Open AccessDietary triglycerides profoundly affect oral sensitization to peanut protein in an adjuvant‐free mouse model of peanut allergy
Author(s) -
Eckhardt Erik,
Li Jianing
Publication year - 2011
Publication title -
clinical and translational allergy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.979
H-Index - 37
ISSN - 2045-7022
DOI - 10.1186/2045-7022-1-s1-o33
Subject(s) - ovalbumin , peanut allergy , chylomicron , sensitization , medicine , adjuvant , oral immunotherapy , allergy , peanut butter , food allergy , food science , immunology , antigen , peanut oil , lipoprotein , biology , cholesterol , very low density lipoprotein , raw material , ecology
Background and aim Peanuts and peanut butter contain significant amounts of long-chain triglycerides (LCT), which stimulate lymphatic chylomicron transport. We have recently reported that intestinal absorption of a dietary antigen (ovalbumin; (OVA)) is significantly enhanced when chylomicron formation is induced. This prompted us to investigate the effect of LCT on oral sensitization to concomitantly ingested protein antigens.