抗アレルギー作用を有する食品成分-地域食資源の探索と必須脂肪酸バランス改善食品の効果-

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  • コウアレルギー サヨウ オ ユウスル ショクヒン セイブン : チイキショク シゲン ノ タンサク ト ヒッス シボウサン バランス カイゼン ショクヒン ノ コウカ
  • Antiallergic Potential of Food Components: Research on the Regional Edible Plants and Effect of the Food Improved in Essential Fatty Acid Balance

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Antiallergic potentials of food components from the edible plants collected in Akita Prefecture were evaluated using RBL-2H3 rat mast cells. Several extracts from the plants inhibited β-hexosaminidase secretion. Their antiallergic effects were confirmed by further experiment on histamine release in antigen-antibody-stimulated RBL-2H3 cells. We found that two methanol extracts form Junsai (water shield, Brasenia schreberi) and Tonbiri (belvedere fruit, Kochia scoparia）suppressed histamine release (IC_50, 250μg/ml, respectively). N-3 fatty acid such as α-linolenic acid has antiallergic effects through the competitive inhibition of n-6 fatty acid metabolism and production of eicosanoid such as leukotrienes. Therefore we searched α-linolenate-rich beans or nuts from the regional food resources. However we did not found α-linolenate-rich food materials more than perilla seed oil We also made α-linolenate-rich ice cream supplemented with 10％(wt/wt) perilla oil and its antiallergic effect was evaluated using polymorphonuclear leukocytes from rats fed semipurified diets supplemented with the ice cream (20％, wt/wt). Compared with linoleate-rich ice cream supplemented with 10％(wt/wt) sesame oil, perilla ice cream significantly decreased both arachidonic acid content and leukotriene B_4 production in rat polymorphonuclear leukocytes. Thus, n-3 fatty acid-rich processed foods have antiallergic properties and essential fatty acid balance is important factor for the prevention of allergic symptoms.

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