[Possibilities and prospects of the development of methods of experimental evaluation of hypoallergenic products and their components].

Experimental evaluation of specialized foodstuffs intended for patients with alimentary allergy includes a number of in vitro and in vivo trials: physicochemical and immunochemical analysis, determination of potential sensitizing capacity and influence on the resistance to allergic factors. The above investigations were performed in the RF AMS Research Institute of Nutrition with soya protein isolates and their modified forms, enzymatic hydrolysates of cow's milk proteins with different degree of hydrolysis, lipid compositions containing omega-3 and omega-6 PUFA and complete specialized foodstuffs based on the components listed. The prospects are discussed of the studies of the alimentary factor effects on some biochemical indices reflecting the status of the systems essential for laboratory animals resistance to allergic impacts. Sensitization rat models are considered for assessment of specialized hypoallergic foodstuffs and their components.