BROWN-NORWAY RAT MODEL OF FOOD ALLERGY - EFFECT OF PLANT-COMPONENTS ON THE DEVELOPMENT OF ORAL SENSITIZATION

The Brown Norway (BN) rat was examined as a model for investigating fa ctors that influence the development of food allergy. An antigen dose- response curve for the production of antigen-specific reaginic antibod y (IgE) induced through the oral route was determined. Animals were do sed orally with 1.0, 2.5, 5.0, 7.5, 10.0 and 12.0 mg ovalbumin/ml (0.5 ml/100 g twice a week for 6 wk). To promote IgE production the adjuva nt carrageenan was administered once a week by the ip route. The effec t on oral sensitization of 1.5 mg Gypsophila sp. saponin/ml administer ed together with the antigen on oral sensitization was examined in ani mals treated with 2.5, 6.0 or 10.0 mg ovalbumin/ml. The number of anim als producing antigen specific reaginic antibody in response to 2.5 mg ovalbumin/ml was significantly increased (P < 0.01) in the group that received saponin with 2.5 mg ovalbumin/ml. These studies indicate tha t the BN rat is a sensitive model for the investigation of allergic re actions to food and has the potential to determine the impact of other dietary factors on the development of oral sensitization.