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Effect of fermented papaya preparation on dermal and intestinal mucosal immunity and allergic inflammations
Author(s) -
Hiramoto Keiichi,
Imao Mitsuko,
Sato Eisuke F,
Inoue Masayasu,
Mori Akitane
Publication year - 2008
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.3190
Subject(s) - oxazolone , carica , medicine , allergy , immunology , antioxidant , oral administration , fermentation , pharmacology , chemistry , food science , biology , biochemistry , botany
BACKGROUND: Fermented papaya preparation (FPP) from yeast fermentation of Carica papaya Linn is a natural health food that is commercially sold in Japan. A previous study revealed that FPP has antioxidant activity. However, the effect of FPP on allergic diseases remains unclear. The aim of the present work was to examine whether the oral administration of FPP to mice restrained two types of contact hypersensitivity models, FITC (Th2 type) induced ear and colon oedema, and oxazolone (Th1 type) induced ear and colon oedema. RESULTS: The sensitisation of FITC or oxazolone increased the plasma levels of IL‐10, IFN‐γ, and TNF‐α. Histological examinations revealed a marked increase of IgA, dendritic cells and inflammatory cells in the colon. When the animals were given FPP before sensitisation by FITC or oxazolone, all the events induced by either FITC or oxazolone decreased markedly. CONCLUSION: These results suggest that the oral administration of the FPP may have a therapeutic potential for the prevention of contact hypersensitive immuno‐response. Copyright © 2008 Society of Chemical Industry