Jump to main content
Jump to site search

Issue 4, 2017
Previous Article Next Article

Protein-bound Vaccinium fruit polyphenols decrease IgE binding to peanut allergens and RBL-2H3 mast cell degranulation in vitro

Author affiliations

Abstract

Peanut allergy is a worldwide health concern. In this study, the natural binding properties of plant-derived polyphenols to proteins was leveraged to produce stable protein–polyphenol complexes comprised of peanut proteins and cranberry (Vaccinium macrocarpon Ait.) or lowbush blueberry (Vaccinium angustifolium Ait.) pomace polyphenols. Protein-bound and free polyphenols were characterized and quantified by multistep extraction of polyphenols from protein–polyphenol complexes. Immunoblotting was performed with peanut-allergic plasma to determine peanut protein-specific IgE binding to unmodified peanut protein, or to peanut protein–polyphenol complexes. In an allergen model system, RBL-2H3 mast cells were exposed to peanut protein–polyphenol complexes and evaluated for their inhibitory activity on ionomycin-induced degranulation (β-hexosaminidase and histamine). Among the evaluated polyphenolic compounds from protein–polyphenol complex eluates, quercetin, – in aglycone or glycosidic form – was the main phytochemical identified to be covalently bound to peanut proteins. Peanut protein-bound cranberry and blueberry polyphenols significantly decreased IgE binding to peanut proteins at p < 0.05 (38% and 31% decrease, respectively). Sensitized RBL-2H3 cells challenged with antigen and ionomycin in the presence of protein–cranberry and blueberry polyphenol complexes showed a significant (p < 0.05) reduction in histamine and β-hexosaminidase release (histamine: 65.5% and 65.8% decrease; β-hexosaminidase: 60.7% and 45.4% decrease, respectively). The modification of peanut proteins with cranberry or blueberry polyphenols led to the formation of peanut protein–polyphenol complexes with significantly reduced allergenic potential. Future trials are warranted to investigate the immunomodulatory mechanisms of these protein–polyphenol complexes and the role of quercetin in their hypoallergenic potential.

Graphical abstract: Protein-bound Vaccinium fruit polyphenols decrease IgE binding to peanut allergens and RBL-2H3 mast cell degranulation in vitro

Back to tab navigation

Supplementary files

Publication details

The article was received on 15 Feb 2017, accepted on 09 Mar 2017 and first published on 10 Mar 2017


Article type: Paper
DOI: 10.1039/C7FO00249A
Citation: Food Funct., 2017,8, 1611-1621
  •   Request permissions

    Protein-bound Vaccinium fruit polyphenols decrease IgE binding to peanut allergens and RBL-2H3 mast cell degranulation in vitro

    N. J. Plundrich, R. R. Bansode, E. A. Foegeding, L. L. Williams and M. A. Lila, Food Funct., 2017, 8, 1611
    DOI: 10.1039/C7FO00249A

Search articles by author

Spotlight

Advertisements