@article{Li2026, 
author = {Fa-Jie Li and Xin-Rong He and Yang Yang and Meng-Si Li and Fei Xia and Qing-Mei Liu and Xin-Yu Han and Meng Liu and Lian-Zhong Luo and Guang-Ming Liu},
title = {Induction of Immune Tolerance by Maillard Reaction Product of Mactra quadrangularis Crude Extract in Food-Allergic Mice},
year = {2026},
journal = {Food Science and Human Wellness},
keywords = {Crude extract, Food allergy, Immunological tolerance, Mactra quadrangularis, Maillard reaction product},
url = {https://www.sciopen.com/article/10.26599/FSHW.2026.9251041},
doi = {10.26599/FSHW.2026.9251041},
abstract = {The hypoallergenic of Maillard reaction product of Mactra quadrangularis crude extract (Mactra-Xyl) has been confirmed, its ability to induce oral tolerance remains unclear. In this study, Mactra-Xyl appeared light-yellow, exhibited increased responses to aromatic compounds and organic sulfides, and its biological safety was favorable. In bone marrow-derived dendritic cells (BMDCs) model in vitro, Mactra-Xyl was found to significantly reduce BMDCs maturation compared to Mactra while increasing IL-10 and TGF-β secretion, suggesting the induction of tolerogenic DCs. In a BALB/c mice food allergy model, Mactra-Xyl administration significantly reduced serum levels of specific IgE, mast cell protease, and IL-4 compared to Mactra group. Conversely, it increased specific IgG2a, Treg cells, IFN-γ, and TGF-β cytokines, thereby modulating the Th1/Th2 immune balance and alleviating allergic responses. These findings could provide a theoretical basis for developing functional foods to mitigate clam allergies.}
}