Anti-allergic activity of glycyrrhizic acid on IgE-mediated allergic reaction by regulation of allergy-related immune cells.
Anti-allergic activity of glycyrrhizic acid on IgE-mediated allergic reaction by regulation of allergy-related immune cells.
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甘草酸通过调节过敏相关免疫细胞对 IgE 介导的过敏反应发挥抗过敏活性
DOI：
10.1038/s41598-017-07833-1
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发表时间：
2017-08-03
影响因子：
4.6
通讯作者：
Che H
中科院分区：
文献类型：
--
作者：
Han S;Sun L;He F;Che H
甘草酸（GA）是甘草中主要的生物活性三萜苷，具有广泛的药理活性，包括抗炎和抗病毒活性。然而，很少有研究检查GA的抗过敏活性和确切的作用机制。本工作采用体内和体外变态反应模型，研究了GA对免疫球蛋白（IG）E介导的变态反应的抗变态反应活性和可能的作用机制。Balb/c小鼠的主动全身过敏反应表明GA可抑制IL-4水平的升高，以剂量依赖的方式恢复TH1/TH2细胞的免疫平衡。另外，GA显著减弱了产生变应原特异性IgE和IgG 1的B细胞，部分原因是由于低水平的TH 2细胞因子。体内被动皮肤过敏反应和体外RBL-2H3细胞免疫学试验均表明GA可作为"肥大细胞稳定剂"，通过抑制Orai 1、STIM 1和TRPC 1的表达，阻断细胞外Ca 2+内流，抑制肥大细胞脱颗粒，降低血管通透性。目前的研究表明，GA可能作为一种有效的抗过敏剂，从食物中提取的IgE介导的过敏反应的预防和治疗。
Glycyrrhizic acid (GA), the major bioactive triterpene glycoside of glycyrrhiza, has been shown to possess a wide range of pharmacological properties, including anti-inflammatory and anti-viral properties. However, few studies have examined the anti-allergic activity and exact mechanism of action of GA. In the present work, the anti-allergic activity and possible mechanisms of action of GA on an immunoglobulin (Ig) E-mediated allergic reaction has been studied using three models of allergic reactionin vivoandin vitro. Active systemic allergic reaction in Balb/c mice showed that GA can suppress the increased level of IL-4 to restore the immune balance of TH1/TH2 cells in a dose-dependent manner. Additionally, GA attenuated significantly the B cells producing allergen-specific IgE and IgG1partly because of the low levels of TH2 cytokines. Both passive cutaneous anaphylaxisin vivoand an RBL-2H3 cell-based immunological assayin vitroindicated that GA acted as a “mast cell stabilizer”, as it inhibited mast cell degranulation and decreased vascular permeability by inhibiting the expression of Orai1, STIM1 and TRPC1, which blocked extracellular Ca2+influxes. The current study suggests that GA may serve as an effective anti-allergic agent derived from food for the prevention and treatment of IgE-mediated allergic reaction.
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影响因子：
6.1
作者：
Perrier, C.;Thierry, A. -C.;Corthesy, B.
通讯作者：
Corthesy, B.
基于细胞的免疫学检测：根据FAO/WHO指南评估食品过敏性的补充应用
影响因子：
8.1
作者：
Sun, Na;Wang, Jing;Che, Huilian
通讯作者：
Che, Huilian
影响因子：
3.6
作者：
Myburgh, Elmarie;Horsnell, William G. C.;Brombacher, Frank
通讯作者：
Brombacher, Frank
DOI：
10.1038/nri2510
发表时间：
2009-04
期刊：
Nature reviews. Immunology
影响因子：
--
作者：
通讯作者：
--
DOI：
10.1083/jcb.200501111
发表时间：
2005-07-04
期刊：
The Journal of cell biology
影响因子：
--
作者：
Nishida K;Yamasaki S;Ito Y;Kabu K;Hattori K;Tezuka T;Nishizumi H;Kitamura D;Goitsuka R;Geha RS;Yamamoto T;Yagi T;Hirano T
通讯作者：
Hirano T