Oral administration of chitin and chitosan prevents peanut-induced anaphylaxis in a murine food allergy model

Abstract

Peanut allergy is IgE-mediated type-I hypersensitivity, and T helper 2 cytokines are central to those pathogenesis. We investigated the effects of the administration of chitin and chitosan on peanut-induced hypersensitivities in mouse food allergy models. Chitin and chitosan protected mice against peanut-induced anaphylaxis reactions, and the peanut-specific IgE production decreased by up to 47% with the administration of β-chitosan. The levels of IL-5, IL-13, and IL-10 were significantly suppressed in all groups (α-chitin≥β-chitin≥β-chitosan). These results suggested that the administration of chitin and chitosan from by-products of food processing are beneficial for the prevention of food allergies.

Keywords: APC; Ag; CPE; CT; Chitin; Chitosan; DMSO; ELISA; GWP; HRP; IFN; IL; Ig; IgE suppression; Peanut allergy; T-helper; Th; Th2 inhibition; antigen; antigen-presenting cells; cholera toxin; crude peanut extract; dimethyl sulfoxide; enzyme-linked immunosorbent assay; ground whole peanut; horseradish peroxidase; immunoglobulin; interferon; interleukin; mAb; monoclonal antibodies.