The protective effect of butylated hydroxytoluene and 3-hydroxytyrosol on food allergy in mice

To test the effect of two dietary antioxidants: butylated hydroxytoluene (BHT) and 3-hydroxytyrosol (3-HT) in experimental food allergy. BALB/c mice maintained on control diet or diet with BHT or 3-HT were sensitized with ovalbumin (OVA) or saline through transdermal exposure. Plasma OVA-specific Ig...

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Published in:Immunopharmacology and immunotoxicology 2023-07, Vol.45 (4), p.426-432
Main Authors: Jin, Yining, Guzmán, Kimberly E., Boss, Allison P., Gangur, Venugopal, Rockwell, Cheryl E.
Format: Article
Language:English
Subjects:
Animals
antioxidant
Antioxidants - pharmacology
Antioxidants - therapeutic use
Butylated Hydroxytoluene - pharmacology
Butylated Hydroxytoluene - therapeutic use
Disease Models, Animal
food additives
Food allergy
Food Hypersensitivity - drug therapy
Food Hypersensitivity - prevention & control
Immunoglobulin E
Immunoglobulin G
immunotoxicology
Mast Cells
Mice
Mice, Inbred BALB C
Ovalbumin - pharmacology
th2
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Summary:To test the effect of two dietary antioxidants: butylated hydroxytoluene (BHT) and 3-hydroxytyrosol (3-HT) in experimental food allergy. BALB/c mice maintained on control diet or diet with BHT or 3-HT were sensitized with ovalbumin (OVA) or saline through transdermal exposure. Plasma OVA-specific IgE (OVA-IgE) and IgG1 (OVA-IgG1) antibody levels were determined using ELISA. Sensitized mice were challenged by oral gavage with OVA. Rectal temperature (RT) was measured before and after challenge. Mast cell degranulation was quantified by measuring the plasma levels of mouse mucosal mast cell protease-1 (mMCP-1). Flow cytometry was carried out to evaluate the percentage Th2 cells from the spleen. Mice on either a 3-HT or BHT diet showed a significantly decreased IgE response to OVA sensitization and less severe anaphylaxis, as evidenced by a diminished drop in body temperature, attenuated clinical signs, a more rapid recovery and decreased mast cell degranulation (as determined by lower plasma mMCP-1 levels). The present study indicates two dietary antioxidants: BHT and 3-HT may be protective against experimental food allergy. These results suggest 3-HT and BHT could potentially be useful for prevention of food allergy.
ISSN:0892-3973
1532-2513
1532-2513
DOI:10.1080/08923973.2022.2160732