Difference of egg ovalbumin sensitization between egg and duck eggs in BALB/c mice

The difference in the allergenicity of ovalbumin between chicken egg and duck egg warrants further investigation. Here, we established an allergic animal model to explore the sensitization difference between chicken OVA (C-OVA) and duck OVA (D-OVA), as well as cross-reactions induced by consumption of D-OVA in C-OVA hypersensitive mice. In our study, both C-OVA and D-OVA induced Th2 cell immune responses, which increased the expression of IL-4, IL-5 and IL-6. the impairment of intestinal barrier, and the decreased expression of Ocln, Claudin-1, ZO-1, ZO-2 and ZO-3. Meanwhile, we also found the cytokine of Th1 cells were increased, including IFN-gamma and IL-12, which may be induced through TLR4-NF-kappa B signaling pathway. Furthermore, the alpha-diversity of intestinal community increased both in C-OVA and D-OVA allergy mice, including richness of Lachnospiraceae, Oscillospiraceae, Ruminococcaceae and Butyricicoccaceae. However, C-OVA induced the strongest allergic reaction, while D-OVA induced a mild Th2 cell immune response and maintained the integrity of the intestinal barrier. D-OVA induced cross-reactions and triggered a milder Th2 cellular immune response, less impairment of intestinal barrier. The results showed that D-OVA caused lower allergic symptoms than C-OVA, and C-OVA allergic mice induced by D-OVA had milder allergic cross-reactions.

Automated summary

This study investigated the difference in allergenicity between chicken egg and duck egg ovalbumin. It was found that chicken ovalbumin induced a stronger allergic reaction compared to duck ovalbumin, while duck ovalbumin showed a milder immune response and maintained the integrity of the intestinal barrier. Furthermore, cross-reactions were observed with consumption of duck ovalbumin in chicken ovalbumin allergic mice, but the allergic symptoms were milder.