目的观察炒紫苏子醇提取物对过敏模型小鼠血清总IgE水平和特异IgE水平的影响。方法采用ELISA法测定卵白蛋白(OVA)致敏小鼠血清总IgE水平;采用大鼠异种被动皮肤过敏反应测定特异IgE水平;采用小鼠主动皮肤过敏反应——耳肿胀试验和小鼠主动全身过敏反应研究炒紫苏子醇提取物的抗过敏作用。结果炒紫苏子醇提取物0.32、0.64、1.28g/kg各剂量组能明显降低小鼠血清总IgE水平(P<0.05、0.01),并呈剂量依赖关系,也明显降低小鼠特异IgE水平(P<0.05、0.01),1.28g/kg剂量抑制小鼠特异IgE水平好于阳性对照色苷酸钠(P<0.01);小鼠主动皮肤过敏反应结果表明,与木犀草素相同,炒紫苏子醇提取物各剂量明显抑制小鼠耳肿胀(P<0.05、0.01);主动全身过敏反应结果表明,炒紫苏子醇提取物各剂量组小鼠OVA攻击死亡率明显降低,小鼠存活时间明显延长,其中1.28g/kg剂量组和木犀草素组死亡率最低,存活时间最长。结论炒紫苏子醇提取物通过明显降低小鼠血清总IgE和特异IgE水平,发挥抗过敏作用。

Objective To investigate the inhibition of alcohol extract of stir-baked Fructus Perillae on total and specific IgE levels in the serum of anaphylaxis mice model. Methods The total IgE level in serum of mice sensitized by OVA was assayed by ELISA and the specific IgE level was evaluated by rat heterologous passive cutaneous anaphylaxis; mouse active cutaneous anaphylaxis and active systemic anaphylaxis were also applied to study the anti-allergic effects. Results Alcohol extract of stir-baked Fructus Perillae 0.32, 0.64, and 1.28 g/kg reduced total IgE level (P0.05, 0.01) and specific IgE level (P0.05, 0.01) in a dose dependent manner, while 1.28 g/kg showed better effect on the inhibition of specific IgE than the positive control-disodium cromoglycate group (P0.01); same as luteolin in active cutaneous anaphylaxis test of mice alcohol extract of stir-baked Fructus Perillae 0.32, 0.64, and 1.28 g/kg inhibited significantly mouse ear edema (P0.05, 0.01), respectively; and in systemic anaphylaxis test, the alcohol extract of stir-baked Fructus Perillae reduced the mortality of mice induced by OVA and prolonged the survival time; among them the mortality of mice is the lowest and the survival time is the longest in 1.28 g/kg alcohol extract of stir-baked Fructus Perillae and luteolin groups. Conclusion The alcohol extract of stir-baked Fructus Perillae can reduce both total and specific IgE levels in serum of mice and have potential antiallergic effects.

国家自然科学基金资助项目(30171140)