Effects of Food Additives on β-Hexosaminidase Release from Rat Basophilic Leukemia Cells (RBL-2H3)

概要

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An immediate allergic response is caused by a chemical mediator released from basophil and mast cells via a cell degranulation due to a reaction between an IgE antibody, bound with the IgE receptor on the cell membrane, and an antigen. Using cultured cells instead of conventional methods based on histamine release from mast cells, the assay method in the present study permits highly accurate mass screening, since it uses a well-established cell line of rat basophilic leukemia cells (RBL-2H3), and determines by colorimetry the enzyme activity of β-hexosaminidase as an index of chemical mediator release. Effects of food additives on the immediate allergic reaction were evaluated using a newly developed assay system. A total of 100 food additives were investigated for their effects on β-hexosaminidase release from RBL-2H3 cells. Most of the additives showed no action ; zinc sulfate, zinc gluconate, copper sulfate, eugenol, cinnamaldehyde, ammonium persulfate, thiabendazole, ethyl and propyl p-hydroxybenzoates and aluminium sulfates inhibited allergic reaction ; butylated hydroxy toluene and butylated hydroxy anisol promoted this reaction and was attributed to their action of injurying the cells.
公益社団法人日本薬学会の論文
1991-10-31