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Consumption of hypoallergenic flour prevents gluten-induced airway inflammation in Brown Norway rats


Consumption of hypoallergenic flour prevents gluten-induced airway inflammation in Brown Norway rats



Bioscience Biotechnology and Biochemistry 65(8): 1729-1735



ISSN/ISBN: 0916-8451

PMID: 11577710

DOI: 10.1271/bbb.65.1729

Brown Norway rats were immunized with gluten, and then fed a diet containing hypoallergenic flour or an amino acid mixture. The rats were then made to inhale a solubilized gluten to induce gluten-specific bronchial asthma. The antibody levels in the serum of rats were measured by ELISA, and cell counts were done on cytospin preparations of bronchoalveolar lavage fluid. Body weight was decreased after allergen challenge in rats fed the amino acid mixture but not in rats fed the hypoallergenic flour. Antibody levels in the serum were significantly lower in rats fed hypoallergenic flour than in those fed the amino acid mixture. Differential cell counts in the bronchoalveolar lavage fluid showed that the numbers of eosinophils, lymphocytes, and neutrophils were significantly lower in rats fed the hypoallergenic flour than in those fed the amino acid mixture. These results suggest that hypoallergenic flour actively suppresses the allergic reactions, probably by inducing oral tolerance.

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Accession: 003692579

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