The role of skin inflammation, barrier dysfunction, and oral tolerance in skin sensitization to gluten-derived hydrolysates in a rat model.

ABSTRACT:

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

SUBMITTER: Larsen JM 

PROVIDER: S-EPMC10091953 | biostudies-literature | 2023 Feb

REPOSITORIES: biostudies-literature