Osthole alleviates food allergy by blocking IL-33/ST2 pathway and targeting ILC2-CD4+T response

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2023-09-01 DOI:10.1016/j.jff.2023.105737

Lei Wang , Yu Tong , Rongying Zheng, Chen Wang, Jilong Shuai, Jingjing Song, Cuiye Weng, Junwen Fan, Chuqiao Lai, Xiaoxiao Jia , Weixi Zhang

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Abstract

Osthole is widely used in medicine because of its anti-oxidative, anti-allergenic and anti-inflammatory. In this study, we explored the protective effects of osthole on food allergenic mice and investigated its potential mechanism of action. We first established a food allergic mouse model by intraperitoneal sensitization and OVA (ovalbumin) oral challenge. Osthole were orally administered before OVA challenge. Diarrhea and allergy scores were used to assess food allergy symptoms. The pathological changes of the intestine were examined by H&E staining and electron microscopy. OVA-IgE, mucosal mast cell protease-1 (mMCP-1), IL-33, ST2, group 2 innate lymphoid cell (ILC2), and regulatory T (Treg) related-cytokine levels were assessed.We found that the oral administration of osthole after OVA sensitization could improve food allergy symptoms and induce beneficial intestinal pathological changes in mice. Osthole reduce the levels of IgE and mMCP-1 and inhibited the IL33/ST2 signaling pathway, thereby blocking ILC2 response and improving Treg response.

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蛇床子素通过阻断IL-33/ST2通路，靶向ILC2-CD4+T反应缓解食物过敏

蛇床子素具有抗氧化、抗过敏、抗炎等作用，在医学上有着广泛的应用。本研究探讨蛇床子素对食物致敏小鼠的保护作用，并探讨其可能的作用机制。我们首先通过腹腔致敏和卵清蛋白口服刺激建立了食物过敏小鼠模型。虫卵激发前口服蛇床子素。腹泻和过敏评分用于评估食物过敏症状。采用H&E染色及电镜观察肠组织病理变化。评估OVA-IgE、粘膜肥大细胞蛋白酶1 (mMCP-1)、IL-33、ST2、2组先天淋巴样细胞(ILC2)和调节性T (Treg)相关细胞因子水平。我们发现虫卵致敏后口服蛇床子素可以改善小鼠食物过敏症状，诱导有益的肠道病理改变。蛇床子素降低IgE和mMCP-1水平，抑制IL33/ST2信号通路，从而阻断ILC2反应，改善Treg反应。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.