Comparison of antibody responses to hen's egg and cow's milk proteins in orally sensitized rats and food‐allergic patients

• Published in: Allergy (Copenhagen) Vol. 55; no. 3; pp. 251 - 258
• Main Authors: Knippels, L.M.J., Van Der Kleij, H.P.M., Koppelman, S. J., Houben, G. F., Penninks, A. H., Felius, A.A.
• Format: Journal Article
• Language: English
• Published: Copenhagen Munksgaard International Publishers 01-03-2000; Blackwell
• Subjects: Allergens - immunology; Allergic diseases; allergic patients; Animals; Antibody Specificity - immunology; Biological and medical sciences; Blotting, Western; brown Norway; Child; Child, Preschool; cow's milk; Dietary Proteins - immunology; Electrophoresis, Polyacrylamide Gel; Enzyme-Linked Immunosorbent Assay; food allergy; Food Hypersensitivity - immunology; hen's egg white; Humans; IgE; Immune System; Immunoglobulin E - analysis; Immunopathology; Infant; Male; Medical sciences; Milk - adverse effects; Milk Hypersensitivity - etiology; Milk Hypersensitivity - immunology; Milk Proteins - immunology; Other localizations; Ovalbumin - immunology; Passive Cutaneous Anaphylaxis; rat; Rats; Rats, Inbred BN; sensitization; Human; Immunopathology; Allergy; Animal model; Immunoglobulins; Immune response; Egg; Rat; IgE; Rodentia; Vertebrata; Mammalia; Cow milk; Comparative study; Humoral immunity; Food
• ISSN: 0105-4538; 1398-9995
• DOI: 10.1034/j.1398-9995.2000.00403.x

Background: No adequate enteral sensitization models are available to study food allergy and the allergenicity of food proteins. To further validate a enteral brown Norway (BN) rat sensitization model under development, we studied specific protein recognition to determine whether a comparable pattern of proteins is recognized by the rat immune system and the human immune system.
Methods: The animals were exposed to either ovalbumin as a positive reference control, hen's egg‐white‐protein extract, or a cow's milk preparation by daily gavage dosing (0.5, 1, 2.5, 5, 10, or 15 mg protein per rat/day) for 9 weeks. No adjuvants were used during the sensitization studies. The specificities of antibodies against hen's egg‐white proteins or cow's‐milk proteins in sera from orally sensitized rats and food‐allergic patients were studied and compared by immunoblotting.
Results: The IgG and IgE antibodies to hen's egg‐white proteins and cow's‐milk proteins present in sera from orally sensitized rats and food‐allergic patients showed a comparable pattern of protein recognition.
Conclusions: Upon daily intragastric exposure to food allergens, the specificities of the induced antibody responses in the BN rat resemble those found in food‐allergic patients. These studies add further support to the hypothesis that the BN rat may provide a suitable animal model for food allergy research and research on the allergenicity of food proteins.