Effect of malonaldehyde cross‐linking on the ability of shrimp tropomyosin to elicit the release of inflammatory mediators and cytokines from activated RBL‐2H3 cells
2016
Song, Yongna | Li, Zhenxing | Gao, Qing | Pavase, Tushar Ramesh | Lin, Hong
BACKGROUND: Malonaldehyde, the primary by‐product of lipid peroxidation in food, modifies the structural and functional properties of proteins by cross‐linking. The aim of this study was to investigate the effect of malonaldehyde on the allergenicity of shrimp tropomyosin. RESULTS: RBL‐2H3 cells, a model of type I allergic reactions, were sensitised with sera from patients allergic to shrimp, and were stimulated with native and cross‐linked tropomyosin. Release of inflammatory mediators such as β‐hexosaminidase, histamine, tryptase, cysteinyl leukotriene, and prostaglandin D₂ was clearly suppressed in a manner that depended on the extent of tropomyosin cross‐linking. Release of interleukin‐4 (IL‐4) and IL‐13 was similarly decreased. Notably, cells sensitised with one patient's serum released IL‐4 at comparable levels in response to native and cross‐linked tropomyosin. CONCLUSION: Cross‐linking strongly modulates the ability of shrimp tropomyosin to induce release of inflammatory cytokines and mediators from activated RBL‐2H3 cells. © 2016 Society of Chemical Industry
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