Food allergen sensitization on a chip: the gut-immune-skin axis
Janssen, Robine; de Kleer, Janna W M; Heming, Bo; Bastiaan-Net, Shanna; Garssen, Johan; Willemsen, Linette E M; Masereeuw, Rosalinde
(2024) Trends in Biotechnology, volume 42, issue 1, pp. 119 - 134
(Article)
Abstract
The global population is growing, rapidly increasing the demand for sustainable, novel, and safe food proteins with minimal risks of food allergy. In vitro testing of allergy-sensitizing capacity is predominantly based on 2D assays. However, these lack the 3D environment and crosstalk between the gut, skin, and immune cells essential
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for allergy prediction. Organ-on-a-chip (OoC) technologies are promising to study type 2 immune activation required for sensitization, initiated in the small intestine or skin, in interlinked systems. Increasing the mechanistic understanding and, moreover, finding new strategies to study interorgan communication is of importance to recapitulate food allergen sensitization in vitro. Here, we outline recently developed OoC platforms and discuss the features needed for reliable prediction of sensitizing allergenicity of proteins.
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Keywords: food allergen sensitization, gut–immune–skin axis, microfluidics, organ-on-a-chip technologies, Bioengineering, Biotechnology
ISSN: 0167-7799
Publisher: Elsevier Limited
Note: Funding Information: We would like to thank the knowledge partners in the consortium (Wageningen UR dep. Wageningen Food and Biobased Research, Erasmus MC dep. Allergology and clinical immunology, and Utrecht University dep. Experimental Pharmacology) for their substantive scientific contribution and for having made this project possible. We also acknowledge the Dutch funding program: This project receives financial support from the Top Sector Agri and Food. Within the Top Sector, the business community, knowledge institutions, and the government work together on innovations for safe and healthy food for 9 billion people in a resilient world. This work was funded by the Dutch Ministry of Economic Affairs program TKI-AF under grant agreement LWV200123 : PRedictive model For thE sensitising capacity of novel nutritional pRoteins (PREFER study), and industrial partners Nutricia Research B.V., Cargill R&D Centre Europe, Arla Foods Ingredients Group P/S, Société des Produits Nestlé S.A., Phycom BV, The Seaweed Company B.V., and Mycorena AB. The views expressed in this manuscript are those of the authors and do not necessarily reflect the position or policy of the collaborators. Funding Information: We would like to thank the knowledge partners in the consortium (Wageningen UR dep. Wageningen Food and Biobased Research, Erasmus MC dep. Allergology and clinical immunology, and Utrecht University dep. Experimental Pharmacology) for their substantive scientific contribution and for having made this project possible. We also acknowledge the Dutch funding program: This project receives financial support from the Top Sector Agri and Food. Within the Top Sector, the business community, knowledge institutions, and the government work together on innovations for safe and healthy food for 9 billion people in a resilient world. This work was funded by the Dutch Ministry of Economic Affairs program TKI-AF under grant agreement LWV200123: PRedictive model For thE sensitising capacity of novel nutritional pRoteins (PREFER study), and industrial partners Nutricia Research B.V. Cargill R&D Centre Europe, Arla Foods Ingredients Group P/S, Société des Produits Nestlé S.A. Phycom BV, The Seaweed Company B.V. and Mycorena AB. The views expressed in this manuscript are those of the authors and do not necessarily reflect the position or policy of the collaborators. J.G. is head of the Division of Pharmacology, Utrecht Institute for Pharmaceutical Sciences, Faculty of Science at Utrecht University and partly employed by Danone Nutricia Research B.V. The remaining authors declare no competing interests. Publisher Copyright: © 2023 The Authors
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