Downscaling of a Three-Dimensional Alveolar In Vitro Model for High-Throughput Screening of Inhalable Respiratory Sensitizers in the Food Industry
Abstract
Allergic diseases represent an increasing global health problem, among which food and respiratory allergies play an important part. Inhalation of sensitizers from food sources primes the immune system for an exacerbated response upon subsequent exposure via the ingestion route. With the increasing emergence of novel food additives and proteins and growing morbidity in both food and respiratory allergies, the hazard assessment of the allergenicity of food components is of paramount importance. A three-dimensional (3D) alveolar in vitro model for respiratory sensitization prediction was downscaled from the 6- to the 24-well plate insert format, to meet the industry’s high-throughput (HTS) screening requirements. The resemblance of the cellular architecture of the downscaled model to the alveolar region of the lung was evaluated through microscopy techniques and the functionality of the in vitro model was assessed following air-liquid interface (ALI) exposure to ammonium persulfate (APS). The model represents a promising in vitro tool to screen for the respiratory sensitization potential of food components in a fast and reliable approach.
Keywords
