Oral Immunotherapy with a Phosphorylated Hypoallergenic Allergen Ameliorates Allergic Responses More Effectively Than Intact Allergen in a Murine Model of Buckwheat Allergy

Katayama, Shigeru; Yamaguchi, Daiki; Suzuki, Yuta; Athamneh, Ahmad M. Al; Mitani, Takahiko; Satoh, Rie; Teshima, Reiko; Mine, Yoshinori; Nakamura, Soichiro

doi:10.1002/mnfr.201800303

Cited by 16 publications

(12 citation statements)

References 30 publications

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“…The most frequently used adjuvants for the establishment of food allergy models are cholera toxin (CT, [17,44,45,46]), staphylococcus enterotoxin B (SEB, [47]), aluminium hydroxide (alum, [41,48,49]), and lipopolysaccharide (LPS, [50]).…”

Section: Usage Of Adjuvants In Food Allergy Mouse Modelsmentioning

confidence: 99%

“…In their hands only the lower allergen dose (5 mg extract), but not the higher dose (25 mg extract) was able to successfully induce allergic sensitization [40]. Moreover, Li et al defined a symptom score for the evaluation of the induced allergic reactions (Table 2) which has proven very useful and thus has been frequently used for other food allergy models [17,49,50,69,70,71].…”

Section: Types Of Mouse Food Allergy Modelsmentioning

confidence: 99%

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Mouse Models for Food Allergies: Where Do We Stand?

Schülke

Albrecht

2019

Cells

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Food allergies are a steadily increasing health and economic problem. Immunologically, food allergic reactions are caused by pathological, allergen-specific Th2 responses resulting in IgE-mediated mast cell degranulation and associated inflammatory reactions. Clinically, food allergies are characterized by local inflammation of the mouth mucosa, the face, the throat, the gastrointestinal tract, are frequently paralleled by skin reactions, and can result in life-threatening anaphylactic reactions. To better understand food allergies and establish novel treatment options, mouse models are indispensable. This review discusses the available mouse food allergy models, dividing them into four categories: (1) adjuvant-free mouse models, (2) mouse models relying on adjuvants to establish allergen-specific Th2 responses, (3) mouse models using genetically-modified mouse strains to allow for easier sensitization, and (4) humanized mouse models in which different immunodeficient mouse strains are reconstituted with human immune or stem cells to investigate humanized immune responses. While most of the available mouse models can reproducibly portray the immunological parameters of food allergy (Th2 immune responses, IgE production and mast cell activation/expansion), so far, the recreation of the clinical parameters has proven more difficult. Therefore, up to now none of the available mouse models can reproduce the complete human pathology.

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Section: Usage Of Adjuvants In Food Allergy Mouse Modelsmentioning

confidence: 99%

Section: Types Of Mouse Food Allergy Modelsmentioning

confidence: 99%

Mouse Models for Food Allergies: Where Do We Stand?

Schülke

Albrecht

2019

Cells

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“…So far, various mouse food allergy models have been established, which lays a foundation for the evaluation of food allergens, the mechanism study of immune responses, and the development of AIT. 31,32 In this research, the allergenicity of mtTM and mtMLC was evaluated in vivo using the Balb/c mouse models. The gut is the main organ involved in nutrient and water uptake, and also it was a basic barrier against harmful substances and pathogens from the external environment.…”

Section: Food and Function Papermentioning

confidence: 99%

Hypoallergenic derivatives of Scylla paramamosain heat-stable allergens alleviated food allergy symptoms in Balb/c mice

Xia

Liu

et al. 2022

Food Funct.

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“…On the other hand, the mutation of some of the cysteine residues affected the pepsin digestibility and IgEbinding activity (Satoh et al 2008). Moreover, Katayama et al (2018) indicated that the phosphorylated Fag e 2 can induce stronger and safer desensitisation than intact Fag e 2.…”

Section: Reducing the Amount Of Buckwheat Allergens In Foods And Prodmentioning

confidence: 99%

Understanding buckwheat allergies for the management of allergic reactions in humans and animals

2020

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Buckwheat allergy is an immediate hypersensitivity reaction that includes anaphylaxis mediated by specific IgE antibodies. Several IgE-binding proteins in common buckwheat have been reported to be possible clinically relevant buckwheat allergens. Although common buckwheat is popularly consumed in Asia, buckwheat allergy is becoming a serious problem not only in Asia but also in Europe. In addition, common buckwheat has also been found to be a causative agent of allergic symptoms in animals. In recent years, in addition to conventional food allergy testing methods, the development of component-resolved diagnosis (CRD) has improved the diagnostic accuracy of food allergy. The identification of allergens is essential for the construction of CRD. In this review, we introduce the different types of buckwheat allergens and discuss how each buckwheat allergen contributes to the diagnosis of buckwheat allergy. We also present the analysis of buckwheat allergen that will help reduce the allergenicity of common buckwheat and reduce buckwheat allergen molecules. These findings may be beneficial in overcoming buckwheat allergies in humans and animals.

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Oral Immunotherapy with a Phosphorylated Hypoallergenic Allergen Ameliorates Allergic Responses More Effectively Than Intact Allergen in a Murine Model of Buckwheat Allergy

Abstract: These results indicate that attenuated allergens can suppress Th2-induced allergic responses via induction of Tfh cells, which are regulated by IL-6 secreted from dendritic cells.

Cited by 16 publications

References 30 publications

Mouse Models for Food Allergies: Where Do We Stand?

Mouse Models for Food Allergies: Where Do We Stand?

Hypoallergenic derivatives of Scylla paramamosain heat-stable allergens alleviated food allergy symptoms in Balb/c mice

Understanding buckwheat allergies for the management of allergic reactions in humans and animals

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