Bioscience, Biotechnology, and Biochemistry
Online ISSN : 1347-6947
Print ISSN : 0916-8451
Food & Nutrition Science Regular Papers
Anti-Allergic Effect of a Hot-Water Extract of Quince (Cydonia oblonga)
Fumie SHINOMIYAYasunori HAMAUZUTakeshi KAWAHARA
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2009 Volume 73 Issue 8 Pages 1773-1778

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Abstract

We examined the effect of a crude hot-water extract (HW) of quince (Cydonia oblonga Miller) fruit on type I allergy in vivo and in vitro. The oral administration of the quince HW-added diet to NC/Nga mice for 63 d showed a significant decrease in the development of atopic dermatitis-like skin lesions under conventional conditions. The concentration of IgE in the serum collected from mice fed with quince HW was also lowered in a dose-dependent manner. Moreover, we found that quince HW inhibited the release of β-hexosaminidase from rat basophilic leukemia cell line RBL-2H3 after a 24-h treatment. The quince HW fraction of less than 3 kDa reduced the mRNA expression of the high-affinity IgE receptor (FcεRI) γ subunit. These results suggest that quince HW had an inhibitory effect on type I allergy by suppressing IgE production and IgE-mediated degranulation.

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© 2009 by Japan Society for Bioscience, Biotechnology, and Agrochemistry
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