Synergistic anti-allergy activity using a combination of Enterococcus faecalis IC-1 and luteolin

Han, Lulu; Sakane, Iwao; Mizuno, Masashi

doi:10.1016/j.fbio.2021.100924

Cited by 7 publications

(4 citation statements)

References 32 publications

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“…While promising evidence has been found for single food factors, there have been reports that combination of food factors is also beneficial, including mixtures of vitamin D3, quercetin, and Perilla frutescens , and mixtures of vitamin D3 and Lactobacillus reuteri [ 22 ]. Similarly, we had confirmed that simultaneous intake of Enterococcus faecalis IC-1 and luteolin suppressed allergy in OVA-induced allergic mice [ 14 ].…”

Section: Discussionmentioning

confidence: 67%

“…Combination of quercetin and luteolin was demonstrated to increase luteolin permeability to the basolateral compartment of the in vitro co-culture systems, resulting in the observed anti-inflammatory and anti-allergic activities [ 13 ]. It has also been reported that the combination of Enterococcus faecalis IC-1 and luteolin promoted dendric cells to secrete IFN-γ and inhibited Th0 differentiation into the Th2 subset through suppressing GATA-3 expression [ 14 ]. Thus, polyphenols seemed to be attractive compounds that have the potential to enhance the anti-allergic activity.…”

Section: Introductionmentioning

confidence: 99%

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Anti-Allergic Activity of Fucoidan Can Be Enhanced by Coexistence with Quercetin

Mizuno

Fujioka

Bitani

et al. 2022

IJMS

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In recent years, the incidence of type I hypersensitivity including hay fever has been increasing year by year in Japan. Our previous study using mice showed that only oral, but not intraperitoneal, administration of fucoidan extracted from seaweed (Saccharina japonica) suppressed type I hypersensitivity by secretion of galectin-9, which has a high affinity for IgE in the blood. However, the amount of seaweed required to achieve this activity is quite high (12 g dry weight per person per day). Therefore, the purpose of this study was to search for food ingredients in vegetables that enhance type I hypersensitivity suppression effect when consumed together with fucoidan. As a result, the enhanced effect was observed in extracts from Welsh onions and onions among vegetables. When we compared the polyphenols in the vegetables that showed activity with those that did not, flavonols such as quercetin and kaempferol were found as candidates. When quercetin or kaempferol (100 μg each) were orally administered at the same time, even at amounts where fucoidan alone showed no anti-allergic activity, anti-allergic effects were observed. More interestingly, when both flavonols were combined and administered simultaneously at half the amount of each of the above flavonols (50 μg), while the fucoidan amount remained the same, a similar effect was observed as when each flavonol (100 μg) was administered alone. The simultaneous intake of fucoidan and vegetables containing high contents of quercetin or kaempferol may reduce fucoidan intake while maintaining the allergy suppression effect, suggesting the importance of food combination.

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Section: Discussionmentioning

confidence: 67%

Section: Introductionmentioning

confidence: 99%

Anti-Allergic Activity of Fucoidan Can Be Enhanced by Coexistence with Quercetin

Mizuno

Fujioka

Bitani

et al. 2022

IJMS

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“…Certain flavonoids can modulate the expression of genes associated with allergic reactions. Luteolin can promote the expression of IFN-γ in dendritic cells, and quercetin inhibits the transcriptional upregulation of histamine H-1 receptors by inhibiting the protein kinase C-δ/extracellular signal-regulated kinase/poly (ADP-ribose) polymerase-1 signaling pathway mediated transcriptional upregulation of receptors ( 15 , 16 ). Baicalin, luteolin, isoquercitrin, and other flavonoids can inhibit the release of cell mediators from mast cells, reduce the expression level of Th2 cell molecules, improve the balance between Th1 cells and Th2 cells, and inhibit the release of related enzymes and gene expression levels, thereby exerting anti-allergic effects ( 17 – 19 ).…”

Section: Anti-allergic Effects Of Plant Polyphenolsmentioning

confidence: 99%

Exploring plant polyphenols as anti-allergic functional products to manage the growing incidence of food allergy

Tianxiang

et al. 2023

Front. Nutr.

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The active substances derived from plants have received increasing attention owing to their wide range of pharmacological applications, including anti-tumor, anti-allergic, anti-viral, and anti-oxidative activities. The allergy epidemic is a growing global public health problem that threatens human health and safety. Polyphenols from plants have significant anti-allergic effects and are an important source of anti-allergic drug research and development. Here, we describe recent advances in the anti-allergic efficacy of plant polyphenols, including their comprehensive effects on cellular or animal models. The current issues and directions for future development in this field are discussed to provide a theoretical basis for the development and utilization of these active substances as anti-allergic products.

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“…and Enterococcus spp. are widely used as probiotics in foods and dietary supplements due to their high survival rate in the gut and associated high biological activities [2,[4][5][6][7].…”

Section: Introductionmentioning

confidence: 99%

Application of Enterococcus malodoratus SJC25 for the Manufacture of Whey-Based Beverage Naturally Enriched with GABA

Cunha

Coelho

Ribeiro

et al. 2022

Foods

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Gamma-aminobutyric acid (GABA) is used as a dietary supplement because of its health-promoting properties. However, concern over the use of synthetic products has increased the demand for foods that are naturally fortified with GABA. In addition, excess whey is a major concern for the dairy industry due to the high cost of treating it. Here, we report the use of a novel Enterococcus malodoratus strain isolated from cheese to produce sweet whey beverages naturally enriched with GABA. After the screening of cheese isolates, E. malodoratus strains were identified as high GABA producers. One beverage was prepared from pasteurized sweet whey enriched in glutamic acid and E. malodoratus SJC25. The fermented beverages were supplemented with a fruit preparation and subjected to chemical, microbiological and sensory analysis. The bacterial counts and GABA content were maintained until storage at 4 °C for 14 days. High conversion rates of glutamic acid to GABA (50–71%) were obtained in the beverages. The GABA content in whey-based beverages reached 250–300 mg/100 mL, which is equivalent to the content of commercially available GABA supplements. The beverages received a positive rating (4/5) by the taste panel. To our knowledge, this is the first report on E. malodoratus as a potential GABA producer.

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Synergistic anti-allergy activity using a combination of Enterococcus faecalis IC-1 and luteolin

Cited by 7 publications

References 32 publications

Anti-Allergic Activity of Fucoidan Can Be Enhanced by Coexistence with Quercetin

Anti-Allergic Activity of Fucoidan Can Be Enhanced by Coexistence with Quercetin

Exploring plant polyphenols as anti-allergic functional products to manage the growing incidence of food allergy

Application of Enterococcus malodoratus SJC25 for the Manufacture of Whey-Based Beverage Naturally Enriched with GABA

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