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Background: Direct contact of food proteins with eczematous lesions is thought to be the main cause of epicutaneous sensitization. To further investigate the development and pathogenesis of food allergy in vivo, a good mouse model of epicutaneous sensitization is needed. However, a fundamental problem in that regard is that the optimal age for epicutaneous sensitization of mice is unknown. In this study, we attempted to elucidate that optimal age.
Methods: Dorsal skin of wild-type BALB/c female mice (1, 3, 8 and 24 weeks old) was shaved, depilated and tape-stripped. A Finn chamber containing a 20-μl-aliquot of 20-mg/ml (OVA) was applied to the tape-stripped skin on 3 consecutive days/week, for 3 weeks. The body temperature was measured after intraperitoneal OVA challenge. Serum OVA-specific IgE titers and OVA-induced cytokine production by spleen cells were measured by ELISA. Dendritic cells (DCs) that migrated to the draining lymph nodes were quantified by FITC-labeled OVA and flow cytometry. The mRNA expression levels in the dorsal skin were measured by qPCR.
Results: A significant age-dependent body temperature decline was observed after OVA challenge. The serum OVA-specific IgE titer, OVA-induced cytokine production (i.e., IL-4, IL-5 and IL-13) by spleen cells, and number of FITC-OVA-engulfing DCs increased with age. In addition, mRNA for IL-33, but not TSLP or IL-25, was significantly induced in the skin by tape-stripping and increased with age.
Conclusions: Twenty-four-week-old mice showed the greatest DC migration, Th2 polarization, IgE production and body temperature decline. Skin-derived IL-33 is likely to play key roles in those changes.
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http://dx.doi.org/10.1016/j.alit.2018.01.003 | DOI Listing |
Allergol Immunopathol (Madr)
July 2025
Sección Inmunología Clínica y Alergia Pediátrica, Servicio de Pediatría, Hospital Clínico Universitario Virgen de la Arrixaca, El Palmar, Murcia, Spain.
Egg allergy is one of the most common food allergies in the pediatric population. It significantly impacts the quality of life of patients and their families. Egg allergy is an adverse reaction mediated by an immune mechanism.
View Article and Find Full Text PDFNihon Yakurigaku Zasshi
July 2025
Department of Pharmacology, Graduate School of Medicine, University of the Ryukyus.
Oral tolerance is an immune regulatory system for foods. Eating foods gives healthy people nutrition. However, foods are immune exclusion material in patients of food allergy.
View Article and Find Full Text PDFJ Dermatol
September 2025
Department of Dermatology, Showa University School of Medicine, Tokyo, Japan.
Food Funct
June 2025
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, PR China.
The skin serves as a critical non-digestive route for the entry of food allergens into the body. Food allergens can penetrate through the disrupted skin barrier, resulting in immune sensitization, and subsequently triggering allergic reactions upon oral re-exposure to the same allergen. In this study, an epicutaneous sensitization animal model was established to characterize its features of food allergy (FA) and to investigate the impact of different challenge protocols on immune response in sensitized mice.
View Article and Find Full Text PDF