Consulta: creatorFacets:"Carmo-Pinto,F.H."
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A model of chronic IgE-mediated food allergy in ovalbumin-sensitized mice
Provedor de dados: 56
Autores: Saldanha,J.C.S.; Gargiulo,D.L.; Silva,S.S.; Carmo-Pinto,F.H.; Andrade,M.C.; Alvarez-Leite,J.I.; Teixeira,M.M.; Cara,D.C.
Food allergy is most frequently the result of IgE-mediated hypersensitivity reactions. Here, we describe a chronic model in which some of the intestinal and systemic consequences of continuous egg white solution ingestion by ovalbumin-sensitized eight-week-old BALB/c mice, 6 animals per group, of both sexes, were investigated. There was a 20% loss of body weight that began one week after antigen exposure and persisted throughout the experiment (3 weeks). The sensitization procedure induced the production of anti-ovalbumin IgG1 and IgE, which were enhanced by oral antigen exposure (129% for IgG1 and 164% for IgE, compared to sensitization values). Intestinal changes were determined by jejunum edema at 6 h (45% Evans blue extravasation) and by a significant...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Food allergy; Ovalbumin; Murine model; IgE; Hypersensitivity.
Ano: 2004
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X2004000600005