Aggravation of food allergy symptoms by treatment with acrylamide in a mouse model

Jiamin Chen; Liuying Li; Liying Ye; Xiao Lin; Songyuan Huang; Wenqi Yue; Xuli Wu

doi:10.1016/j.fct.2023.113808

Aggravation of food allergy symptoms by treatment with acrylamide in a mouse model

Food Chem Toxicol. 2023 Jun:176:113808. doi: 10.1016/j.fct.2023.113808. Epub 2023 May 1.

Authors

Jiamin Chen¹, Liuying Li¹, Liying Ye¹, Xiao Lin¹, Songyuan Huang¹, Wenqi Yue¹, Xuli Wu²

Affiliations

¹ School of Public Health, Health Science Center, Shenzhen University, Shenzhen, Guangdong Province, 518060, PR China.
² School of Public Health, Health Science Center, Shenzhen University, Shenzhen, Guangdong Province, 518060, PR China. Electronic address: wxl@szu.edu.cn.

PMID: 37137464
DOI: 10.1016/j.fct.2023.113808

Abstract

Acrylamide (AA) forms during the thermal processing of food, but adversely affects human health. As the consumption of heat-processed foods increases, the potentially harmful effect of AA on food allergies needs to be clarified. Here, we investigated how AA affects the allergenicity of OVA in vivo using a mouse model of orally induced OVA allergy. AA enhanced OVA-induced food allergic response by increasing IgE, IgG, IgG1, histamine, and MCP-1. AA promoted the Th2 cell response to modulate the imbalance in Th1/Th2. Furthermore, AA reduced the expression of intestinal tight junction proteins, and disrupted the permeability of the intestine, which impaired the intestinal epithelial barrier, resulting in more OVA crossing it. These actions aggravated the allergic reaction of OVA. In conclusion, this study confirmed the potentially harmful effect of AA on food allergy.

Keywords: Acrylamide; Allergenicity; Epithelial barrier; Food allergy; OVA.

MeSH terms

Acrylamides
Allergens / toxicity
Animals
Cytokines
Disease Models, Animal
Food Hypersensitivity*
Humans
Immunoglobulin E*
Intestines
Mice
Mice, Inbred BALB C
Ovalbumin

Substances

Ovalbumin
Immunoglobulin E
Allergens
Acrylamides
Cytokines