Elucidation of the mechanism of percutaneous sensitized food allergy and development of its control method

2017 Fiscal Year Final Research Report

• Project/Area Number: 15H04865
• Research Category: Grant-in-Aid for Scientific Research (B)
• Allocation Type: Single-year Grants
• Section: 一般
• Research Field: Collagenous pathology/Allergology
• Research Institution: Hyogo Medical University
• Principal Investigator: Yoshimoto Tomohiro 兵庫医科大学, 医学部, 教授 (60241171)
• Co-Investigator(Kenkyū-buntansha): 福岡 あゆみ 兵庫医科大学, 医学部, 助教 (30709754) ; 安田 好文 兵庫医科大学, 医学部, 講師 (50333539) ; 松下 一史 兵庫医科大学, 医学部, 講師 (20581549)
• Project Period (FY): 2015-04-01 – 2018-03-31
• Keywords: 食物アレルギー / 経皮感作 / 免疫寛容 / IL-33 / Treg細胞

Outline of Final Research Achievements

We established "Epicutaneous sensitized food allergy mouse model" which closely resembles the characteristics of food allergy in infants, analyzed its onset mechanism and developed its control method. As a result, when ovalbumin (OVA) was applied after weakening the skin barrier, mice increased OVA-specific IgE(OVA-IgE) levels and showed anaphylactic symptoms with decreased core-body temperature immediately after oral challenge with OVA. Basophil-depleted or TSLP-receptor-deficient mice did not produce OVA-IgE and were protected from oral challenge-induced anaphylaxis. On the other hand, IL-33-deficient mice produced normal levels of OVA-IgE, however, they were protected from anaphylaxis. Administration of OVA intragastrically before epicutaneous sensitization induced OVA-specific oral tolerance. These mice showed Foxp3 mRNA up-regulation in the inguinal LNs after epicutaneous OVA application, as a result, they were protected completely from oral challenge-induced anaphylaxis.

Free Research Field

免疫学