Studies on Substances Contained in Spices Inducing Allergic Reaction.

摘要

We studied the allergenic potential of fifteen kinds of spices in mice using the AW method as an experimental system. Rosemary, caraway, sweet basil, garlic, estragon and mace were found to induce significant anaphylactic reactions in this system. Previously, we reported that rosemary exhibited significant inhibition of allergic reaction in mice. Therefore, the rosemary extract was fractionated with an ultrafiltration membrane (10 kDa cut-off) in order to investigate the major component of rosemary affecting allergic reaction. While the high-molecular-weight fraction induced anaphylactic reaction, the low-molecular-weight frac- tion showed significant inhibition of allergic reaction. After separation of the rosemary extract by sodium dodecyl sulfate--polyacrylamide gel electrophoresis (SDS--PAGE), western-blot analysis indicated that two proteins were able to bind to IgE of the serum of mouse sensitized with rosemary extract. Furthermore, mice sensitized with even the SDS--PAGE gel containing the protein band (26～27 kDa) were shown to exhibit a significant anaphylactic reaction by the AW method.