Alginic acid oligosaccharide suppresses Th2 development and IgE production by inducing IL-12 production

Since allergen-specific IgE is directly involved in the type I allergic reaction, development of a method for inhibiting Th2 responses which lead to the induction of IgE production would be a useful approach for preventing allergic disorders. The ability and mechanism of alginic acid oligosaccharide (ALGO), an oligosaccharide obtained from natural edible polysaccharide, for suppressing Th2 responses was examined in detail.

Lymph node cells obtained from beta-lactoglobulin (beta-LG)-primed BALB/c mice were cultured in vitro with an antigen for 3 days in the absence or presence of ALGO. The amount of cytokine in each culture supernatant was measured. The effect of ALGO on Th2 development was also examined by using ovalbumin specific T cell receptor transgenic mice. Antibody production in the serum of BALB/c mice that had been immunized with beta-LG or beta-LG plus ALGO was investigated.

The production of IFN-gamma induced by antigen stimulation was upregulated by ALGO in a dose-dependent manner. IL-12 production was also enhanced by ALGO, and the addition of the anti-IL-12 antibody to the culture abrogated the effect of ALGO. On the other hand, IL-4 production by antigen-stimulated splenocytes of transgenic mice was suppressed in the presence of ALGO. Furthermore, IgE production by ALGO-treated mice was significantly inhibited compared with control mice.

These results indicate that ALGO suppressed antigen-induced Th2 development by inducing IL-12 production. ALGO also inhibited in vivo IgE production. These findings suggest that ALGO is expected to be an edible anti-allergic agent.