Food Allergen-induced IgE Response Mouse Model Created by Injection of <i>in vitro</i> Differentiated Th2 Cell Culture and Oral Antigen Intake

• SHIBAHARA Kyoko

  Research Center for Food Safety, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan

• NAKAJIMA-ADACHI Haruyo

  Research Center for Food Safety, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan

• KAMINUMA Osamu

  Department of Genome Medicine, Pollen Allergy Project, Tokyo Metropolitan Institute of Medical Science, 2-1-6, Kamikitazawa, Setagaya-ku, Tokyo 156-8506, Japan

• HIROI Takachika

  Department of Genome Medicine, Pollen Allergy Project, Tokyo Metropolitan Institute of Medical Science, 2-1-6, Kamikitazawa, Setagaya-ku, Tokyo 156-8506, Japan

• MORI Akio

  Clinical Research Center for Allergy and Rheumatology, National Hospital Organization, Sagamihara National Hospital, 18-1 Sakuradai, Sagamihara-shi, Kanagawa 252-0392, Japan

• HACHIMURA Satoshi

  Research Center for Food Safety, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan

Bibliographic Information

Other Title

• Food Allergen-induced IgE Response Mouse Model Created by Injection of in vitro Differentiated Th2 Cell Culture and Oral Antigen Intake

Abstract

Immunoglobulin (Ig) E is a mediator of food allergic reaction; however, the mechanisms of its production in response to an ingested antigen are not fully understood. For analysis of IgE production, here we propose an IgE response mouse model created by injection of a Th2 cell culture and feeding of an egg white diet. According to this manipulation, total and ovalbumin specific IgE production were elevated in this model. We think our model enables us to analyze IgE induction by Th2 cells in food allergy and can contribute to the development of a treatment for food allergy.

Journal

• Bioscience of Microbiota, Food and Health

  Bioscience of Microbiota, Food and Health 33 (1), 41-46, 2014

  BMFH Press

Keywords

• Th2 cell
• IgE
• food allergy

Details

• CRID: 1390282680388582400
• NII Article ID: 130004562682
• DOI: 10.12938/bmfh.33.41
• ISSN: 21863342
• Web Site: https://www.jstage.jst.go.jp/article/bmfh/33/1/33_bmfh-2013-011/_pdf
• Web Site: https://search.jamas.or.jp/link/ui/2015047396
• Text Lang: en
• Data Source:
  • JaLC
  • Crossref
  • CiNii Articles
  • KAKEN
• Abstract License Flag: Disallowed