Volume 5- Issue 4: 2018 8147 ISSN: 2574-1241 DOI: 10.26717/BJSTR.2018.10.002023 Jacqueline I Alvarez-Leite. Biomed J Sci & Tech Res Short Communication Biomedical Journal of Scientific & Technical Research (BJSTR) Open Access Introduction Food allergy is an atopic disease, affecting children and adults around the world [1]. It develops when there is a failure on the induction or breakdown in oral tolerance. Due to the increasing incidence of food allergy, researches on preventive actions, including nutraceuticals agents, are growing in the literature [2,3] Capsaicin (8-methyl-N-vanillyl-1-6-nonenamide) is a spicy substance found in chilies (Capsicum frutescens and Capsicum annum), with an important role in cooking. Capsaicin is a highly selective agonist for the transient receptor potential vanilloid 1 (TRPV1), a nonselective cation channel, preferably expressed by primary afferent sensory neurons of the pain pathway. This characteristic makes capsaicin potentially useful on the treatment of chronic pain [4-7]. Capsaicin creams for topical application have been commercialized to treat some inflammatory disorders. The efficacy of such an administration via has been demonstrated in studies of pain relief related to arthritis, postoperative neuralgia, diabetic neuropathy, and psoriasis [4,8]. Thus, we aimed to evaluate the effect of the topical use of capsaicin in a model of food allergy chronic l characterized by a ow-grade mucosa intestinal inflammation. Material and Methods This study was approved bt the Ethical Committee for Animal Studies of Federal University of Minas Gerais (protocol CEUA/UFMG 78/2012). Female Balb-C mice aged 5 to 8 weeks with sanitary status SPF (Specific Pathogen Free) were obtained from the animal Topical Application of Capsaicin Reduces Weight Loss Allergen Aversion and Intestinal Mucosa Inflammation in A Food Allergy Experimental Model Elandia A Santos 1,2 , Bruna SL Coelho 2 , Lilian G Teixeira 3 , Ester Roffê 2 , Helton C Santiago 2 and Jacqueline I Alvarez- Leite* 2 1 Departamento de Nutrição, Brazil 2 Departamento de Bioquímica e Imunologia, Brazil 3 Departamento de Nutrição, Brazil Received: : October 28, 2018; Published: : November 09, 2018 *Corresponding author: Jacqueline I Alvarez-Leite, Departamento de Bioquímica e Imunologia, Brazil Abstract Food allergy consists of a disease characterized by vomiting, weight loss, dehydration, and activation of inflammatory mediators in the intestinal mucosa. Capsaicin, the spicy component of pepper, is already described as an analgesic and anti-inflammatory agent. This pilot study evaluated the effect of the topical use of capsaicin on a food allergy model. Ovalbumin allergic mice (OVA) treated topically with a 100 mg of capsaicin cream (0.075%) or control capsaicin-free cream were challenged with OVA solution (20%) for 7 days. Body weight, food and antigen (OVA) intakes were evaluated daily. Anti-ova IgG and IgE, neutrophil, eosinophil, and macrophage intestinal infiltration and mucus production were measured after both treatments. The results showed that allergic mice treated with topical capsaicin presented higher allergen tolerance, lower weight loss, reduced eosinophils and neutrophils intestinal infiltration and decreased mucus production compared to non-treated mice. Despite the higher intake of allergen by capsaicin-treated mice, circulating IgE and IgG antibodies concentrations were similar in both groups. We concluded that topical treatment with capsaicin attenuates the intensity of food allergy symptoms, suggesting a beneficial action in this disorder. Keywords: Capsaicin; Food allergy; Oral tolerance Abbreviations: TRPV1: transient receptor potential vanilloid 1 OVA: ovalbumin; MPO: myeloperoxidase EPO: eosinophil peroxidase; NAG: enzymes and n-acetylglucosaminidase TCR: T-cell receptor; TNF: Tumor Necrosis Factor IL: Interleukin; IFN: Interferon; PPAR: peroxisome proliferator- activated receptor gamma LXR: Liver X receptor