[Experimental reproduction of food anaphylaxis]

The guinea-pigs kept on standard diet given in animal houses and fed some soluble proteins of animal origin demonstrated circulating anaphylactic antibodies and developed anaphylactic sensitivity (to proteins of chicken eggs, normal equine serum and pasteurized cow's milk) marked by a considerable number of lethal outcomes upon intravenous resolution. The severity of anaphylaxis depends on the nature of allergenic proteins, the sensitizing dose and time of resolution. Allergenic properties of proteins correlate with period of the preservation of the antigenic determinants. Immune induction was found to be selective on animals' sensitization with a mixture of allergenic proteins.