Role of Dietary Glycation Products in Allergic Sensitization

During the past decades there has been a large increase in food allergies, mainly in industrialized countries. It is generally accepted that many factors such as changes in life style including d ietary habits contribute to the rise of allergic diseases. Especially, a diet rich in fat and carbohydrates and the frequent consumption of highly processed foods seem to affect human health. Only recently, advanced glycation end products (AGEs), a heterogeneous group of compounds that are produced during dry heating of foods have been recognized to influence the immune system. Although the intestinal epithelium represents the first line of defense to the outer environment, its role has long been underestimated. It builds a physical and chemical barrier but also constitutes an integral component of the immune system, which instructs immune cells to initiate appropriate responses to external stimuli. Heat processing of food (e.g. roasting) produces dietary compounds that induce changes in the gut microenvironment. This affects the intestinal balance and subsequently leads to an altered immune response. However, detailed studies on how dietary AGEs alter the gut microenvironment are missing. Therefore, this project aims to investigate whether dietary AGEs induce an immune response in general and specifically whether dietary AGEs contribute to the development of food allergy. We will examine how dietary AGEs alter intracellular signaling and promote oxidative stress and inflammation. We will develop an in vitro culture system to mimic the mucosal barrier. Further, we will employ an already established mouse model to investigate the effect of a high -AGE diet. In summary, this project will provide a better understanding how signals from dietary AGEs impact on intestinal epithelial cells and immune cells.

No additional funding sources recorded.