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[An oral sensitization food allergy model in Brown-Norway rats]
Juan Huang1, Yan Zhong, Wei Cai
1Department of Nutrition, School of Medicine, Shanghai Jiaotong University, Shanghai 200092, China. janeh59@126.com
Objective:
To develop an oral-sensitized animal model of food allergy using Brown-Norway (BN) rats and evaluate the sensitivity of ELISA and passive cutaneous anaphylaxis (PCA) in detecting ovalbumin-specific IgE antibody (OVA-IgE) level in sensitized animals.
Methods:
Sixteen 3-week old female BN rats were randomly divided into 3 groups: negative control group orally gavaged with saline, positive control group sensitized by intraperitoneal injection of 0. lmg/d OVA, and, study group sensitized by daily gavage of 1 mg/d ovalbumin (OVA). OVA-IgE was analyzed by ELISA and PCA method at week 4, 5, 6, 7, 8 and 9. At week 13, OVA-IgE level was analyzed after orally challenged by 1.0 ml of 100 mg/ml OVA.
Results:
The ELISA result showed that the OVA-IgE level in study group was significantly increased at week 6, 7 and week 8 compared with negative control group (P < 0.05), and the highest level was found at week 6. There was no significant difference for the level of OVA-IgE between study group and positive control group. The sensitization rate in study group was 60%, 80% and 80% at week 6, 7 and 8 respectively, which was similar to positive control group. All PCA results in study group were negative, while in positive control group it was positive.
Conclusion:
Oral sensitization could be used as a suitable method to establish an animal model of food allergy, which is more comparable with the natural sensitization process in food allergy patients. ELISA method is more sensitive in detecting OVA-IgE level in oral sensitized animal model than PCA method.
