Suppressive effect of black tea polyphenol theaflavins in a mouse model of ovalbumin-induced food allergy

Ishimoto, Kenji; Konishi, Yuma; Otani, Shuichi; Maeda, Soya; Ago, Yukio; Hino, Nobumasa; Suzuki, Masayuki; Nakagawa, Shinsaku

doi:https://doi.org/10.1007/s11418-023-01686-x

Suppressive effect of black tea polyphenol theaflavins in a mouse model of ovalbumin-induced food allergy

Ishimoto, Kenji; Konishi, Yuma; Otani, Shuichi et al.

Journal of Natural Medicines, 2023, 77, 604-609

アクセス数:967件（2025-09-29 18:38 集計）

固定URL: https://hdl.handle.net/11094/90087

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タイトル	Suppressive effect of black tea polyphenol theaflavins in a mouse model of ovalbumin-induced food allergy
著者	NRID 1000000572984 1000000572984 researchmap permalink ishimotokenji_rm ishimotokenji_rm Scopus Author ID 7005826659 7005826659 著者名 Ishimoto, Kenji
	著者名 Konishi, Yuma
	著者名 Otani, Shuichi
	著者名 Maeda, Soya
	NRID 1000050403027 1000050403027 著者名 Ago, Yukio
	NRID 1000090469916 1000090469916 ORCID 0000-0002-7072-1183 0000-0002-7072-1183 researchmap permalink crosslinker crosslinker Scopus Author ID 24175680600 24175680600 著者名 Hino, Nobumasa
	著者名 Suzuki, Masayuki
	NRID 1000070207728 1000070207728 researchmap permalink read0042859 read0042859 Scopus Author ID 7402703458 7402703458 著者名 Nakagawa, Shinsaku
内容	This version of the article has been accepted for publication, after peer review (when applicable) and is subject to Springer Nature’s AM terms of use, but is not the Version of Record and does not reflect post-acceptance improvements, or any corrections. The Version of Record is available online at: https://doi.org/10.1007/s11418-023-01686-x.
抄録	Food allergy is recognized as a global medical problem with increasing prevalence in recent years. Currently, the treatment of food allergy mainly involves avoidance of allergens and allergen-specific immunotherapy. Barring the spontaneous resolution of food allergy during the growth process, this disease is difficult to treat fundamentally. In recent years, the use of functional food ingredients derived from natural products has been attracting attention for their prophylactic use in food allergy. Theaflavins, i.e., black tea polyphenols, are potent antioxidants that have inhibitory effects on a variety of diseases. However, little is known about the preventive effect of theaflavins on food allergy. In this study, we designed a mouse model of food allergy and examined the effect of theaflavins using the severity of diarrhea, a symptom of food allergy, as an indicator. The administration of a black tea extract rich in theaflavins or theaflavin 1 (subgroup of theaflavins) to mice reduced the severity of diarrhea when compared with a normal diet. A reduction in malondialdehyde levels, a key marker of lipid peroxidation, was also observed. Overall, these data suggest that theaflavins may potentially inhibit food allergy by alleviating oxidative stress in the colon and can be a potential food material for prevention of food allergy.
出版者	Springer
収録物名	Journal of Natural Medicines
巻(号)	77
ページ	604-609
刊行年月	2023-03-01
ハンドルURL	https://hdl.handle.net/11094/90087
PISSN	13403443
eISSN	18610293
NCID	AA12114658
関連情報 (isVersionOf)	DOI (出版社版) https://doi.org/10.1007/s11418-023-01686-x
アクセス権	open access
出版タイプ	Accepted Manuscript
カテゴリ	学術雑誌論文 Journal Article

資源タイプ	学術雑誌論文
ローカル資源タイプ	学術雑誌論文
DCMI資源タイプ	text
DCTERMS.bibliographicCitation	Journal of Natural Medicines. 2023, 77, p. 604-609
DC.title	Suppressive effect of black tea polyphenol theaflavins in a mouse model of ovalbumin-induced food allergy
DC.creator	Ishimoto, Kenji
	Konishi, Yuma
	Otani, Shuichi
	Maeda, Soya
	Ago, Yukio
	Hino, Nobumasa
	Suzuki, Masayuki
	Nakagawa, Shinsaku
DC.publisher	Springer
DC.type' scheme='DCTERMS.DCMIType	text
DCTERMS.issued' scheme='DCTERMS.W3CDTF	2023-03-01
DC.identifier	https://doi.org/10.1007/s11418-023-01686-x
DC.description	This version of the article has been accepted for publication, after peer review (when applicable) and is subject to Springer Nature’s AM terms of use, but is not the Version of Record and does not reflect post-acceptance improvements, or any corrections. The Version of Record is available online at: https://doi.org/10.1007/s11418-023-01686-x.
DCTERMS.abstract	Food allergy is recognized as a global medical problem with increasing prevalence in recent years. Currently, the treatment of food allergy mainly involves avoidance of allergens and allergen-specific immunotherapy. Barring the spontaneous resolution of food allergy during the growth process, this disease is difficult to treat fundamentally. In recent years, the use of functional food ingredients derived from natural products has been attracting attention for their prophylactic use in food allergy. Theaflavins, i.e., black tea polyphenols, are potent antioxidants that have inhibitory effects on a variety of diseases. However, little is known about the preventive effect of theaflavins on food allergy. In this study, we designed a mouse model of food allergy and examined the effect of theaflavins using the severity of diarrhea, a symptom of food allergy, as an indicator. The administration of a black tea extract rich in theaflavins or theaflavin 1 (subgroup of theaflavins) to mice reduced the severity of diarrhea when compared with a normal diet. A reduction in malondialdehyde levels, a key marker of lipid peroxidation, was also observed. Overall, these data suggest that theaflavins may potentially inhibit food allergy by alleviating oxidative stress in the colon and can be a potential food material for prevention of food allergy.
DC.format	90087
citation_title	Suppressive effect of black tea polyphenol theaflavins in a mouse model of ovalbumin-induced food allergy
citation_author	Ishimoto, Kenji
	Konishi, Yuma
	Otani, Shuichi
	Maeda, Soya
	Ago, Yukio
	Hino, Nobumasa
	Suzuki, Masayuki
	Nakagawa, Shinsaku
citation_publisher	Springer
citation_date	2023-03-01
citation_journal_title	Journal of Natural Medicines
citation_volume	77
citation_firstpage	604
citation_lastpage	609
citation_doi	https://doi.org/10.1007/s11418-023-01686-x
citation_public_url	https://hdl.handle.net/11094/90087

Suppressive effect of black tea polyphenol theaflavins in a mouse model of ovalbumin-induced food allergy

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