The anti-allergic effect of the ethyl acetate fraction from an Ecklonia kurome extract |
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| Authors: | Yoshimasa Sugiura Koki Nagayama Yuichi Kinoshita Ryusuke Tanaka Teruo Matsushita |
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| Affiliation: | 1. The Laboratory of Food Function and Food Biochemistry, Department of Food Science and Technology, National Fisheries University, Shimonoseki, Japan;2. The Kumamoto Prefectural Fisheries Research Center, Kamiamakusa, Japan |
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| Abstract: | To determine the anti-allergic effects of Ecklonia kurome, the ethyl acetate fraction from an E. kurome (EEK) extract was compared to the ethyl acetate fraction from an Eisenia arborea (EEA) extract and epigallocatechin gallate (EGCG) for inhibitory effects on inflammation in experimental animals, degranulation in inflammatory lymphocytes and enzymatic activities involved in allergic reactions. EEK was found to inhibit mouse ear oedema by inflammatory inducers (arachidonic acid, 12-O-tetradecanoylphorbol-13-acetate and oxazolone) in a dose-dependent manner, through both topical and oral administrations. EEK also inhibited degranulation in rat basophilic leukaemia cells and enzymatic activities (cyclooxygenase-2, soybean lipoxygenase and phospholipase A2) in a dose-dependent manner. The effects of EEK were generally comparable of those of EEA and EGCG. Therefore, E. kurome and the components in EEK have the benefit of being used not only in common foods, but also more widely as a functional food resource in anti-allergic foods. |
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| Keywords: | anti-allergic effect anti-inflammatory effect Ecklonia kurome phlorotannin brown algae |
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