Flavoring agent dihydrocoumarin alleviates IgE-mediated mast cell activation and allergic inflammation-Reference-Cited by-同舟云学术

Flavoring agent dihydrocoumarin alleviates IgE-mediated mast cell activation and allergic inflammation

Published:2022 Issue:6 Volume:13 Page:3621-3631
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Xie Chu-Chu¹,Zhang Bo-Ping¹,Wang Hui-Na¹,Li Wei-Yong¹,Cai Ze-Lang¹,He Yong²,Ji Kunmei¹^ORCID,Chen Jia-Jie¹^ORCID

Affiliation:

1. Department of Biochemistry and Molecular Biology, School of Basic Medical Sciences, Health Science Center, Shenzhen University, Shenzhen 518060, China

2. Shenzhen University General Hospital, Shenzhen 518060, China

Abstract

The flavoring agent dihydrocoumarin suppressed IgE-induced mast cell activation via down-regulating MAPK, NF-κB and AP-1 pathways. Dihydrocoumarin may represent a novel MC-suppressing strategy for the treatment of IgE-mediated allergic diseases.

Funder

National Natural Science Foundation of China

Natural Science Foundation of Guangdong Province

Natural Science Foundation of Shenzhen City

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D2FO00190J

Reference38 articles.

1. Deciphering the differentiation trajectory from hematopoietic stem cells to mast cells