ArticleFrontiers in immunology2024
The transcription factor Nrf2 links Th2-mediated experimental allergy to food preservatives.
Article in Frontiers in immunology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Climate Change and Food Allergy: Adaptations and Risks at the Intersection of Environment and Health.Comprehensive reviews in food science and food safety · 2026Review
- Food preservative tBHQ modulates Th17/TCurrent research in toxicology · 2026Article
- Bioactive compound ginkgolide B alleviates food allergy by regulating mTOR signaling pathway.Frontiers in immunology · 2026Article
- Polysensitization Patterns and Age-Dependent Allergen Profiles in Children from Suzhou, China: A Component-Resolved Cross-Sectional Study.Journal of asthma and allergy · 2026Article
- Article
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Authors and funding
6 authors.
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Abstract
Introduction: Immune-mediated adverse reactions to food allergens are rising at a striking rate, for reasons that are not completely understood. Our previous studies suggest that the stress-activated transcription factor Nrf2 (Nuclear factor erythroid 2 -related factor) promotes Th2 differentiation, while inhibiting Th1 differentiation. Methods: In the present studies, we investigated the effect of Nrf2 activation on sensitization and anaphylaxis in response to food allergen in BALB/c mice. Specifically, we determined the effect of the Nrf2 activator and common food preservative tBHQ ( Results: Our results demonstrate that tBHQ strongly increases IgE sensitization to ovalbumin (OVA) with a concurrent increase in plasma IgG1 concentrations. In addition, tBHQ in diet also exacerbated anaphylaxis and increased mast cell degranulation. In a recall response, tBHQ promoted a type 2 T cell response. Notably, adoptive transfer studies in SCID recipient mice indicate that Nrf2 expression in CD4 Conclusion: Overall, these studies point to a key role for Nrf2 in the immune response to food allergen. In addition, this study shows that the common food preservative tBHQ promotes allergic sensitization and anaphylaxis in experimental food allergy.
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