Murine model of cross-IgE sensitization and cross-anaphylactic reactions among multiple group food allergens
RationaleApproximately 32 million people in the United States suffer from food allergies. Some food groups, such as legumes – peanuts, tree nuts, fish, and shellfish, have a high risk of cross-reactivity. However, the murine model of multiple food group cross-reactivity is limited.ObjectiveWe sought...
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Frontiers Media S.A.
2025-01-01
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fimmu.2024.1497368/full |
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| author | Ibrahim Musa Fariba Ardalani Nan Yang Soheila J. Maleki Xiu-Min Li Xiu-Min Li Xiu-Min Li |
| author_facet | Ibrahim Musa Fariba Ardalani Nan Yang Soheila J. Maleki Xiu-Min Li Xiu-Min Li Xiu-Min Li |
| author_sort | Ibrahim Musa |
| collection | DOAJ |
| description | RationaleApproximately 32 million people in the United States suffer from food allergies. Some food groups, such as legumes – peanuts, tree nuts, fish, and shellfish, have a high risk of cross-reactivity. However, the murine model of multiple food group cross-reactivity is limited.ObjectiveWe sought to develop a murine model that can be used to investigate novel therapeutics for the treatment of multiple food allergies.MethodsC3H/HeJ mice were sensitized intraperitoneally (i.p.) once a week for three weeks with a mixture of 500µg of protein from peanut, cashew, walnut, shrimp, cod, and 2 mg Alum. The control group consisted of naïve mice. IgE levels against the sensitized allergens and their cross-reactive allergens were measured by ELISA at baseline and 3 weeks after sensitization. In weeks 4 and 5, the mice were given intragastric challenges with 200mg/mouse of each food: peanut, chickpea, lentil, cashew, almond, pistachio, hazelnut, brazil nut, walnut, pecan, shrimp, lobster, cod, salmon, and mackerel. After each challenge, anaphylactic symptoms, rectal temperatures, and plasma histamine were measured.ResultsThere was a significant elevation of IgE against sensitized antigens (peanut cashew, walnut, shrimp, and cod) as well as cross-reactive allergens used for oral food challenge from legumes including peanut, chickpea, and lentil, as well as tree nuts such as cashew, almond, pistachio, hazelnut, brazil nut, walnut, and pecan. Furthermore, there was a significant increase in crustaceans such as shrimp, lobster and fish like cod, salmon, and mackerel (p<0.01). Consistently, significantly increased anaphylactic symptom scores (p<0.05), decreased rectal temperature (p<0.001), and increased plasma histamine (p<0.05) compared to the naïve mice occurred following each challenge with sensitized foods and unsensitized, but cross-reactive foods.ConclusionWe generated a comprehensive murine model of IgE-mediated multiple food groups of cross-reactive anaphylaxes. This will provide an essential tool for developing novel therapies for cross-reactivity multiple food allergies. |
| format | Article |
| id | doaj-art-9d0a79cf2ee44f3b81c1571d03c501dc |
| institution | Kabale University |
| issn | 1664-3224 |
| language | English |
| publishDate | 2025-01-01 |
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| series | Frontiers in Immunology |
| spelling | doaj-art-9d0a79cf2ee44f3b81c1571d03c501dc2025-01-07T06:40:38ZengFrontiers Media S.A.Frontiers in Immunology1664-32242025-01-011510.3389/fimmu.2024.14973681497368Murine model of cross-IgE sensitization and cross-anaphylactic reactions among multiple group food allergensIbrahim Musa0Fariba Ardalani1Nan Yang2Soheila J. Maleki3Xiu-Min Li4Xiu-Min Li5Xiu-Min Li6Department of Pathology, Microbiology & Immunology, New York Medical College, Valhalla, NY, United StatesDepartment of Pathology, Microbiology & Immunology, New York Medical College, Valhalla, NY, United StatesGeneral Nutraceutical Technology LLC, Elmsford, NY, United StatesUnited States (U.S.) Department of Agriculture, Agriculture Research Service, Southern Regional Research Center, New Orleans, LA, United StatesDepartment