Inhibitory Effects of Traditional Okinawan Vegetable Methanol Extracts and Their Primary Constituents on Histamine Release from Human Basophilic KU812 cells

• Published in: Food Science and Technology Research Vol. 24; no. 2; pp. 321 - 327
• Main Authors: Nagata, Jun-ichi, Matsuzoe, Takuro, Akamine, Yoko, Maeda, Goki
• Format: Journal Article
• Language: English
• Published: Tsukuba Japanese Society for Food Science and Technology 2018; Japan Science and Technology Agency
• Subjects: Allergic diseases; Chlorogenic acid; High-performance liquid chromatography; Histamine; histamine release; human basophilic KU812 cells; Liquid chromatography; luteolin glycoside; Methanol; Polyphenols; traditional Okinawan vegetable; Vegetables
• ISSN: 1344-6606; 1881-3984
• DOI: 10.3136/fstr.24.321

To clarify the effects of traditional Okinawan vegetable methanol extracts on histamine release from KU812 cells, we prepared methanol extracts from lyophilized powders of Crepidiastrum lanceolatum Nakai (hosoba-wadan), Peucedanum japonicum Thunb. (botan-bofu) and Artemisia indica Willd. var. orientalis (Pamp.) H. Hara (nishi-yomogi), and examined histamine concentrations released from cells by each extract. We also investigated the polyphenol profiles of each extract by HPLC and the impact on histamine release of the principle component. As a result, the histamine release from cells by hosoba-wadan and nishi-yomogi extracts were significantly suppressed (P < 0.05) when compared with control and botan-bofu extracts. Moreover, we found that the hosoba-wadan and nishi-yomogi extracts characteristically contained chlorogenic acid and luteolin-glycoside, respectively, and the histamine concentration released from the cells by the chlorogenic acid and luteolin were significantly lower (P < 0.05) than other polyphenols. Traditional Okinawan vegetable extracts suppressed histamine release from allergic cells, suggesting a new therapeutic approach for allergic diseases.