Modulation of Oral Tolerance to Ovalbumin by Dietary Protein in Mice

Alizadeh, Mohammad; Ota, Fusao; Kassu, Afework; Kheirvari, Sorayya; Sakai, Tohru

doi:10.3177/jnsv.52.113

Cited by 4 publications

(4 citation statements)

References 29 publications

(37 reference statements)

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“…It is commonly referred to as desensitization , hyposensitization , or SOTI . Earlier studies using mouse models established the possibility of inducing a status of immune tolerance by the administration of ovalbumin with either microdoses (100 µg/dose for 14 days) or low-concentration diet (5 vs 20% protein content) , . In a BALB/c mouse model, Kjaer and Frøkiaer demonstrated that there was a microgram threshold (100 µg of OVM/day for 40−50 days) above which a Th2-mediated response could be reversed depending on the length of the feeding period .…”

Section: Current Preventive and Therapeutic Options For Egg Allergymentioning

confidence: 99%

Recent Advances in the Understanding of Egg Allergens: Basic, Industrial, and Clinical Perspectives

Mine

Yang

2008

J. Agric. Food Chem.

167

123

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The emergence of egg allergy has had both industrial and clinical implications. In industrialized countries, egg allergy accounts for one of the most prevalent food hypersensitivities, especially in children. Atopic dermatitis represents the most common clinical manifestation in infancy; however, the range of clinical signs is broad and encompasses life-threatening anaphylaxis. The dominant egg allergens are proteins and are mainly present in the egg white, for example, ovalbumin, ovomucoid, ovotransferrin, and lysozyme. However, egg yolk also displays low-level allergenicity, for example, alpha-livetin. Strict avoidance of the offending food remains the most common recommendation for egg-allergic individuals. Nevertheless, the omnipresence of egg-derived components in prepackaged or prepared foods makes it difficult. Therefore, more efficient preventive approaches are investigated to protect consumers from inadvertent exposure and ensuing adverse reactions. On the one hand, commercial kits have become readily available that allow for the detection of egg contaminants at trace levels. On the other hand, attempts to produce hypoallergenic egg-containing products through food-processing techniques have met with promising results, but the approach is limited due to its potentially undesirable effects on the unique functional and sensory attributes of egg proteins. Therefore, the development of preventive or curative strategies for egg allergy remains strongly warranted. Pilot studies have suggested that oral immunotherapy (IT) with raw or cooked preparations of egg may represent a safe alternative, immediately available to allergic subjects, but remains applicable to only nonanaphylactic patients. Due to the limitations of conventional IT, novel forms of immunotherapy are sought based on information obtained from the molecular characterization of major egg allergens. In the past decade, promising approaches to the treatment and prevention of egg allergy have been explored and include, among others, the production of hypoallergenic recombinant egg proteins, the development of customized peptides, and bacterial-mediated immunotherapy. Nonspecific approaches have also been evaluated, and preliminary trials with the use of probiotic bacteria have yielded encouraging results. The current understanding of egg allergens offers novel approaches toward the making of food products safe for human consumption and the development of efficient immunotherapeutic strategies.

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Section: Current Preventive and Therapeutic Options For Egg Allergymentioning

confidence: 99%

Recent Advances in the Understanding of Egg Allergens: Basic, Industrial, and Clinical Perspectives

Mine

Yang

2008

J. Agric. Food Chem.

167

123

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“…Mice that were pre-tolerized to OVA orally have an attenuated inflammatory response measured by reduced serum IgE titer. Maintaining these mice on a high-protein diet increased IgE titers, enhanced splenocyte production of Th2-driving IL-4 and Th1-driving IL-12, and enhanced LPS-induced proliferation [36]. This study not only illustrated that tolerization to dietary proteins is important in regulating systemic immune responses but also that increased dietary protein enhances the systemic response.…”

Section: Dietary Protein and Immunitymentioning

confidence: 60%

Dietary Protein: Mechanisms Influencing Hypertension and Renal Disease

2020

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Purpose of Review-This review will provide an in-depth coverage of the epidemiological and pre-clinical literature surrounding the role of dietary protein in hypertension, with a special emphasis on the history of our work on the Dahl salt-sensitive rat.Recent Findings-Our studies have dedicated much effort into understanding the relationship between dietary protein and its effect on the development of salt-sensitive hypertension and renal injury. Our evidence over the last 15 years have demonstrated that both the source and amount of dietary protein can influence the severity of disease, where we have determined mechanisms related to immunity, the maternal environment during pregnancy, and more recently the gut microbiota, which significantly contribute to these diet-induced effects.Summary-Deeper understanding of these dietary protein-related mechanisms may provide insight on the plausibility of dietary modifications as future therapeutic avenues for hypertension and renal disease.

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“…Other studies using diets containing low amounts of protein have also shown that both food allergy and oral tolerance are affected by the dietary protein content (42,43) . Nevertheless, these studies have addressed the effect of nutritional status on immunological responses.…”

Section: Discussionmentioning

confidence: 99%

Effect of a protein-free diet in the development of food allergy and oral tolerance in BALB/c mice

et al. 2015

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The aim of the present study was to investigate the effect of a protein-free diet in the induction of food allergy and oral tolerance in BALB/c mice. The experimental model used was mice that were fed, since weaning up to adulthood, a balanced diet in which all dietary proteins were replaced by amino acid diet (Aa). The absence of dietary proteins did not prevent the development of food allergy to ovalbumin (OVA) in these mice. However, Aa-fed mice produced lower levels of IgE, secretory IgA and cytokines. In addition, when compared with mice from control group, Aa-fed mice had a milder aversive reaction to the allergen measured by consumption of OVA-containing solution and weight loss during food allergy development. In addition, mice that did not have dietary proteins in their diets were less susceptible to induction of oral tolerance. One single oral administration was not enough to suppress specific serum Ig and IgG1 levels in the Aa-fed group, although it was efficient to induce suppression in the control group. The present results indicate that the stimulation by dietary proteins alters both inflammatory reactivity and regulatory immune reactivity in mice probably due to their effect in the maturation of the immune system.

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Modulation of Oral Tolerance to Ovalbumin by Dietary Protein in Mice

Cited by 4 publications

References 29 publications

Recent Advances in the Understanding of Egg Allergens: Basic, Industrial, and Clinical Perspectives

Recent Advances in the Understanding of Egg Allergens: Basic, Industrial, and Clinical Perspectives

Dietary Protein: Mechanisms Influencing Hypertension and Renal Disease

Effect of a protein-free diet in the development of food allergy and oral tolerance in BALB/c mice

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