Skin inflammation exacerbates food allergy symptoms in epicutaneously sensitized mice

Abstract Background Cutaneous exposure to food antigen through impaired skin barrier has been shown to induce epicutaneous sensitization, thereby causing IgE‐mediated food allergies. Objective We examined whether skin barrier impairment following epicutaneous sensitization exacerbates food allergies. Methods BALB /c mice were epicutaneously sensitized by repeated application of ovalbumin ( OVA ) to MC 903‐pretreated ear skin for 48 hours weekly and then intragastrically challenged with OVA . After the first oral challenge, the skin barrier was disrupted with topical application of MC 903 or by tape‐stripping. Mice were monitored for changes in body temperature and the occurrence of diarrhea after undergoing the second oral challenge. Serum levels of mouse mast cell protease‐1 (mmcp1) and OVA ‐specific IgE, IgG1, IgG2a antibodies and OVA ‐specific IgA levels in intestinal lavage fluid were measured by ELISA . Tissue accumulation of eosinophils was determined histologically. Results Epicutaneously sensitized mice developed anaphylaxis after intragastric challenge, as evidenced by diarrhea, decreased body temperature, and increased serum mmcp1 levels. Skin barrier disruption by MC 903 treatment or tape‐stripping exacerbated allergic reactions induced by oral challenge. MC 903 treatment increased serum baseline and postchallenge mmcp1 levels. Topical pretreatment with dexamethasone alleviated allergic reactions that were exacerbated by MC 903 treatment. Conclusion Even after eliminating exposure to the antigen, inflammation from skin barrier disruption can exacerbate the severity of food allergy symptoms. Serum baseline mmcp1 levels might be an effective marker for predicting the severity of antigen‐induced allergic symptoms.