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Journal of Experimental Food Chemistry | Volume: 4
3rd International Conference on
May 16-18, 2018 | Montreal, Canada
Food Chemistry & Nutrition
Amelioration of allergic airway inflammation by fatty acids composition from sea cucumber
Da-In Lee and Hak Sun Yu
Pusan National University, South Korea
In a previous study, our research group demonstrated that sea cucumber (Apostichopus japonicus) extracts ameliorated allergic
airway inflammation via CD4+CD25+Foxp3+ T (regulatory T) cell activation and recruitment to the lung. Here, we aimed
to determine which components of sea cucumber contribute to the amelioration of airway inflammation. We used n-hexane
fractionation to separate sea cucumber into three phases (n-hexane, alcohol, and solid) and evaluated the ability of each phase
to elevate Il10 expression in splenocytes and ameliorate symptoms in mice with ovalbumin/alum-induced asthma. Splenocytes
treated with the n-hexane phase showed a significant increase in Il10 expression. In the n-hexane phase, 47 fatty acids were
identified. Individual fatty acids that comprised at least 5% of the total fatty acids were 16:0, 16:1n-7, 18:0, 18:1n-7, 20:4n-6,
and 20:5n-3 (eicosapentaenoic acid). After administering the n-hexane phase to mice with ovalbumin/alum-induced asthma,
their asthma symptoms were ameliorated. Several immunomodulatory effects were observed in the n-hexane phase-pretreated
group, compared with a vehicle control group. First, eosinophil infiltration and goblet cell hyperplasia were significantly
reduced around the airways. Second, the concentrations of Th2-related cytokines (IL-4, IL-5, and IL-13) and Th17-related
cytokines (IL-17) were significantly decreased in the spleen and bronchoalveolar lavage fluid. Finally, the concentrations of
TGF-β and IL-10, which are associated with regulatory T cells, were significantly increased in the bronchoalveolar lavage fluid
and splenocyte culture medium. In conclusion, a fatty acid-rich fraction (n-hexane phase) of sea cucumber extract ameliorated
allergic airway inflammation in a mouse model.
Biography
Dan-In Lee got her M.S degree at Pusan national university, school of medicine and she is pursuing her Ph.D course at Pusan national university, school of
medicine, South Korea. Her major field of study is Immunology and Parasitology. Her experience includes various programs, contributions and participation in
different countries for diverse fields of study.
Da-In Lee et al., J Exp Food Chem 2018, Volume: 4
DOI: 10.4172/2472-0542-C1-011