[Characteristics of food anaphylactic reactions to proteins and protein preparations in guinea pigs with different duration of hexenal-induced sleep].

: The state of guinea pig sensitization was studied in the direct test in vivo by induction of active food anaphylaxis (FA). The animals were orally sensitized with food allergens: chick ovalbumin (OVA), bovine serum albumin, and protein preparations N 1 and N 2 (PP N 1 and N 2). In guinea pigs with null hexenal-induced sleep (NHS) and long hexenal-induced sleep (LHS), 40 min, the duration of HS is reliably reproduced in repeated testing. The intensity of FA reactions in guinea pigs with NHS was less manifested than in the animals with LHS with both food allergens. Significantly higher allergenic properties of PP N 2 were expressed in the animals with LHS. It was shown that varying anaphylactic sensitivity of guinea pigs in the above groups was not related with different permeability of the gastrointestinal tract of these animals for OVA macromolecules. Possibilities of metabolic validation of increasing anaphylactic sensitivity of guinea pigs with LHS have been considered.