Overview of in Vivo and Ex Vivo Endpoints in Murine Food Allergy Models: Suitable for Evaluation of the Sensitizing Capacity of Novel Proteins?

Autor: Shanna Bastiaan-Net, Martin Schwarzer, Jolanda H. M. van Bilsen, Mario Noti, Laure Castan, Nicole de Wit, Marie Bodinier, Sahar Kazemi, Carine Blanchard, Michelle M. Epstein, Liam O'Mahony, Hana Kozakova, Grégory Bouchaud, Natalia Zofia Maryniak, Robert Głogowski, Joost J. Smit, Katrine Lindholm Bøgh
Přispěvatelé: Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), National Food Institute, Technical University of Denmark [Lyngby] (DTU), Medizinische Universität Wien = Medical University of Vienna, Natl Univ Ireland Univ Coll Cork, Alimentary Pharmabiot Ctr, Dept Microbiol, Cork, Ireland, Institute for Risk Assessment Sciences, Utrecht University [Utrecht], TNO, Consultant, Warsaw University of Life Sciences (SGGW), Institute of Microbiology, Czech Academy of Sciences [Prague] (CAS), University of Bern, Wageningen Food & Biobased Research, Wageningen University and Research [Wageningen] (WUR), COST ActionEuropean Cooperation in Science and Technology (COST) [FA1402], Bastiaan-Net, Shanna
Jazyk: angličtina
Rok vydání: 2020
Předmět:
0301 basic medicine
T-Lymphocytes
Review Article
Body Temperature
Allergic sensitization
Mice
0302 clinical medicine
prevention
[SDV.IDA]Life Sciences [q-bio]/Food engineering
Immunology and Allergy
[SDV.IMM.ALL]Life Sciences [q-bio]/Immunology/Allergology
Review Articles
2. Zero hunger
[SDV.BA]Life Sciences [q-bio]/Animal biology
animal models
3. Good health
Animal models
Phenotype
Health & Consumer Research
Risk analysis (engineering)
Cytokines
Risk assessment
Food Hypersensitivity
Prevention
biomarkers
food allergy
Immunology
Mice
Inbred Strains
03 medical and health sciences
SDG 3 - Good Health and Well-being
In vivo
Food allergy
Food supply
medicine
Animals
SDG 2 - Zero Hunger
VLAG
Food
Health & Consumer Research
business.industry
Immunoglobulin E
medicine.disease
Disease Models
Animal
030104 developmental biology
Dietary protein
030228 respiratory system
Food
Immunoglobulin G
business
Ex vivo
Biomarkers
Zdroj: Allergy, 2, 75, 289-301
Allergy 75 (2020) 2
Allergy
Allergy, Wiley, 2019, 75 (2), pp.289-301. ⟨10.1111/all.13943⟩
Allergy, 75(2), 289-301
Castan, L, Bøgh, K L, Maryniak, N Z, Epstein, M M, Kazemi, S, O'Mahony, L, Bodinier, M, Smit, J J, van Bilsen, J H M, Blanchard, C, Głogowski, R, Kozáková, H, Schwarzer, M, Noti, M, de Wit, N, Bouchaud, G & Bastiaan-Net, S 2020, ' Overview of in vivo and ex vivo endpoints in murine food allergy models: Suitable for evaluation of the sensitizing capacity of novel proteins? ', Allergy, vol. 75, no. 2, pp. 289-301 . https://doi.org/10.1111/all.13943
Allergy, 1-13. (2019)
ISSN: 0105-4538
1398-9995
DOI: 10.1111/all.13943⟩
Popis: International audience; Significant efforts are necessary to introduce new dietary protein sources to feed a growing world population while maintaining food supply chain sustainability. Such a sustainable protein transition includes the use of highly modified proteins from side streams or the introduction of new protein sources that may lead to increased clinically relevant allergic sensitization. With food allergy being a major health problem of increasing concern, understanding the potential allergenicity of new or modified proteins is crucial to ensure public health protection. The best predictive risk assessment methods currently relied on are in vivo models, making the choice of endpoint parameters a key element in evaluating the sensitizing capacity of novel proteins. Here, we provide a comprehensive overview of the most frequently used in vivo and ex vivo endpoints in murine food allergy models, addressing their strengths and limitations for assessing sensitization risks. For optimal laboratory-to-laboratory reproducibility and reliable use of predictive tests for protein risk assessment, it is important that researchers maintain and apply the same relevant parameters and procedures. Thus, there is an urgent need for a consensus on key food allergy parameters to be applied in future food allergy research in synergy between both knowledge institutes and clinicians.
Databáze: OpenAIRE
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