Oral Supplementation with Capsaicin Reduces Oxidative Stress and IL-33 on a Food Allergy Murine Model

Overview

Journal World Allergy Organ J

Specialty Allergy & Immunology

Date 2019 Jul 19

PMID 31316714

Citations 5

Authors

Maisa Mota Antunes

Bruna Scherr Laignier Coelho

Thais Makiya Vichi

Elandia Aparecida Dos Santos

Fabiola Karine Braga Gondim

Ariane Barros Diniz

Edenil Costa Aguilar

Denise Carmona Cara

Laura Cristina Jardim Porto

Isabela Coelho de Castro

Jacqueline I Alvarez Leite

Lilian Goncalves Teixeira

Affiliations

Soon will be listed here.

Abstract

Background: Food allergy is an abnormal immune response to antigens introduced into the body through food. Its prevalence has increased in developed and developing countries. Natural products are traditionally used to alleviate and treat diseases, and diet can play a role in both the prevention and management of food allergy. The effects of capsaicin as an anti-oxidant, anticarcinogenic, and anti-inflammatory in the energy expenditure and suppression of fat accumulation have been demonstrated. This study evaluated the effect of oral supplementation with capsaicin on a food allergy model.

Methods: OVA-sensitized mice received ovalbumin solution, and they were fed with chow supplemented with capsaicin for 7 days. The control group received AIN-93 chow with no supplementation. IgE anti-ova, inflammatory infiltration, oxidative stress and metabolic analysis were performed.

Results: The results showed that capsaicin supplementation is not able to reduce characteristic signs of food allergy, such as production of IgE and weight loss. However, macrophages infiltration and IL-33 in proximal jejunum was reduced in OVA capsaicin group. In addition, hepatic triglycerides and intestinal hydroperoxides were reduced in both capsaicin groups.

Conclusion: Oral supplementation with capsaicin attenuated important factors associated to food allergy such as inflammation and oxidative stress, suggesting better prognosis and evolution of the disease.

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