Effect of Ecklonia cava Water Extracts on Inhibition of IgE in Food Allergy Mouse Model
2010
Song, E.J., Pukyong National University, Busan, Republic of Korea | Lee, C.J., Pukyong National University, Busan, Republic of Korea | Kim, K.B.W.R., Pukyong National University, Busan, Republic of Korea | Jung, J.Y., Pukyong National University, Busan, Republic of Korea | Kwak, J.H., Pukyong National University, Busan, Republic of Korea | Choi, M.K., Pukyong National University, Busan, Republic of Korea | Kim, M.J., Pukyong National University, Busan, Republic of Korea | Ahn, D.H., Pukyong National University, Busan, Republic of Korea
This research was done to verify the effect of Ecklonia cava water extracts (ECWE) on inhibition of allergic reactions using ovalbumin (OVA)-immunized food allergy mouse model. For in vitro test, 10~100 ㎍/mL of ECWE and OVA were added to splenocytes obtained from OVA-immunized mice. The significant reduction of IgE antibody level in culture supernatants of splenocytes was shown in ECWE adding group at all tested concentrations. In addition, ECWE decreased IL-4 and IFN-γ levels in supernatants of splenocytes. To confirm the effect of ECWE in in vivo test, ECWE was injected to peritoneal cavity of OVA-immunized mice. Subsequently, IgE level was measured in serum and cultured supernatants of splenocytes. As a result, the injection of ECWE (5 and 10 mg/kgㆍBW) significantly attenuated the secretion of IgE antibody in both serum and splenocytes. In conclusion, the present study indicates that ECWE could suppress in a food allergy mouse model through the inhibition of IgE secretion.
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