linoleic-acid and Anaphylaxis

It is important to evaluate the ability of novel proteins in food crops and products to elicit potentially harmful immunologic responses, including allergic hypersensitivity. We developed a novel mouse model of food allergy involving an oral challenge of a protein antigen after feeding of the antigen in combination with modulating factors often ingested in daily life, namely, dietary oil emulsion and salicylate. In the model, BALB/c mice were sensitized orally for three weeks with ovalbumin (OVA) in linoleic acid/lecithin emulsion, followed immediately by intraperitoneal injection of sodium salicylate. At the end of the sensitization, the incidence of mice positive for serum OVA-specific IgG1 but not IgE had significantly increased in the combined-sensitization group. After the 3-week sensitization, a single or double oral challenge with OVA effectively and significantly caused severe anaphylaxis, as compared with the groups sensitized with OVA in the emulsion or the vehicle alone. Moderate increase of plasma histamine and intestinal abnormality in histology was found only in the combined-sensitization group. Anaphylaxis symptoms in the sensitized mice were induced more by oral challenge than by intravenous challenge, suggesting a critical role for the mucosal system. This is the first model for successful induction of oral anaphylaxis in mice sensitized by feeding of food protein without adjuvant. It will be useful to elucidate the mechanism of food allergy and to detect modulating factors of oral allergy at sensitization using this model, which simulates real life conditions.

Topics: Administration, Oral; Allergens; Anaphylaxis; Animals; Disease Models, Animal; Emulsions; Female; Food Hypersensitivity; Immunoglobulin G; Intestine, Small; Lecithins; Linoleic Acid; Mice; Mice, Inbred BALB C; Ovalbumin; Salicylic Acid

The effects of conjugated linoleic acid (CLA) against anaphylaxis and allergic pruritus were investigated using a in vivo assay. Inhibitory effects of CLA were observed on the immediate (type 1) hypersensitivity reaction, with CLA significantly suppressing the decrease in blood pressure (BP) and blood flow (BF) induced by the hen egg-white lysozyme (HEL)-anaphylactic reaction in ddY mice. After oral administration, CLA showed antipruritic activity, with significant inhibition of scratching behavior induced by compound 48/80 (COM), a histamine-release agent. When painted onto the skin, CLA also inhibited COM, platelet-activating factor, and protease-induced scratching behavior, and COM-induced vasodilation of the skin. CLA offers promise as a drug for the treatment of allergic and inflammatory pruritus not only as an oral but also a topical agent. The present findings demonstrate that CLA can be effective for the prevention and treatment of allergic disease with severe pruritus.

Topics: Anaphylaxis; Animals; Linoleic Acid; Male; Mice; Pruritus; Rats; Rats, Wistar

Anaphylactic shock decreased the coronary perfusion pressure, systemic arterial pressure and cardiac output in anesthetised dogs. After combined inhibition of cyclo-oxygenase and lipoxygenase with linoleate-hydroxamic acid, the anaphylactic coronary constriction and morphological cardiac lesions were considerably diminished. Activation of the lipoxygenase pathway seems to play a major role in development of the coronary constriction in anaphylaxis.

Topics: Anaphylaxis; Animals; Arachidonic Acid; Blood Pressure; Cardiac Output; Coronary Vessels; Dogs; Immunization; Indomethacin; Linoleic Acid; Linoleic Acids; Time Factors; Vascular Resistance

Mice were fed for 2 mo diets having ratios of alpha-linolenate [18:3 (n-3)] to linoleate [18:2(n-6)] of < 0.01, 0.36, 1.0 and 3.9. Proportions of safflower seed oil and perilla seed oil were adjusted to obtain these ratios. The dietary alpha-linolenate to linoleate balance was reflected in the proportion of (n-3) and (n-6) highly unsaturated fatty acids with 20- and 22-carbon chains in spleen phospholipids, but the ratio did not affect the proportion of T lymphocyte subsets expressing CD4 and CD8 antigens in splenic leukocytes. The immunoglobulin (Ig) G and IgM responses against sheep red blood cells when estimated as plaque-forming cells present in spleen, were not affected significantly by the diets. However, the serum hemagglutinin titer was slightly but significantly higher in the high alpha-linolenate diet group [18:3(n-3)/18:2(n-6) = 3.9] than in the dietary group with 18:3(n-3) to 18:2(n-6) ratios of 0.36 and < 0.01. In contrast, the IgE antibody response against egg albumin, as well as the mortality from anaphylactic shock induced by a second challenge with antigen, was significantly lower in the high alpha-linolenate diet group [18:3(n-3)/18:2(n-6) = 3.9] than in the high linoleate diet [18:3(n-3)/18:2(n-6) < 0.01] group. These results, together with the reported suppressive effects of a high alpha-linolenate diet on the formation of lipid-derived allergic mediators, support the hypothesis that raising the (n-3) to (n-6) ratios of diets would be effective in reducing the severity of immediate-type allergic hypersensitivity.

Topics: alpha-Linolenic Acid; Anaphylaxis; Animals; Dietary Fats, Unsaturated; Fatty Acids; Hemagglutinins; Hypersensitivity, Immediate; Immunoglobulin E; Immunoglobulin G; Immunoglobulin M; Linoleic Acid; Linoleic Acids; Male; Mice; Mice, Inbred C3H; Mice, Inbred ICR; Ovalbumin; Phospholipids; Spleen; T-Lymphocyte Subsets