Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(12): 1571-1580
Synergistic effect of Korean red ginseng extract and GABA mixture on the IgE production in mice via Th1/Th2 cell balance
Jung Sik Lim1 • Chae Rim Kim1 • Kwang Soon Shin2 • Sue Jung Lee2 • Taek Joon Yoon1 • Hee Jung Park3
1 Department of Food and Nutrition, Yuhan University, 590, Kyungin-ro, Buchoen 14780, Republic of Korea 2 Department of Food Science and Biotechnology, Kyonggi University, 154-42, Gwnggyosan-ro, Yeongtong-gu, Suwon 16227, Republic of Korea 3 Department of Foodservice Management and Nutrition, Sangmyung University, 20, Hongjimun 2-gil, Jongno-gu, Seoul 03016, Republic of Korea
It has been recently reported that the immune system has been linked to the nervous system. This study was conducted to investigate the effect of administration of two components, gamma-aminobutyric acid (GABA) and Panax ginseng Meyer (GIN), on the production of IgE and Th1-Th2 dominant cytokines. Antibody and inflammatory mediator levels in serum, and the cytokines secreted to spleen cells of ovalbumin (OVA) immunized mice were analyzed. The group of GABA and GIN mixture significantly reduced IgE level and dramatically increased OVAIgG2a antibody production. In addition, rising effect on IFN-gamma and GM-CSF levels related to Th1 cytokine was observed only in the group of GABA + GIN. The mixture alleviated allergic symptoms by reducing the level of histamine and prostaglandin. These studies suggest that GIN + GABA administration in the allergen-induced mouse model may regulate the Th1-Th2 balance by strongly acting on the immune response associated with Th1.
Gamma-aminobutyric acid · Immunoglobulin E · Immunoglobulin G2 · Panax ginseng · Th1–Th2 balance
Food Science and Biotechnology 2021 ; 30(12): 1571-1580