Abstract
BackgroundRecent studies have shown that vitamin D deficiency may contribute to the high prevalence of food allergy but the underlying mechanisms are far from clear.ObjectiveThe present study was designed to investigate the effect of maternal and early-life vitamin D deficiency in the development of food allergy.DesignBALB/c mice were treated with ovalbumin (OVA) to trigger allergic reactions, under vitamin D-deficient (by maternal and early-life feeding of vitamin D deprived chow diet) or vitamin D-sufficient conditions.ResultsIncreased occurrence and severity of allergic diarrhea as well as decreased rectal temperature were observed after OVA sensitization. For vitamin D deficiency groups, OVA-specific IgE and IL-4 levels were significantly increased, while IFN-γ levels were unchanged. Vitamin D deficiency also attenuated the structure of small intestinal villi and decreased the expression of the tight junction protein between adjacent epithelial cells and the percentages of CD4+CD25+Foxp3+Treg cell in spleen and mesenteric lymph nodes.ConclusionsMaternal and early-life vitamin D deficiency have notable influence on the susceptibility to food allergy, which may relate with the reduced population of Treg cell and the dysfunction of intestinal epithelial barrier.
Highlights
Recent studies have shown that vitamin D deficiency may contribute to the high prevalence of food allergy but the underlying mechanisms are far from clear
The body weight of offspring at the age of 6 weeks in each group did not differ from each either. These results indicate that vitamin D deficiency did not exert obvious influence on gestational and birth outcomes, offspring mortality, and prematurity
Serum levels of 25(OH)D3 in standard chow diet (SC)/VD, VD-/SC, and VD-/ VD- groups were significantly decreased when compared with standard chow-fed offspring of SC-fed dams (SC/SC) group, and VD-/VD- group had the lowest level of 25(OH)D3 (Fig. 1b)
Summary
Recent studies have shown that vitamin D deficiency may contribute to the high prevalence of food allergy but the underlying mechanisms are far from clear. Objective: The present study was designed to investigate the effect of maternal and early-life vitamin D deficiency in the development of food allergy. For vitamin D deficiency groups, OVA-specific IgE and IL-4 levels were significantly increased, while IFN-γ levels were unchanged. Vitamin D deficiency attenuated the structure of small intestinal villi and decreased the expression of the tight junction protein between adjacent epithelial cells and the percentages of CD4+CD25+Foxp3+Treg cell in spleen and mesenteric lymph nodes. Conclusions: Maternal and early-life vitamin D deficiency have notable influence on the susceptibility to food allergy, which may relate with the reduced population of Treg cell and the dysfunction of intestinal epithelial barrier
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