Yamada Yukinori, Yokooji Tomoharu, Kunimoto Kyohei, Inoguchi Koki, Ogino Ryohei, Taogoshi Takanori, Morita Eishin, Matsuo Hiroaki
Department of Pharmaceutical Services, Graduate School of Biomedical and Health Sciences, Hiroshima University, Hiroshima 734-8551, Japan.
Department of Frontier Science for Pharmacotherapy, Graduate School of Biomedical and Health Sciences, Hiroshima University, Hiroshima 734-8553, Japan.
Foods. 2022 Jul 22;11(15):2181. doi: 10.3390/foods11152181.
The early ingestion of food can prevent the onset of food allergy related to inducing oral tolerance (OT). We developed the Hokushin wheat line as a hypoallergenic wheat (1BS-18H) lacking ω5-gliadin, a major allergen of wheat-dependent exercise-induced anaphylaxis (WDEIA). The 1BS-18H wheat had lower ability of sensitization for ω5-gliadin compared with Hokushin wheat. Here, we evaluated the induction of OT to gluten and ω5-gliadin by the early consecutive ingestion of 1BS-18H gluten using a rat model of wheat allergy. Rats were subcutaneously immunized with commercial gluten or native ω5-gliadin following the daily oral administration of gluten. The daily oral administration of 1BS-18H gluten for 5 days before immunization suppressed the increase in gluten- or ω5-gliadin-specific IgE and IgG antibodies induced by immunization to a level similar to Hokushin gluten. Intravenous challenge with gluten or ω5-gliadin did not decrease the rectal temperature in rats with OT induced by 1BS-18H or Hokushin gluten, although it was decreased in non-OT rats. In conclusion, the early consecutive ingestion of 1BS-18H wheat before sensitization induced OT to gluten and ω5-gliadin. These findings support the benefit of 1BS-18H wheat to prevent wheat allergy including WDEIA by consecutive ingestion in humans.
早期摄入食物可通过诱导口服耐受（OT）来预防与食物过敏相关的疾病发作。我们培育出了一种低过敏性小麦品种“北进小麦系”（1BS - 18H），它缺乏ω5 - 醇溶蛋白，而ω5 - 醇溶蛋白是小麦依赖运动诱发过敏反应（WDEIA）的主要过敏原。与北进小麦相比，1BS - 18H小麦对ω5 - 醇溶蛋白的致敏能力较低。在此，我们使用小麦过敏大鼠模型，评估了通过早期连续摄入1BS - 18H麸质来诱导对麸质和ω5 - 醇溶蛋白的口服耐受情况。在每日口服麸质后，大鼠皮下注射商用麸质或天然ω5 - 醇溶蛋白。在免疫前连续5天每日口服1BS - 18H麸质，可将免疫诱导产生的麸质或ω5 - 醇溶蛋白特异性IgE和IgG抗体的增加抑制到与北进麸质相似的水平。用麸质或ω5 - 醇溶蛋白进行静脉激发，不会使由1BS - 18H或北进麸质诱导产生口服耐受的大鼠的直肠温度降低，尽管未产生口服耐受的大鼠的直肠温度会降低。总之，在致敏前早期连续摄入1BS - 18H小麦可诱导对麸质和ω5 - 醇溶蛋白的口服耐受。这些发现支持了1BS - 18H小麦通过连续摄入来预防包括WDEIA在内的小麦过敏的益处。
