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Research Article | Open Access

Konjac-mulberry leaf compound powder alleviates OVA-induced allergic rhinitis in BALB/c mice

Yiyun Zhanga,b, Jinxing Wanga, Qi Zhanga, Liling Denga,c, Siyao Miaob, Geng Zhonga,d( )
College of Food Science, Southwest University, Chongqing 400715, China
WESTA College, Southwest University, Chongqing 400715, China
Chongqing Institute of Biotechnology Co., Ltd., Chongqing 401121, China
National Undergraduate Experimental Teaching Demonstration Center of Food Science and Engineering, Southwest University, Chongqing 400715, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

According to the proportion of 1:1, konjac flour and mulberry leaf powder are compounded into a kind of dietary fiber source (KMCP). It is found to be good for anti-inflammation. However, its precise anti-allergic rhinitis effect and mechanism remain unknown. In our work, the effect of KMCP on allergic rhinitis (AR) induced by ovalbumin (OVA) was investigated. We found that the number of nasal rubbing and sneezing, the eosinophil (EOS) count in the nasal mucosa, and the serum levels of histamine (HIS), OVA-specific immunoglobulin E (OVA-sIgE) and interleukin-4 (IL-4) were decreased, and the histopathological changes of nasal mucosa were inhibited. Additionally, the experiments further proved that the KMCP treatment could exert substantial effects on short-chain fatty acids (SCFAs) metabolism in the cecum as well. Overall findings suggest that KMCP could suppress the inflammatory response in AR mice, and serve as a novel curative therapeutic for AR without side effects.

Keywords

Konjac-mulberry leaf compound powderAllergic rhinitisInflammatory responseShort-chain fatty acids

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Food Science and Human Wellness
Volume 12 Issue 5,
September 2023
Pages 1674-1682
DOI: 10.1016/j.fshw.2023.02.026
Cite this article:
Zhang Y, Wang J, Zhang Q, et al. Konjac-mulberry leaf compound powder alleviates OVA-induced allergic rhinitis in BALB/c mice. Food Science and Human Wellness, 2023, 12(5): 1674-1682. https://doi.org/10.1016/j.fshw.2023.02.026

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Received: 22 April 2021
Revised: 11 May 2021
Accepted: 04 July 2021
Published: 21 March 2023
© 2023 Beijing Academy of Food Sciences.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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