Potencial de dioscorea trifida L.f. e Dioscorea opposita Thunb. (dioscoreaceae, inhames) no tratamento da alergia alimentar induzida com ovalbumina em camundongos balb/c

Abstract

Food allergies are immediate hypersensitivity reactions mediated by IgE that occur after the ingestion of specific food by an individual with a pre-existing sensitivity. Occurrence of food allergies have increased significantly in the last few decades, both in developed and developing countries. Data from 2009, as an example, have show that this condition affects between 3% and 4% of the world´s adult population and up to 6% of children. The development of new products and treatments are important and desirable, in particular that of natural products that are an important source of bio-active substances. Our research team has developed an animal model to study food allergies by exposing BALB/c mice to ovalbumin (OVA). After exposure, the mice are given a 20% OVA solution. This protocol develops food allergies symptoms on the mice, such as the increase in IgE production, number of mastocytes, eosinophils, edema and mucus production by the globet cells of the gastrointestinal system. In this study, exposed mice are treated with raw extracts and fractions extracted from yam D. trifida and D. opposite in order to evaluate the potential of these plants to treat the allergies. Exposed animals that were treated showed reduced IgE production. Treatment also promoted reductions in the edema generated by the allergic inflammation. The results show that yam D. trifida and D. opposite also contain potentially active substances to aid in the treatment of food allergies. They act by reducing inflammation, depending on the dosage, by altering the observed symptoms in allergic animals.