Anti‐allergic effect of vitamin C through inhibiting degranulation and regulating TH1/TH2 cell polarization

Abstract

AbstractBACKGROUNDFood allergy has become a global public health problem. This study aimed to explore the possible anti‐allergic effect of vitamin C (VC). A rat basophilic leukemia (RBL)‐2H3 cell degranulation model was used to assess the effect of VC on degranulation in vitro, and an ovalbumin (OVA)‐induced BALB/c mouse allergy model was used to assess the anti‐allergy effect of VC in vivo.RESULTSIn vitro, VC significantly attenuated the release of β‐hexosaminidase, tryptase and histamine, and also reduced cytokine production (interleukins 4 and 6, tumor necrosis factor α) significantly (P < 0.05), with the inhibitory effect demonstrating a positive correlation with VC dose. In vivo, compared with the OVA group, the levels of serum immunoglobulins E and G1 of the VC low‐dose (VCL) group (50 mg kg−1) and high‐dose (VCH) group (200 mg·kg−1) were significantly reduced (P < 0.05). Furthermore, the plasma histamine level was also significantly decreased (P < 0.05). Moreover, TH2 cell polarization in mice of the VCL and VCH groups was significantly inhibited (P < 0.05), promoting the TH1/TH2 cell polarization balance. Additionally, VC treatment enhanced the expression of CD80 (P < 0.05) in spleen and small intestine tissues, while significantly inhibiting the expression of CD86 (P < 0.05); notably, high‐dose VC treatment was more effective.CONCLUSIONVC exerted an anti‐allergic effect through inhibiting degranulation and regulating TH1/TH2 cell polarization balance. © 2024 Society of Chemical Industry.