Open AccessTriclosan promotes epicutaneous sensitization to peanut in mice
Author(s) -
Tobar Steven,
Tordesillas Leticia,
Berin M. Cecilia
Publication year - 2016
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/s13601-016-0102-2
Subject(s) - triclosan , sensitization , medicine , peanut allergy , allergen , allergy , anaphylaxis , immunology , food allergy , skin sensitization , pathology
Background Peanut allergy is increasing in prevalence due to unknown factors. A growing body of clinical evidence suggests sensitization to peanut occurs through the skin, supported by findings in mouse models. There is a need to identify environmental factors that promote epicutaneous sensitization to peanut. Triclosan is an antimicrobial found in household products that has been associated with food sensitization in humans. We tested the impact of triclosan on epicutaneous sensitization to peanut, as well as the milk allergen α‐lactalbumin (ALA). Results We observed that topical triclosan promoted epicutaneous sensitization to both peanut and ALA, and promoted anaphylaxis to peanut. Conclusions Our results demonstrate that the mouse model of epicutaneous sensitization to foods is effective for demonstrating the clinically significant impact of environmental factors such as triclosan on food allergy.