What is the effect of pyrraline modification on the potential allergenicity of ovalbumin (OVA) in mice?

Label:chem

Topic
Allergenicity is often assessed by measuring the production of specific antibodies, such as IgE, which are indicative of an allergic response. The study investigates whether pyrraline modification of ovalbumin (OVA) enhances its potential allergenicity in mice.

From: "Ovalbumin Modified with Pyrraline, a Maillard Reaction Product, shows Enhanced T-cell Immunogenicity", JBC. Volume 289, Issue 11, 14 March 2014, Pages 7919-7928;
Answer
Pyrraline modification enhances the potential allergenicity of ovalbumin (OVA) in mice. The study shows that Pyr-OVA and AGE-OVA (a crude glycation product) induce significantly higher levels of OVA-specific IgE and IgG1 antibodies compared to native OVA. Additionally, mice sensitized with Pyr-OVA or AGE-OVA exhibit a significant reduction in body core temperature upon oral challenge with OVA, indicating a stronger allergic reaction. This suggests that pyrraline modification can increase the allergenicity of OVA in vivo.
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