Food Science and Biotechnology

, Volume 19, Issue 6, pp 1573–1578 | Cite as

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

Article

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 

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Copyright information

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

Authors and Affiliations

  • Jiang Ping Fan
    • 1
    • 2
  • Kyoung Min Choi
    • 1
  • Gi Dong Han
    • 1
  1. 1.Department of Food Science and Technology, College of Natural ResourcesYeungnam UniversityGyeongsan, GyeongbukKorea
  2. 2.College of Food Science and TechnologyYunnan Agricultural UniversityKunmingChina

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