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Research Article | Open Access

Cow milk αs1-casein induces allergic responses in a mouse model of atopy

Guangyu Wanga, Xiaofeng Yua, Yanjun Conga( ), Linfeng Lib
Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, College of Food and Health, Beijing Technology and Business University, Beijing 100048, China
Department of Dermatology, Beijing Friendship Hospital, Beijing 100050, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

αs1-Casein is a potential allergen to induce hypersensitivity in cow milk. We had identified αs1-casein and its epitopes in previous studies. The present study aimed to evaluate the allergic mechanism of αs1-casein in a BALB/c mouse model. The levels of specific IgE, mast cell proteinase, histamine and cytokines in sensitized mice were determined, and the clinical and pathological observation were evaluated. Results showed that the levels of specific IgE, mast cell proteinase, histamine, IL-4, IL-5, IL-10 increased significantly with a dose-dependent trend. The local alveolar septum collapsed or thickened, and lymphatic foci were produced in the spleen and thymus, and the inflammatory cells infiltrated in small intestinal mucosa mesenchyme. In conclusion, the levels of specific IgE, mast cell proteinase, histamine, IL-4, IL-5, IL-10 and some inflammatory factors could possibly serve as allergic biomarkers of αs1-casein, however, additional studies on signal transduction and gene expression are necessary in future.

Keywords

αs1-CaseinBALB/c mouse modelAllergenCow milkAllergic mechanism

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Food Science and Human Wellness
Volume 11 Issue 5,
September 2022
Pages 1282-1289
DOI: 10.1016/j.fshw.2022.04.006
Cite this article:
Wang G, Yu X, Cong Y, et al. Cow milk αs1-casein induces allergic responses in a mouse model of atopy. Food Science and Human Wellness, 2022, 11(5): 1282-1289. https://doi.org/10.1016/j.fshw.2022.04.006

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Received: 03 July 2020
Revised: 25 October 2020
Accepted: 16 June 2021
Published: 02 June 2022
© 2022 Beijing Academy of Food Sciences.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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