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

Abstract

Objective

To test the effect of two dietary antioxidants: butylated hydroxytoluene (BHT) and 3-hydroxytyrosol (3-HT) in experimental food allergy.

Methods

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.

Results

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).

Conclusion

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.

Keywords:

• Food allergy
• food additives
• immunotoxicology
• antioxidant
• th2

Acknowledgements

The authors thank H.E. Dover (Michigan State University, East Lansing, MI) for method development on the food allergy model.

Author contributions

C.E. Rockwell, V. Gangur, Y. Jin designed the study. Y. Jin, K.E. Guzmán, A.P. Boss performed the experiments. Y. Jin, and C.E. Rockwell analyzed the data. Y. Jin and C.E. Rockwell wrote the manuscript with input from the other authors. C.E. Rockwell oversaw the project.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This study was funded by National Institute of Environmental Health Sciences R01 ES024966 and a grant from the Center for Research on Ingredient Safety at Michigan State University.