Immunomodulatory effects of ovalbumin hydrolysates in a mouse model of food allergy

Background Peptides released from enzymatic hydrolysis of certain proteins could exert immumodulatory effects on disorders such as food allergy. Peptide-based vaccines, corresponding to T cell epitopes of particular allergens, may retain immunogenicity, while being of insufficient length to cross-link allergen specific IgE on the surface of effector cells to elicit an allergic response. Ovalbumin (OVA) hydrolysates are a rich source of biologically bioactive peptides, some of which may present stimulatory activities on immune functions. On the other hand, cell cultures derived from mouse models of food allergy have proved very helpful in the evaluation of the allergenic and immunomodulatory abilities of hydrolysates and pure peptides. The aim of this study was to evaluate OVA hydrolysates as allergenic immune modulators by using splenocyte cultures of OVA-sensitized mice. The final goal is the development of new forms of immunotherapy, safer and more effective than those using whole allergens.