Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1986766 | International Journal of Biological Macromolecules | 2013 | 5 Pages |
Abstract
Peanut allergy is IgE-mediated type-I hypersensitivity, and T helper 2 cytokines are central to those pathogenesis. We investigated the effects of the administration of chitin and chitosan on peanut-induced hypersensitivities in mouse food allergy models. Chitin and chitosan protected mice against peanut-induced anaphylaxis reactions, and the peanut-specific IgE production decreased by up to 47% with the administration of β-chitosan. The levels of IL-5, IL-13, and IL-10 were significantly suppressed in all groups (α-chitin â¥Â β-chitin â¥Â β-chitosan). These results suggested that the administration of chitin and chitosan from by-products of food processing are beneficial for the prevention of food allergies.
Keywords
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Authors
Min-Jung Bae, Hee Soon Shin, En-Kyoung Kim, Jaeheung Kim, Dong-Hwa Shon,