TY - JOUR
T1 - Triacylglycerides and phospholipids from egg yolk differently influence the immunostimulating properties of egg white proteins
AU - Pérez-Rodríguez, Leticia
AU - Martínez-Blanco, Mónica
AU - Lozano-Ojalvo, Daniel
AU - Fontecha, Javier
AU - Molina, Elena
AU - Benedé, Sara
AU - López-Fandiño, Rosina
N1 - Publisher Copyright:
© 2021 by the authors. Licensee MDPI, Basel, Switzerland.
PY - 2021/10
Y1 - 2021/10
N2 - As part of a whole egg, egg white proteins are embedded in a lipid matrix that could modify their presentation to the immune system and their allergenic properties. The present study examines the impact of the main egg lipid components, triacylglycerides and phospholipids, in the early events of sensitization to egg. To this end, BALB/c mice were exposed intragastrically to egg lipids and egg lipid fractions, alone and in mixtures with egg white proteins, and Th2-promoting and proinflammatory effects were investigated. Our results highlight that the egg lipid fraction is responsible for Th2 adjuvant effects and point at a different influence of triacylglycerides and phos-pholipids on the bioavailability and immunomodulating properties of egg white proteins. While triacylglycerides promote type 2 responses at the small intestine level, phospholipids reduce the solubility of EW proteins and induce Th2 skewing in lymphoid intestinal tissues, which may have a direct impact on the development of egg allergy.
AB - As part of a whole egg, egg white proteins are embedded in a lipid matrix that could modify their presentation to the immune system and their allergenic properties. The present study examines the impact of the main egg lipid components, triacylglycerides and phospholipids, in the early events of sensitization to egg. To this end, BALB/c mice were exposed intragastrically to egg lipids and egg lipid fractions, alone and in mixtures with egg white proteins, and Th2-promoting and proinflammatory effects were investigated. Our results highlight that the egg lipid fraction is responsible for Th2 adjuvant effects and point at a different influence of triacylglycerides and phos-pholipids on the bioavailability and immunomodulating properties of egg white proteins. While triacylglycerides promote type 2 responses at the small intestine level, phospholipids reduce the solubility of EW proteins and induce Th2 skewing in lymphoid intestinal tissues, which may have a direct impact on the development of egg allergy.
KW - Dendritic cells
KW - Egg yolk
KW - Food allergy
KW - Group 2 innate lymphoid cells
KW - Phospholipids
KW - Th2 responses
KW - Triacylglycerides
UR - http://www.scopus.com/inward/record.url?scp=85115239837&partnerID=8YFLogxK
U2 - 10.3390/nu13103301
DO - 10.3390/nu13103301
M3 - Article
C2 - 34684302
AN - SCOPUS:85115239837
SN - 2072-6643
VL - 13
JO - Nutrients
JF - Nutrients
IS - 10
M1 - 3301
ER -