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

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 mu g of SAE on days 0, 7, and 14. Then, both groups were challenged with 400 mu g 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.