, Volume 63, Issue 2, pp 143–152 | Cite as

Inhibitory effect of hot-water extract of quince (Cydonia oblonga) on immunoglobulin E-dependent late-phase immune reactions of mast cells

  • Takeshi KawaharaEmail author
  • Tatsuhiro Iizuka
Original Research


We evaluated the effect of a crude hot-water extract (HW) of quince (Cydonia oblonga Miller) fruit on immunoglobulin E (IgE)-dependent late-phase immune reactions of mast cells using in vitro system. Mast cell-like RBL-2H3 cells were treated with quince HW and late-phase reaction was then induced by stimulation with IgE + Antigen. Quince HW reduced the elevation of interleukin-13 and tumor necrosis factor-α expression level. Furthermore, quince HW suppressed these cytokine expressions of mouse bone marrow-derived mast cells (BMMCs), a normal mast cell model. Leukotriene C4 and prostaglandin D2 production in BMMCs after 1 and 6 h of stimulation, respectively, were also reduced by treating the cells with quince HW. We found that the induction of intracellular cyclooxygenase (COX)-2 expression but not COX-1 expression in BMMCs was reduced by quince HW. These results suggest that quince HW has an inhibitory effect on broad range of the late-phase immune reactions of mast cells.


Quince Mast cell Late-phase reaction Leukotriene C4 Prostaglandin D2 Cyclooxygenase 





Bone marrow-derived mast cell




Enzyme-linked immunosorbent assay


Fetal bovine serum


High-affinity IgE receptor


Fluorescein isothiocyanate


Glyceraldehyde-3-phosphate dehydrogenase


Hot-water extract


Immunoglobulin E






Nonsteroidal anti-inflammatory drug


Phosphate-buffered saline






Reverse transcription-polymerase chain reaction


Standard deviation


Tumor necrosis factor



This research was partly supported by a grant from the Shinshu Foundation for Promotion of Agricultural and Forest Science. I would like to express my sincere gratitude to Professor Hajime Otani, Laboratory of Food Bioscience, Faculty of Agriculture, Shinshu University, for providing me the opportunity to study in his laboratory. This work was also technically supported by the Collaborated Research Center for Food Functions, Faculty of Agriculture, Shinshu University (CREFAS) and the Research Center for Human and Environmental Sciences Division of Instrumental Analysis, Shinshu University.


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Copyright information

© Springer Science+Business Media B.V. 2011

Authors and Affiliations

  1. 1.Laboratory of Food Bioscience, Faculty of AgricultureShinshu UniversityMinamiminowa, KamiinaJapan

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