of Pathology, Microbiology & Immunology, New York Medical College, Valhalla, NY, United StatesDepartment of Otolaryngology, School of Medicine, New York Medical College, Valhalla, NY, United StatesDepartment of Dermatology, School of Medicine, New York Medical College, Valhalla, NY, United StatesRationaleApproximately 32 million people in the United States suffer from food allergies. Some food groups, such as legumes – peanuts, tree nuts, fish, and shellfish, have a high risk of cross-reactivity. However, the murine model of multiple food group cross-reactivity is limited.ObjectiveWe sought to develop a murine model that can be used to investigate novel therapeutics for the treatment of multiple food allergies.MethodsC3H/HeJ mice were sensitized intraperitoneally (i.p.) once a week for three weeks with a mixture of 500µg of protein from peanut, cashew, walnut, shrimp, cod, and 2 mg Alum. The control group consisted of naïve mice. IgE levels against the sensitized allergens and their cross-reactive allergens were measured by ELISA at baseline and 3 weeks after sensitization. In weeks 4 and 5, the mice were given intragastric challenges with 200mg/mouse of each food: peanut, chickpea, lentil, cashew, almond, pistachio, hazelnut, brazil nut, walnut, pecan, shrimp, lobster, cod, salmon, and mackerel. After each challenge, anaphylactic symptoms, rectal temperatures, and plasma histamine were measured.ResultsThere was a significant elevation of IgE against sensitized antigens (peanut cashew, walnut, shrimp, and cod) as well as cross-reactive allergens used for oral food challenge from legumes including peanut, chickpea, and lentil, as well as tree nuts such as cashew, almond, pistachio, hazelnut, brazil nut, walnut, and pecan. Furthermore, there was a significant increase in crustaceans such as shrimp, lobster and fish like cod, salmon, and mackerel (p<0.01). Consistently, significantly increased anaphylactic symptom scores (p<0.05), decreased rectal temperature (p<0.001), and increased plasma histamine (p<0.05) compared to the naïve mice occurred following each challenge with sensitized foods and unsensitized, but cross-reactive foods.ConclusionWe generated a comprehensive murine model of IgE-mediated multiple food groups of cross-reactive anaphylaxes. This will provide an essential tool for developing novel therapies for cross-reactivity multiple food allergies.https://www.frontiersin.org/articles/10.3389/fimmu.2024.1497368/fullmultiple food allergy murine modelcross IgE sensitizationcross anaphylactic reactivityallergen specific IgEallergen specific IgG subclass antibodies |
| spellingShingle | Ibrahim Musa Fariba Ardalani Nan Yang Soheila J. Maleki Xiu-Min Li Xiu-Min Li Xiu-Min Li Murine model of cross-IgE sensitization and cross-anaphylactic reactions among multiple group food allergens Frontiers in Immunology multiple food allergy murine model cross IgE sensitization cross anaphylactic reactivity allergen specific IgE allergen specific IgG subclass antibodies |
| title | Murine model of cross-IgE sensitization and cross-anaphylactic reactions among multiple group food allergens |
| title_full | Murine model of cross-IgE sensitization and cross-anaphylactic reactions among multiple group food allergens |
| title_fullStr | Murine model of cross-IgE sensitization and cross-anaphylactic reactions among multiple group food allergens |
| title_full_unstemmed | Murine model of cross-IgE sensitization and cross-anaphylactic reactions among multiple group food allergens |
| title_short | Murine model of cross-IgE sensitization and cross-anaphylactic reactions among multiple group food allergens |
| title_sort | murine model of cross ige sensitization and cross anaphylactic reactions among multiple group food allergens |
| topic | multiple food allergy murine model cross IgE sensitization cross anaphylactic reactivity allergen specific IgE allergen specific IgG subclass antibodies |
| url | https://www.frontiersin.org/articles/10.3389/fimmu.2024.1497368/full |
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