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Measuring Local Anaphylaxis in Mice
Published on: October 14, 2014
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Is Wheat Glutenin Extract Intrinsically Allergenic? Evaluation Using a Novel Adjuvant-Free Mouse Model of Systemic
Rick Jorgensen1, Haoran Gao1, Tamil Selvan Arul Arasan1
1Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48823, USA.
International Journal of Molecular Sciences
|December 23, 2023
Summary
Wheat glutenin (WG) is inherently allergenic. Repeated skin exposure to WG extract without adjuvants can sensitize mice, leading to potentially fatal anaphylaxis upon systemic challenge.
Area of Science:
- Immunology
- Allergology
- Food Science
Background:
- Wheat is a common food allergen, capable of causing severe anaphylaxis.
- The intrinsic allergenic potential of wheat glutenin (WG) and its ability to induce anaphylaxis without adjuvants remain unclear.
Purpose of the Study:
- To investigate if repeated skin exposure to WG extract without adjuvants can sensitize mice.
- To determine if this sensitization leads to life-threatening systemic anaphylaxis.
Main Methods:
- Balb/c mice were exposed to WG extract or vehicle weekly for 9 weeks.
- Quantified wheat glutenin-specific (s)IgE and total (t)IgE levels.
- Assessed anaphylaxis via hypothermic shock response (HSR) and mucosal mast cell degranulation response (MMCR) after systemic WG challenge.
- Performed proteomic analysis of spleen immune markers.
Main Results:
- Skin-sensitized mice showed exposure-dependent IgE responses.
- Mice exhibited near-fatal anaphylaxis upon systemic WG challenge.
- Proteomic analysis revealed seven significantly elevated immune biomarkers in anaphylactic mice.
Conclusions:
- Wheat glutenin is intrinsically allergenic.
- Chronic skin exposure to WG extract can prime for potentially fatal anaphylaxis.
- WG allergy can be induced without the need for adjuvants.
