DOI: 10.3390/life13081733 ISSN:

A Food Matrix Triggers a Similar Allergic Immune Response in BALB/c Mice Sensitized with Native, Denatured, and Digested Ovalbumin

Jesús Gilberto Arámburo-Gálvez, Raúl Tinoco-Narez-Gil, Aldo Alejandro Arvizu-Flores, Oscar Gerardo Figueroa-Salcido, José Antonio Mora-Melgem, Alma Rosa Islas-Rubio, Lilian Karem Flores-Mendoza, Veronica Lopez-Teros, Humberto Astiazaran-Garcia, Feliznando Isidro Cárdenas-Torres, Noé Ontiveros
  • Paleontology
  • Space and Planetary Science
  • General Biochemistry, Genetics and Molecular Biology
  • Ecology, Evolution, Behavior and Systematics

The search for an animal model to evaluate the allergenic potential of processed food products is still ongoing. Both the sensitization to ovalbumin (OVA) in different structural states and the allergic response triggered after intragastric or food challenges were assessed. BALB/c mice were sensitized intraperitoneally to OVA (50 µg) in different structural states (native OVA, N-OVA; denatured OVA, D-OVA; formaldehyde- and lysine-treated OVA, FK-OVA; denatured OVA-FK, OVA-DFK; peptides from pepsin digestion, Pep-OVA). Anti-OVA-specific IgE responses were evaluated using ELISA. Anaphylactic signs and mMCP-1 serum levels were evaluated after intragastric (2.0 mg/OVA) and food (0.41 mg/OVA) challenges. IgE reactivities to N-OVA and D-OVA were similar among groups (p > 0.05). After the challenges, all OVA-sensitized mice developed mild to severe anaphylactic signs (p < 0.05 vs. control). Mice sensitized to N-OVA and D-OVA had the highest mMCP-1 serum levels after challenges (p < 0.05 vs. control). Allergic responses were similar despite the different OVA doses used for the challenges. The N-OVA-sensitized murine model of egg allergy proposed in the present study holds the potential for evaluating the impact of food matrix composition and processing on the threshold of egg-allergic responses.

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