Topical application of capsaicin reduces weight loss allergen aversion and intestinal mucosa inflammation in a food allergy experimental model

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.