Abstract
INTRODUCTION: Food allergy protocols are highly variable. While it allows the exploration of multiple scientific questions, it limits the possibility to make general assumptions and point out specific features of allergy to different food allergens. Considering this, our research group has developed a standardized food allergy protocol that has allowed us to study egg, milk and shrimp allergy. METHODOLOGY: In this study, we used the same protocol to develop a model of peanut allergy. BALB/c and C57BL/6 mice were sensitized with a subcutaneous injection of 40mg of peanut protein extract (PPE) adsorbed in 3mg of aluminum hydroxide (Al(OH)(3)) on days 0 and 14. From day 21 to 35, as an oral challenge, sensitized and control mice received a whole peanut extract (WPE) as the only source of drinking solution, while naïve groups received water. RESULTS: After oral challenge, BALB/c and C57BL/6 sensitized mice had higher levels of total and specific IgE in the serum, as well as specific IgG1, than control groups. BALB/c, but not C57BL/6, mice presented higher levels of anti-PPE secretory IgA (SIgA), and lower reactivity to fecal bacteria than control group. Sensitized mice from both strains presented positive cutaneous anaphylaxis reaction. Systemic anaphylaxis was more prominent in C57BL/6 mice, while increase in gastrointestinal transit time was more prominent in BALB/c mice. Lastly, jejunum of BALB/c and C57BL/6 sensitized mice presented higher eosinophil, intraepithelial lymphocyte, and goblet cell count, as well as smaller villi length, than control groups. CONCLUSION: Our standardized food allergy protocol enabled the development of a peanut allergy model in two different mouse strains, which not only allows the study of peanut allergy itself, but also its comparison to other allergies triggered by food proteins.