Allergic and anaphylactic responses to alcohol-soluble wheat gluten in female versus male Balb/cJ mice in an adjuvant-free model

Abstract

Abstract Wheat is a major allergenic food capable of eliciting life-threatening anaphylaxis. Food allergies including wheat allergy are growing globally, and therefore warrant further investigation. While animal studies are being conducted to advance our understanding of wheat allergy, it is unknown whether female versus male mice differ in their allergic responses to wheat gluten. Here we tested the hypothesis that alcohol-soluble wheat gluten (ASWG) when applied over the skin will sensitize both female and male mice for oral hypothermia shock response in an adjuvant-free mouse model. Balb/cJ mice were produced and kept on a plant protein-free diet during this study. Groups of adult mice (n = 8–10) were exposed to durum wheat ASWG via the skin (once a week for nine weeks), without an adjuvant using our previously reported transdermal exposure (TDE) method. In females, TDE with the ASWG elicited a significant ASWG-specific IgE antibody response. However, in males, TDE with the ASWG did not elicit a significant ASWG-specific IgE antibody response. Oral challenge of ASWG, but not vehicle, elicited significant hypothermia shock response in ASWG skin-sensitized female mice. In contrast, no significant hypothermia shock response was observed in males upon oral challenge with ASWG or vehicle. These data demonstrate that female mice are more susceptible than males to develop an allergic response and oral anaphylaxis to ASWG in this model.