Complexation of whey protein with caffeic acid or (−)-epigallocatechin-3- gallate as a strategy to induce oral tolerance to whey allergenic proteins.

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MetadadosDescriçãoIdioma
Autor(es): dc.creatorPessato, Tássia Batista-
Autor(es): dc.creatorCarvalho, Natália Caldeira de-
Autor(es): dc.creatorFigueiredo, Daniella de-
Autor(es): dc.creatorColomeu, Talita Cristina-
Autor(es): dc.creatorFernandes, Luis Gustavo Romani-
Autor(es): dc.creatorNetto, Flavia Maria-
Autor(es): dc.creatorZollner, Ricardo de Lima-
Data de aceite: dc.date.accessioned2025-08-21T15:47:39Z-
Data de disponibilização: dc.date.available2025-08-21T15:47:39Z-
Data de envio: dc.date.issued2023-02-13-
Data de envio: dc.date.issued2023-02-13-
Data de envio: dc.date.issued2019-
Fonte completa do material: dc.identifierhttp://www.repositorio.ufop.br/jspui/handle/123456789/16179-
Fonte completa do material: dc.identifierhttps://www.sciencedirect.com/science/article/pii/S1567576918314152?via%3Dihub-
Fonte completa do material: dc.identifierhttps://doi.org/10.1016/j.intimp.2018.12.047-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1024226-
Descrição: dc.descriptionProteins and phenolic compounds can interact and form soluble and insoluble complexes. In this study, the complexation of whey protein isolate (WPI) with caffeic acid (CA) or (−)‑epigallocatechin‑3‑gallate (EGCG) is investigated as a strategy to attenuate oral sensitization in C3H/HeJ mice against WPI. Treatment with WPI-CA reduced the levels of IgE, IgG1, IgG2a and mMCP-1 in serum of mice measured by ELISA. This might be related to CD4+LAP+Foxp3+ T and IL-17A+CD4+ T (Th17) cell activation, evidenced by flow cytometry of splenocytes. Treatment with WPI-EGCG, in turn, decreased the levels of IgG2a and mMCP-1 in serum of mice, possibly by the modulation of Th1/Th2 response and the increase of CD4+ Foxp3+ LAP− T and IL-17A+CD4+ T (Th17) cell populations. In conclusion, WPI-CA and WPI-EGCG attenuated oral sensitization in C3H/HeJ mice through different mechanisms. We consider that the complexation of whey proteins with CA and EGCG could be a promising strategy to induce oral tolerance.-
Formato: dc.formatapplication/pdf-
Idioma: dc.languageen-
Direitos: dc.rightsrestrito-
Palavras-chave: dc.subjectProtein-phenolic interactions-
Palavras-chave: dc.subjectCow's milk allergy-
Palavras-chave: dc.subjectHypoallergenic products-
Palavras-chave: dc.subjectOral immunotherapy-
Palavras-chave: dc.subjectAnti-allergic capacity-
Título: dc.titleComplexation of whey protein with caffeic acid or (−)-epigallocatechin-3- gallate as a strategy to induce oral tolerance to whey allergenic proteins.-
Aparece nas coleções:Repositório Institucional - UFOP

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