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Nitration of β-Lactoglobulin but Not of Ovomucoid Enhances Anaphylactic Responses in Food Allergic Mice

BACKGROUND: We revealed in previous studies that nitration of food proteins reduces the risk of de novo sensitization in a murine food allergy model. In contrast, in situations with preformed specific IgE antibodies, in vitro experiments suggested an increased capacity of effector cell activation by...

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Autores principales: Diesner, Susanne C., Schultz, Cornelia, Ackaert, Chloé, Oostingh, Gertie J., Ondracek, Anna, Stremnitzer, Caroline, Singer, Josef, Heiden, Denise, Roth-Walter, Franziska, Fazekas, Judit, Assmann, Vera E., Jensen-Jarolim, Erika, Stutz, Hanno, Duschl, Albert, Untersmayr, Eva
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2015
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4425501/
https://www.ncbi.nlm.nih.gov/pubmed/25955653
http://dx.doi.org/10.1371/journal.pone.0126279
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author Diesner, Susanne C.
Schultz, Cornelia
Ackaert, Chloé
Oostingh, Gertie J.
Ondracek, Anna
Stremnitzer, Caroline
Singer, Josef
Heiden, Denise
Roth-Walter, Franziska
Fazekas, Judit
Assmann, Vera E.
Jensen-Jarolim, Erika
Stutz, Hanno
Duschl, Albert
Untersmayr, Eva
author_facet Diesner, Susanne C.
Schultz, Cornelia
Ackaert, Chloé
Oostingh, Gertie J.
Ondracek, Anna
Stremnitzer, Caroline
Singer, Josef
Heiden, Denise
Roth-Walter, Franziska
Fazekas, Judit
Assmann, Vera E.
Jensen-Jarolim, Erika
Stutz, Hanno
Duschl, Albert
Untersmayr, Eva
author_sort Diesner, Susanne C.
collection PubMed
description BACKGROUND: We revealed in previous studies that nitration of food proteins reduces the risk of de novo sensitization in a murine food allergy model. In contrast, in situations with preformed specific IgE antibodies, in vitro experiments suggested an increased capacity of effector cell activation by nitrated food proteins. OBJECTIVE: The aim of this study was to investigate the influence of protein nitration on the effector phase of food allergy. DESIGN: BALB/c mice were immunized intraperitoneally (i.p.) with the milk allergen β-lactoglobulin (BLG) or the egg allergen ovomucoid (OVM), followed by intragastric (i.g.) gavages to induce a strong local inflammatory response and allergen-specific antibodies. Subsequently, naïve and allergic mice were intravenously (i.v.) challenged with untreated, sham-nitrated or nitrated BLG or OVM. Anaphylaxis was monitored by measuring core body temperature and determination of mouse mast cell protease-1 (mMCP-1) levels in blood. RESULTS: A significant drop of body temperature accompanied with significantly elevated concentrations of the anaphylaxis marker mMCP-1 were only observed in BLG allergic animals challenged with nitrated BLG and not in OVM allergic mice challenged with nitrated OVM. SDS-PAGE and circular dichroism analysis of the differentially modified allergens revealed an effect of nitration on the secondary protein structure exclusively for BLG together with enhanced protein aggregation. CONCLUSION: Our data suggest that nitration affects differently the food allergens BLG and OVM. In the case of BLG, structural changes favored dimerization possibly explaining the increased anaphylactic reactivity in BLG allergic animals.
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spelling pubmed-44255012015-05-21 Nitration of β-Lactoglobulin but Not of Ovomucoid Enhances Anaphylactic Responses in Food Allergic Mice Diesner, Susanne C. Schultz, Cornelia Ackaert, Chloé Oostingh, Gertie J. Ondracek, Anna Stremnitzer, Caroline Singer, Josef Heiden, Denise Roth-Walter, Franziska Fazekas, Judit Assmann, Vera E. Jensen-Jarolim, Erika Stutz, Hanno Duschl, Albert Untersmayr, Eva PLoS One Research Article BACKGROUND: We revealed in previous studies that nitration of food proteins reduces the risk of de novo sensitization in a murine food allergy model. In contrast, in situations with preformed specific IgE antibodies, in vitro experiments suggested an increased capacity of effector cell activation by nitrated food proteins. OBJECTIVE: The aim of this study was to investigate the influence of protein nitration on the effector phase of food allergy. DESIGN: BALB/c mice were immunized intraperitoneally (i.p.) with the milk allergen β-lactoglobulin (BLG) or the egg allergen ovomucoid (OVM), followed by intragastric (i.g.) gavages to induce a strong local inflammatory response and allergen-specific antibodies. Subsequently, naïve and allergic mice were intravenously (i.v.) challenged with untreated, sham-nitrated or nitrated BLG or OVM. Anaphylaxis was monitored by measuring core body temperature and determination of mouse mast cell protease-1 (mMCP-1) levels in blood. RESULTS: A significant drop of body temperature accompanied with significantly elevated concentrations of the anaphylaxis marker mMCP-1 were only observed in BLG allergic animals challenged with nitrated BLG and not in OVM allergic mice challenged with nitrated OVM. SDS-PAGE and circular dichroism analysis of the differentially modified allergens revealed an effect of nitration on the secondary protein structure exclusively for BLG together with enhanced protein aggregation. CONCLUSION: Our data suggest that nitration affects differently the food allergens BLG and OVM. In the case of BLG, structural changes favored dimerization possibly explaining the increased anaphylactic reactivity in BLG allergic animals. Public Library of Science 2015-05-08 /pmc/articles/PMC4425501/ /pubmed/25955653 http://dx.doi.org/10.1371/journal.pone.0126279 Text en © 2015 Diesner et al http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are properly credited.
spellingShingle Research Article
Diesner, Susanne C.
Schultz, Cornelia
Ackaert, Chloé
Oostingh, Gertie J.
Ondracek, Anna
Stremnitzer, Caroline
Singer, Josef
Heiden, Denise
Roth-Walter, Franziska
Fazekas, Judit
Assmann, Vera E.
Jensen-Jarolim, Erika
Stutz, Hanno
Duschl, Albert
Untersmayr, Eva
Nitration of β-Lactoglobulin but Not of Ovomucoid Enhances Anaphylactic Responses in Food Allergic Mice
title Nitration of β-Lactoglobulin but Not of Ovomucoid Enhances Anaphylactic Responses in Food Allergic Mice
title_full Nitration of β-Lactoglobulin but Not of Ovomucoid Enhances Anaphylactic Responses in Food Allergic Mice
title_fullStr Nitration of β-Lactoglobulin but Not of Ovomucoid Enhances Anaphylactic Responses in Food Allergic Mice
title_full_unstemmed Nitration of β-Lactoglobulin but Not of Ovomucoid Enhances Anaphylactic Responses in Food Allergic Mice
title_short Nitration of β-Lactoglobulin but Not of Ovomucoid Enhances Anaphylactic Responses in Food Allergic Mice
title_sort nitration of β-lactoglobulin but not of ovomucoid enhances anaphylactic responses in food allergic mice
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4425501/
https://www.ncbi.nlm.nih.gov/pubmed/25955653
http://dx.doi.org/10.1371/journal.pone.0126279
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