S120 Abstracts
JANUARY 2007
472 A New Murine Model of beta-Lactoglobulin-Specific IgE-
Mediated Cow's Milk Hypersensitivity
K. Dairiki, N. Shimizu, T. Kaneko; Food Science Institute, Meiji Dairies
Corporation, Odawara, Kanagawa, JAPAN.
RATIONALE: Induction of oral tolerance and failure to induce any de-
tectable IgE production in animals after beta-Lactoglobulin (BLG) or
cow’s milk (CM) feeding hinder better understanding of pathogenic mech-
anisms involved in cow’s milk allergy (CMA). We sought to develop a
murine model of BLG-specific IgE-mediated cow’s milk hypersensitivity
(CMH) induction by oral sensitization with CM without adjuvants.
METHODS: Twelve inbred mice were fed diets of either whey protein iso-
late (WPI) containing BLG or purified BLG for 2 weeks both before and
after a few weeks of milk protein free (MF) diet, water being administered
throughout. The strains of mice which developed BLG-specific IgE were
then fed fresh CM for 2 weeks both before and after being fed drinking wa-
ter for several weeks, all during which the mice were also fed MF diets.
BLG-specific IgE levels were determined by the passive cutaneous ana-
phylaxis test using rats. Active systemic anaphylaxis was evaluated by
SUNDAY
comparing their core body temperature and serum histamine levels around
30 min after intraperitoneal injection of BLG with naive mice.
RESULTS: P/J and DBA/1 mice developed BLG-specific IgE after the
above WPI/BLG diet. In DBA/1 mice, unlike P/J mice, BLG-specific
IgE was induced by CM diets separated by more than a 2-week interval.
In addition, a significant decrease in core body temperature and increase
in serum histamine levels were observed around 30 min after BLG chal-
lenge when the interval was 8 weeks or longer.
CONCLUSIONS: This model might provide a useful tool for evaluating
the pathogenic mechanisms of CMA.
Funding: Meiji Dairies Corporation
473 Weaning to a Partially Hydrolyzed Whey Formula at Three
Months of Age Protects Against the Later Development of
Anti-Cow Milk IgE Antibodies in Comparison to Whole Cow's
Milk or Extensively Hydrolyzed Whey Formulas
R. U. Sorensen1, J. Inostroza2, E. Hebel2, A. M. Vinet2, J. Fierro2, A. Ro-
man2, K. Mason1; 1LSU Health Sciences Center, New Orleans, LA, 2Uni-
versity of La Frontera, Temuco, CHILE.
RATIONALE: We tested the hypothesis that the introduction of a partially
hydrolyzed whey (PHW) formula at the time of weaning would protect
against the development of anti-cow milk IgE antibodies in infants at
risk for developing allergy, while the use of routine cow’s milk formula (in-
tact protein, RCMF) or extensively hydrolyzed cow milk proteins (EHW)
would not have this effect.
METHODS: Infants (n5242) with a family history of allergy were en-
rolled at birth and assigned to one of 4 groups: a group that continued breast
feeding, and three randomized groups weaned to either RCMF, EHW or
PHW formula. All infants were breast fed for 3 months, then study formu-
las was were given for 1 month. After 4 months of age all formula groups
received the same CMRF given to one of the groups during the intervention
period.
RESULTS: None of the study participants receiving breast milk or one of
the hydrolyzed formulas developed anti-cow milk IgE antibodies during
intervention. At one year of age, total IgE was lower in the breast fed group
than in the three groups that received cow’s milk formulas initially. Infants
in both the RCMF and the EHW groups developed specific anti-cow’s milk
IgE antibodies. Only one child in the group that received PHW developed a
low concentration of specific anti-cow’s milk IgE antibodies.
CONCLUSIONS: Our results support the observation in experimental an-
imals that PHW may induce tolerance while an EHW, although not aller-
genic during exposure, does not prevent later sensitization to cow milk
proteins.
