Inhibitory effect of skullcap (Scutellaria baicalensis) extract on ovalbumin permeation in vitro and in vivo

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• 作者：Hee Soon Shin¹ ; Min-Jung Bae¹ ; Sun Young Jung ; Dong-Hwa Shon ; ^{dhs95@kfri.re.kr}
• 关键词：BBB ; Blood&ndash ; brain barrier ; DMEM ; Dulbecco&rsquo ; s modified Eagle&rsquo ; s medium ; D-PBS ; Dulbecco&rsquo ; s phosphate-buffered saline ; ELISA ; enzyme-linked immunosorbent assay ; FBS ; fetal bovine serum ; GIT ; gastrointestinal tract ; HBSS ; Hank&rsquo ; s bal
• 刊名：Food Chemistry
• 出版年：2013
• 出版时间：1-15 September, 2013
• 年：2013
• 卷：140
• 期：1-2
• 页码：22-30
• 全文大小：785 K

文摘

Scutellaria baicalensis Georgi (skullcap) has been widely used as a dietary ingredient. The purpose of this study was to reveal novel function of skullcap and its mechanism on allergen permeation in intestinal epithelial cells. Intestinal epithelial Caco-2 cell monolayers were used to evaluate the inhibitory effect of skullcap on ovalbumin (OVA) permeation by measuring transepithelial electrical resistance (TEER) and the quantity of permeated OVA. TEER increased and the OVA flux decreased in a dose-dependent manner through up-regulating tight junction-related proteins in cells incubated with increasing concentrations of skullcap extract. In the in vivo study, the amounts of OVA from orally ingested albumen reduced on administration of the skullcap extract. We also revealed for the first time that the active component of skullcap extract for inhibition of OVA permeation was baicalein. These findings demonstrated that skullcap extract might attenuate a food allergic response by inhibiting allergen permeation in vitro and in vivo.