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Immunological induction of flavor aversion in mice
1Departamento de Patologia Geral, Universidade Federal de Minas Gerais, Belo Horizonte, Brasil.
Summary
Mice immunized with ovalbumin (Ova) developed an aversion to eating Ova solutions, demonstrating that immune responses can influence diet selection. This aversion emerged with antibody production and could be blocked by oral tolerance induction.
Area of Science:
- Immunology
- Animal Behavior
- Neuroscience
Background:
- Dietary choices are crucial for survival and are influenced by various factors.
- The role of the immune system in modulating food preferences is not fully understood.
Purpose of the Study:
- To investigate whether an immune response to a specific food antigen can induce dietary aversion in mice.
- To explore the temporal relationship between antibody production and the development of food aversion.
Main Methods:
- Mice were immunized with ovalbumin (Ova) or bovine gammaglobulins (BGG).
- Food intake of sweetened egg white or Ova solutions was measured in immunized and control mice.
- Enzyme-linked immunosorbent assay (ELISA) was used to quantify antibody titers.
- Oral tolerance was induced before immunization to assess its effect on aversion development.
Main Results:
- Ovalbumin-immunized mice showed a significant aversion to Ova solutions, ingesting 10 times less than control mice.
- This aversion coincided with the appearance of anti-ovalbumin antibodies in serum.
- Oral tolerance to Ova blocked the development of food aversion.
- Aversion was observed at higher concentrations (1 mg/ml) of Ova solutions.
Conclusions:
- Immunological factors, specifically the development of antibodies against a food antigen, can decisively influence diet selection.
- This study provides experimental evidence for the immune system's role in shaping food preferences.