Funding: Nestlé Nutrition, Nestlec Ltd, Vevey Switzerland
J ALLERGY CLIN IMMUNOL
474 Specific IgE Antibodies To v-5 Gliadin-Indicator Of Wheat
Anaphylaxis And Its Tolerance In Wheat Sensitized Children
R. Shibata1, S. Nishima1, K. Kohno2, E. Morita2, H. Matsuo3, A. Tanaka4;
1
Fukuoka National Hospital, Fukuoka, JAPAN, 2Department of Dermatol-
ogy, Shimane University School of Medicine, Shimane, JAPAN, 3Gradu-
ate School of Biomedical Scineces, Hiroshima University, Hiroshima,
JAPAN, 4Phadia KK, Tokyo, JAPAN.
RATIONALE: Wheat is one of the common food allergens and sometimes
induces anaphylaxis in infantile atopic dermatitis with high wheat-specific
IgE. The diagnostic role of v-5 gliadin specific IgE antibodies in patients
with wheat-dependent excise-induced anaphylaxis has been demonstrated.
OBJECTIVE: The aim of this study was to identify the specific IgE anti-
bodies to v-5 gliadin and synthetic combined epitope peptides A and B for
children with wheat hypersensitivity and tolerance confirmed by challenge
test.
PATIENTS AND METHODS: Forty eight wheat allergy patients (mean
age 3.2 years old) were enrolled. Wheat allergy was confirmed by wheat
specific IgE and challenge test with wheat noodles.Specific IgE antibody
to wheat, gluten, v-5 gliadin, peptide A and B were measured by CAP-
system.
RESULTS: Patients with wheat anaphylaxis showed significantly higher
levels (;37 UA/ml) of v-5 gliadin specific IgE than those with local urti-
caria and atopic eczema. In contrast, 80% of challenge negative patients
did not indicate v-5 gliadin specific IgE. In follow up cases of 16 wheat
hypersensitivity the v-5 gliadin IgE antibodies were significantly de-
creased to undetectable levels after tolerance by confirmed challenge,
although wheat and gluten IgE antibodies were persistent at the positive
levels. Specific IgE antibodies to peptide A were also detected at low levels
in patients with wheat anaphylaxis but peptide B IgE were did not
identified.
CONCLUSIONS: Measurement of IgE levels specific to v-5 gliadin is
useful as a prediction of wheat-induced anaphylaxis and its tolerance.
475 Food Allergy Symptoms As A Consequence Of Subconscious
Stress Responses
K. Nekam1, K. Toth2, L. M. DuBuske3; 1Hospital of the Hospitaller
Brothers of St. John of God, Budapest, HUNGARY, 2Institute of Psychol-
ogy, University of Pécs, Pecs, HUNGARY, 3Immunology Research Insti-
tute of New England, Gardner, MA.
RATIONALE: The personality profiles of patients having allergic disor-
ders may be assessed by comparing the level of conscious and subcon-
scious perceived destructive psychosocial factors using self-completed
and projective tests.
METHODS: Fourteen patients, all females aged 20 -55 years old referred
for assessment of food allergy, were investigated with double-blind pla-
cebo-controlled food challenges (DBPCFC). Although the diagnosis was
probable in all cases, it was not possible to establish the diagnosis beyond
any doubt. The patients were selected for psychological investigation in the
belief that many of their symptoms were of psychological origin, rendering
the theoretically objective and definitive results of the gold standard diag-
nostic method for food hypersensitivity, the DBPCFC, somewhat in doubt.
Self-completed tests like the Spielberger Trait Anxiety-T (Spielberger
1970), the Beck Depression Scale (Rózsa 2002), and the Sheldon Cohen
Perceived Stress (1983) were used to measure the level of consciously per-
ceived stress and anxiety and the Szondi test , a projective test, was used to
check the subconsciously perceived level of stress and anxiety. The Szondi
profile of the allergic group was established based on the analysis of the
factors’ and vectors’ frequencies, and by comparing the ego (middle) fac-
tors and the instinct (side) factors.
RESULTS: Comparing the results of the self-completed tests, there is a
significant difference between the level of consciously perceived stress
among patients suffering from food allergy and the control groups (patients
suffering from anxiety, social phobia and without physical disease). The
stress levels were less in the suspected food allergy subjects than in the con-
trol groups. The Spielberger test shows a temporary, mild form of anxiety
while the Beck Scale indicates moderately serious depression while the