Lieke W J van den Elsen1, Marianne Bol-Schoenmakers2, Betty C A M van Esch3, Gerard A Hofman1, Bert J M van de Heijning4, Raymond H Pieters2, Joost J Smit2, Johan Garssen3, Linette E M Willemsen5. 1. Division of Pharmacology, Utrecht Institute for Pharmaceutical Sciences, Faculty of Science. 2. Institute for Risk Assessment Sciences, Utrecht University, Utrecht, The Netherlands; and. 3. Division of Pharmacology, Utrecht Institute for Pharmaceutical Sciences, Faculty of Science Nutricia Research, Centre for Specialised Nutrition, Utrecht, The Netherlands. 4. Nutricia Research, Centre for Specialised Nutrition, Utrecht, The Netherlands. 5. Division of Pharmacology, Utrecht Institute for Pharmaceutical Sciences, Faculty of Science l.e.m.willemsen@uu.nl.
Abstract
BACKGROUND: Supplementation with long-chain n-3 polyunsaturated fatty acids (LCPUFAs) has been found to reduce the development of allergic disease. OBJECTIVE: The aim of this study was to compare the effectiveness of fish oil diets rich in eicosapentaenoic acid (20:5n-3; EPA) or docosahexaenoic acid (22:6n-3; DHA) in suppressing food allergic symptoms. METHODS: Mice were fed a control diet (10% soybean oil) or fish oil diet rich in EPA (4% soybean oil + 6% EPA oil containing 28.8% EPA and 13.7% DHA) or DHA (4% soybean oil + 6% DHA oil containing 7% EPA and 27.8% DHA), starting 14 d before and for 5 wk during oral sensitization with peanut extract (PE) or whey. Acute allergic skin responses, serum immunoglobulins (Igs), and mucosal mast cell protease-1 (mmcp-1) were assessed. Hyperimmune serum was transferred to naive recipient mice fed the different diets. RESULTS: The DHA diet effectively reduced the acute allergic skin response compared with the control or EPA diet in PE-allergic mice (control, 159 ± 15, or EPA, 129 ± 8, vs. DHA, 78 ± 7 μm; P < 0.0001 or P < 0.05, respectively). In contrast, both the DHA and EPA diets reduced the allergic skin response in whey allergic mice (control, 169 ± 9, vs. DHA, 91 ± 13, or EPA, 106 ± 14 μm; P < 0.001 or P < 0.01, respectively); however, only the DHA diet reduced mmcp-1 and whey-specific IgE and IgG1. The DHA and EPA diets also reduced the acute skin response in passively immunized mice. CONCLUSIONS: The DHA-rich fish oil diet reduced allergic sensitization to whey and allergic symptoms in both PE- and whey-allergic mice. These data suggest that DHA-rich fish oil is useful as an intervention to prevent or treat food allergy symptoms.
BACKGROUND: Supplementation with long-chain n-3 polyunsaturated fatty acids (LCPUFAs) has been found to reduce the development of allergic disease. OBJECTIVE: The aim of this study was to compare the effectiveness of fish oil diets rich in eicosapentaenoic acid (20:5n-3; EPA) or docosahexaenoic acid (22:6n-3; DHA) in suppressing food allergic symptoms. METHODS:Mice were fed a control diet (10% soybean oil) or fish oil diet rich in EPA (4% soybean oil + 6% EPA oil containing 28.8% EPA and 13.7% DHA) or DHA (4% soybean oil + 6% DHA oil containing 7% EPA and 27.8% DHA), starting 14 d before and for 5 wk during oral sensitization with peanut extract (PE) or whey. Acute allergic skin responses, serum immunoglobulins (Igs), and mucosal mast cell protease-1 (mmcp-1) were assessed. Hyperimmune serum was transferred to naive recipient mice fed the different diets. RESULTS: The DHA diet effectively reduced the acute allergic skin response compared with the control or EPA diet in PE-allergicmice (control, 159 ± 15, or EPA, 129 ± 8, vs. DHA, 78 ± 7 μm; P < 0.0001 or P < 0.05, respectively). In contrast, both the DHA and EPA diets reduced the allergic skin response in whey allergicmice (control, 169 ± 9, vs. DHA, 91 ± 13, or EPA, 106 ± 14 μm; P < 0.001 or P < 0.01, respectively); however, only the DHA diet reduced mmcp-1 and whey-specific IgE and IgG1. The DHA and EPA diets also reduced the acute skin response in passively immunized mice. CONCLUSIONS: The DHA-rich fish oil diet reduced allergic sensitization to whey and allergic symptoms in both PE- and whey-allergicmice. These data suggest that DHA-rich fish oil is useful as an intervention to prevent or treat food allergy symptoms.
Authors: Christiane Hammerschmidt-Kamper; Daniel Biljes; Katja Merches; Irina Steiner; Thomas Daldrup; Marianne Bol-Schoenmakers; Raymond H H Pieters; Charlotte Esser Journal: PLoS One Date: 2017-06-30 Impact factor: 3.240
Authors: Tamara Hoppenbrouwers; Vincenzo Fogliano; Johan Garssen; Nicoletta Pellegrini; Linette E M Willemsen; Harry J Wichers Journal: Front Immunol Date: 2020-05-04 Impact factor: 7.561
Authors: Tamara Hoppenbrouwers; Jelena H Cvejić Hogervorst; Johan Garssen; Harry J Wichers; Linette E M Willemsen Journal: Front Immunol Date: 2019-05-22 Impact factor: 7.561