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Published on: September 14, 2018
Study on alleviation effect of stachyose on food allergy through TLR2/NF-κB signal pathway in a mouse model
Qian Li1, Xinlei Tang1, Jianghao Xu1
1College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 225127, China.
Aims:
To explore the effect on food allergy of stachyose.
Main Methods:
The egg allergen ovalbumin (OVA) was used to induce a food allergy model of BALB/c mice, and different doses of stachyose were given in process. Using enzyme-linked immunosorbent assay (ELISA) methods to detect the levels of IgE, IgG1, histamine and cytokines. And flow cytometry was used to analyze TH1/TH2 balance further. Besides, Hematoxylin-eosin (HE) staining was used to observe changes of intestinal morphology. Lastly, Reverse Transcription-Polymerase Chain Reaction (RT-qPCR) and western Blot was conducted to explore the possible mechanism.
Key Findings:
Compared with OVA group, serum IgE and IgG1 levels in the low-dose (1mg/mouse) group and high-dose (5mg/mouse) group of stachyose were significantly reduced (P < 0.05); the level of plasma histamine was also decreased significantly (P < 0.05) and the body temperature were decreased. In all, allergic symptoms were alleviated after stachyose treatment. Furthermore, TH1/TH2 balance was improved after stachyose treatment. Lastly, the expression of TLR2 and NF-κB were increased significantly (P < 0.05) in both mRNA and protein levels after stachyose treatment.
Significance:
Food allergy was alleviated through improving TH1/TH2 balance by activating TLR2/NF-κB signal by stachyose.
