Abstract：Objective To study the possibility of using the RBL-2H3 cell as a cell model for assessing the potential allergenicity of food proteins. Methods Sera of mice in the experimental group and control group were diluted as follows: 1:4, 1:8, 1:16, 1:32, 1:64, 1:128, 1:256 and 1:512. The RBL-2H3 cells were incubated with diluted sera for 4 hours, and then the cells were re-incubated with MEM complete medium for 24 hours. Lastly, the cells were respectively placed in the incubators with 10 μg/ml and 100 μg/ml ovalbumin (OVA) for 45 minutes. The beta-hexosaminidase in the supernatant and total intracellular beta-hexosaminidase were measured, and the release rate of beta-hexosaminidase was calculated. Results Comparison of different protein stimulation concentrations revealed that after stimulation with 100 μg/mL OVA, a statistically significant difference in the release rate of beta-hexosaminidase was observed between the experimental group and the control group when the serum diluton ratios were 1:4, 1:8, 1:16 and 1:32 respectively(P<0.05 or P<0.01). After stimulation with 10μg/mL OVA, a statistically significant difference was found between the experimental group and the control group when the serum diluton ratios were 1:4, 1:8 and 1:16 respectively (P<0.05 or P<0.01). Comparison of different serum dilution ratios in the experimental group indicated that the release rate of beta-hexosaminidase when the dilution ratio was 1:4 was higher than that when the dilution ratio was 1:256, showing a statistically significant difference (P<0.05). Conclusions A RBL-2H3 cell model for assessing the allergenicity of food proteins is initially established. It might be a valuable model for food allergy.
陈晨, 孙拿拿, 李永宁, 贾旭东. 食物致敏性评价RBL-2H3细胞模型的研究[J]. 实用预防医学, 2018, 25(5): 513-516.
CHEN Chen, SUN Na-na, LI Yong-ning, JIA Xu-dong. A RBL-2H3 cell model for assessing the allergenicity of food proteins. , 2018, 25(5): 513-516.
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