Oral immunotherapy (OIT) is a promising therapeutic approach for treating food allergy. Treatment with heated ovomucoid-depleted egg white (HOM`EW) in egg allergic patients is noteworthy, however a better knowledge of the underlying mechanism is required. To investigate the immunomodulatory effects of HOM'EW and characterize the underlying mechanism in a Balb/c mouse model of egg allergy, mice were sensitized with EW and treated with HOM'EW. Post treatment, mice were challenged with EW and   blood and spleen were collected. Clinical allergic outcomes were measured as histamine, serum antibody and cytokines. Digestibility of HOM'EW was assessed mimicking physiological conditions in vitro. The HOM'EW demonstrated high digestibility. The treatment induced a marked increase of Th1/Th2 ratio. Treated mice had significantly less histamine, EW-specific IgE and IL-4 and more IFN-? and IL-10. This study concludes mechanisms involved in successful tolerance induction and allows understanding of the vital role of surrogate allergy markers involved in immune-modulation.

Immunomodulatory effects of heated ovomucoid-depleted egg white in a BALB/C mouse model of egg allergy

243rd National Meeting (2012)

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