Oral sensitization to food proteins: a Brown Norway rat model

Clinical and Experimental Allergy : Journal of the British Society for Allergy and Clinical Immunology
Léon M J KnippelsG F Houben

Abstract

Although several in vivo antigenicity assays using parenteral immunization are operational, no adequate enteral sensitization models are available to study food allergy and allergenicity of food proteins. This paper describes the development of an enteral model for food allergy research in the Brown Norway (BN) rat. The animals were exposed to ovalbumin either ad libitum via the drinking water (0.002 to 20 mg/mL) continuously for 6 weeks or by gavage (1 mg/mL per rat). Gavage dosing was performed either daily, twice a week, once a week or once every 2 weeks during a period of 6 weeks. No adjuvants were used during the sensitization studies. After intra-gastric administration of ovalbumin once or twice a week or once every two weeks, no or only a very low frequency of ovalbumin-specific antibody responses were detected. Daily intra-gastric dosing with ovalbumin resulted in antigen-specific IgG as well as IgE responses in almost all animals tested. Upon ad libitum exposure, ovalbumin-specific IgG but no ovalbumin-specific IgE was detected. The cellular response was examined by determination of delayed-type hypersensitivity (DTH) reactions in the animals dosed by daily gavage and in the ad libitum exposed rats. Both sensitization ...Continue Reading

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