title: Low-allergenic hydrolyzed egg induces oral tolerance in mice.
abstract: BACKGROUND
  Egg allergy is one of the most common food allergies in children. The standard therapy for egg allergy is strict avoidance. Yet, there is considerable clinical and scientific interest in primary or secondary prevention. A major drawback of oral tolerance (OT) induction protocols, however, is the possibility of severe side effects; thus, we have formulated a hypoallergenic egg product and demonstrate its in vivo capacity to modulate the immune system in the current study.
  
  
  METHODS
  Hydrolyzed egg (HE) was produced using a combination of moderate heat treatment and enzymatic hydrolysis. The capacity of HE to induce OT was tested in experimental models and compared to whole egg (WE). Delayed-type hypersensitivity (DTH) responses, immune markers and potential early markers of OT were analyzed.
  
  
  RESULTS
  Allergic responses, assessed by both DTH responses upon OVA challenge and serum OVA-specific IgE and IgG1, were decreased after treatment with HE and WE compared to the control group. Additionally, feeding WE and HE significantly decreased Th2 cytokine induction and cell proliferation, induced the activation of effector CD4+ T cells and increased numbers and percentages of ICOS+CD4+CD25+Foxp3+ cells. Furthermore, DO11.10 mouse experiments showed that HE contains other peptides than the OVA323-339 peptide that are able to induce tolerance to OVA.
  
  
  CONCLUSIONS
  Altogether, results showed that HE induces OT in mice in a dose-dependent manner. Due to its low allergenicity compared to WE, it may represent a safer alternative for OT induction in at-risk subjects or oral immunotherapy in allergic patients.
authors.affiliation: Allergy Group, Nutrition and Health Research, Nestlé Research Center, Lausanne, Switzerland.
authors.forename: Feriel
authors.initials: F
authors.lastname: Hacini-Rachinel
authors.forename: Yvonne M
authors.initials: YM
authors.lastname: Vissers
authors.forename: Rémi
authors.initials: R
authors.lastname: Doucet-Ladevéze
authors.forename: Carine
authors.initials: C
authors.lastname: Blanchard
authors.forename: Audrey
authors.initials: A
authors.lastname: Demont
authors.forename: Marie
authors.initials: M
authors.lastname: Perrot
authors.forename: Alexandre
authors.initials: A
authors.lastname: Panchaud
authors.forename: Guénolée
authors.initials: G
authors.lastname: Prioult
authors.forename: Annick
authors.initials: A
authors.lastname: Mercenier
authors.forename: Sophie
authors.initials: S
authors.lastname: Nutten
mesh_terms: D000818:Animals; D002853:Chromatography, Liquid; D003888:Desensitization, Immunologic / Q000379:methods*; D004195:Disease Models, Animal; D021181:Egg Hypersensitivity / Q000276:immunology*; D004797:Enzyme-Linked Immunosorbent Assay; D006868:Hydrolysis; D007108:Immune Tolerance / Q000276:immunology*; D013058:Mass Spectrometry; D051379:Mice; D008810:Mice, Inbred C57BL; D010047:Ovalbumin / Q000276:immunology*
chemical_list: D010047:Ovalbumin