Abstract
Multiple mouse models have been used to characterize mechanisms of allergic sensitization and anaphylaxis and are widely used for preclinical development of novel therapeutics. However, the majority of published works with mouse models of food allergy have very short intervals between the time of sensitization and the end of the study, and the duration of maintenance of reactivity has not been widely reported. This chapter focuses on two of the most commonly used mouse models with sensitization to peanut or ovalbumin, with the focus on the long-term durability of sensitization to allow for longer therapeutic protocols and assessment of sustained unresponsiveness.
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Acknowledgments
This work was supported by a Small Business Innovation Research contract from the National Institutes of Health (Grant No. 75N93019C00035) and the Vondell Family Research Fund and the Michigan Food Allergy Research Accelerator (M-FARA).
Disclosure of Potential Conflict of Interest
J. J. O’Konek is an inventor on patents for a nanoemulsion adjuvant for the suppression of allergic disease (PCT/US2015/054943 and PCT/US2021/065576). This technology has been licensed to Blue Willow Biologics, and the University of Michigan has a financial interest in Blue Willow Biologics. J. J. O’Konek has received funding from Blue Willow as a subcontractor on a Small Business Innovation Research contract from the National Institutes of Health (Grant No. 75N93019C00035).
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O’Konek, J.J. (2024). Animal Models in the Study of Food Allergens: Long-Term Maintenance of Allergic Reactivity in Mouse Models of Food Allergy. In: Cabanillas, B. (eds) Food Allergens. Methods in Molecular Biology, vol 2717. Humana, New York, NY. https://doi.org/10.1007/978-1-0716-3453-0_22
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DOI: https://doi.org/10.1007/978-1-0716-3453-0_22
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