Methods: Female C3H/HeOuJ mice were supplemented with or without Gly by oral gavage (50 or 100 mg/mouse) 4 hours before sensitization with the cow's milk protein whey, using cholera toxin as adjuvant. Acute allergic skin responses and systemic anaphylaxis were assessed after intradermal allergen challenge in the ear. Mouse mast cell protease-1 (mMCP-1) and whey specific IgE levels were assessed one hour after an oral allergen challenge.
Results: Intake of Gly significantly opposed allergy development in a concentration dependant manner as indicated by a reduction in; acute allergic skin response (63:40:30 µm whey-induced ear-swelling), anaphylaxis (127:107:89 AUC), serum mMCP-1 (1244:109:66 µg mMCP1/ml) and, serum levels of whey specific IgE (785:318:155 AU IgE/ml). All results are depicted in the following order; allergic control: 50 mg Gly: 100 mg Gly.
Conclusion: The present study indicates, for the first time, that oral intake of the free amino acid glycine protects against whey induced allergy development. Additional studies are warranted to elucidate the underlying mechanisms involved and to demonstrate effectiveness in humans.