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Publishing Language: Chinese | Open Access

Evaluation of the Anti-allergic Activity of Bovine Milk Exosomes Using Mast Cell Degranulation Model

Siqi FU1,2 Yan LIU1,2Chao ZHANG1,2Fan YANG1,2Ruofan XIE1,2Xiaodong WANG1,2Xin LI1,2,3 ( )Hongbing CHEN2,3,4
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
College of Food Science & Technology, Nanchang University, Nanchang 330047, China
Jiangxi Provincial Key Laboratory of Food Allergy, Nanchang University, Nanchang 330047, China
Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China
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Abstract

A degranulation model was established using mouse bone marrow-derived mast cell (BMMC) to investigate the anti-allergic activity of milk exosomes (M-Exo). Casein was removed from cow’s milk using a rennet-assisted method, and then M-Exo was isolated from the milk by ultracentrifugation and characterized. Different concentrations of M-Exo were used to treat sensitized BMMCs, and the release rate of activated β-hexosaminidase (β-HEX) and cytokine secretion were measured. The results showed that the prepared M-Exo had a typical tea tray-like bilayer membrane structure, with particle size ranging from 30 to 200 nm. M-Exo contained exosome marker proteins CD81, tumor susceptibility gene 101 (TSG101) and heatshockprotein 70 (HSP70). It was further found that M-Exo could be taken up by BMMCs. In the degranulation model, it was confirmed that M-Exo could significantly inhibit the release rate of β-HEX and downregulate the expression of tumor necrosis factor-α (TNF-α), interleukin-4 (IL-4), and IL-13 in a dose-dependent manner, indicating that M-Exo has anti-allergic activity.

CLC number: TS201.4 Document code: A Article ID: 1002-6630(2025)12-0226-07

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Food Science
Pages 226-232

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Cite this article:
FU S, LIU Y, ZHANG C, et al. Evaluation of the Anti-allergic Activity of Bovine Milk Exosomes Using Mast Cell Degranulation Model. Food Science, 2025, 46(12): 226-232. https://doi.org/10.7506/spkx1002-6630-20241104-016

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Received: 04 November 2024
Published: 25 June 2025
© Beijing Academy of Food Sciences 2025.

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