Shrimp Extract Exacerbates Allergic Immune Responses in Mice: Implications on Clinical Diagnosis of Shellfish Allergy.

IF 8.4 2区 医学 Q1 ALLERGY Clinical Reviews in Allergy & Immunology Pub Date : 2024-04-01 Epub Date: 2024-05-22 DOI:10.1007/s12016-024-08994-4
Wai Sze Tong, Shanshan Li, Nicki Y H Leung, Wing Tak Wong, Ting Fan Leung, Patrick S C Leung, Ka Hou Chu, Christine Y Y Wai
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Abstract

Tropomyosin has been identified as the major cross-reactive shellfish allergen, but recent studies showed the presence of other clinically relevant allergens. This study aims at determining the allergic immune responses of mice sensitized with raw and boiled shrimp extracts in comparison to recombinant tropomyosin (rTM). Female Balb/c mice were intragastrically sensitized and challenged with raw, boiled shrimp or rTM. Systemic, cellular and humoral allergic responses were compared, while allergenicity of the extracts was also compared by skin prick test (SPT) and immunoblot on shrimp allergic subjects. We showed that rTM and shrimp extracts induced IgE- and Th2-mediated allergic responses in mice, distinguished by remarkable intestinal inflammation in small intestine across all regimens. Notably, boiled shrimp extract exhibited the highest sensitization rate (73.7% of mice developed positive TM-specific IgE response) when compared with raw extract (47.8%) and rTM (34.8%). Mice sensitized with boiled extract manifested the highest allergen-specific IgE and Th2 cytokine responses than the others. Immunoblot results indicated that tropomyosin remained the major allergen in extract-based sensitization and had stronger allergenicity in a heat-treated form comparing to untreated TM, which was in line with the SPT results that boiled extract induced larger wheal size in patients. Hemocyanin and glycogen phosphorylase were also identified as minor allergens associated with manifestation of shrimp allergy. This study shows that boiled extract enhanced sensitization and Th2 responses in agreement with the higher allergenicity of heat-treated TM. This study thus presents three shrimp allergy murine models suitable for mechanistic and intervention studies, and in vivo evidence implies higher effectiveness of boiled extract for the clinical diagnosis of shellfish allergy.

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虾提取物会加剧小鼠的过敏性免疫反应:对贝类过敏临床诊断的启示
肌球蛋白已被确定为主要的交叉反应性贝类过敏原,但最近的研究表明还存在其他临床相关的过敏原。本研究旨在确定用生虾和煮虾提取物致敏小鼠的过敏性免疫反应与重组肌球蛋白(rTM)的比较。雌性 Balb/c 小鼠经胃内致敏,并接受生虾、煮虾或 rTM 的挑战。对全身、细胞和体液过敏反应进行了比较,同时还通过皮肤点刺试验(SPT)和免疫印迹对虾过敏受试者的过敏性进行了比较。我们的研究表明,rTM 和虾提取物能诱导小鼠产生 IgE 和 Th2 介导的过敏反应,在所有方案中,小肠都出现了明显的肠道炎症。值得注意的是,与生提取物(47.8%)和 rTM(34.8%)相比,水煮虾提取物的致敏率最高(73.7% 的小鼠出现 TM 特异性 IgE 阳性反应)。用煮沸提取物致敏的小鼠表现出的过敏原特异性 IgE 和 Th2 细胞因子反应高于其他小鼠。免疫印迹结果表明,肌球蛋白仍然是提取物致敏的主要过敏原,与未经处理的 TM 相比,热处理后的 TM 具有更强的致敏性,这与 SPT 结果一致,即煮沸提取物会诱发患者更大的喘息。血蓝蛋白和糖原磷酸化酶也被确定为与虾过敏表现相关的次要过敏原。本研究表明,煮沸提取物增强了致敏和 Th2 反应,这与热处理 TM 的较高过敏性一致。因此,本研究提出了三种适合机理和干预研究的虾过敏小鼠模型,体内证据表明煮沸提取物对贝类过敏的临床诊断更有效。
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来源期刊
CiteScore
22.30
自引率
1.10%
发文量
58
审稿时长
6-12 weeks
期刊介绍: Clinical Reviews in Allergy & Immunology is a scholarly journal that focuses on the advancement of clinical management in allergic and immunologic diseases. The journal publishes both scholarly reviews and experimental papers that address the current state of managing these diseases, placing new data into perspective. Each issue of the journal is dedicated to a specific theme of critical importance to allergists and immunologists, aiming to provide a comprehensive understanding of the subject matter for a wide readership. The journal is particularly helpful in explaining how novel data impacts clinical management, along with advancements such as standardized protocols for allergy skin testing and challenge procedures, as well as improved understanding of cell biology. Ultimately, the journal aims to contribute to the improvement of care and management for patients with immune-mediated diseases.
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