Heat treatment of egg white controls allergic symptoms and induces oral tolerance to ovalbumin in a murine model of food allergy

2013 ◽  
Vol 58 (2) ◽  
pp. 394-404 ◽  
Author(s):  
Hiroko Watanabe ◽  
Masako Toda ◽  
Haruko Sekido ◽  
Anne Wellner ◽  
Tomoyuki Fujii ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Food Allergy ◽  
Murine Model ◽  
Oral Tolerance ◽  
Egg White ◽  
Allergic Symptoms

scholarly journals Oral Tolerance Induced by Transfer of Food Antigens via Breast Milk of Allergic Mothers Prevents Offspring from Developing Allergic Symptoms in a Mouse Food Allergy Model

2012 ◽  
Vol 2012 ◽  
pp. 1-9 ◽  
Author(s):  
Takeshi Yamamoto ◽  
Yuma Tsubota ◽  
Toshihisa Kodama ◽  
Natsuko Kageyama-Yahara ◽  
Makoto Kadowaki
Keyword(s):  
Food Allergy ◽  
Breast Milk ◽  
Oral Tolerance ◽  
Maternal Exposure ◽  
Oral Intubation ◽  
Female Mice ◽  
Allergic Symptoms ◽  
Dietary Antigens ◽  
Food Antigens

We examined whether maternal exposure to food antigens during lactation and maternal allergic status would affect the development of food allergy in offspring. OVA-sensitized or OVA-nonsensitized BALB/c female mice were exposed or unexposed to OVA during lactation. After weaning, their offspring were systemically sensitized twice with OVA and repeatedly given OVA by oral intubation. While 97.1% of the mice breastfed by OVA-nonsensitized and OVA-unexposed mothers developed allergic diarrhea, 59.7% of the mice breastfed by OVA-exposed nonallergic mothers during lactation and 24.6% of the mice breastfed by OVA-exposed allergic mothers during lactation developed food allergy. Furthermore, OVA was detected in breast-milk from OVA-exposed nonallergic mothers during lactation (4.6±0.5 μg/mL). In addition, OVA-specific IgG1 titers were markedly increased in breast milk from allergic mothers (OVA-sensitized and OVA-unexposed mother:11.0±0.5, OVA-sensitized and OVA-exposed mother:12.3±0.3). Our results suggest that oral tolerance induced by breast milk-mediated transfer of dietary antigens along with their specific immunoglobulins to offspring leads to antigen-specific protection from food allergy.

scholarly journals Raw Cow’s Milk Reduces Allergic Symptoms in a Murine Model for Food Allergy—A Potential Role For Epigenetic Modifications

Nutrients ◽  
2019 ◽  
Vol 11 (8) ◽  
pp. 1721 ◽  
Author(s):  
Abbring ◽  
Wolf ◽  
Ayechu-Muruzabal ◽  
Diks ◽  
Alhamdan ◽  
...  
Keyword(s):  
T Cells ◽  
Food Allergy ◽  
T Cell ◽  
Histone Acetylation ◽  
Murine Model ◽  
Raw Milk ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Allergic Symptoms ◽  
Raw Cow’S Milk

Epidemiological studies identified raw cow’s milk consumption as an important environmental exposure that prevents allergic diseases. In the present study, we investigated whether raw cow’s milk has the capacity to induce tolerance to an unrelated, non-milk, food allergen. Histone acetylation of T cell genes was investigated to assess potential epigenetic regulation. Female C3H/HeOuJ mice were sensitized and challenged to ovalbumin. Prior to sensitization, the mice were treated with raw milk, processed milk, or phosphate-buffered saline for eight days. Allergic symptoms were assessed after challenge and histone modifications in T cell-related genes of splenocyte-derived CD4+ T cells and the mesenteric lymph nodes were analyzed after milk exposure and after challenge. Unlike processed milk, raw milk decreased allergic symptoms. After raw milk exposure, histone acetylation of Th1-, Th2-, and regulatory T cell-related genes of splenocyte-derived CD4+ T cells was higher than after processed milk exposure. After allergy induction, this general immune stimulation was resolved and histone acetylation of Th2 genes was lower when compared to processed milk. Raw milk reduces allergic symptoms to an unrelated, non-milk, food allergen in a murine model for food allergy. The activation of T cell-related genes could be responsible for the observed tolerance induction, which suggested that epigenetic modifications contribute to the allergy-protective effect of raw milk.

scholarly journals Impact of orally-administered oligosaccharides in a murine model of food allergy

2021 ◽  
Vol 85 ◽  
pp. 104643
Author(s):  
Hirotaka Yamashita ◽  
Akari Shigemori ◽  
Misato Murata ◽  
Hiroyuki Tanaka ◽  
Naoki Inagaki ◽  
...  
Keyword(s):  
Food Allergy ◽  
Murine Model

scholarly journals Gastric Enzyme Supplementation Inhibits Food Allergy in a BALB/c Mouse Model

Nutrients ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 738
Author(s):  
Nazanin Samadi ◽  
Denise Heiden ◽  
Martina Klems ◽  
Martina Salzmann ◽  
Johanna Rohrhofer ◽  
...  
Keyword(s):  
Food Allergy ◽  
Mouse Model ◽  
Gastric Acid ◽  
Clinical Symptoms ◽  
Acid Suppression ◽  
Gastric Digestion ◽  
Enzyme Solution ◽  
Allergic Symptoms ◽  
Gastric Acid Suppression ◽  
The Impact

Impaired gastric digestion due to suppressed gastric acidity enhances the risk for food allergy development. In the current study, we aimed to evaluate the impact of a supported gastric digestion via application of a pharmaceutical gastric enzyme solution (GES) on food allergy development and allergic reactions in a BALB/c mouse model. The ability of the GES to restore hypoacidic conditions was tested in mice treated with gastric acid suppression medication. To evaluate the impact on allergic symptoms, mice were orally sensitized with ovalbumin (OVA) under gastric acid suppression and subjected to oral challenges with or without GES. The immune response was evaluated by measurement of antibody titers, cytokine levels, mucosal allergy effector cell influx and regulatory T-cell counts. Clinical response was objectified by core body temperature measurements after oral OVA challenge. Supplementation of GES transiently restored physiological pH levels in the stomach after pharmaceutical gastric acid suppression. During oral sensitization, supplementation of gastric enzymes significantly reduced systemic IgE, IgG1 and IgG2a levels and allergic symptoms. In food allergic mice, clinical symptoms were reduced by co-administration of the gastric enzyme solution. Support of gastric digestion efficiently prevents food allergy induction and alleviates clinical symptoms in our food allergy model.

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