Elucidation of immediate type I reactions in native and GM mustard ( Brassica spp.)
作者: Akanksha SharmaSandeep KumarRinkesh Kumar GuptaRuchi RoyKriti GuptaAlok Kumar VermaBhushan P. ChaudhariMukul DasPremendra D. Dwivedi
作者单位: 1Food, Drug and Chemical Toxicology Group, CSIR-Indian Institute of Toxicology Research, P.O. Box No. 80, Mahatma Gandhi Marg, Lucknow 226 001, UP, India
2Academy of Scientific and Innovative Research (AcSIR), New Delhi, India
3Central Pathology Laboratory, CSIR-Indian Institute of Toxicology Research, P.O. Box No. 80, Mahatma Gandhi Marg, Lucknow 226 001, UP, India
刊名: Food Research International, 2014, Vol.64 , pp.810-821
来源数据库: Elsevier Journal
DOI: 10.1016/j.foodres.2014.08.014
关键词: AllergyCytokinesIgEMustardTranscription factors
原始语种摘要: Abstract(#br)Mustard, a widely consumed spice can provoke allergic manifestations in mustard sensitive individuals. The aim of this study is to explore the allergenicity potential of GM mustard varieties (GM-V2 and GM-V4) having increased carotenoid content and compare it with the native (Varuna) and commercially available variety (Urvashi). Mustard protein sensitized (GM and non-GM) BALB/c mice sera were used to identify the allergenic proteins by IgE immunoblotting. Immunoglobulin levels, mouse mast cell protease-1, monocyte chemotactic protein and histamine were measured in serum. The levels of Th1/Th2 transcription factors GATA-3, T-bet, SOCS3, STAT 6 and c-maf in intestinal proteins of all groups were detected by immunoblotting and PCR. Major IgE-binding proteins of 21, 29 and...
全文获取路径: Elsevier  (合作)
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影响因子:3.005 (2012)

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