The effect of the common food additive tBHQ in OVA-elicited food allergy

Abstract

Abstract Immune-mediated adverse reactions to food allergens are rising at an alarming rate on a global scale for reasons that are not completely understood. Although many factors such as microbiota, diet, obesity, and environmental chemical exposure have been proposed to contribute to this marked increase, the identification of specific causative factors has remained elusive. Here we tested the hypothesis that a common food additive, tert-butylhydroquinone (tBHQ), at concentrations relevant to human exposure, exacerbates allergic response in ovalbumin (OVA) sensitized mice. Female Balb/c mice (4 weeks old) were maintained on control diet or diet with 0.001% tBHQ for the duration of these studies. The mice were exposed to OVA once per week for 4 weeks during the sensitization phase. Sensitization to OVA was assessed by the rise in OVA-specific IgE and IgG1. Upon oral challenge, mice were monitored for hypothermia shock response (HSR) and mast cell protease (mMCP)-1 response. Although sensitization with OVA elicited a robust OVA-specific IgE antibody response in both the control and tBHQ diet groups, IgE levels were markedly higher in the mice on the tBHQ diet as compared to control diet. Likewise, in response to OVA challenge, a more marked decrease in body temperature was observed in the mice on the tBHQ diet. Furthermore, the mMCP-1 response to OVA challenge was 3-fold greater in the mice on the tBHQ diet as compared to control diet. Taken together, we report low concentrations of the food additive tBHQ promote OVA sensitization and exacerbate anaphylactic response to OVA challenge in a mouse model of food allergy.