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Research Article | Open Access

Effects of anti-CD4 antibody treatment on calcium ions influx in peanut-sensitized C3H/HeJ mice

Junjuan WangaCui ZhoubShiwen HanaZainabu MajidaNa SuncHuilian Chea( )
Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
School of Public Health, Capital Medical University, Beijing 100069, China
National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

The precise mechanism underlying the effects of anti-CD4 antibody and calcium ions (Ca2+) in peanut allergy remains unknown. C3H/HeJ mice sensitized with peanut protein extract (PPE) were injected with anti-CD4 antibodies for 4 weeks. Stimulation with PPE increased the specific immunoglobulin (IgE), cytokine, histamine, and mMcp-1 levels, upregulated decorin (Dcn) expression, induced Ca2+ inflow in the spleen, and augmented the expression of the transcription factors GATA-3 and Foxp3, which resulted in Th2 and Treg cell activation. Notably, the Ca2+ levels were positively correlated with the histamine, interleukin (IL)-4, IL-5, and IL-13 levels, and negatively correlated with IL-10 levels. However, administration of anti-CD4 antibodies markedly alleviated allergic symptoms, activated T cells, and reduced Ca2+ inflow, cytokine, histamine, mMcp-1, and the IgHG3, CXCL12, MMP2 and FABP4 gene. Our results indicated that anti-CD4 antibodies can ameliorate PPE-induced allergy, which is probably related to the suppression of Ca2+ inflow, and inhibiting histamine, cytokine and IgHG3, CXCL12, MMP2, and FABP4, thus exerting a protective effect against PPE-sensitized food allergy.

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Food Science and Human Wellness
Pages 765-773
Cite this article:
Wang J, Zhou C, Han S, et al. Effects of anti-CD4 antibody treatment on calcium ions influx in peanut-sensitized C3H/HeJ mice. Food Science and Human Wellness, 2023, 12(3): 765-773. https://doi.org/10.1016/j.fshw.2022.09.010

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Received: 03 July 2020
Revised: 29 July 2020
Accepted: 05 October 2020
Published: 15 October 2022
© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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