Immunological Induction of Flavour Aversion in Mice. II. Passive/Adoptive Transfer and Pharmacological Inhibition

Cara, Denise Carmona; Condé, Artur; Vaz, Nelson M.

doi:10.1046/j.1365-3083.1997.d01-363.x

Cited by 24 publications

(26 citation statements)

References 10 publications

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“…The latter result suggests that there was an aversion to EWS by sensitized mice. This immunologically taste aversion was documented before (7,8) and was related to IgE responses (9). Recently, Basso and coworkers (17) have shown that after an oral Ova challenge, allergic mice presented higher levels of anxiety, increased Fos expression in emotionality related brain areas, and also aversion to Ova-containing solution.…”

Section: Discussionsupporting

confidence: 53%

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A model of chronic IgE-mediated food allergy in ovalbumin-sensitized mice

Saldanha

Gargiulo

Silva

et al. 2004

Braz J Med Biol Res

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Food allergy is most frequently the result of IgE-mediated hypersensitivity reactions. Here, we describe a chronic model in which some of the intestinal and systemic consequences of continuous egg white solution ingestion by ovalbumin-sensitized eight-week-old BALB/c mice, 6 animals per group, of both sexes, were investigated. There was a 20% loss of body weight that began one week after antigen exposure and persisted throughout the experiment (3 weeks). The sensitization procedure induced the production of anti-ovalbumin IgG1 and IgE, which were enhanced by oral antigen exposure (129% for IgG1 and 164% for IgE, compared to sensitization values). Intestinal changes were determined by jejunum edema at 6 h (45% Evans blue extravasation) and by a significant eosinophil infiltration with a peak at 48 h. By day 21 of continuous antigen exposure, histological findings were mild, with mast cell hyperplasia (100%) and increased mucus production (483%). Altogether, our data clearly demonstrate that, although immune stimulation was persistently occurring in response to continuous oral antigen exposure, regulatory mechanisms were occurring in the intestinal mucosa, preventing overt pathology. The experimental model described here reproduces the clinical and pathological changes of mild chronic food allergy and may be useful for mechanistic studies of this common clinical condition.

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Section: Discussionsupporting

confidence: 53%

“…We have reported that mice previously sensitized against ovalbumin (Ova) avoided the ingestion of a sweetened solution of egg white, choosing water instead (7,8), and this aversion was related to IgE antibodies (9). Indeed, elimination diet is still the mainstay of IgE-dependent food allergy therapy (2,3).…”

Section: Introductionmentioning

confidence: 99%

A model of chronic IgE-mediated food allergy in ovalbumin-sensitized mice

Saldanha

Gargiulo

Silva

et al. 2004

Braz J Med Biol Res

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“…It has been demonstrated that the immune reaction elicited by the ingestion of antigen (ovalbumin) leads to an increase in vascular permeability in the intestinal mucosa [3]; even when ovalbumin was given intravenously, an increase in vascular permeability was found in the stomach and small intestine [2].…”

Section: Introductionmentioning

confidence: 99%

Immune-Induced Flavor Aversion in Mice: Modification by Neonatal Capsaicin Treatment

Basso

Sá-Rocha

Palermo-Neto³

2001

Neuroimmunomodulation

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Objective: This study was designed to evaluate the role of c-sensitive fibers in the establishment of immune-induced flavor aversion in mice. Methods: Mice were treated neonatally with capsaicin in order to destroy c-sensitive fibers; after such treatment, adult animals, immunized or not with ovalbumin, were submitted to a two-bottle preference test, with a choice between water and a sweetened egg white solution. Results: Neonatal capsaicin treatment was unsuccessful in preventing the development of immune-induced aversion to the sweetened solution containing the antigen. Nonetheless, amongst immunized mice, those which had been previously treated with capsaicin showed a significant increment in the preference for the sweetened egg white solution. Furthermore, our data showed that neonatal capsaicin treatment did not interfere with either IgG1 or IgE production. Conclusion: The present results suggest that c-sensitive fibers have a role in the transmission of the signals generated by this immune response to the central nervous system, thus contributing to the development of a flavor aversion in mice.

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“…The avoidance of voluntary ingestion of Ova-containing solutions by Ovaimmunized mice, the most sensitive clue of active immunization with low doses of protein, emerges between 10 and 14 days after primary immunization, concomitantly with the rise of detectable antibody titers in serum (18).…”

mentioning

confidence: 99%

Interruption of recently induced immune responses by oral administration of antigen

Condé

Stransky

Faria

et al. 1998

Braz J Med Biol Res

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Interest in oral tolerance has been renewed in the last few years as a possibility of intervention in human autoimmune diseases. An obstacle in this direction is that, although easily induced in animals virgin of contact with the antigen, oral tolerance becomes hard to induce in previously immunized animals. The present results show that there is an early period after primary immunization in which prolonged oral exposure to the antigen may arrest ongoing immune responses. Beyond this period, oral exposures to the antigen become ineffective and may actually boost immune responses. The end of the susceptible period coincides with the emergence of free specific antibodies in serum. However, the previous administration of purified anti-ovalbumin antibodies (40 µg) was unable to block the induction of oral tolerance to ovalbumin in normal mice.

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Immunological Induction of Flavour Aversion in Mice. II. Passive/Adoptive Transfer and Pharmacological Inhibition

Cited by 24 publications

References 10 publications

A model of chronic IgE-mediated food allergy in ovalbumin-sensitized mice

A model of chronic IgE-mediated food allergy in ovalbumin-sensitized mice

Immune-Induced Flavor Aversion in Mice: Modification by Neonatal Capsaicin Treatment

Interruption of recently induced immune responses by oral administration of antigen

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