Abstract: Objective:In this study,a cell model of releasing histamine by sensitized mast cells in vitro was established to analysis the irritability of different allergens in food. Methods:The mice were sensitized by milk and shrimp,respectively. Peritoneal mast cells(PMC) were collected and then were induced to release histamine with various kinds of allergens. Histamine was detected using fluorescence. Results:The primary allergens in milk can induce histamine release from sensitized-mast cells,while casein has the strongest sensitization effect andα-La the weakest. Casein plays a pivotal role in milk. The 80 kD protein has the strongest sensitization effect,followed by 36 kD and 21 kD. The mixture of shrimp allergens can induce stronger histamine release from the mast cells than shrimp allergen alone,implying that there may be some synergistically effects among those different allergens. The 80 kD protein plays a pivotal role in shrimp-induced sensitization. Conclusion:The quantity of histamine release from ensitized-mast cells is assosiation with kinds and quantity of allergens.

Key words: mast cell, cell model, histamine, allergens