A Food Matrix Triggers a Similar Allergic Immune Response in BALB/c Mice Sensitized with Native, Denatured, and Digested Ovalbumin

Overview

Journal Life (Basel)

Specialty Biology

Date 2023 Aug 26

PMID 37629590

Authors

Jesus Gilberto Aramburo-Galvez

Raul Tinoco-Narez-Gil

Aldo Alejandro Arvizu-Flores

Oscar Gerardo Figueroa-Salcido

Jose Antonio Mora-Melgem

Alma Rosa Islas-Rubio

Lilian Karem Flores-Mendoza

Veronica Lopez-Teros

Humberto Astiazaran-Garcia

Feliznando Isidro Cardenas-Torres

Noe Ontiveros

Affiliations

Soon will be listed here.

Abstract

The search for an animal model to evaluate the allergenic potential of processed food products is still ongoing. Both the sensitization to ovalbumin (OVA) in different structural states and the allergic response triggered after intragastric or food challenges were assessed. BALB/c mice were sensitized intraperitoneally to OVA (50 µg) in different structural states (native OVA, N-OVA; denatured OVA, D-OVA; formaldehyde- and lysine-treated OVA, FK-OVA; denatured OVA-FK, OVA-DFK; peptides from pepsin digestion, Pep-OVA). Anti-OVA-specific IgE responses were evaluated using ELISA. Anaphylactic signs and mMCP-1 serum levels were evaluated after intragastric (2.0 mg/OVA) and food (0.41 mg/OVA) challenges. IgE reactivities to N-OVA and D-OVA were similar among groups ( > 0.05). After the challenges, all OVA-sensitized mice developed mild to severe anaphylactic signs ( < 0.05 vs. control). Mice sensitized to N-OVA and D-OVA had the highest mMCP-1 serum levels after challenges ( < 0.05 vs. control). Allergic responses were similar despite the different OVA doses used for the challenges. The N-OVA-sensitized murine model of egg allergy proposed in the present study holds the potential for evaluating the impact of food matrix composition and processing on the threshold of egg-allergic responses.

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