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Cytotechnology

, 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

Abstract

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.

Keywords

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

Abbreviations

Ag

Antigen

BMMC

Bone marrow-derived mast cell

COX

Cyclooxygenase

ELISA

Enzyme-linked immunosorbent assay

FBS

Fetal bovine serum

FcεRI

High-affinity IgE receptor

FITC

Fluorescein isothiocyanate

GAPDH

Glyceraldehyde-3-phosphate dehydrogenase

HW

Hot-water extract

IgE

Immunoglobulin E

IL

Interleukin

LT

Leukotriene

NSAID

Nonsteroidal anti-inflammatory drug

PBS

Phosphate-buffered saline

PE

Phycoerythrin

PG

Prostaglandin

RT–PCR

Reverse transcription-polymerase chain reaction

SD

Standard deviation

TNF

Tumor necrosis factor

Notes

Acknowledgments

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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