Effect of lily flavone on OVA induced food allergy

ObjectiveThis study aimed to explore the anti-allergic effect of lily flavone.MethodsA mouse food allergy model was induced by egg allergen ovalbumin (OVA), and different doses of lily flavone were given to intervene. The regulatory effect of different doses of lily flavone on OVA-induced food allergy in mice was analyzed by detecting the indexes of food allergy.ResultsThe medium and high dose of lily flavone significantly reduced the levels of serum specific IgE and IgG1 in mice（P<0.05）, and also reduced the level of histamine significantly（P<0.05）. In addition, high dose of total flavones of lily alleviated clinical allergic symptoms and inhibited intestinal inflammation in mice. Further studies found that high dose of lily flavones significantly inhibited the secretion of Th2 cytokine IL-4 in mouse spleen cells (P<0.05) and promoted the secretion of Th1 cytokine IFN-γ (P<0.05).ConclusionA certain dose of lily flavone effectively inhibits OVA-induced food allergy in mice, which is related to inhibiting Th2 type reaction, promoting Th1 type reaction and regulating Th1/Th2 type balance.