Etude de quelques paramètres du statut redox chez des souris Balb/c rendues allergiques à la bêta-lactoglobuline et à l’ovalbumine

Abstract

Food allergy reaction involves the immune system associated with the gut and is frequently associated with an increase in the production of reactive oxygen species by immune cells. The aim of this study is to determine the effect of sensitization to beta-lactoglobulin (BLG) or to ovalbumin (OVA) on certain parameters of oxidative stress in Balb/c mice. For this, 18 female mice aged 5 weeks are divided into 3 groups of 6 mice in each group. The first and the second group are respectively sensitized to BLG and ovalbumin. The third group, consisting of mice receiving no allergens, represents the control group. The sensitizations are made intraperitoneally, by injecting a dose of 10 μg of BLG and 5 μg of OVA respectively mixed with 2 mg of adjuvant (Al(OH)3). The relationship between oxidative stress and food allergy is determined by evaluation of lipoperoxidation, by assaying TBARS and reducing power (FRAP technique) in plasma, liver and intestine tissues. A determination of total proteins by the Lowry technique was also carried out at the tissue level. Our results show that :  Sensitization with BLG significantly increased intestinal lipid peroxidation, reflected by an increase of TBARS levels (p <0.05).  Sensitization with OVA significantly increased lipid peroxidation, but this time only at the plasma level.  Sensitization to allergens (BLG and OVA) does not seem to affect the reducing power either at the tissue level or at the plasma level. These results prove that food allergens could play a main role in the occurrence of oxidative stress by increasing reactive oxygen species.