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The anti-allergic effects of the edible brown alga, Ecklonia stolonifera, are known to affect both degranulation in KU812 cells and anti-inflammatory properties of RAW 264.7 cells. Additional anti-allergic effects of E. stolonifera extracts were therefore investigated by examining the inhibitory effects of algal extracts on enzymes associated with eicosanoid synthesis, the inflammation reaction, and anti-degranulation activity in rat basophilic leukemia (RBL) -2H3 cells. A methanol: chloroform (1: 2, v/v) extract of the alga inhibited the enzyme activities and degranulation in stimulated RBL cells in a dose-dependent manner. When phenolic compounds were removed from the M/C extract by treatment with polyvinylpolypyrrolidone resin, the obtained residue did not exhibit the same inhibitory activities. These results imply that the active compounds present in the M/C extract may be phenolic compounds, such as phlorotannins. In addition, the novel anti-allergic effects of E. stolonifera that contributed to inhibiting the enzymatic activities were also clarified.

food science and technology research

Inhibitory Effect of Extracts from the Brown Alga, Ecklonia stolonifera, on Enzymes Responsible for Allergic Reactions and Degranulation in RBL-2H3 Cells