Reduction of allergy effects of peanut sprout extract in a systemic anaphylaxis food allergy mouse model

Peanut allergy is a major cause of food-induced anaphylaxis and subsequent fatality. Food allergies are becoming an increasingly important global health issue. This study was undertaken to verify the effects of peanut sprout extract (PNSE) on the inhibition of allergic and anaphylactic responses using a peanut (PN)-immunized food allergy mouse model. Fresh peanut sprouts were germinated for 0, 3, 5, and 7 days using mature peanuts. Mice were then sensitized to cholera toxin plus PNE or PNSE by intragastric administration on days 0 and 7, and were then challenged with PNE or PNSE on days 21 and 35. After 5 weeks, we examined the mucosal mast cell degranulation, ear swelling, and systemic anaphylaxis stimulated by PNE extract, in comparison with PNSE. Subsequently, Ara h1, a biomarker of PNE allergy; serum levels; and Th1/Th2 cytokine production in supernatants of cultured splenocytes were measured. PNSE treatment significantly attenuated the secretion of anti-Ara h1 antibody, mucosal mast cell degranulation, degree of systemic anaphylaxis, and ear swelling and increased the production of IFN-γ and IL-10, with a decrease in IL-4 secretion. The results of this study show that the allergenicity of PNE could be reduced by germination, which caused downregulation of Th2 lymphocyte activity, systemic anaphylactic response, and mast cell-mediated ear swelling in PNE-sensitized mice.