Construction and Application of Allergic Models with ICR Mice in Vitro for Analysis of Food Allergens

Abstract:

Objectives To establish allergic model with ICR mice for milk and shrimp protein,develop a novel technique based on determining histamine release from mouse sensitized cells stimulated in vitro for assessing and identifying food allergens.Methods The ICR mice were immunized by injection of river shrimp proteins or milk proteins with aluminum hydroxide as adjuvant.The sensitized mouse were challenged for one time at 7th day after sensitization.The sIgE of food allergens was measured by indirect ELISA at 7/14and 21days after challenge;and the peritoneal Mast cells were collected at 14th day and were stimulated by allergen in vitro.The liberation of tryptase was measured by ultraviolet spectrophotometry assay and was converted to releasing rate for statistical analysis with Student’s system.Results ①The levels of sIgE in the experimental groups were higher than on control at three different points.They reached the peak at14day after challenge,with a value of 1/25600 in river shrimp and 1/12800 in milk group.②The tryptase liberation ratio group was 38.5% in milk group and 36.14% in control group;The liberation ratio was 74.5% in river shrimp group and 47.1% in the control.All the model groups revealed significant difference compared with the control(P< 0.05).Conclusion The present data indicated that tryptase release test with sensitized cells from mouse model challenged by food allergen in vitro maybe a prospective technique for assessing and identifying food allergens.