A review on polyphenols and their potential application to reduce food allergenicity

Abstract

This review summarized recent studies about the effects of polyphenols on the allergenicity of allergenic proteins, involving epigallocatechin gallate (EGCG), caffeic acid, chlorogenic acid, proanthocyanidins, quercetin, ferulic acid and rosmarinic acid, etc. Besides, the mechanism of polyphenols for reducing allergenicity was discussed and concluded. It was found that polyphenols could noncovalently (mainly hydrophobic interactions and hydrogen bonding) and covalently (mainly alkaline, free-radical grafting, and enzymatic method) react with allergens to induce the structural changes, resulting in the masking or/and destruction of epitopes and the reduction of allergenicity. Oral administration in murine models showed that the allergic reaction might be suppressed by regulating immune cell function, changing the levels of cytokines, suppressing of MAPK, NF-κb and allergens-presentation pathway and improving intestine function, etc. The outcome of reduced allergenicity and suppressed allergic reaction was affected by many factors such as polyphenol types, polyphenol concentration, allergen types, pH, oral timing and dosage. Moreover, the physicochemical and functional properties of allergenic proteins were improved after treatment with polyphenols. Therefore, polyphenols have the potential to produce hypoallergenic food. Further studies should focus on active concentrations and bioavailability of polyphenols, confirming optimal intake and hypoallergenic of polyphenols based on clinical trials.

Keywords:

• Polyphenols
• allergenicity
• allergens
• allergic reaction

Acknowledgments

Thank professor Yili Yang (Suzhou Institute of Systems Medicine, China) and Yin Wan (Nanchang University, China) for suggestions about our manuscript. Thank Minghui Li (Shangrao Normal University, China) for our supports.

Disclosure statement

Authors declare no conflict of interest.

Authors’ contributions

Xiaowen Pi designed the manuscript, performed preliminary data analysis, and wrote the initial review. Professor Yuxue Sun discussed with “Xiaowen Pi” and helped “Xiaowen Pi” to modify manuscripts. Professor Guiming Fu suggested some amendments to the initial review. Professor Jianjun Cheng and Mingruo Guo supervised the project and edited the final version of the manuscript.

Funding

The study was supported by the Opening Project of Key Laboratory of Soybean Biology of Chinese Education Ministry (SBKF04).