Anti-allergenic effects of peanut sprouts extract in a systemic anaphylaxis food allergy mouse model

An allergy to peanuts is a major cause of fatal food-induced anaphylaxis, with food allergies becoming an increasingly important health research issue. This study was undertaken to verify the effect of peanut sprout extract (PNS_E) on the inhibition of allergic and anaphylactic responses using a peanut (PN)-immunized food allergy mouse model. Fresh peanut sprout, which was germinated for 0, 3, 5, and 7 days with mature peanut. Mice were sensitized to cholera toxin plus PN or PNS_E by intragastric administration on days 0, 7, and then only PN or PNS_E challenged on day 21, 35. Five weeks later, we compared the mucosal mast cell degranulation, ear swelling and systemic anaphylaxis that were stimulated with PN extract, compared to PNS_E. Subsequently, Ara h1, a biomarker of PN allergy, levels in serum and Th1 / Th2 cytokine production in cultured supernatants of splenocytes were measured. PNS_E (germinated for 3, 5, 7 days) treatment significantly attenuated the secretion of the Ara h1 antibody, mucosal mast cell degranulation, the degree of systemic anaphylaxis and ear swelling, and a higher level of production of IFN- and IL-10 cytokines, and reduced secretion of IL-4 that are related to the Th2 immune response in the PN-immunized food allergy mouse model. The results of this study show that the allergenicity of PN extracts could be reduced by germinated for 3, 5, and 7 days which caused downregulation of Th2 lymphocyte activity, systemic anaphylaxic response, mast cell-mediated ear swelling in the PN-sensitized mice.