In:
Contact Dermatitis, Wiley, Vol. 88, No. 2 ( 2023-02), p. 109-119
Kurzfassung:
Adverse reactions to wheat‐containing skin care products have been linked to food allergy development. Objectives To determine the role of skin barrier dysfunction and inflammation in sensitization to gluten‐derived hydrolysates via the skin in Brown Norway rats with and without oral tolerance to wheat. Methods Skin barrier defect was induced by mechanical disruption, and skin inflammation was induced by topical application of SLS or MC903. Unmodified, enzyme hydrolyzed, or acid hydrolyzed gluten products were applied to the skin three times per week for 5 weeks. Subsequently, rats were orally gavaged with unmodified gluten. Results Wheat‐naïve rats were readily sensitized to gluten hydrolysates via the skin. Skin barrier defect and skin inflammation had little effect on the skin sensitization and hydrolysate‐specific IgE levels. Oral administration of unmodified gluten promoted the production of unmodified gluten‐specific IgE in rats sensitized via the skin. Sensitization through intact skin, disrupted skin barrier, or inflamed skin was unable to break tolerance to unmodified gluten in rats on a wheat‐containing diet. Conclusions Mechanical skin barrier disruption and skin inflammation play a limited role in experimental skin sensitization to gluten‐derived hydrolysates.
Materialart:
Online-Ressource
ISSN:
0105-1873
,
1600-0536
Sprache:
Englisch
Verlag:
Wiley
Publikationsdatum:
2023
ZDB Id:
2027120-7