Cutaneous or Respiratory Exposures to Peanut Allergens in Mice and Their Impacts on Subsequent Oral Exposure

Wavrin, Sophie; Bernard, Hervé; Wal, Jean‐Michel; Adel‐Patient, Karine

doi:10.1159/000363444

Cited by 25 publications

(33 citation statements)

References 46 publications

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“…The link between eczema and food allergy is attributed to low-dose cutaneous exposure to an allergen that may promote allergic sensitization, whereas early oral consumption induces tolerance [1] . This is supported by animal models [24] and by reports suggesting that exposure in infancy to skin preparations, tabletops or hands containing food allergen increases the risk of food allergy in those with eczema (OR 2.4, 95% CI 1.9-3.0 [1,25,26] to OR 6.8, 95% CI 1.4-32.9) [27][28][29] .…”

Section: Discussionmentioning

confidence: 70%

Eczema in Early Childhood, Sociodemographic Factors and Lifestyle Habits Are Associated with Food Allergy: A Nested Case-Control Study

Ben‐Shoshan¹,

Soller

Harrington

et al. 2015

Int Arch Allergy Immunol

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tion between atopy, sociodemographic characteristics and lifestyle habits with probable food allergy. Results: Between September 2010 and September 2011, 480 cases and 4,950 controls completed the questionnaire. For all 9 allergens, factors associated with a higher risk of probable allergy were as follows: (1) personal history of eczema (in the first 2 years of life), asthma or hay fever (odds ratio, OR 2.3, 95% CI 1.6-3.5; OR 2.8, 95% CI 2.2-3.6, and OR 2.3, 95% CI 1.8-3.0, respectively), (2) maternal, paternal or sibling's food allergy (OR 3.7, 95% CI 2.5-5.6; OR 3.0, 95% CI 1.8-5.1, and OR 3.1, 95% CI 2.2-4.2), (3) high household income (top 20%; OR 1.5, 95% CI 1.2-2.0). Males and older individuals were less likely to have food allergy (OR 0.7, 95% CI 0.6-0.9, and OR 0.99, 95% CI 0.99-1.00). Eczema in the first 2 years of life was the strongest risk factor for egg, peanut, tree nut and fish allergy. Conclusions: This is the largest population-based nested casecontrol study exploring factors associated with food allergies. Our results reveal that, in addition to previously reported factors, eczema in the first 2 years of life is consistently associated with food allergies. © 2015 S. Karger AG, Basel Key WordsFood allergy · Eczema · Demographic factors · Lifestyle Abstract Background: Studies suggest an increase in food allergy prevalence over the last decade, but the contributing factors remain unknown. The aim of this study was to evaluate the association between the most common food allergies and atopic history, sociodemographic characteristics and lifestyle habits. Methods: We conducted a case-control study nested within the SPAACE study (Surveying Prevalence of Food Allergy in All Canadian Environments) -a cross-Canada, random telephone survey. Cases consisted of individuals with probable food allergy (self-report of convincing symptoms and/or physician diagnosis) to milk, egg, peanut, tree nut, shellfish, fish, wheat, soy, or sesame. Controls consisted of nonallergic individuals, matched for age. Cases and controls were queried on personal and family history of atopy, sociodemographic characteristics and lifestyle habits. Multivariate logistic regression was used to evaluate the associa-

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Section: Discussionmentioning

confidence: 70%

Eczema in Early Childhood, Sociodemographic Factors and Lifestyle Habits Are Associated with Food Allergy: A Nested Case-Control Study

Ben‐Shoshan¹,

Soller

Harrington

et al. 2015

Int Arch Allergy Immunol

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“…Patches have been left for 24 h [26, 36] or a longer period of exposure such as 3 days [37, 38]. In this study, the gluten products were left on the skin for 1 h, a short period of allergen exposure similar to the 40 min used in the study by Wavrin et al [39]. These short periods of allergen exposure may correspond more closely to what consumers experience and may not alter the permeability of the skin.…”

Section: Discussionmentioning

confidence: 99%

An Animal Model for Wheat Allergy Skin Sensitisation: A Comparative Study in Naive versus Tolerant Brown Norway Rats

