In:
Annals of the New York Academy of Sciences, Wiley, Vol. 1190, No. 1 ( 2010-03), p. 58-69
Kurzfassung:
English walnuts are implicated in severe, IgE‐mediated food allergy in humans. We sought to determine if polyphenolic compounds extracted from the edible nut could promote IgE production to a coadministered allergen. BALB/c mice were sensitized to ovalbumin (OVA) with or without alum (AL) or polyphenolic‐enriched extract via intraperitoneal injection. Serum was analyzed for total IgE and OVA‐specific IgE, IgG 1, and IgG 2a/2b . Coadministration of walnut polyphenolic‐enriched extract with antigen and AL increased serum concentrations of antigen‐specific IgE and IgG 1 . When AL was excluded from the injections, polyphenolic extract tended to enhance OVA‐specific IgE and IgG 1 over levels induced by OVA alone, but the increase did not reach significance. Serum IgG 2a/2b levels were similar between mice receiving OVA/AL and OVA/AL with polyphenolics. Thus, walnut polyphenolic extract enhanced the Th2‐skewing effect of an aluminum hydroxide adjuvant. This indicates that walnut polyphenolic compounds may play a role in allergic sensitization of genetically predisposed individuals.
Materialart:
Online-Ressource
ISSN:
0077-8923
,
1749-6632
DOI:
10.1111/nyas.2010.1190.issue-1
DOI:
10.1111/j.1749-6632.2009.05274.x
Sprache:
Englisch
Verlag:
Wiley
Publikationsdatum:
2010
ZDB Id:
2834079-6
ZDB Id:
211003-9
ZDB Id:
2071584-5
SSG:
11