Determination of protein allergenicity: studies in rats.
For the safety evaluation of genetically engineered crops the potential allergenicity of the newly introduced protein(s) has become an important issue. There is, however, no universal and reliable test system for the evaluation of the allergenic potency of food products. The best known allergy assessment proposal is the careful stepwise process using the IFBC/ILSI decision tree. Unfortunately, the described tests are not always conclusive, especially if the gene source coding for the protein has no history of dietary use and/or an unknown history in terms of allergenicity. The further testing warranted should in particular be focused on the prediction of the sensitizing potential of the novel protein, for which animal models are considered to be needed. In this paper the results are summarized of a promising food allergy model developed in Brown Norway (BN) rats. The results demonstrate that BN rats can be sensitized orally to the various allergenic food proteins tested, resulting in significant antigen-specific IgE responses, without the use of adjuvants. Upon oral challenge of previously sensitized animals, local and systemic immune-mediated effects, such as increased gastrointestinal permeability and decreased breathing frequency and blood pressure, could also be observed.
Penninks
A H
AH
Experimental Immunology, Division of Toxicology, TNO Nutrition and Food Research, P.O. Box 360, 3700 AJ, Zeist, The Netherlands.
Knippels
L M
LM
D000818:Animals; D000917:Antibody Formation; D004195:Disease Models, Animal; D004527:Egg Proteins / Q000276:immunology; D005512:Food Hypersensitivity / Q000209:etiology*; D007782:Lactoglobulins / Q000276:immunology; D008297:Male; D008894:Milk Proteins / Q000276:immunology; D010047:Ovalbumin / Q000276:immunology; D051381:Rats; D011914:Rats, Inbred BN
D004527:Egg Proteins; D007782:Lactoglobulins; D008894:Milk Proteins; D010047:Ovalbumin