Ingestion of partially hydrolyzed whey protein suppresses epicutaneous sensitization to β‐lactoglobulin in mice

Epicutaneous sensitization to food allergens can occur through defective skin barriers. However, the relationship between oral tolerance and epicutaneous sensitization remains to be elucidated. We aimed to determine whether prior oral exposure to whey proteins or their hydrolysates prevents epicutaneous sensitization and subsequent food‐allergic reaction to the whey protein, β‐lactoglobulin (β‐LG), and investigated the underlying mechanisms.

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