Triacylglycerides and phospholipids from egg yolk differently influence the immunostimulating properties of egg white proteins
This article belongs to the Section Nutritional Immunology. ; As part of a whole egg, egg white proteins are embedded in a lipid matrix that could modify their presentation to the immune system and their allergenic properties. The present study examines the impact of the main egg lipid components, triacylglycerides and phospholipids, in the early events of sensitization to egg. To this end, BALB/c mice were exposed intragastrically to egg lipids and egg lipid fractions, alone and in mixtures with egg white proteins, and Th2-promoting and proinflammatory effects were investigated. Our results highlight that the egg lipid fraction is responsible for Th2 adjuvant effects and point at a different influence of triacylglycerides and phospholipids on the bioavailability and immunomodulating properties of egg white proteins. While triacylglycerides promote type 2 responses at the small intestine level, phospholipids reduce the solubility of EW proteins and induce Th2 skewing in lymphoid intestinal tissues, which may have a direct impact on the development of egg allergy. ; This study was funded by the Ministerio de Economía, Industria y Competitividad of the Government of Spain (projects AGL2017-88964-R and AGL2017-87884-R). S.B. is supported by a Juan de la Cierva Incorporación contract (Ministerio de Economía, Industria y Competitividad of the Government of Spain) and L.P.-R. is recipient of a FPU grant (Ministerio de Educación, Cultura y Deporte of the Government of Spain). ; Peer reviewed