Studies on BN rats model to determine the potential allergenicity of proteins from genetically modified foods.

ABSTRACT:

Aim

To develop a Brown Norway (BN) rat model to determine the potential allergenicity of novel proteins in genetically modified food.

Methods

The allergenicity of different proteins were compared, including ovalbumin (OVA), a potent respiratory and food allergen, bovine serum albumin (BSA), a protein that is considered to have a lesser allergenic potential, and potato acid phosphatase (PAP), a non-allergenic protein when administered to BN rats via different routes of exposure (intraperitoneally or by gavage). IgG and IgE antibody responses were determined by ELISA and PCA, respectively. An immunoassay kit was used to determine the plasma histamine level. In addition, possible systemic effect of allergens was investigated by monitoring blood pressure.

Results

OVA prov

SUBMITTER: Jia XD 

PROVIDER: S-EPMC4622814 | biostudies-literature | 2005 Sep

REPOSITORIES: biostudies-literature