Chinese sweet tea (Rubus suavissimus) polyphefnols attenuate the allergic responses in a Balb/c mouse model of egg allergy

Yoshinori Mine, Kaustav Majumder, Yan Jin, Yuhan Zeng

Research output: Contribution to journalArticle

Abstract

The aim of this study was to evaluate the effects of Rubus suavissimus S. Lee extract against hen egg ovalbumin (OVA)-induced allergic response in mice. BALB/c mice were sensitized with OVA via intraperitoneal injection for four weeks and subsequently administered the different doses of Rubus suavissimus S. Lee extract (0.1 0.5 and 1.0% w/v) in drinking water. We demonstrated that Rubus suavissimus S. Lee extract can attenuate OVA allergic response in mice by inducing immune desensitization through Th1/Th2 immunological modulation, a regulatory response involving the transcription factor FOXP3, induction of a suppressed IL-4, but increased IL-10, IL12a and INF-γ, enhanced immunoglobulin isotype IgA production, and suppression of histamine and MMCPT-1. These results suggest that Rubus suavissimus S. Lee extract may be a potentially useful candidate for the design of a functional food component in targeting management of food allergy.

Original languageEnglish (US)
Article number103827
JournalJournal of Functional Foods
Volume67
DOIs
StatePublished - Apr 2020

Keywords

  • Egg allergy
  • Foxp3
  • Histamine
  • IgE
  • Mast cell protease
  • Rubus suavissimus S. Lee extract

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)
  • Nutrition and Dietetics

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