Food Science and Biotechnology

, Volume 19, Issue 6, pp 1573–1578

Inhibitory effects of water extracts of fermented rice bran on allergic response

Authors

  • Jiang Ping Fan
    • Department of Food Science and Technology, College of Natural ResourcesYeungnam University
    • College of Food Science and TechnologyYunnan Agricultural University
  • Kyoung Min Choi
    • Department of Food Science and Technology, College of Natural ResourcesYeungnam University
    • Department of Food Science and Technology, College of Natural ResourcesYeungnam University
Article

DOI: 10.1007/s10068-010-0223-7

Cite this article as:
Fan, J.P., Choi, K.M. & Han, G.D. Food Sci Biotechnol (2010) 19: 1573. doi:10.1007/s10068-010-0223-7

Abstract

In this study, the effects of water extracts of fermented rice bran (FRBE) on immediate-type allergic reactions in vitro (RBL-2H3 cell line) and in vivo [ovalbumin (OVA) sensitized mice model] were investigated. FRBE inhibited β-hexosaminidase release from RBL-2H3 cells activated by anti-dinitrophenyl (DNP) IgE while FRBE pretreatment profoundly inhibited the systemic allergic reaction induced by compound 48/80. Moreover, FRBE had a significant inhibitory effect on the mRNA expression of anti-DNP IgE-induced tumor necrosis factor (TNF)-α, interferon (IFN)-γ, interleukin (IL)-4, IL-6, and IL-10, all of which mediate inflammatory reactions triggered by allergic reaction. To determine the mRNA levels of cytokines in an OVA-sensitized mice model after FRBE treatment, spleen cells were harvested with several concentrations of FRBE. The FRBE-treated group showed decreased levels of TNF-α, IFN-γ, IL-6, and IL-10. These results suggest that FRBE suppressed allergic and inflammatory reactions through inhibition of degranulation, histamine release, and pro-inflammatory cytokine production from mast cells.

Keywords

water extract of fermented rice bran allergic reaction RBL-2H3 cell β-hexosaminidase pro-inflammatory chemotactic cytokine

Copyright information

© The Korean Society of Food Science and Technology and Springer Netherlands 2010