Ballegaard

Madsen

Bøgh³

2018

Int Arch Allergy Immunol

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Background: Allergic sensitisation to foods may occur in infancy without prior oral exposure to the offending food, leading to the assumption that food allergy sensitisation may occur through the skin. Concerns have been raised regarding the safety of use of personal care products containing hydrolysed wheat proteins, since these products have been shown to induce allergy through the skin, and even cause an abrogation of an already established oral tolerance. Objective: To establish an animal model for food allergy skin sensitisation and compare the sensitising capacity of an unmodified and an acid-hydrolysed gluten product via slightly damaged skin in naïve versus tolerant rats. Methods: Gluten products were applied on the slightly damaged skin of naïve or tolerant Brown Norway (BN) rats without adjuvant 3 times per week for 3 or 5 consecutive weeks. The effect of the skin applications was evaluated by means of different ELISAs and immunoblotting. Results: A robust animal model was developed for food allergy skin sensitisation. In naïve rats, both gluten products were able to induce a statistically significant level of specific antibodies and sensitise through the skin, but in the wheat-tolerant rats, only the acid-hydrolysed gluten was able to sensitise through the skin, albeit at a level much lower than in the naïve rats. Results showed that new epitopes had been developed as a result of acid hydrolysis but original epitopes were maintained. This may explain why only the acid-hydrolysed gluten could induce specific antibody responses in the tolerant animals. Conclusions: This study showed that it is possible to sensitise BN rats through slightly damaged skin, and that the sensitising capacity is heavily influenced by the tolerance status of their immune system and the degree of modification of the wheat products.

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“…Prior studies have shown that inhalational exposure to peanut and other food allergens can result in sensitization . However, these studies involved airway delivery of either allergen alone or in combination with cholera toxin as an adjuvant.…”

Section: Resultsmentioning

confidence: 99%

“…The vast majority of PA subjects react upon their first known ingestion of peanut, suggesting sensitization occurs through non‐oral routes of exposure. While there is evidence that cutaneous exposure to peanut through an impaired skin barrier can result in sensitization, recent studies in rodents have shown that inhalational exposure to peanut can also lead to sensitization and anaphylaxis to peanut allergen . In addition, peanut‐specific CD4 + T cells from PA subjects express both airway‐ and skin‐homing chemokine receptors, suggesting that peanut sensitization may occur through the skin and respiratory tract .…”

Section: Introductionmentioning

confidence: 99%

Indoor dust acts as an adjuvant to promote sensitization to peanut through the airway

Smeekens

Immormino

Balogh

et al. 2019

Clin Experimental Allergy

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Background There is growing evidence that environmental peanut exposure through non‐oral routes, including the skin and respiratory tract, can result in peanut sensitization. Environmental adjuvants in indoor dust can promote sensitization to inhaled antigens, but whether they contribute to peanut allergy development is unclear. Objective We investigated whether indoor dust promotes airway sensitization to peanut and peanut allergy development in mice. Methods Female and male C57BL/6J mice were exposed via the airways to peanut, indoor dust extract, or both for 2 weeks. Mice were then challenged with peanut and assessed for anaphylaxis. Peanut‐specific immunoglobulins, peanut uptake by lung conventional dendritic cells (cDCs), lung innate cytokines, and T cell differentiation in lung‐draining lymph nodes were quantified. Innate cytokine production by primary human bronchial epithelial cells exposed to indoor dust was also determined. Results Inhalational exposure to low levels of peanut in combination with indoor dust, but neither alone, resulted in production of peanut‐specific IgE and development of anaphylaxis upon peanut challenge. Indoor dust triggered production of innate cytokines in murine lungs and in primary human bronchial epithelial cells. Additionally, inhaled indoor dust stimulated maturation and migration of peanut‐laden lung type 1 cDCs to draining lymph nodes. Inhalational exposure to peanut and indoor dust induced peanut‐specific T helper 2 cell differentiation and accumulation of T follicular helper cells in draining lymph nodes, which were associated with increased B cell numbers and peanut‐specific immunoglobulin production. Conclusions & clinical relevance Indoor dust promotes airway sensitization to peanut and development of peanut allergy in mice. Our findings suggest that environmental adjuvants in indoor dust may be determinants of peanut allergy development in children.

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Cutaneous or Respiratory Exposures to Peanut Allergens in Mice and Their Impacts on Subsequent Oral Exposure

Cited by 25 publications

References 46 publications

Eczema in Early Childhood, Sociodemographic Factors and Lifestyle Habits Are Associated with Food Allergy: A Nested Case-Control Study

Eczema in Early Childhood, Sociodemographic Factors and Lifestyle Habits Are Associated with Food Allergy: A Nested Case-Control Study

An Animal Model for Wheat Allergy Skin Sensitisation: A Comparative Study in Naive versus Tolerant Brown Norway Rats

Indoor dust acts as an adjuvant to promote sensitization to peanut through the airway

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