European Food Research and Technology

, Volume 229, Issue 3, pp 435–441

In vivo study of antiallergenicity of ethanol extracts from Sargassum tenerrimum, Sargassum cervicorne and Sargassum graminifolium turn

  • Samee Haider
  • Zhenxing Li
  • Hong Lin
  • Khalid Jamil
  • Bang Ping Wang
Original Paper

DOI: 10.1007/s00217-009-1066-4

Cite this article as:
Haider, S., Li, Z., Lin, H. et al. Eur Food Res Technol (2009) 229: 435. doi:10.1007/s00217-009-1066-4

Abstract

Food allergy has becoming the serious threat in the world for which the search of an effective anti-allergic drug is the demand of time. Keeping in view of the potentiality of seaweeds, the ethanol extracts from Sargassum tenerrimum (ST), Sargassum cervicorne (SC), and Sargassum graminifolium turn (SG) have been studied in vivo for its antiallergenicity through passive cutaneous anaphylaxis (PCA) and active cutaneous anaphylaxis (ACA) in female BALB/c mice. Intraperitoneal administration of these ethanol extracts inhibit mouse PCA and ACA in a dose-dependent manner using ovalbumin (OVA) and shrimp allergen as triggering agents to induce allergenicity over mice. The extract of ST containing phlorotannin has been found most active over the suppression of PCA triggered by OVA and shrimp with IC50 values of 25.64 and 40.98 mg/kg, respectively and an efficacy comparable to that of an anti-allergic drug disodiumcromoglycate. Similarly, ST inhibits ACA triggered by ova and shrimp allergen in the mouse, with 50% suppression at 25.5 and 43.53 mg/kg, respectively. The results presented here show that these extracts are active on the studied models among which ethanol extract of ST was the most potent, leading toward the promising development of a new class of anti-allergic drugs.

Keywords

Passive cutaneous anaphylaxisActive cutaneous anaphylaxisShrimp allergenOvalbuminIgESeaweeds

Copyright information

© Springer-Verlag 2009

Authors and Affiliations

  • Samee Haider
    • 1
    • 2
  • Zhenxing Li
    • 1
  • Hong Lin
    • 1
  • Khalid Jamil
    • 2
  • Bang Ping Wang
    • 1
  1. 1.Food Safety Laboratory, College of Food Science and EngineeringOcean University of ChinaQingdaoPeople’s Republic of China
  2. 2.Food and Marine Resources Research CentreKarachiPakistan