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The role of skin inflammation, barrier dysfunction, and oral tolerance in skin sensitization to gluten‐derived hydrolysates in a rat model
Author(s) -
Larsen Jeppe Madura,
Ballegaard AnneSofie Ravn,
Dominguez Angela Serrano,
Kristoffersen Nanna Jordahn,
Maryniak Natalia Zofia,
Locke Arielle Vallee,
Kazemi Sahar,
Epstein Michelle,
Madsen Charlotte Bernhard,
Bøgh Katrine Lindholm
Publication year - 2023
Publication title -
contact dermatitis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.524
H-Index - 96
eISSN - 1600-0536
pISSN - 0105-1873
DOI - 10.1111/cod.14233
Subject(s) - sensitization , gluten , hydrolysate , inflammation , medicine , pharmacology , human skin , wheat allergy , skin barrier , immunology , chemistry , allergy , dermatology , food allergy , biochemistry , hydrolysis , pathology , biology , genetics
Background Adverse reactions to wheat‐containing skin care products have been linked to food allergy development. Objectives To determine the role of skin barrier dysfunction and inflammation in sensitization to gluten‐derived hydrolysates via the skin in Brown Norway rats with and without oral tolerance to wheat. Methods Skin barrier defect was induced by mechanical disruption, and skin inflammation was induced by topical application of SLS or MC903. Unmodified, enzyme hydrolyzed, or acid hydrolyzed gluten products were applied to the skin three times per week for 5 weeks. Subsequently, rats were orally gavaged with unmodified gluten. Results Wheat‐naïve rats were readily sensitized to gluten hydrolysates via the skin. Skin barrier defect and skin inflammation had little effect on the skin sensitization and hydrolysate‐specific IgE levels. Oral administration of unmodified gluten promoted the production of unmodified gluten‐specific IgE in rats sensitized via the skin. Sensitization through intact skin, disrupted skin barrier, or inflamed skin was unable to break tolerance to unmodified gluten in rats on a wheat‐containing diet. Conclusions Mechanical skin barrier disruption and skin inflammation play a limited role in experimental skin sensitization to gluten‐derived hydrolysates.