Division of Food Industry, Industrial Technology Center of Saga, 114 Yaemizo, Nabeshima-machi, Saga 829-0932, Japan.
Saga Food & Cosmetic Laboratory, Division of Research and Development Promotion, Saga Regional Industry Support Center, 114 Yaemizo, Nabeshima-machi, Saga 829-0932, Japan.
J Agric Food Chem. 2020 Dec 23;68(51):15199-15207. doi: 10.1021/acs.jafc.0c05615. Epub 2020 Dec 11.
Asparagus ( L.) is one of the widely consumed vegetables. To investigate the mechanism underlying the anti-allergic responses of asparagus, we extracted different fractions from asparagus and measured their inhibitory effects on β-hexosaminidase release in RBL-2H3 cells and an atopic dermatitis NC/Nga mouse model . The lipid fractions from asparagus were extracted with 50% ethanol, separated using chloroform by liquid-liquid phase separation, and fractionated by solid-phase extraction. Among them, acetone fraction (rich in glycolipid) and MeOH fraction (rich in phospholipid) markedly inhibited β-hexosaminidase release from RBL-2H3 cells. In NC/Nga mice treated with picryl chloride, atopic dermatitis was alleviated following exposure to the 50% EtOH extract, acetone fraction, and methanol fraction. The inhibitory effects of asparagus fractions were supported by the significant decrease in serum immunoglobulin E (IgE) levels. The phospholipid fractions showed significantly better inhibitory effects, and phosphatidic acid from this fraction showed the best inhibitory effect on β-hexosaminidase release. In mice challenged with ovalbumin (OVA), oral administration of asparagus extract and its fractions decreased the OVA-specific IgE level and total IgE, indicating that these effects may be partly mediated through the downregulation of antigen-specific IgE production. Taken together, the present study shows for the first time that asparagus extract and its lipid fractions could potentially mitigate allergic reactions by decreasing degranulation in granulocytes. Our study provides useful information to develop nutraceuticals and functional foods fortified with asparagus.
芦笋是一种广泛食用的蔬菜。为了研究芦笋抗过敏反应的机制，我们从芦笋中提取了不同的成分，并测量了它们对 RBL-2H3 细胞β-己糖胺酶释放的抑制作用，以及对特应性皮炎 NC/Nga 小鼠模型的抑制作用。芦笋的脂质成分用 50%乙醇提取，用氯仿进行液-液相分离，然后通过固相萃取进行分离。其中，丙酮部分（富含糖脂）和甲醇部分（富含磷脂）显著抑制了 RBL-2H3 细胞β-己糖胺酶的释放。在对 picryl 氯处理的 NC/Nga 小鼠中，50%乙醇提取物、丙酮部分和甲醇部分可减轻特应性皮炎。芦笋各成分的抑制作用得到了血清免疫球蛋白 E（IgE）水平显著降低的支持。磷脂部分表现出更好的抑制作用，而该部分的磷脂酸对β-己糖胺酶的释放表现出最佳的抑制作用。在卵清蛋白（OVA）攻毒的小鼠中，芦笋提取物及其各成分的口服给药降低了 OVA 特异性 IgE 水平和总 IgE，表明这些作用可能部分通过下调抗原特异性 IgE 的产生来介导。总之，本研究首次表明，芦笋提取物及其脂质成分可能通过减少粒细胞脱颗粒来减轻过敏反应。我们的研究为开发富含芦笋的营养品和功能性食品提供了有用的信息。
