Comparison of IgG1-binding capacity in rats immunized i.p. or dosed orally with unmodified (<i>A</i>), enzymatic hydrolyzed (<i>B</i>) or acid hydrolyzed (<i>C</i>) gluten.

<p>Rats were immunized i.p. at day 0, 14 and 28 with 200 µg of gluten product per rat for i.p. studies or dosed by gavage at day 1–35 with different concentrations of gluten products for oral sensitization studies. Serum samples obtained at sacrifice were preincubated with tenfold dilutions (50 pg/mL–50 µg/mL) of unmodified, enzymatic hydrolyzed or acid hydrolyzed gluten before measurement of IgG1-binding capacity by addition to ELISA plates coated with the gluten product used for sensitization. Each graph represents mean IgG1 inhibition curves for groups of rats sensitized to the same gluten product by the i.p. (open symbols) or oral (closed symbols) route. Error bars represent ± SD.