Roasting or heating increases elicitation capacity of peanut allergens but does not affect their sensitisation potential in a brown Norway rat model for food allergy
نویسندگان
چکیده
Methods Brown Norway rats were either dosed orally by gavage each day for 42 days with finely ground whole peanut products (blanched or roasted peanuts or peanut butter) mixed with water [~2 mg Ara h 1/rat/day] or immunised i.p. three times with 200 μg of native, heated or heat glycated Ara h 1. Sera obtained at sacrifice were analysed for specific IgG and IgE by ELISA and for biological functionality of IgE by rat basophilic leukaemia (RBL) assay.
منابع مشابه
Assessment of the Sensitizing Potential of Processed Peanut Proteins in Brown Norway Rats: Roasting Does Not Enhance Allergenicity
BACKGROUND IgE-binding of process-modified foods or proteins is the most common method for examination of how food processing affects allergenicity of food allergens. How processing affects sensitization capacity is generally studied by administration of purified food proteins or food extracts and not allergens present in their natural food matrix. OBJECTIVES The aim was to investigate if the...
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