FIG 1.

Establishment of food allergy mouse model. Timeline of ovalbumin (OVA) sensitization and the induction of food allergy in mice (A). The production of OVA-specific IgE antibodies in the sera of both groups of mice was measured by enzyme-linked immunosorbent assay (ELISA) (B). OVA-specific food allergy symptoms were assessed by measuring the maximum change in rectal temperature after the oral administration of 50 mg of OVA. Percentage changes, based on values before treatment, after the oral administration of 50 mg of OVA are indicated (C). Results are presented as the mean ± standard deviation (SD) (n = 3) and represent three independent experiments. N.D., not detected; p.o., oral(ly). *, P < 0.05.