PMID- 36368099
OWN - NLM
STAT- MEDLINE
DCOM- 20221207
LR  - 20221207
IS  - 1873-7072 (Electronic)
IS  - 0308-8146 (Linking)
VI  - 405
IP  - Pt A
DP  - 2023 Mar 30
TI  - Study of the in vitro properties of oligopeptides from whey protein isolate with 
      high Fisher's ratio and their ability to prevent allergic response to 
      beta-lactoglobulin in vivo.
PG  - 134841
LID - S0308-8146(22)02803-5 [pii]
LID - 10.1016/j.foodchem.2022.134841 [doi]
AB  - High Fisher ratio oligopeptides (HFOPs) with molecular weight range from 100 to 
      800 Da derived from whey protein isolate (WPI) were used to prevent the allergic 
      response induced by beta-lactoglobulin (betaLg) in vivo due to their anti-inflammatory 
      activities to lipopolysaccharide (LPS) treated RAW 264.7 cells and 
      anti-allergicproperties to anti-DNP mouse IgE sensitized RBL-2H3 cells in vitro. 
      The results showed theoverexpressed immunoglobulin E (IgE), unbalanced 
      Th1-/Th2-type immune cytokines and inflammatory factors in betaLg-allergic mice were 
      significantly attenuated by oral administration of HFOPs, resulting in the 
      prevention of inflammatory lesions in spleen and colonic histopathology. 
      Moreover, HFOPs increased ratio of Bacteroidetes/Firmicutes at phylum level in 
      sensitive mice, and improved the abundance of Lactobacillaceae at family level to 
      maintain oral tolerance against betaLg and prevented allergic response. The use of 
      HFOPs may provide a potential alternative for preventing the milk allergy induced 
      by WPI.
CI  - Copyright (c) 2022 Elsevier Ltd. All rights reserved.
FAU - Zhang, Xiaoning
AU  - Zhang X
AD  - School of Food Science & Engineering, Qilu University of Technology (Shandong 
      Academy of Science), Jinan 250353, China. Electronic address: 
      xiaoningzhang@126.com.
FAU - Li, Sining
AU  - Li S
AD  - College of Food Science and Technology, Southwest Minzu University, Chengdu 
      610041, China.
FAU - Li, Meifeng
AU  - Li M
AD  - School of Public Health, Chengdu University of Traditional Chinese Medicine, 
      Chengdu 610075, China. Electronic address: meifeng.li@cdutcm.edu.cn.
FAU - Hemar, Yacine
AU  - Hemar Y
AD  - Institute for Advanced Studies, Shenzhen University, Shenzhen 511860, China.
LA  - eng
PT  - Journal Article
DEP - 20221103
PL  - England
TA  - Food Chem
JT  - Food chemistry
JID - 7702639
RN  - 0 (Lactoglobulins)
RN  - 0 (Whey Proteins)
RN  - 37341-29-0 (Immunoglobulin E)
RN  - 0 (Oligopeptides)
SB  - IM
MH  - Mice
MH  - Animals
MH  - *Lactoglobulins
MH  - Whey Proteins
MH  - *Milk Hypersensitivity/prevention & control
MH  - Immunoglobulin E
MH  - Oligopeptides
OTO - NOTNLM
OT  - Gut microbiota
OT  - High Fisher ratio oligopeptides (HFOPs)
OT  - Milk allergy
OT  - Whey protein isolate (WPI)
OT  - beta-Lactoglobulin (betaLg)
COIS- Declaration of Competing Interest The authors declare that they have no known 
      competing financial interests or personal relationships that could have appeared 
      to influence the work reported in this paper.
EDAT- 2022/11/12 06:00
MHDA- 2023/02/25 06:00
CRDT- 2022/11/11 18:16
PHST- 2022/06/29 00:00 [received]
PHST- 2022/10/28 00:00 [revised]
PHST- 2022/10/31 00:00 [accepted]
PHST- 2022/11/12 06:00 [pubmed]
PHST- 2023/02/25 06:00 [medline]
PHST- 2022/11/11 18:16 [entrez]
AID - S0308-8146(22)02803-5 [pii]
AID - 10.1016/j.foodchem.2022.134841 [doi]
PST - ppublish
SO  - Food Chem. 2023 Mar 30;405(Pt A):134841. doi: 10.1016/j.foodchem.2022.134841. 
      Epub 2022 Nov 3.