Mouse Chow Composition Influences Immune Responses and Food Allergy Development in a Mouse Model (1)

Essential fatty acids (FA) such as polyunsaturated FAs are vital for an adequate body function. While n-6 polyunsaturated FAs such as arachidonic acid, linoleic acid or γ-linoleic acid give rise to pro-inflammatory eicosanoid mediators such as prostaglandins, leukotrienes and lipoxins, n-3 polyunsaturated FAs such as α-linolenic acid, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are described to be associated with immunomodulation. The “Western” high fat diet which contains higher n-6 polyunsaturated FAs compared to n-3 polyunsaturated FAs, was recently revealed to contribute to allergy and asthma development in a large meta-analysis.

2 out of the 4 groups (a and n) were fed with LasQCdiet®Rod16-A, composed of a higher amount of long-chain polyunsaturated FAs due to the added linseed oil and lack of soybean product (soy-free feed). The other 2 groups (A and N) were fed with ssniff fortified V1534-300 consisting of a lower percentage of long-chain polyunsaturated FAs and soybean products.

Only in group A receiving soy-containing feed, IgE serum levels were significantly elevated in comparison to both naive groups.

Group A showed significantly higher IgG1 levels than groups n and N. For IgG2a serum levels, a significant difference was observed additionally between group A and a.

Total IgA intestinal levels were comparable between the four groups. OVA-specific IgA, however, was significantly elevated in group a, compared to the naive mice of groups n and N.

All four groups showed no significant difference regarding the IL-4 concentration. However, concentrations of IL-10 was significantly higher in group a, compared to all other groups.

In group A, a significant drop of temperature was measured 10 min and 30 min after oral challenge indicating food allergy. In the naive group N receiving soy-containing feed, a marginal decrease of body temperature was observed 10 min and 30 min after oral challenge.

Trace elements from dietary sources like iron are a direct target in the body’s defence against infection, as they are essential nutrients for pathogens. Recent studies concluded that also manganese and zinc are vital for bacterial survival.

1. E. Weidmann, N. Samadi, M. Klems, D. Heiden, K. Seppova, D. Ret, E. Untersmayr, Mouse Chow Composition Influences Immune Responses and Food Allergy Development in a Mouse Model. Nutrients. 10 (2018), doi:10.3390/nu10111775.