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Journal Articles Journal of Agricultural and Food Chemistry Year : 2009

Sensitization and Elicitation of an Allergic Reaction to Wheat Gliadins in Mice

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Abstract

We developed a mouse model of allergy to wheat flour gliadins, a protein fraction containing major wheat allergens. We compared the antibody responses (i.e., specific IgE and IgG1) and the profiles of cytokines secreted by reactivated splenocytes induced after intraperitoneal injections of gliadins in three strains of mice, namely, Balb/cJ, B10.A, and C3H/HeJ. The intensities of the allergic reactions elicited by intranasal challenge were also compared. Both the sensitization and elicitation were the highest in Balb/cJ mice, whereas weak or no reaction was observed in the others strains. Interestingly, the specificity of the mouse IgE against the different gliadins (i.e., alpha-, beta-, gamma-, omega 1,2-, and omega 5-gliadin) was similar to that observed in children allergic to wheat flour. Balb/cJ mice may thus provide a relevant model for the study of sensitization and elicitation by wheat gliadins and for improving our understanding of the specific role and mechanisms of action of the different classes of gliadins.
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Dates and versions

hal-02663160 , version 1 (31-05-2020)

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Marie Bodinier, Michael Leroy, Sandrine Ah-Leung, Fany Blanc, Olivier O. Tranquet, et al.. Sensitization and Elicitation of an Allergic Reaction to Wheat Gliadins in Mice. Journal of Agricultural and Food Chemistry, 2009, 57 (4), pp.1219-1225. ⟨10.1021/jf802898u⟩. ⟨hal-02663160⟩

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