Bioscience, Biotechnology, and Biochemistry
Online ISSN : 1347-6947
Print ISSN : 0916-8451
Food & Nutrition Science Regular Papers
Inhibitory Effect of Porphyran, Prepared from Dried “Nori”, on Contact Hypersensitivity in Mice
Kenji ISHIHARAChiaki OYAMADARyoji MATSUSHIMAMasakazu MURATAToshihiko MURAOKA
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2005 Volume 69 Issue 10 Pages 1824-1830

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Abstract

Porphyran is a major component of the red algae, Porphyra tenera and P. yezoensis, which are processed into a sheet type of dried food, “Nori”. Porphyran has been reported to activate murine macrophages by in vitro and i.p. injection studies. The contact hypersensitivity (CHS) reaction in mice is commonly used as a model to evaluate the anti-allergic activity of food and food components. We therefore studied the effect of porphyran on the CHS reaction in Balb/c mice to evaluate anti-allergic activity of porphyran. We found that an oral administration of porphyran (2% in drinking water) suppressed the CHS reaction (ear edema) induced by 2,4,6-trinitrochlorobenzene. We also found that porphyran suppressed the serum level of IgE and the production of interferon-γ (IFN-γ) in the challenged ear lobe. We conclude from these results that the CHS reaction was suppressed by oral porphyran due to the decreased serum level of IgE and the production of IFN-γ in the challenged ear lobe.

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© 2005 by Japan Society for Bioscience, Biotechnology, and Agrochemistry
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