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Research Article | Open Access

Therapeutic effects of epigallocatechin and epigallocatechin gallate on the allergic reaction of αs1-casein sensitized mice

Qianqian Zhanga, Xiaofeng Yua, Linghan Tiana, Yanjun Conga( ), Linfeng Lib
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food and Health, Beijing Technology and Business University, Beijing 100048, China
Department of Dermatology, Beijing Friendship Hospital, Beijing 100050, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

To investigate the anti-αs1-casein allergy mechanism of two tea-derived polyphenols, epigallocatechin (EGC) and epigallocatechin gallate (EGCG), BALB/c mice were sensitized and challenged with αs1-casein and nutritional intervention was given by EGC and EGCG during the sensitization provocation phase. The main evaluation indexes used were levels of mast cell proteases, histamine, and specific antibody immunoglobulin E (IgE), as well as cytokine secretion and pathological observation. The results showed that both EGC and EGCG significantly reduced levels of mast cell protease, histamine, specific IgE antibodies, and Th2 cytokines in allergic mice. The histopathology results showed that both EGC and EGCG markedly reduced the degree of lesions in the intestine, thymus, spleen, and lung. The conclusions from this study can provide a theoretical basis for the mechanism by which tea polyphenols regulate food allergens.

Keywords

Epigallocatechin gallateαs1-caseinEpigallocatechinAntianaphylaxis

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Food Science and Human Wellness
Volume 12 Issue 3,
May 2023
Pages 882-888
DOI: 10.1016/j.fshw.2022.09.018
Cite this article:
Zhang Q, Yu X, Tian L, et al. Therapeutic effects of epigallocatechin and epigallocatechin gallate on the allergic reaction of αs1-casein sensitized mice. Food Science and Human Wellness, 2023, 12(3): 882-888. https://doi.org/10.1016/j.fshw.2022.09.018

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Received: 15 June 2021
Revised: 29 August 2021
Accepted: 11 October 2021
Published: 15 October 2022
© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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