Effect of Spices on .BETA.-Hexosaminidase Release from Rat Basophilic Leukemia Cells (RBL-2H3).

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  • ラット好塩基球白血病細胞からのβ‐ヘキソサミニダーゼ遊離に及ぼす香辛料の影響
  • ラット好塩基球白血病細胞からのβ-ヘキソサミニダーゼ遊離に及ぼす香辛料の影響
  • ラット コウ エンキキュウ ハッケツビョウ サイボウ カラ ノ ベータ ヘキソ

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Abstract

The effect of spices on immediate allergic reaction was evaluated using a newly developed assay method. Using rat basophilic leukemia cells (RBL-2H3) instead of the conventional method based on histamine release from mast cells, this method permits highly accurate mass screening since β-hexosaminidase is determined as the index of chemical mediator release and a good correlation exists between the amounts of β-hexosaminidase and histamine released from RBL-2H3 cells. Twenty-four spices were investigated for their effect on β-hexosaminidase release from RBL-2H3 cells stimulated with biotinylated IgE-avidin complex. Cinnamon, clove, Japanese pepper, garlic, bay leaves, oregano, thyme, sage and allspice showed release-inhibitory action. This inhibitory action was not caused by cell death. Thus, it appears that some spices exhibit antiallergic activity.

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