Abstract
Viridicatol is a quinoline alkaloid isolated from the deep-sea-derived fungus Penicillium griseofulvum. The structure of viridicatol was unambiguously established by X-ray diffraction analysis. In this study, a mouse model of ovalbumin-induced food allergy and the rat basophil leukemia (RBL)-2H3 cell model were established to explore the anti-allergic properties of viridicatol. On the basis of the mouse model, we found viridicatol to alleviate the allergy symptoms; decrease the levels of specific immunoglobulin E, mast cell protease-1, histamine, and tumor necrosis factor-α; and promote the production of interleukin-10 in the serum. The treatment of viridicatol also downregulated the population of B cells and mast cells (MCs), as well as upregulated the population of regulatory T cells in the spleen. Moreover, viridicatol alleviated intestinal villi injury and inhibited the degranulation of intestinal MCs to promote intestinal barrier repair in mice. Furthermore, the accumulation of Ca2+ in RBL-2H3 cells was significantly suppressed by viridicatol, which could block the activation of MCs. Taken together, these data indicated that deep-sea viridicatol may represent a novel therapeutic for allergic diseases.
Highlights
Food allergy is a potentially life-threatening allergic reaction that affects a substantial proportion of the population, being defined as a breakdown of immunological tolerance and clinical symptoms generated in response to ingested food [1]
Cells were incubated with 200 ng/mL of dinitrophenyl (DNP)-specific immunoglobulin E (IgE) for 16 h in 48-well plates
We found that viridicatol significantly decreased the release of β-hexosaminidase and histamine in rat basophil leukemia (RBL)-2H3 cells in a dose-dependent manner (Figure 1C,D)
Summary
Food allergy is a potentially life-threatening allergic reaction that affects a substantial proportion of the population, being defined as a breakdown of immunological tolerance and clinical symptoms generated in response to ingested food [1]. It is estimated that approximately 8% of children and 5% of adults suffer from food allergies around the world, and the prevalence has been rising over the past two decades [2]. Food allergy is more common in children than in adults, and it often begins in childhood with the influence of genetic predisposition. Eggs are indispensable nutrients in children’s diet pagodas. The prevalence of egg allergy in children ranges from 1.2% to 2.0%. The majority allergens within eggs have been found in
Sign-in/Register to view highlights & summary 
Published Version (
Free)
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call