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

Author(s)

Pessato, Tassia B. ^[1] ; de Carvalho, Natalia C. ^[1] ; de Figueiredo, Daniella ^[2] ; Colomeu, Talita C. ^[2] ; Fernandes, Luis Gustavo R. ^[2] ; Netto, Flavia M. ^[1] ; Zollner, Ricardo de L. ^[2]

Affiliation

^[1] Univ Estadual Campinas, Dept Food & Nutr, Sch Food Engn, Sao Paulo - Brazil

^[2] Univ Estadual Campinas, Sch Med Sci, Lab Translat Immunol, Sao Paulo - Brazil

• Document type: Journal article
• Source: International Immunopharmacology; v. 68, p. 115-123, MAR 2019.
• Web of Science Citations: 0

Abstract

Proteins 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. (AU)

• FAPESP's process: 15/26586-7 - Effect of combined treatment of hydrolysis and polymerization or complexation with phenolic compounds on whey protein allergenicity
• Grantee: Flavia Maria Netto
• Support Opportunities: Regular Research Grants