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Decoding Allergenicity Modulation in Cold Argon Plasma-Treated Casein: A Multi-Omics Exploration.

Ruiyi Cai1, Chin-Ping Tan2, Oi-Ming Lai3

  • 1Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China.

Journal of Agricultural and Food Chemistry
|March 6, 2025
PubMed
Summary
This summary is machine-generated.

Cold argon plasma (CAP) effectively reduces casein (CN) allergenicity by altering its structure and improving gut health. This innovative approach shows promise for managing food allergies by modulating immune responses and gut microbiota.

Keywords:
KU812allergenicitycaseincold argon plasmaintestine florametabolomemouse modeltranscriptome

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Area of Science:

  • Food science
  • Immunology
  • Biotechnology

Background:

  • Casein (CN) is a major milk allergen.
  • Food allergies pose a significant health challenge.
  • Developing novel strategies to reduce food allergenicity is crucial.

Purpose of the Study:

  • To evaluate the impact of cold argon plasma (CAP) on casein (CN) allergenicity.
  • To investigate the underlying mechanisms using a multiomics approach.
  • To assess the therapeutic potential of CAP-treated CN in managing food allergies.

Main Methods:

  • In vitro assessment using KU812 cells.
  • In vivo studies in BALB/c mouse models.
  • Multiomics analysis: 16S rDNA sequencing, serum metabolomics, jejunal transcriptomics.

Main Results:

  • CAP treatment reduced CN-induced KU812 cell degranulation.
  • Allergic responses in mice were alleviated, with a shift towards Th1 immune dominance.
  • CAP-treated CN restored gut microbiota balance and increased beneficial bacteria.
  • Multiomics revealed impacts on lipid metabolism and identified Zbp1 and Hbb-bt as potential regulators.

Conclusions:

  • Cold argon plasma (CAP) is a viable method for reducing casein (CN) allergenicity.
  • CAP exerts multifaceted effects on immune response, gut microbiota, and metabolism.
  • This offers a promising innovative strategy for food allergy management.