Percutaneous Sensitization to Soybean Proteins Is Attenuated by Oral Tolerance

Abstract

Oral tolerance prevents allergic responses, but cutaneous exposure to food allergens predisposes individuals to food allergies. Soybean, a major allergenic food, is also an ingredient in various cosmetic products. However, it remains to be determined whether oral tolerance prevents percutaneous sensitization to soybean proteins in humans or animal models. In this study, BALB/c mice were divided into three groups; the SS group fed a soybean-containing diet, and the CS and control (C) groups fed a soybean-free diet. After being dorsally shaved, the CS and SS groups were epicutaneously exposed to a soybean extract while the control group was exposed to only the carrier. Specific IgE and IgG1 immunoglobulins secreted in response to the soybean proteins were measured using enzyme-linked immunosorbent assays. Exposure to the soybean extract elicited the secretion of IgE and IgG1 specific for Gly m 5 and Gly m 6, and trypsin inhibitor. Oral soybean consumption attenuated the secretion of all the soybean-specific IgEs and IgG1s, suggesting that percutaneous sensitization to soybean proteins is attenuated by oral tolerance.

Kiwifruit defense protein, kiwellin (Act d 5) percutaneously sensitizes mouse models through the epidermal application of crude kiwifruit extract

“…Previously, we identified that principal soybean allergens Gly m 5 and Gly m 6 trigger percutaneous sensitization in a mouse model (9). Using the same model, the soybean trypsin inhibitor Gly m TI was also identified as a soybean allergen that causes percutaneous sensitization (10). These food allergens are also the primary soybean allergens in humans, suggesting that a mouse model can be effectively used for the identification of allergens that cause percutaneous sensitization in humans.…”

Epicutaneous sensitization. what do we know?

“…(2004) показали, что иммунный ответ, вызванный транскутанным воздействием аллергена, направлен в сторону Th2-пути. Такая реакция была получена при воздействии различных антигенов и у различных видов мышей [12][13][14][15][16]. Микроповреждения кожи в этих исследованиях являются моделью дефекта кожного барьера, который отмечается у больных с атопическим дерматитом.…”

“…Например, в Норвегии при исследовании образцов пыли в 143 домах аллерген рыбы был обнаружен в 46%, арахиса -41%, молока -39% и аллерген яйца -22% образцов пыли матраса [58]. Пищевые аллергены могут содержаться в косметических средствах, используемых для базовой терапии атопического дерматита, что приводит к непосредственному контакту пищевых белков с пораженной кожей [16,59]. Анализ данных исследования с участием 13 971 ребенка дошкольного возраста показал значимую связь аллергии на арахис с применением средств ухода за кожей, содержащих арахисовое масло [60].…”

Co-Application with Tannic Acid Prevents Transdermal Sensitization to Ovalbumin in Mice

“…It has been reported that allergic reactions by percutaneous sensitization are caused by various foods. In our previous studies, we identified the major percutaneously sensitizing allergen candidates in soybean [ 3 , 4 ], cherry [ 5 ], and kiwi [ 6 ]. Ovalbumin (OVA) and lactoglobulin were also reported to be percutaneously sensitizing allergens in egg and milk, respectively [ 7 , 8 ].…”