For this purpose, human immature DCs were

exposed to fluorescein isothiocyanate (FITC)-labelled AGE-OVA and FITC-labelled regular OVA and uptake was analysed by flow cytometry and fluorescence microscopy. Furthermore, autologous CD4+ T-cell proliferation and cytokine production induced by mature DCs loaded with AGE-OVA were compared with those induced by mature DCs loaded with OVA. Finally, expression of the receptor for advanced glycation endproducts (RAGE) and activation of the transcription factor nuclear factor (NF)-κB by AGE were investigated. Internalization of FITC-AGE-OVA by immature DCs was significantly increased compared with FITC-OVA. Blocking the mannose receptor, macropinocytosis https://www.selleckchem.com/products/Trichostatin-A.html or the scavenger

receptor strongly reduced uptake of both FITC-OVA and FITC-AGE-OVA. In a comparison of CD4+ T cells co-cultured with AGE-OVA-loaded mature DCs versus those co-cultured with OVA-loaded mature DCs, AGE-OVA DCs were found to produce more interleukin (IL)-6 and to induce a stronger T helper type 2 (Th2) and a weaker Th1 cytokine response, while ABT-263 mouse there was no difference in proliferation of CD4+ T cells. The expression of RAGE was higher on immature DCs compared with mature DCs. AGE-OVA-exposed immature DCs showed a stronger expression of RAGE and activation of the transcription factor NF-κB compared with OVA-loaded immature DCs. Our data indicate that AGE-OVA may be more immunogenic/allergenic than regular OVA. In the industrialized nations, the prevalence of food allergy is increasing.1,2 Factors such

as food production, processing, conservation, storage, sterilization and final preparation may play an important role in this increase.3 Although heat treatment of food has many advantages, such as improvements in taste, appearance and smell and the destruction of pathogens, it may produce drastic changes in the allergenicity of proteins.4,5 Most food proteins are denaturated by heat treatment, and this denaturation includes the destruction Phloretin of their three-dimensional structure. Therefore, certain epitopes show a diminished capacity to bind immunoglobulin E (IgE) antibodies and thus reduced allergenic potential. However, there are also examples for the creation of new epitopes by food processing, for example during the Maillard reaction, leading to advanced glycation endproducts (AGEs).6,7 This non-enzymatic reaction of amino acids with non-reducing sugars occurs in the heat treatment during cooking of cakes, biscuits and amylase containing foods or after their long-term storage.8,9 It also takes place in the human body, mainly in aging tissues or in blood vessels of diabetic patients with increased blood sugar levels. Neoantigens induced by the Maillard reaction such as AGEs are more resistant to digestion in comparison to native proteins.