Curcumin inhibits the development of food allergy by suppressing mast cell function in an NF-κB-dependent manner (HYP7P.308)

Abstract

Abstract Mast cells play critical roles in the establishment of allergic responses to food antigens. We have previously shown that frequent ingestion of the curry spice curcumin, inhibits mast cell expansion and suppresses intestinal anaphylaxis in a murine model of ovalbumin (OVA)-induced food allergy. Here, we demonstrate that the protective effects of curcumin are conferred during the mast cell-dependent, OVA-challenge phase of the model and are mediated by inhibition of NF-κB activation. Exposure to curcumin during OVA-challenge, but not OVA-sensitization, results in inhibition of allergic diarrhea, intestinal mastocytosis and Th2 cytokine production. This suggests that while curcumin has limited inhibitory effects on Th2 sensitization, it has direct suppressive effects on mast cell homeostasis and function. Suppression of mast cell activation was also associated with inhibition of NF-κB in OVA-gavaged, curcumin-treated animals suggesting that the inhibitory effects of curcumin may be mediated in an NF-κB-dependent manner. In summary, our data demonstrate that curcumin inhibits allergic responses to food antigens by blocking NF-κB activation and suppression of mast cell-dependent responses.