EVALUATION OF ANTI-GLYCATION EFFECT AND SAFETY OF SERUM ANTI-AGING FORMULATION CONTAINING GOLD NANOPARTICLES (AUNP) USING SIDAGURI EXTRACT (SIDA RHOMBIFOLIA)

Objective: The purpose of this study is to determine the anti-aging properties and safety of serum containing gold nanoparticles (AuNP) using Sidaguri extract (Sida rhombifolia) through their anti-glycation effect. Methods: The anti-aging effect of serum was performed in vitro by measuring advance glycation end products (AGEs) formed during incubation using a Microplate reader, and safety of serum was performed using hen’s egg chorioallantoic membrane (HET-CAM) method using White Leghorn egg. Results: The study showed that serum formulation had an anti-glycation effect with inhibition percentages are 68.20±6.86% and 74.83%±19.91% for a serum containing 10% and 20% gold nanoparticles and little to no irritation potency for both serum formulations with RI value 0.0 and 0.0, respectively. Conclusion: Due to both their anti-glycation effect and irritation behavior, serum formulation containing gold nanoparticle synthesized using Sidaguri extracts could be utilized as anti-aging cosmetics in the future.

The influence of acetylsalicylic acid and alcohol on absorption kinetics of hen ́s egg white in a human passive cutaneous anaphylaxis model

Background: Despite the well-known fact that acetylsalicylic acid (ASA) can induce anaphylaxis in patients susceptible to wheat-dependent exercise-induced anaphylaxis, few studies have sought to investigate the effects of cofactors on type-1 food allergy and none with ASA and hen’s egg and hen’s egg and alcohol combined. Methods and results: We applied the experimental model of ‘passive cutaneous anaphylaxis’ in humans to study whether the absorption kinetics of egg white is altered while being treated with ASA or under the influence of alcohol. Donor sera from four egg allergic patients with specific immunoglobulin E (s-IgE) to ovalbumin (0.1–8.87–19.5–170 kUA/L) were injected intracutaneously into the forearm of 12 healthy volunteers who were then challenged separately to: 1) egg white 2) egg white + ASA and 3) egg white + alcohol. ‘Time to wheal’ and ‘wheal size’ were compared among the three experiments. We saw that ‘time to wheal’ with both ASA (P = 0.001) and alcohol (P = 0.019) added as cofactor significantly decreased compared with baseline. Conclusion: In this passive cutaneous anaphylaxis model, ASA and alcohol affected both reaction time and size of reactions elicited after egg ingestion. This suggests that patients with egg allergy could have faster and more severe reactions during ASA treatment or under alcohol influence.

Mapping Sequential IgE-Binding Epitopes on Major and Minor Egg Allergens

<b><i>Introduction:</i></b> Molecular studies of hen’s egg allergens help define allergic phenotypes, with IgE to sequential (linear) epitopes on the ovomucoid (OVM) protein associated with a persistent disease. Epitope profiles of other egg allergens are largely unknown. The objective of this study was to construct an epitope library spanning across 7 allergens and further evaluate sequential epitope-specific (<i>ses-</i>)IgE and <i>ses-</i>IgG₄ among baked-egg reactive or tolerant children. <b><i>Methods:</i></b> A Bead-Based Epitope Assay was used to identify informative IgE epitopes from 15-mer overlapping peptides covering the entire OVM and ovalbumin (OVA) proteins in 38 egg allergic children. An amalgamation of 12 B-cell epitope prediction tools was developed using experimentally identified epitopes. This ensemble was used to predict epitopes from ovotransferrin, lysozyme, serum albumin, vitellogenin-II fragment, and vitellogenin-1 precursor. <i>Ses-</i>IgE and <i>ses-</i>IgG₄ repertoires of 135 egg allergic children (82 reactive to baked-egg, the remaining 52 tolerant), 46 atopic controls, and 11 healthy subjects were compared. <b><i>Results:</i></b> 183 peptides from OVM and OVA were screened and used to create an aggregate algorithm, improving predictions of 12 individual tools. A final library of 65 sequential epitopes from 7 proteins was constructed. Egg allergic children had higher <i>ses-</i>IgE and lower <i>ses-</i>IgG₄ to predominantly OVM epitopes than both atopic and healthy controls. Baked-egg reactive children had similar <i>ses-</i>IgG₄ but greater <i>ses-</i>IgE than tolerant group. A combination of OVA-sIgE with <i>ses-</i>IgEs to OVM-023 and OVA-028 was the best predictor of reactive phenotype. <b><i>Conclusion:</i></b> We have created a comprehensive epitope library and showed that <i>ses-</i>IgE is a potential biomarker of baked-egg reactivity.

