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KMID : 0861020090240040107
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Korea Journal of Herbology
2009 Volume.24 No. 4 p.107 ~ p.113
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Effects of Pear Alcoholic Fermentation Beverage on Airway Hyperresponsiveness and Immunoglobulin Production in Asthmatic Mice
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Joung Young-Min
Kim Hyung-Woo
Jeong Hui-Jin
Choi Eu-Gene
Do Yoon-Ho
Choi Jeong-Sik
Cho Su-In
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Abstract
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Objectives: This study was designed to investigate the effects of alcoholic fermentation beverage using pear, Bae Ro Mi In (BRMI) on airway hyperresponsiveness and immunoglobulin production in asthmatic mice
Methods: We investigated the effects of BRMI on airway hyperresponsiveness by measurement of enhanced pause (Penh), and also investigated the effects on production levels of antigen specific antibody and subclasses such as IgG1, IgG2a and IgE by using ELISA methods. Prednisolone (PD, 5 ㎎/㎏) was used as positive control.
Results: Treatment with BRMI did not lowered airway hyperresponsiveness, but PD lowered significantly. Oral administration of BRMI lowered production level of ovalbumin (OVA) specific total antibody significantly. Especially, BRMI decreased IgE levels compared to non-treated control effectively. Treatment with PD lowered production levels of total antibody, IgG1 and IgE.
Conclusions: These result suggest that BRMI can lower production levels of antigen specific total antibody and IgE in asthmatic mice. We also suggest that BRMI has the possibility to prevent or cure asthma through regulation of antigen specific antibody production.
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KEYWORD
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Pear beverage, asthma, immunoglobulin
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