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Overview of in vivo and ex vivo endpoints in murine food allergy models: Suitable for evaluation of the sensitizing capacity of novel proteins
L. Castan, KL. Bøgh, NZ. Maryniak, MM. Epstein, S. Kazemi, L. O'Mahony, M. Bodinier, JJ. Smit, JHM. van Bilsen, C. Blanchard, R. Głogowski, H. Kozáková, M. Schwarzer, M. Noti, N. de Wit, G. Bouchaud, S. Bastiaan-Net
Jazyk angličtina Země Dánsko
Typ dokumentu časopisecké články, přehledy
PubMed
31187876
DOI
10.1111/all.13943
Knihovny.cz E-zdroje
- MeSH
- cytokiny biosyntéza MeSH
- fenotyp MeSH
- imunoglobulin E krev MeSH
- imunoglobulin G krev MeSH
- inbrední kmeny myší MeSH
- modely nemocí na zvířatech * MeSH
- myši MeSH
- potravinová alergie krev imunologie MeSH
- T-lymfocyty imunologie MeSH
- tělesná teplota MeSH
- zvířata MeSH
- Check Tag
- myši MeSH
- zvířata MeSH
- Publikační typ
- časopisecké články MeSH
- přehledy MeSH
Significant efforts are necessary to introduce new dietary protein sources to feed a growing world population while maintaining food supply chain sustainability. Such a sustainable protein transition includes the use of highly modified proteins from side streams or the introduction of new protein sources that may lead to increased clinically relevant allergic sensitization. With food allergy being a major health problem of increasing concern, understanding the potential allergenicity of new or modified proteins is crucial to ensure public health protection. The best predictive risk assessment methods currently relied on are in vivo models, making the choice of endpoint parameters a key element in evaluating the sensitizing capacity of novel proteins. Here, we provide a comprehensive overview of the most frequently used in vivo and ex vivo endpoints in murine food allergy models, addressing their strengths and limitations for assessing sensitization risks. For optimal laboratory-to-laboratory reproducibility and reliable use of predictive tests for protein risk assessment, it is important that researchers maintain and apply the same relevant parameters and procedures. Thus, there is an urgent need for a consensus on key food allergy parameters to be applied in future food allergy research in synergy between both knowledge institutes and clinicians.
Department of Animal Breeding and Production Warsaw University of Life Sciences Warsaw Poland
Department of Medicine APC Microbiome Ireland National University of Ireland Cork Ireland
Department of Microbiology APC Microbiome Ireland National University of Ireland Cork Ireland
INRA UR 1268 BIA Nantes Nantes France
Institute for Risk Assessment Sciences Utrecht University Utrecht The Netherlands
Institute of Microbiology Czech Academy of Sciences Nový Hrádek Czech Republic
Institute of Pathology University of Bern Bern Switzerland
National Food Institute Technical University of Denmark Kgs Lyngby Denmark
Wageningen Food and Biobased Research Wageningen The Netherlands
Citace poskytuje Crossref.org
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