Inhibitory Effects of Amino-carbonyl Reactions Occurred between bovine beta-lactoglobulin and Lactose on the Oral Tolerance-inducing Activity of the Native Protein Antigen.

牛β-乳球蛋白和乳糖之间发生的氨基-羰基反应对天然蛋白抗原的口服耐受诱导活性的抑制作用。

基本信息

批准号：
09660130
负责人：
ENOMOTO Atsushi
金额：
$ 2.11万
依托单位：
Gunma University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
1997
资助国家：
日本
起止时间：
1997 至 1998
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-09660130/
关键词：
Oral tolerance Food Allergy beta-lactoglobulin Antibody T cell Cow's milk Heat treatment Amino-carbonyl reaction

项目摘要

In the present study, we examined whether oral tolerance directed against bovine beta- lactoglobulin (beta -Lg), one of the most potent allergens in cow's milk, was induced by feeding of cow's milk with or without heat treatments at the applied temperature ranging from 60ﾟC to 90 ﾟC for a period of 10-300 min. Groups of female C3H/HeN mice, a higher responder to (3 -Lg, were orally given with about 3 mI/day/head of the milk or heated milk during 2-62 days prior to the immunization with beta-Lg. The lymph node cells were then tested for their in vitro antigen-specific proliferative response by measuring ^3H-thymidine uptake (T cell proliferation assay) and their sera were also investigated for the binding to beta -Lg by an enzyme-linked immunosorbent assay (ELISA). The feeding of raw milk for 8 days was usually found to lower the both levels of antibody and T cell responses against beta-Lg to less than 1/10 as compared with the control mice, and the unresponsiveness state was held almost constant even after the longer feeding of the milk. The oral tolerance, however, could not be well induced by feeding of the heated milk. Such inhibition of the tolerance was gradually enhanced with increasing the applied temperature, time and the feeding period.Next, we studied why the poor tolerance was induced by feeding with the heated milk in mice. Five groups of mice were orally administrated with PBS (control), beta-Lg, beta-Lg plus lactose, heated beta-Lg and heated beta-Lg plus lactose, respectively, and compared the magnitude of immunological tolerance observed in each group of mice. The significant inhibition of oral tolerance specific for both beta-Lg and heated beta-Lg plus lactose was shown in only the group given with heated beta-Lg plus lactose, suggesting that amino-carbonyl (Maillard) reactions occurred between beta- Lg and lactose may lower the oral tolerance-inducing activity of the native protein antigen.

在本研究中，我们检查了针对牛β-乳球蛋白（β-Lg）（牛奶中最有效的过敏原之一）的口服耐受性是否是通过在应用温度范围内进行或不进行热处理的情况下喂养牛奶来诱导的。 60°C 至 90°C，持续 10-300 分钟雌性 C3H/HeN 小鼠组，对 (3 -Lg,在用β-Lg免疫之前的2-62天内口服给予约3ml/天/头的牛奶或加热的牛奶。然后通过测量^测试淋巴结细胞的体外抗原特异性增殖反应。还通过酶联免疫吸附测定（ELISA）研究了3H-胸苷摄取（T细胞增殖测定）及其血清与β-Lg的结合。通常喂养8天的生奶。与对照小鼠相比，针对β-Lg的抗体和T细胞反应水平均降低至小于1/10，并且即使在较长时间喂奶后，无反应状态也几乎保持不变。，不能通过喂养加热牛奶来很好地诱导这种耐受性，并且随着应用温度、时间和喂养周期的增加而逐渐增强。接下来，我们研究为什么喂养加热牛奶会导致耐受性差。小鼠有五组。分别口服PBS（对照）、β-Lg、β-Lg加乳糖、加热的β-Lg和加热的β-Lg加乳糖，并比较各组小鼠观察到的免疫耐受程度的显着抑制。仅在给予加热的 β-Lg 加乳糖的组中显示了对 β-Lg 和加热的 β-Lg 加乳糖特异性的口服耐受性，这表明氨基-羰基（美拉德）反应发生在 β-Lg 和加热的 β-Lg 加乳糖之间。 Lg 和乳糖可能会降低天然蛋白抗原的口服耐受诱导活性。