Induction of IgE antibody responses by protein allergens: inter-laboratory comparisons
Induction of IgE antibody responses by protein allergens: inter-laboratory comparisons
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DOI：
10.1016/s0278-6915(03)00167-4
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发表时间：
2003-11-01
影响因子：
4.3
通讯作者：
Kimber, I
中科院分区：
文献类型：
--
作者：
Dearman, RJ;Skinner, RA;Kimber, I
人们对开发评估新型蛋白质致敏潜力的方法越来越感兴趣。一种方法是测量 BALB/c 品系小鼠全身（腹膜内；腹膜内）暴露所刺激的特异性 IgE 抗体的产生。在当前的研究中，对不同致敏潜力的食物蛋白诱导小鼠产生 IgE 抗体进行了实验室间比较。雌性 BALB/c 品系小鼠 (n = 5) 暴露于 0.1% 花生凝集素（花生的一种致敏成分）、2% 卵清蛋白 (OVA)（鸡蛋的主要致敏成分）或被认为缺乏显着致敏性的蛋白质马铃薯凝集素 (5%)。通过同源被动皮肤过敏反应测定法测量特异性 IgE 抗体，并通过酶联免疫吸附测定法 (ELISA) 分析 IgG 和 IgG1 抗体的产生。每个实验室进行了两项独立的实验，但所有血清学分析均在其中一个实验室进行。每种蛋白质均诱导强烈的 IgG 和 IgG1 抗体反应，实验室之间记录的滴度没有统计学上的显着差异。此外，OVA 和马铃薯凝集素诱导的 IgG 和 IgG1 抗体滴度具有同等免疫原性的反应。在每个实验中，施用花生凝集素和 OVA 都会刺激显着的 IgE 抗体反应。在两个实验室中，花生凝集素的滴度范围为 1:32 和 1:64，OVA 的滴度范围为 1:8 和 1:32。相比之下，暴露于马铃薯凝集素未能诱导旺盛的 IgE 产生，没有检测到 IgE（纯血清呈阴性），或记录滴度为 1（仅纯血清呈阳性）。这些数据表明，不同过敏潜力的食物蛋白诱导 IgE 抗体是一种相对稳定的现象，并且可以在实验室之间转移。此外，这些结果提供了额外的证据，表明 BALB/c 小鼠中抗体 (IgE) 反应的测量可能有助于区分过敏原和那些明显缺乏过敏原性的材料。 (C) 2003 Elsevier Ltd. 保留所有权利。
There is a growing interest in the development of methods for the evaluation of the allergenic potential of novel proteins. One approach is the measurement of specific IgE antibody production stimulated by systemic (intraperitoneal; ip) exposure of BALB/c strain mice. In the Current investigations, inter-laboratory comparisons have been performed of IgE antibody production induced in mice by food proteins of differing sensitizing potential. Female BALB/c strain mice (n = 5) were exposed to 0.1% peanut agglutinin, an allergenic constituent of peanuts, to 2% ovalbumin (OVA), a major allergenic constituent of hens' egg, or to a protein considered to lack significant allergenicity, potato agglutinin (5%). Specific IgE antibody was measured by homologous passive cutaneous anaphylaxis assay and IgG and IgG1 antibody production was analysed by enzyme-linked immunosorbent assay (ELISA). Two independent experiments were conducted in each laboratory, but with all serological analyses conducted in one of the laboratories. Each of the proteins induced vigorous IgG and IgG1 antibody responses, with no statistically significant differences in titres recorded between laboratories. Furthermore, OVA and potato agglutinin induced responses of equivalent immunogenicity with respect to both IgG and IgG1 antibody titres. Administration of peanut agglutinin and OVA each stimulated marked IgE antibody responses in every experiment. In the two laboratories, titres ranged from 1:32 and 1:64 for peanut agglutinin, and from 1:8 and 1:32 for OVA. In contrast, exposure to potato agglutinin failed to induce vigorous IgE production, with no detectable IgE (negative with neat serum), or titres of 1 (positive with neat serum only) recorded. These data demonstrate that the induction of IgE antibody by food proteins of differing allergenic potential is a relatively robust phenomenon and transferable between laboratories. Furthermore, these results provide additional evidence that the measurement of antibody (IgE) responses in BALB/c mice may allow discrimination between allergens and those materials that apparently lack allergenicity. (C) 2003 Elsevier Ltd. All rights reserved.