Skin inflammation exacerbates food allergy symptoms in epicutaneously sensitized mice

Kawasaki, Akiko; Ito, Nobuyuki; Murai, Hiroki; Yasutomi, Motoko; Naiki, Hironobu; Ohshima, Yusei

doi:10.1111/all.13404

Cited by 30 publications

(29 citation statements)

References 32 publications

(42 reference statements)

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“…The OVA‐specific IgE in the red circles infants showed high OVA‐affinity characteristics (Figure A). Similar immunoglobulin isotype formation with relatively higher levels of IgE coupled with lower levels of IgG was recently reported in animal experiments . They reported that epicutaneously sensitized mice had higher levels of OVA‐specific IgE and lower levels of OVA‐specific IgG1, IgG2a, and secretory IgA than those found in intraperitoneally sensitized mice.…”

Section: Discussionsupporting

confidence: 79%

Trajectories of class–switching‐related egg and cow's milk allergen‐specific immunoglobulin isotype formation and its modification by eczema with low‐ and high‐affinity immunoglobulin E during early infancy

Irahara

Shinahara

Sugimoto

et al. 2019

Immunity Inflam & Disease

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Introduction Allergen‐specific immunoglobulin isotype formation associated with immunoglobulin class‐switching during the lactation period is the immunological background for food allergy in infants. We analyzed the serial changes in the production of feeding type‐related egg‐ and milk‐specific immunoglobulin isotypes from birth to 6 months of age with or without eczema in 84 infants. Methods Allergen‐specific immunoglobulin G1 (IgG1), IgG2, IgG3, IgG4, IgA, and IgE levels of hen's egg and bovine milk were measured in cord blood and blood samples from infants at 2, 4, and 6 months of age by the densely carboxylated protein microarray. Results Formula and mixed feeding were associated with a rapid increase in cow's milk allergen‐specific immunoglobulins and feeding type‐related significant differences in casein‐specific immunoglobulin levels were detected. Breast and mixed feeding were associated with slow but significant increase in ovalbumin‐specific IgG1 and IgE levels, but not other immunoglobulins. We found two different immunoglobulin isotype formation at 6 months of age with low‐ or high‐affinity IgE against ovalbumin. One isotype formation pattern had relatively high ovalbumin‐specific IgG1 levels, detectable IgG2, and low‐affinity IgE, while the other had low ovalbumin‐specific IgG1 levels, undetectable IgG2, and high levels of high‐affinity IgE. The incidence of eczema was significantly higher in the latter pattern (84.6%), compared with the remaining infants (42.2%). Conclusions Feeding practice‐related allergen sensitization and immunoglobulin isotype formation were identified during the lactation period. The development of eczema during the lactation period could potentially modify the immunoglobulin isotype formation with high levels of high‐affinity IgE.

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Section: Discussionsupporting

confidence: 79%

Trajectories of class–switching‐related egg and cow's milk allergen‐specific immunoglobulin isotype formation and its modification by eczema with low‐ and high‐affinity immunoglobulin E during early infancy

Irahara

Shinahara

Sugimoto

et al. 2019

Immunity Inflam & Disease

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“…3d). Since oral antigen challenge is known to influence the specific antibody levels in epicutaneously sensitized mice [21, 28], we also measured casein-specific IgE and IgG1 levels in plasma samples obtained after every oral casein challenge. The increase in the level of casein-specific IgE in CTL mice was significantly suppressed in casein- and CNH-fed mice after every oral challenge (Fig.…”

Section: Resultsmentioning

confidence: 99%

“…Several studies have demonstrated that the accumulation of immune cells in intestine was observed in epicutaneously sensitized mouse models [22, 28-30]. To determine whether immune cells accumulation could be observed in our model, histological analysis was performed.…”

Section: Resultsmentioning

confidence: 99%

“…Previous studies also indicated that the extent of rectal temperature drop in an anaphylactic reaction is influenced by the number [28] and dosage [30] of the challenge agent.…”

Section: Discussion/conclusionmentioning

confidence: 99%

“…Two independent groups [22, 28] reported that the number of mast cells in the small intestine increased after oral antigen challenge in tape-stripping epicutaneously sensitized mice. By contrast, another group [30] reported an increased number of basophils, but not mast cells, in the jejunum after oral OVA challenge in OVA-epicutaneously sensitized mice.…”

Section: Discussion/conclusionmentioning

confidence: 99%

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Ingestion of Casein Hydrolysate Induces Oral Tolerance and Suppresses Subsequent Epicutaneous Sensitization and Development of Anaphylaxis Reaction to Casein in Mice

