Title
Assessment of the allergic potential of food protein extracts and proteins on oral application using the Brown Norway rat model
Author
Knippels, L.M.J.
Penninks, A.H.
TNO Voeding
Publication year
2003
Abstract
The need for widely accepted and validated animal models to test the potential allergenicity and potency of novel (biotechnology-derived) proteins has become an important issue for their safety evaluation.In this article, we summarize the results of the development of an oral sensitization protocol for food proteins in the rat. Young Brown Norway rats were exposed to either various purified allergenic proteins (e.g., ovalbumin, partly purified), a whole food (cow's milk), or total protein extracts (hen's egg white, peanut) by daily gavage dosing during 42 days without the use of an adjuvant. The results showed that Brown Norway rats can be sensitized orally to the various allergenic food proteins tested, resulting in antigen-specific immunoglobulin (Ig) G and IgE responses, without the use of adjuvants. Animals orally exposed to cow's milk or total protein extracts of egg white also developed specific IgE and IgG antibodies that recognized the same proteins compared with antibodies from patients allergic to egg white or cow's milk. We also studied local and systemic immune-mediated effects. In ovalbumin-sensitized rats, some clinical symptoms of food allergy were studied upon an oral challenge with ovalbumin. The results demostrated that gut permeability was increased and that in some animals breathing frequency and systolic blood pressure were temporarily decreased. The results obtained show that the Brown Norway rat provides a suitable model for food allergy research and for the study of relative allergenicity of existing and novel food proteins.
Subject
Toxicology
Toxicology and Applied Pharmacology
Allergic potential
Brown Norway rats
Challenge effects
Egg-white proteins
Food allergy
Food proteins
IgE
Milk proteins
Oral sensitization
Ovalbumin
Passive cutaneous anaphylaxis
adjuvant
egg white
food allergen
immunoglobulin E
immunoglobulin G
ovalbumin
allergenicity
animal experiment
animal model
antibody response
antigen specificity
breathing rate
controlled study
feeding
food allergy
immune response
intestine mucosa permeability
male
milk allergy
nonhuman
peanut allergy
priority journal
protein intake
protein purification
provocation test
rat
rat strain
review
risk assessment
sensitization
symptomatology
systolic blood pressure
Administration, Oral
Allergens
Animals
Disease Models, Animal
Egg Proteins
Food Hypersensitivity
Humans
Immunoglobulin E
Immunoglobulin G
Male
Milk Proteins
Rats
Animalia
Arachis hypogaea
Rattus norvegicus
To reference this document use:
http://resolver.tudelft.nl/uuid:34a42064-050e-4646-9f39-821e7b4e5ce3
TNO identifier
236953
ISSN
0091-6765
Source
Environmental Health Perspectives, 111 (2), 233-238
Document type
article