 +/- 0.71, 36.51 +/- 
      0.50 ng/mL) and upregulating the expression of IFN-gamma (318.01 +/- 3.46, 387.15 +/- 
      3.30, 318.01 +/- 4.21 ng/mL) compared with T PV, respectively. This study showed 
      that glycosylation affected sensitization by regulating the cross-reactivity of 
      parvalbumins.
FAU - Wu, Yeting
AU  - Wu Y
AD  - College of Food Science and Engineering, Ocean University of China, Qingdao, 
      Shandong Province 266000, China.
FAU - Lu, Youyou
AU  - Lu Y
AD  - College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 
      Hubei Province 430070, China.
FAU - Huang, Yuhao
AU  - Huang Y
AUID- ORCID: 0000-0001-5346-1618
AD  - College of Food Science and Engineering, Ocean University of China, Qingdao, 
      Shandong Province 266000, China.
FAU - Wang, Junyu
AU  - Wang J
AD  - College of Food Science and Engineering, Ocean University of China, Qingdao, 
      Shandong Province 266000, China.
FAU - Li, Siyue
AU  - Li S
AD  - College of Food Science and Engineering, Ocean University of China, Qingdao, 
      Shandong Province 266000, China.
FAU - Xu, Mengyao
AU  - Xu M
AD  - College of Food Science and Engineering, Ocean University of China, Qingdao, 
      Shandong Province 266000, China.
FAU - Lin, Hong
AU  - Lin H
AD  - College of Food Science and Engineering, Ocean University of China, Qingdao, 
      Shandong Province 266000, China.
FAU - Li, Zhenxing
AU  - Li Z
AUID- ORCID: 0000-0002-7866-681X
AD  - College of Food Science and Engineering, Ocean University of China, Qingdao, 
      Shandong Province 266000, China.
LA  - eng
PT  - Journal Article
DEP - 20220811
PL  - United States
TA  - J Agric Food Chem
JT  - Journal of agricultural and food chemistry
JID - 0374755
RN  - 0 (Allergens)
RN  - 0 (Cytokines)
RN  - 0 (Parvalbumins)
SB  - IM
MH  - Allergens/metabolism
MH  - Animals
MH  - *Bass/metabolism
MH  - Cytokines/metabolism
MH  - Eels/metabolism
MH  - *Flatfishes/metabolism
MH  - *Food Hypersensitivity
MH  - Glycosylation
MH  - Parvalbumins
OTO - NOTNLM
OT  - cross-reactivity
OT  - fish allergy
OT  - glycosylation
OT  - parvalbumin
OT  - sensitization
EDAT- 2022/08/12 06:00
MHDA- 2022/09/02 06:00
CRDT- 2022/08/11 17:42
PHST- 2022/08/12 06:00 [pubmed]
PHST- 2022/09/02 06:00 [medline]
PHST- 2022/08/11 17:42 [entrez]
AID - 10.1021/acs.jafc.2c04423 [doi]
PST - ppublish
SO  - J Agric Food Chem. 2022 Aug 31;70(34):10611-10619. doi: 10.1021/acs.jafc.2c04423. 
      Epub 2022 Aug 11.