Anti-allergic effect of vitamin C through inhibiting degranulation and regulating T_H1/T_H2 cell polarization

Food allergy has become a global public health problem. This study aimed to explore the possible anti-allergic effect of vitamin C (VC). A rat basophilic leukemia (RBL)-2H3 cell degranulation model was used to assess the effect of VC on degranulation in vitro, and an ovalbumin (OVA)-induced BALB/c mouse allergy model was used to assess the anti-allergy effect of VC in vivo.

In vitro, VC significantly attenuated the release of β-hexosaminidase, tryptase and histamine, and also reduced cytokine production (interleukins 4 and 6, tumor necrosis factor α) significantly (P < 0.05), with the inhibitory effect demonstrating a positive correlation with VC dose. In vivo, compared with the OVA group, the levels of serum immunoglobulins E and G₁ of the VC low-dose (VCL) group (50 mg kg^-1) and high-dose (VCH) group (200 mg·kg^-1) were significantly reduced (P < 0.05). Furthermore, the plasma histamine level was also significantly decreased (P < 0.05). Moreover, T_H2 cell polarization in mice of the VCL and VCH groups was significantly inhibited (P < 0.05), promoting the T_H1/T_H2 cell polarization balance. Additionally, VC treatment enhanced the expression of CD80 (P < 0.05) in spleen and small intestine tissues, while significantly inhibiting the expression of CD86 (P < 0.05); notably, high-dose VC treatment was more effective.

VC exerted an anti-allergic effect through inhibiting degranulation and regulating T_H1/T_H2 cell polarization balance. © 2024 Society of Chemical Industry.