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Effect of Hot Water Extract from Acanthopanax senticosus on Systemic Anaphylaxis  

Yoon, Taek-Joon (Department of Food Science and Biotechnology, Kyonggi University)
Lee, Seok-Won (Department of Oncology, Graduate School of E-W Medical Science, KyungHee University)
Shin, Kwang-Soon (Department of Food Science and Biotechnology, Kyonggi University)
Choi, Won-Hee (Research & Development Team, GooFoo Inc)
Hwang, Soo-Hyun (Department of Food Science and Biotechnology, Kyonggi University)
Seo, Sang-Hee (Research & Development Team, GooFoo Inc)
Kim, Sung-Hoon (Department of Oncology, Graduate School of E-W Medical Science, KyungHee University)
Park, Woo-Mun (Research & Development Team, GooFoo Inc)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.3, 2002 , pp. 518-523 More about this Journal
Abstract
Administration of hot water extracts from Acanthopanax senticosus (GF-2) prophylactically and therapeutically inhibited the systemic anaphylactic shock induced by compound 48/80 in mouse. GF-2 significantly inhibited the production of histamine and eosinophyl in mouse serum through the injection of compound 48/80 in a dose-dependent manner. GF-2 inhibited dose dependently $TNF-{\alpha}$ production of peritoneal exudative cells activated by lipopolysaccharide. Intraperitoneal injection of GF-2 suppressed the production of IgG1 and IgE antibodies in mice immunized with a mixture of ovalbumin and aluminium hydroxide. These results suggest that GF-2 may be beneficial for the treatment of nonspecific and specific anaphylactic reactions and can be potentially applied to the treatment of allergic diseases.
Keywords
Acanthopanax senticosus; anaphylaxis; histamine; eosinophyl; IgE;
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