Fig. 1: The food allergy model.

Mice were sensitized to and challenged with EG/EYP and analyzed for the development of allergic symptoms. a Experimental outline. b Based on the development of symptoms, mice were categorized into different groups: mice that had at least 2× diarrhea but never a temperature drop ≥ 1 °C in response to a challenge (blue dot, diarrhea only; n = 11); mice that had at least 1× diarrhea and 2× a maximum temperature drop (max. ΔT) ≥ 1 °C in response to a challenge (red triangle, both symptoms; n = 14) and mice that never showed diarrhea or a max. ΔT ≥ 0.5 °C (black triangle No symptoms; n = 28), as indicated. The average drop in body temperature (left) and the occurrence of diarrhea (right) are shown. Data presented as mean ± SEM. c Mice were bled and EW-specific antibodies were measured by ELISA. EW-specific Ig subclasses and the ratio of IgG1 to IgE are shown. Pooled serum from EW/EYP-allergic mice was used as a standard that was defined as having 100 units of each Ab. Each symbol represents data form one mouse. Total number of mice: 53. No sample was excluded from the analysis. Statistics: two-way ANOVA with Bonferroni post test; not significant (no mark): p > 0.05 *p < 0.05, **p < 0.01, ***p < 0.001. Mean ± SEM is shown.