T07022: Can topical exposure to peanuts induce allergic sensitisation or in combination with mucosal exposure?
Monday 4 November 2002
This research project aims to determine whether allergic sensitisation to peanut protein or chicken egg ovalbumin (OVA) can occur via exposure of the skin.
Background
The skin is constantly exposed to immunogenic agents from the environment. Living skin tissue is normally protected by an outer layer called the stratum corneum which prevents easy access to the skin-associated immune system. However, the barrier function of the stratum corneum can be disrupted by disease (e.g. eczema-related inflammation) or by physical damage (e.g. abrasion). This project aims to determine whether exposure of the skin to food allergens can lead to allergic sensitisation, and whether this is affected by disruption of the stratum corneum.
Oral exposure to a food allergen can lead to either tolerance or sensitisation to the allergen. The project will also investigate whether exposure to allergens through the skin can prevent the development or maintenance of oral tolerance and promote food allergies.
Research Approach
An experimental mouse model will be developed to investigate whether exposure of skin to peanut protein or OVA can lead to allergic sensitisation to these proteins. Whether this is affected by disrupting the stratum corneum will be assessed by stripping the surface of the skin with cellophane tape to cause mild abrasion.
In order to investigate whether exposure of skin to allergens can affect the development of oral tolerance, the mice will first be exposed to peanut protein or OVA via the skin and then via food. To determine whether the maintenance of oral tolerance can be affected, the two routes of exposure will be used in the reverse order.
Results and findings
Disruption of the stratum corneum allowed peanut protein and ovalbumin (OVA) to induce a strong immune response that resulted in sensitisation to these food allergens.
Prior exposure of the skin to peanut protein prevented the development of oral tolerance to peanut. Upon oral peanut challenge strong allergic immune responses and symptoms of anaphylaxis were observed. Furthermore, mice that had previously developed oral tolerance to peanut were partly sensitised following the exposure of skin to peanut protein. Similar results were obtained with OVA. This suggests that skin exposure may prevent the development or maintenance of oral tolerance to food allergens.
Dissemination information
The final report is available from the FSA Library and Information centre.
To obtain a copy, please contact the Enquiry Desk, Dr Elsie Widdowson Library and Information Services, Food Standards Agency (tel: 020 7276 8181/8182 or email: library&info@foodstandards.gsi.gov.uk)
Publications:
Strid, J., Hourihane, J., Kimber, I., Callard, R., Strobel, S. (2004). Disruption of the stratum corneum allows potent epicutaneous immunization with protein antigens resulting in a dominant systemic Th2 response. European Journal of Immunology 34 (8), 2100-9.
Presentations:
XXth Congress of the European Academy of Allergology and Clinical Immunology (EAACI) in Berlin, April 2001, Germany.
11th International Congress of Immunology in Stockholm, July 2001, Sweden.
11th International Congress of Mucosal Immunology, June 2002, Orlando, Florida, USA.
American Association of Allergy Asthma and Immunology (AAAAI) conference, March 2004, San Francisco, USA.
XXIIIrd Congress of the EAACI, June 2004, Amsterdam, The Netherlands
Posters:
EAACI meeting on �Basic Immunology in Allergy and Clinical Immunology�, February 2001, in Davos, Switzerland.
British Society of Immunology Congress, December 2001, Harrogate, UK.
Contact: For any enquiries concerning this research project, please contact the relevant Programme contact or email food.allergy@foodstandards.gsi.gov.uk