Figure 2.

Effect of different concentrations of dietary sodium on the production of OVA-specific immunoglobulin G (IgG) (a), IgG1 (b), IgG2a (c), and IgE (d) antibodies in mice with OVA-induced food allergy. Serum was collected after challenge with the OVA antigen. IgG (a), IgG1 (b), and IgG2a (c) levels were examined by the enzyme-linked, immunosorbent assay (ELISA) and IgE (d) levels by the in vivo passive cutaneous anaphylaxis (PCA) test. Data are expressed as box-and-whisker plots with individual data points. The boxes represent the inner quartiles value range with the median indicated as black line. The whiskers represent minimum to maximum interval. * p < 0.05, ** p < 0.01, and *** p < 0.001. High-salt diet: HSD, Low-salt diet: LSD, Control diet: CTRL.