食品与机械2024，Vol.40Issue(10)：162-166,5.DOI:10.13652/j.spjx.1003.5788.2023.81240
百合黄酮对鸡蛋卵清蛋白过敏的调节作用
Effect of lily flavone on OVA induced food allergy
摘要
Abstract
[Objective]This study aimed to explore the anti-allergic effect of lily flavone.[Methods]A mouse food allergy model was induced by egg allergen ovalbumin(OVA),and different doses of lily flavone were given to intervene.The regulatory effect of different doses of lily flavone on OVA-induced food allergy in mice was analyzed by detecting the indexes of food allergy.[Results]The medium and high dose of lily flavone significantly reduced the levels of serum specific IgE and IgG1 in mice(P<0.05),and also reduced the level of histamine significantly(P<0.05).In addition,high dose of total flavones of lily alleviated clinical allergic symptoms and inhibited intestinal inflammation in mice.Further studies found that high dose of lily flavones significantly inhibited the secretion of Th2 cytokine IL-4 in mouse spleen cells(P<0.05)and promoted the secretion of Th1 cytokine IFN-γ(P<0.05).[Conclusion]A certain dose of lily flavone effectively inhibits OVA-induced food allergy in mice,which is related to inhibiting Th2 type reaction,promoting Th1 type reaction and regulating Th1/Th2 type balance.关键词
百合黄酮/食物过敏/特异性抗体/组胺/临床症状/细胞因子Key words
lily flavone/food allergy/specific antibodies/histamine/clinical symptoms/cytokines引用本文复制引用
鞠美玲,陆静..百合黄酮对鸡蛋卵清蛋白过敏的调节作用[J].食品与机械,2024,40(10):162-166,5.基金项目
苏州市职业技术教育学会职业教育立项课题(编号:Szzjlx202234) （编号:Szzjlx202234）
