Flavoring agent dihydrocoumarin alleviates IgE-mediated mast cell activation and allergic inflammation
Chu-Chu Xie, Bo-Ping Zhang, Hui-Na Wang, Wei-Yong Li, Ze‐Lang Cai, Yong He, Kunmei Ji, Jiajie Chen
Abstract
. DHC inhibited MC degranulation, as evidenced by reduced β-hexosaminidase activity and histamine levels, and reduced morphological changes associated with MC activation, namely cellular elongation and F-actin reorganization. DHC inhibited the activation of MAPK, NF-κB, and AP-1 pathways in IgE-activated MCs. Additionally, DHC could attenuate IgE/Ag-induced allergic reactions (dye extravasation and ear thickening) in PCA as well as OVA challenge-induced reactions in ASA mice (body temperature, serum histamine and IL-4 secretion changes). In conclusion, DHC suppressed MC activation. DHC may represent a new MC-suppressing treatment strategy for the treatment of IgE-mediated allergic diseases.