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Egg Yolk Provides Th2 Adjuvant Stimuli and Promotes Sensitization to Egg White Allergens in BALB/c Mice.

Authors
  • Pablos-Tanarro, Alba1
  • Lozano-Ojalvo, Daniel1
  • Martínez-Blanco, Mónica1
  • Molina, Elena1
  • López-Fandiño, Rosina1
  • 1 Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), 28049, Madrid, Spain. , (Spain)
Type
Published Article
Journal
Molecular Nutrition & Food Research
Publisher
Wiley (John Wiley & Sons)
Publication Date
Jul 01, 2018
Volume
62
Issue
13
Identifiers
DOI: 10.1002/mnfr.201800057
PMID: 29757493
Source
Medline
Keywords
Language
English
License
Unknown

Abstract

Egg is the second most frequent source of allergic reactions in children. Egg yolk (EY) amounts to one-third in weight of a fresh whole egg, but its contribution to egg allergy has not been investigated in depth. This study assesses whether EY influences the capacity of egg white (EW) to sensitize and trigger allergic responses. BALB/c mice were exposed to EW, EY, and their mixture, using models of orally (with and without adjuvant) and adjuvant-free intraperitoneally induced allergy. In vitro assays were also conducted to examine epithelial and dendritic cell (DC) functions. Results showed that EY played a role during the sensitizing phase of allergy. EY exerted local Th2-biasing effects through the upregulation of intestinal IL-33 expression and it also favored Th2 polarization directly during DC presentation of allergens to T cells. The results obtained reveal that EY provides Th2-adjuvant stimuli to the immune system that may increase the susceptibility to develop egg allergy. The joint administration of EW and EY may be a trigger for initiation or maintenance of egg allergy with implications in prevention strategies regarding egg introduction in the diet of susceptible children. © 2018 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

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