Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Notes
Inhibition of Mast Cell Degranulation by Phycoerythrin and Its Pigment Moiety Phycoerythrobilin, Prepared from Porphyra yezoensis
Shota SAKAIYukako KOMURAYuki NISHIMURATatsuya SUGAWARATakashi HIRATA
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JOURNAL FREE ACCESS

2011 Volume 17 Issue 2 Pages 171-177

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Abstract

Phycoerythrin from the red alga Porphyra yezoensis has been demonstrated to possess antioxidative activity and is expected to have anti-inflammatory activity. In this study, we examined the effects of phycoerythrin and its pigment moiety, phycoerythrobilin, on the degranulation of mast cells. Phycoerythrin (0.01 mg/mL) and phycoerythrobilin (1 μmol/L) significantly inhibited calcium ionophore (A23187) induced release of β-hexosaminidase from rat basophilic leukemia (RBL-2H3) cells (approximately 50% and 40%, respectively). Phycoerythrobilin significantly suppressed IgE-antigen-stimulated degranulation of RBL-2H3 cells, while phycoerythrin had no effect. A23187-induced degranulation of peritoneal exudate cells (PEC) prepared from rats treated orally with phycoerythrin (4 mg/kg) or phycoerythrobilin (1 μmol/kg) was significantly reduced compared to control PEC. These results suggest that phycoerythrin and phycoerythrobilin exhibit anti-inflammatory activities through the suppression of mast cells degranulation in vivo.

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© 2011 by Japanese Society for Food Science and Technology
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