066 Sweat protects against allergic sensitization to food allergens

Background: The events that trigger type 2 immune responses are not well characterized. Given the central role of sweat in maintaining skin hydration, sweating disturbance at points allergen entry would predispose to food sensitization. A previous study demonstrated epicutaneously applied hapten more readily penetrates stratum corneum with a lower water content than higher water. Thus, is likely lead dehydration and compromise barrier function, thereby enhancing penetration allergens. Objective: We investigated whether ovalbumin (OVA) haptens could cause cutaneous sensitization normal immunocompetent mice only when sensitized sites disturbance. Methods: Mice were OVA or (oxazolone TNCB) on footpad then challenged ear. Sweating was experimentally transiently induced by local percutaneous application an anticholinergic drug before exposure allergens footpads, confirmed impression mold technique. OVA-specific IgE measured using ELISA. For OVA, footpads repeatedly tape-stripped, OVA. Cytokine expressions examined qPCR. Results: Significantly increased immediate-type elicited Increased absorption through detected. Epicutaneous resulted associated increase IgE: markedly upregulated mRNA expression for cytokines lesions from Conclusion: Allergic may occur murine human upon exposure.