Original Article

Development of gastro-food allergy model in shrimp allergen extract-induced sensitized mice promotes mast cell degranulation

Honey D. Marhaeny, Yusuf A. Pratama, Lutfiatur Rohmah, Salsabilla M. Kasatu, Andang Miatmoko, Junaidi Khotib
Journal of Public Health in Africa | Vol 14, S 1 : 4th Joint Conference of UNAIR-USM, International Conference of Pharmacy and Health Sciences ICPHS| a116 | DOI: https://doi.org/10.4081/jphia.2023.2512 | © 2024 Honey D. Marhaeny, Yusuf A. Pratama, Lutfiatur Rohmah, Salsabilla M. Kasatu, Andang Miatmoko, Junaidi Khotib | This work is licensed under CC Attribution 4.0
Submitted: 03 April 2024 | Published: 30 March 2023

About the author(s)

Honey D. Marhaeny, Department of Pharmacy Practice, Faculty of Pharmacy, University of Airlangga, Surabaya, Indonesia
Yusuf A. Pratama, Department of Pharmacy Practice, Faculty of Pharmacy, University of Airlangga, Surabaya, Indonesia
Lutfiatur Rohmah, Department of Pharmacy Practice, Faculty of Pharmacy, University of Airlangga, Surabaya, Indonesia
Salsabilla M. Kasatu, Department of Pharmacy Practice, Faculty of Pharmacy, University of Airlangga, Surabaya, Indonesia
Andang Miatmoko, Department of Pharmaceutical Science, Faculty of Pharmacy, Universitas Airlangga, Surabaya, Indonesia
Junaidi Khotib, Department of Pharmacy Practice, Faculty of Pharmacy, University of Airlangga, Surabaya, Indonesia

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Abstract

Background: Food allergies have become more common in the last decade. Shrimp is one of the most dominant food allergy triggers in Asian countries, including Indonesia. After ingesting allergens, B cells will produce allergen-specific Immunoglobin E (IgE). In the sensitization period, repeated allergen exposure promotes Mast Cell (MC) degranulation in intestinal tissue and releases several inflammatory mediators, thereby causing hypersensitivity reactions. Shrimp Allergen Extract (SAE) is an immunotherapy and diagnostic agent currently being developed in Indonesia. In this study, we investigated the effect of SAE administration on eliciting an MC immunological response. Methods: Mice were divided into a non-sensitized and sensitized group. The non-sensitized group only received 1 mg of alum (i.p), whereas the sensitized group received 1 mg of alum and 100 μg of SAE on days 0, 7, and 14. Then, both groups were challenged with 400 μg SAE (p.o) on days 21, 22, and 23 following systemic allergic symptom observation. Results: We showed that SAE was able to increase systemic allergic symptoms significantly in the sensitized mice through repeated challenge (1.33±0.21; 1.83±0.17; and 2.00±0.00), compared to non-sensitized mice (0.17±0.17). Moreover, histopathological analysis showed that the SAE administration causes an increase of MC degranulation in the ileum tissue of the sensitized mice (44.43%±0.01), compared to non-sensitized mice (35.45%±0.01) Conclusions: This study found that SAE could induce allergic reactions in mice by influencing critical effector cells, MCs.

Keywords

Mast cell degranulation; immune response; gastro-food allergy; shrimp allergen extract

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