Studies on BN rats model to determine the potential allergenicity of proteins from genetically modified foods

作     者：Xu-Dong Jia Ning Li Yong-Ning Wu Xiao-Guang Yang 

作者机构：National Institute for Nutrition and Food Safety Chinese Center for Disease Control and Prevention 29 Nanwei Road Beijing 100050China 

出 版 物：《World Journal of Gastroenterology》 (世界胃肠病学杂志（英文版）)

年 卷 期：2005年第11卷第34期

页      面：5381-5384页

核心收录：

学科分类：1002[医学-临床医学] 100201[医学-内科学(含：心血管病、血液病、呼吸系病、消化系病、内分泌与代谢病、肾病、风湿病、传染病)] 10[医学] 

基　　金：Supported by the State 863 Projects  No. 2001AA212291 and 2002AA212041 and the State 973 Project  No. 001CB109007 

主　　题：Animal model Food protein Allergenicity 

摘      要：AIM： To develop a Brown Norway （BN） rat model to determine the potential allergenicity of novel proteins in genetically modified food. METHODS： The allergenicity of different proteins were compared, including ovalbumin （OVA）, a potent respiratory and food allergen, bovine serum albumin （BSA）, a protein that is considered to have a lesser allergenic potential, and potato acid phosphatase （PAP）, a non-allergenic protein when administered to BN rats via different routes of exposure （intraperitoneally or by gavage）. IgG and IgE antibody responses were determined by ELISA and PEA, respectively. An immunoassay kit was used to determine the plasma histamine level. In addition, possible systemic effect of allergens was investigated by monitoring blood pressure. RESULTS： OVA provoked very vigorous protein-specific IgG and IgE responses, low grade protein-specific IgG and IgE responses were elicited by BSA, while by neither route did PAP elicit anything. In either routes of exposure, plasma histamine level in BN rats sensitized with OVA was higher than that of BSA or PAP. In addition, an oral challenge with BSA and PAP did not induce any effect on blood pressure, while a temporary drop in systolic blood pressure in few animals of each routes of exposure was found by an oral challenge with OVA. CONCLUSION： BN rat model might be a useful and predictive animal model to study the potential allergenicity of novel food proteins.