Aggravation of Food Allergy by Skin Sensitization via Systemic Th2 Enhancement
| Autor: | Hiroshi Matsuda, Takafumi Oba, Katsuhiko Arai, Risa Koshiba, Arisa Fuwa, Nobumitsu Sasaki, Makoto Hattori, Tadashi Yoshida, Genki Kitazawa |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Allergy
medicine.medical_treatment Immunology Administration Cutaneous Immunoglobulin E Mice Th2 Cells Antigen Food allergy Immune Tolerance medicine Splenocyte Animals Immunology and Allergy Anaphylaxis Sensitization Skin integumentary system biology business.industry General Medicine Allergens medicine.disease Disease Models Animal Ovalbumin Cytokine medicine.anatomical_structure biology.protein Cytokines Immunization Immunotherapy business Food Hypersensitivity |
| Zdroj: | International Archives of Allergy and Immunology. 182:292-300 |
| ISSN: | 1423-0097 1018-2438 |
| DOI: | 10.1159/000511239 |
| Popis: | Background: Recently, the relationship between antigen contact via skin (skin sensitization) and the development of food allergies has gained increasing attention. However, few studies have examined the effects of skin sensitization on healthy skin. Objective: To examine the effect of sensitization in healthy skin on IgE and cytokine production during food allergy development. Methods: The effect of skin sensitization on food allergy was evaluated using DO11.10 mice whose T cells express ovalbumin (OVA)-specific T-cell receptors. OVA was applied to the back skin of mice dehaired by various methods, and then food allergy was induced by providing them with an OVA-containing diet. OVA-specific IgE production in the sera and decreases in body temperature due to anaphylactic reaction were measured as indicators of food allergy. In addition, IL-4 production and proliferation of splenocytes were measured in mice with food allergy after skin sensitization. Results: Skin sensitization in healthy skin increased IgE production and exacerbated anaphylactic symptoms induced by ingesting the antigen. Moreover, skin sensitization enhanced IL-4 production from splenocytes during the onset of food allergy. In contrast, oral tolerance was induced even after establishing skin sensitization. Conclusion: Skin sensitization temporarily exacerbated food allergy by enhancing systemic Th2 responses. These findings will help identify the mechanisms involved in food allergy and help develop treatments. |
| Databáze: | OpenAIRE |
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