Cortex Phellodendron (huang Bai) but not Its Major Ingredient Berberine Blocks Anaphylactic Reactions in a Murine Model of Peanut Allergy

Abstract

RATIONALE: Peanut allergy is potentially life threatening. We previously found that food allergy herbal formula (FAHF)-2 completely blocked peanut-induced anaphylaxis in a murine model and that Berberine, the major chemical constituent in Huang Bai (one of the 9 herbs in FAHF-2) is present as a major peak in the HPLC chromatographic fingerprint of FAHF-2. METHODS: C3H/HeJ mice were sensitized and challenged with peanut using a standard protocol to establish peanut hypersensitivity. Mice were then treated with Huang-Bai extract, or purified Berberine at equivalent dose for 7 weeks and then were challenged with peanut. Anaphylactic scores, plasma histamine levels and serum peanut-specific IgE levels were determined. RESULTS: Following peanut challenge, all sham-treated mice developed near fatal anaphylactic reactions with a median symptom score of 4, accompanied by a marked elevation of plasma histamine (3760 nM). In contrast, Huang-Bai treated mice showed modest reactions with a median symptom score of 1 and significantly lower plasma histamine level (1200 nM, p<0.05). IgE levels were also significant reduced in the Huang-Bai treated mice (Sham vs Huang-Bai: 3526 vs 880 ng/ml, p<0.01). However, Berberine-treated mice had no significant protection from peanut anaphylaxis. CONCLUSIONS: Huang-Bai treatment, but not Berberine significantly suppressed peanut anaphylaxis in this model suggesting Huang-Bai may play an important role in the FAHF-2 formula-mediated therapeutic effect on peanut allergy. However, Berberine, although the major ingredient of Huang-Bai is less likely to be the active chemical constitutes in FAHF-2.