Toxicological Profile of Biological Environment of Two Elastodontic Devices

Malocclusion and teething problems are common health problems globally, affecting people of all ages, especially children and adolescents. In addition to the pathophysiological complications associated with orthodontic problems, they also affect the well-being of the individual. Orthodontic appliances are frequently used, even from an early age, and their activity in different biological environments is very varied and incompletely described. Due to these considerations, the purpose of the study was to evaluate the toxicological profile of the biological environment (saliva at three pH values: 3, 7, and 10) of two elastodontic orthodontic appliances: Myobrace (MB) and LM TrainerTM 2 (LMD). In vitro techniques applied were conducted on human keratinocytes to evaluate cell viability (Alamar blue assay) and gene expression real-time reverse transcription–polymerase chain reaction (RT-PCR technique). In addition, it was assessed the irritating effect on the vascular plexus using as a biological model the chorioallantoic membrane of the hen’s egg by applying the hen’s egg-chorioallantoic membrane (HET-CAM) method. The obtained results showed a decrease in cell viability up to 82% in the case of LMD at pH = 3, a slight increase in mRNA expression for the anti-apoptotic marker (Bcl-2 and Bcl-xL), and a decrease in mRNA expression for the pro-apoptotic marker (Bad), and any type of toxic change at the capillary level (irritation score being below 0.9). Based on the data obtained, it can be stated that MB and LMD biological environments, at different pH values, present a safe toxicological profile.

Efficacy and safety of allergen immunotherapy for IgE-mediated food allergy: systematic review and meta-analysis

Background There is substantial interest in allergen-specific immunotherapy in food allergy. We systematically reviewed its efficacy and safety. Methods We searched six bibliographic databases from 1946 to 30 April 2021 for randomised controlled trials about immunotherapy alone or with biologicals in IgE-mediated food allergy confirmed by oral food challenge. We pooled the data using random-effects meta-analysis. Results We included 36 trials with 2,126 participants, mainly children. Oral immunotherapy increased tolerance whilst on therapy for peanut (RR 9.9, 95% CI 4.5. to 21.4, high certainty); cow’s milk (RR 5.7, 1.9 to 16.7, moderate certainty) and hen’s egg allergy (RR 8.9, 4.4 to 18, moderate certainty). The number needed to treat to increase tolerance to a single dose of 300mg or 1000mg peanut protein was 2. In peanut allergy, oral immunotherapy did not increase adverse reactions (RR 1.1, 1.0 to 1.2, low certainty) or severe reactions (RR 1,6, 0.7 to 3.5, low certainty). It may increase adverse reactions in cow’s milk (RR 3.9, 2.1 to 7.5, low certainty) and hen’s egg allergy (RR 7.0, 2.4 to 19.8, moderate certainty), but reactions tended to be mild and gastrointestinal. Epicutaneous immunotherapy increased tolerance whilst on therapy for peanut (RR 2.6, 1.8 to 3.8, moderate certainty). Results were unclear for other allergies and administration routes. Conclusions Oral immunotherapy improves tolerance whilst on therapy and is probably safe in peanut, cow’s milk and hen’s egg allergy. However, our review found little about whether this improves quality of life, is sustained or cost-effective.

Ovipin: a chicken eggs antibiotic agent

The intensive and indiscriminate use of antibiotic has increased cases of microorganisms resistance and becoming a worldwide public health problem. In the last years, from natural sources such as hen’s egg, have received special attention in the discovery of new bioactive compounds. This study aims to identify and characterize a new peptide from chicken egg of Gallus gallus domesticus. The peptide was isolated and purified by high-performance liquid chromatography (HPLC), and its antimicrobial activity was evaluated through liquid growth inhibition assays. The peptide, Ovipin, presented antimicrobial activity against Gram-positive bacteria, Filamentous fungus and Yeast, not cause significant hemolytic effect against human erythrocytes. The molecular weight and amino acid sequence of the peptide was determined by mass spectrometry (MS). Ovipin primary sequence is YVSPVAIVKGLNIPL and a molecular weight of 1,581.94 Da. Ovipin shows 100% and 93.3%, respectively, sequence similarity with the fragments Apolipoprotein B of Gallus gallus and Apolipoprotein B of five others species of Aves. Our data suggest that Ovipin peptide could be a potential therapeutic candidate to be used in combination with other antimicrobial molecules or an alternative led compound for substitution the conventional antibiotics against infections developed by resistant microorganisms.