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KMID : 1134820100390121776
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 12 p.1776 ~ p.1782
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Effect of Ecklonia cava Water Extracts on Inhibition of IgE in Food Allergy Mouse Model
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Song Eu-Jin
Lee Chung-Jo
Kim Koth-Bong-Woo-Ri
Jung Ji-Yeon
Kwak Ji-Hee
Choi Moon-Kyoung
Kim Min-Ji
Ahn Dong-Hyun
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Abstract
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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 ㎎/㎏?BW) 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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KEYWORD
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Ecklonia cava, anti-allergy, IgE
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