title: Eucheuma cottonii Sulfated Oligosaccharides Decrease Food Allergic Responses in Animal Models by Up-regulating Regulatory T (Treg) Cells.
abstract: In the present study, the anti-food allergy activity of Eucheuma cottonii sulfated oligosaccharide (ESO) was investigated. ESO was obtained by enzymatic degradation and purified by column chromatography. RBL-2H3 cells and BALB/c mouse model were used to test the anti-food allergy activity of ESO. The effects of ESO on the regulatory T (Treg) cells and bone marrow-derived mast cells (BMMCs) were investigated by flow cytometry. The results of in vivo assay showed that ESO decreased the levels of mast cell protease-1 and histamine and inhibited the levels of specific IgE by 77.7%. In addition, the production of interleukin (IL)-4 and IL-13 was diminished in the ESO groups compared to the non-ESO-treated group. Furthermore, ESO could up-regulate Treg cells by 22.2-97.1%. In conclusion, ESO decreased the allergy response in mice by reducing basophil degranulation, up-regulating Treg cells via Forkhead box protein 3 (Foxp3), and releasing IL-10. ESO may have preventive and therapeutic potential in allergic disease.
authors.affiliation: College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University , 43 Yindou Road, Xiamen 361021, Fujian, People's Republic of China.
authors.forename: Sha-Sha
authors.initials: SS
authors.lastname: Xu
authors.affiliation: College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University , 43 Yindou Road, Xiamen 361021, Fujian, People's Republic of China.
authors.forename: Qing-Mei
authors.initials: QM
authors.lastname: Liu
authors.affiliation: College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University , 43 Yindou Road, Xiamen 361021, Fujian, People's Republic of China.
authors.forename: An-Feng
authors.initials: AF
authors.lastname: Xiao
authors.affiliation: Southern Regional Research Center, U.S. Department of Agriculture, Agriculture Research Service , 1100 Robert E. Lee Boulevard, New Orleans, Louisiana 70124, United States.
authors.forename: Soheila J
authors.initials: SJ
authors.lastname: Maleki
authors.affiliation: School of Biosciences, The University of Nottingham , Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom.
authors.forename: Marcos
authors.initials: M
authors.lastname: Alcocer
authors.affiliation: College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University , 43 Yindou Road, Xiamen 361021, Fujian, People's Republic of China.
authors.forename: Yuan-Yuan
authors.initials: YY
authors.lastname: Gao
authors.affiliation: College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University , 43 Yindou Road, Xiamen 361021, Fujian, People's Republic of China.
authors.forename: Min-Jie
authors.initials: MJ
authors.lastname: Cao
authors.affiliation: College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University , 43 Yindou Road, Xiamen 361021, Fujian, People's Republic of China.
authors.forename: Guang-Ming
authors.identifier: http://orcid.org/0000-0002-8689-0504
authors.initials: GM
authors.lastname: Liu
mesh_terms: D000818:Animals; D018926:Anti-Allergic Agents / Q000008:administration & dosage* / Q000302:isolation & purification; D004195:Disease Models, Animal; D005260:Female; D005512:Food Hypersensitivity / Q000188:drug therapy* / Q000276:immunology; D006801:Humans; D007073:Immunoglobulin E / Q000276:immunology; D018793:Interleukin-13 / Q000276:immunology; D015847:Interleukin-4 / Q000276:immunology; D008407:Mast Cells / Q000187:drug effects / Q000276:immunology; D051379:Mice; D008807:Mice, Inbred BALB C; D009844:Oligosaccharides / Q000008:administration & dosage* / Q000302:isolation & purification; D010936:Plant Extracts / Q000008:administration & dosage* / Q000302:isolation & purification; D000461:Rhodophyta / Q000737:chemistry*; D012624:Seaweed / Q000737:chemistry*; D050378:T-Lymphocytes, Regulatory / Q000187:drug effects / Q000276:immunology*; D015854:Up-Regulation / Q000187:drug effects
chemical_list: D018926:Anti-Allergic Agents; D018793:Interleukin-13; D009844:Oligosaccharides; D010936:Plant Extracts; D015847:Interleukin-4; D007073:Immunoglobulin E
keywords: Eucheuma cottonii sulfated oligosaccharide (ESO); Treg cells; food allergy; mast cells; murine model