Study on mechanism of increased allergenicity induced by Ara h 3 from roasted peanut using bone marrow-derived dendritic cells

作     者：Minjia Wang Shuo Wang Xiaodong Sun Zhirui Deng Bing Niu Qin Chen Minjia Wang;Shuo Wang;Xiaodong Sun;Zhirui Deng;Bing Niu;Qin Chen

作者机构：School of Life SciencesShanghai UniversityShanghai 200444China Medical SchoolShanghai UniversityShanghai 200444China 

出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康（英文）)

年 卷 期：2023年第12卷第3期

页      面：755-764页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083201[工学-食品科学] 

基　　金：funded by the National Key Research and Development Program of China(2016YFD0501101) the project of Food Science Discipline Construction of Shanghai University and the National Natural Science Foundation of China(31201306) 

主　　题：Roasted peanut Ara h 3 Bone marrow-derived dendritic cells(BMDCs) Allergenicity Maillard reactions 

摘      要：Little information was so far available about allergenic mechanism of the roasted peanut allergens during initial stages of *** purpose of this study was to determine the influence of roasting(150℃,20 min)on biochemical and biological properties of Ara h 3,a major peanut *** of roasted peanut emulsion to mice,differences in uptakes between Ara h 3 purified from raw peanuts(named as Ara h 3-Raw)and that purified from roasted peanuts(named as Ara h 3-Roasted)by bone marrow-derived dendritic cells(BMDCs)and the implication of cell surface receptors involving in uptake,and changes in glycosylation and structure of Ara h 3 after roasting were analyzed in this *** study suggested that roasting increased allergenicity of peanut to BALB/c *** reaction and structural changes of Ara h 3 induced by roasting significantly altered the uptake of Ara h 3-Roasted by BMDCs,and modified Ara h 3 fate in processes involved in immunogenicity and hyper allergenicity,indicating that food processing pattern can change food allergenicity.