Iwamoto

Matsubara

Okamoto

et al. 2019

Int Arch Allergy Immunol

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Background: Casein is the most dominant causal allergen in cow’s milk allergy (CMA). Casein hydrolysates are frequently applied in infant formulas for children with a risk or history of CMA. However, there is limited information on the oral tolerance-inducing ability of casein hydrolysates. Objectives: The aim of this study was to investigate whether the ingestion of casein hydrolysate induces tolerance to casein, ultimately preventing subsequent epicutaneous sensitization and development of an anaphylaxis reaction. Methods: BALB/c mice were orally administered casein or a casein hydrolysate (CNH) via the drinking water and were then epicutaneously sensitized by repeated exposure of casein on tape-stripped skin. Sensitization was assessed by basophil activation tests, the serum levels of casein-specific antibodies, and cytokine production from casein-stimulated spleen and mesenteric lymph node (MLN) cells. Occurrence of an anaphylaxis reaction was evaluated by measuring rectal temperature and the plasma level of mouse mast cell protease-1 (mMCP-1) after oral casein challenges. The T cell population in the spleen and MLN was assessed by flow cytometry. Intestinal mast cells and basophils were analyzed histologically. Results: Sensitization and anaphylaxis reaction to casein were significantly suppressed in casein- or CNH-fed mice compared to controls. Prior ingestion of casein or CNH had no effect on the population of regulatory T cells and activated T cells in lymphoid tissues. Intestinal basophils increased by the epicutaneous sensitization of casein, which was suppressed in casein- or CNH-fed mice. Although the increase in the plasma level of mMCP-1 after oral challenge was suppressed in casein- or CNH-fed mice, there was no change in the number of intestinal mast cells. Conclusion: Prior ingestion of casein or CNH induced oral tolerance and suppressed subsequent epicutaneous sensitization and development of systemic anaphylaxis to casein.

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Acid Hydrolysis of Gluten Enhances the Skin Sensitizing Potential and Drives Diversification of IgE Reactivity to Unmodified Gluten Proteins

Ballegaard

Castan

Larsen

et al. 2021

Molecular Nutrition Food Res

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Scope: Personal care products containing hydrolyzed gluten have been linked to spontaneous sensitization through the skin, however the impact of the hydrolysate characteristics on the sensitizing capacity is generally unknown. Methods and Results: The physicochemical properties of five different wheat-derived gluten products (one unmodified, one enzyme hydrolyzed, and three acid hydrolyzed) are investigated, and the skin sensitizing capacity is determined in allergy-prone Brown Norway rats. Acid hydrolyzed gluten products exhibited the strongest intrinsic sensitizing capacity via the skin. All hydrolyzed gluten products induced cross-reactivity to unmodified gluten in the absence of oral tolerance to wheat, but were unable to break tolerance in animals on a wheat-containing diet. Still, the degree of deamidation in acid hydrolyzed products is associated with product-specific sensitization in wheat tolerant rats. Sensitization to acid hydrolyzed gluten products is associated with a more diverse IgE reactivity profile to unmodified gluten proteins compared to sensitization induced by unmodified gluten or enzyme hydrolyzed gluten. Conclusion: Acid hydrolysis enhances the skin sensitizing capacity of gluten and drives IgE reactivity to more gluten proteins. This property of acid hydrolyzed gluten may be related to the degree of product deamidation, and could be a strong trigger of wheat allergy in susceptible individuals.

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Skin inflammation exacerbates food allergy symptoms in epicutaneously sensitized mice

Abstract: Even after eliminating exposure to the antigen, inflammation from skin barrier disruption can exacerbate the severity of food allergy symptoms. Serum baseline mmcp1 levels might be an effective marker for predicting the severity of antigen-induced allergic symptoms.

Cited by 30 publications

References 32 publications

Trajectories of class–switching‐related egg and cow's milk allergen‐specific immunoglobulin isotype formation and its modification by eczema with low‐ and high‐affinity immunoglobulin E during early infancy

Trajectories of class–switching‐related egg and cow's milk allergen‐specific immunoglobulin isotype formation and its modification by eczema with low‐ and high‐affinity immunoglobulin E during early infancy

Ingestion of Casein Hydrolysate Induces Oral Tolerance and Suppresses Subsequent Epicutaneous Sensitization and Development of Anaphylaxis Reaction to Casein in Mice

Acid Hydrolysis of Gluten Enhances the Skin Sensitizing Potential and Drives Diversification of IgE Reactivity to Unmodified Gluten Proteins

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