Comprehensive Murine Model of Ige Mediated Multiple Food-Group Cross-Reactive Anaphylaxis

Author Type(s)

Student, Faculty

Document Type

Abstract

Publication Date

2-2024

DOI

10.1016/j.jaci.2023.11.117

Journal Title

Journal of Allergy and Clinical Immunology

Abstract

Rationale

Approximately 32 million people in the US suffer from food allergies. Clinically, peanut/tree nuts, fish and shellfish food groups have substantial risk of cross reactivity. A murine model of multiple food group-cross reactivity is needed for developing novel therapies.

Methods

Mice were sensitized intraperitoneally (i.p.) weekly for three weeks with 500 μg protein of each cashew, walnut, shrimp, and cod, with 2 mg Alum. Naive mice were controls. IgE levels against the sensitized allergens and their cross-reactive allergens were measured at weeks 0 and 3. During weeks 4 and 5, mice received intragastrical challenges with 200 mg/mouse of each food as follows: peanut on day one, cashew, almond, and pistachio on day two, pecan on day three, shrimp and lobster on day seven, then cod and salmon on day 10 ( 2 hours apart for each group of foods). Following each challenge, anaphylactic symptom scores, plasma histamine levels, and rectal temperatures were measured.

Results

The levels of IgE against sensitized allergens (peanut, cashew, walnut, shrimp, and cod) and cross-reactive allergens from each group of foods (almond/pistachio, pecan, lobster, salmon) were significantly elevated at week 3 (P< 0.01). Consistently, significantly increased anaphylactic symptom scores (P< 0.05), decreased rectal temperatures (P< 0.001) and increased plasma histamine levels (P< 0.05), compared to the naïve mice, occurred following individual challenge with sensitized and unsensitized, but cross-reactive food.

Conclusions

We generated a comprehensive murine model of IgE mediated multiple food-group cross-reactive anaphylaxis, which will provide a valuable tool for developing novel therapies for cross-reactive multiple food allergies.

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