Abstract
［［Objective ］］ This study aimed to explore the anti -allergic effect of lily flavone.［［Methods ］］ A mouse food allergy model was induced by egg allergen ovalbumin (OVA ),and different doses of lily flavone were given to intervene.The regulatory effect of different doses of lily flavone on OVA -induced food allergy in mice was analyzed by detecting the indexes of food allergy.［［Results］］ The medium and high dose of lily flavone significantly reduced the levels of serum specific IgE and IgG1 in mice（P<0.05）,and also reduced the level of histamine significantly （P<0.05）.In addition,high dose of total flavones of lily alleviated clinical allergic symptoms and inhibited intestinal inflammation in mice.Further studies found that high dose of lily flavones significantly inhibited the secretion of Th 2 cytokine IL -4 in mouse spleen cells (P<0.05) and promoted the secretion of Th 1 cytokine IFN -γ (P<0.05).［［Conclusion ］］ A certain dose of lily flavone effectively inhibits OVA -induced food allergy in mice,which is related to inhibiting Th 2 type reaction,promoting Th 1 type reaction and regulating Th 1/Th2 type balance.
Publication Date
2-18-2025
First Page
162
Last Page
166
DOI
10.13652/j.spjx.1003.5788.2023.81240
Recommended Citation
Meiling, JU and Jing, LU
(2025)
"Effect of lily flavone on OVA induced food allergy,"
Food and Machinery: Vol. 40:
Iss.
10, Article 23.
DOI: 10.13652/j.spjx.1003.5788.2023.81240
Available at:
https://www.ifoodmm.cn/journal/vol40/iss10/23
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