METHODS: We standardized a skin-based sensitization method in a mouse model of peanut allergy using skin tape-stripping followed by allergen application. We compared this method with intragastric sensitization.
RESULTS: Skin-based sensitization led to increased mast cells, goblet cells, and eosinophils in the small intestine, elevated systemic IgE levels, murine mast cell protease-1 (mMCP-1), histamine, and eosinophilic activity in peripheral blood. Moreover, it resulted in a significant hypothermic response, with nearly 30% mortality following an oral challenge one-month post-sensitization.
CONCLUSIONS: Our research offers a standardized and readily reproducible method for inducing peanut allergy in mice, which could also be adapted for other food allergens.
方法:我们在花生过敏的小鼠模型中标准化了基于皮肤的致敏方法,使用皮肤胶带剥离,然后应用过敏原。我们将这种方法与胃内致敏进行了比较。
结果:皮肤致敏导致肥大细胞增多,杯状细胞,和小肠中的嗜酸性粒细胞,全身IgE水平升高,鼠肥大细胞蛋白酶-1(mMCP-1),组胺,和外周血中的嗜酸性粒细胞活性。此外,它导致了明显的低温反应,致敏后1个月进行口头攻击后死亡率接近30%。
结论:我们的研究为诱导小鼠花生过敏提供了一种标准化且易于重复的方法,也可以适用于其他食物过敏原。