Mechanism of Sensitization Induced by Nut Allergens
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Abstract:
Nut allergenic protein was used as the antigen here to construct a mouse model of sensitization. The mechanism of sensitization of nut allergen was explored to provide an effective experimental basis for the safe development of nut foods and the evaluation of their safety. Six kinds of nuts were used as raw material and Kunming mice were used as test animals, which were fed with 0.01 mg/g nut protein extract by gavage to induce sensitization. On days 33 and 34, the mice were stimulated with 0.02 mg/g nut protein extract to induce sensitization, and pathological features were studied by measuring the serum IgE and IgG levels, the number of peritoneal mast cells, tryptase level, and hematological parameters in the mice. The results showed that the highest levels of IgE and IgG after sensitization in mice were 0.91 and 0.93, respectively, and histamine release rates in the positive, medium-dose, and high-dose groups were 58%, 40%, and 55%, respectively. The highest number of peritoneal mast cells in mice after in vitro stimulation of degranulation was found in the high-dose group, which also showed the highest tryptase activity. The medium- and high-dose groups, and the positive group exhibited high white blood cell counts (9.7±6.1, 9.6±2.4, and 9.2±2)×109/L, respectively, and the platelet counts were in descending order of low-dose group, medium-dose group, and high-dose group. The results indicated that after sensitization, the coagulation function of mice was significantly impaired, and the immune system was affected; the in vivo production of IgE antibody was induced, and the release mechanism of allergy mediators was activated, leading to the occurrence of anaphylactic reactions (type I hypersensitivity).
