An
allergic reaction occurs when the immune system overreacts to harmless substance called
allergen that gains access to the body.
Food allergy is a hypersensitive immune reaction to food
proteins and the number of patients with
food allergy has recently increased. Aloe Vera is used for wellness and medicinal purposes. In particular, Aloe vera has been reported to enhance immunity. However, the effect of Aloe vera on
food allergy is not yet known. In this study, we investigated the effects of processed
Aloe vera gel (PAG) containing low molecular weight Aloe
polysaccharide (AP) on
ovalbumin (OVA)-induced
food allergy in mice. Allergic symptoms, rectal temperature, and
diarrhea were measured in OVA-induced
food allergy mice. Other allergic parameters were also analyzed by RT-PCR, ELISA, flow cytometry, and other biochemical methods. As the results, PAG suppressed the decrease of body temperature,
diarrhea, and allergic symptoms in OVA-induced
food allergy mice. PAG also reduced serum concentrations of type 2 helper T cell (Th2)
cytokines (Interleukin-(IL)-4, IL-5, and IL-13) as well as
histamine, mast cell protease-1 (MCP-1), and
immunoglobulin (Ig)E. PAG blocked the degranulation of mast cells and infiltration of eosinophils in intestine. Furthermore, PAG suppressed the population of Th2 cells in spleen and mesenteric lymph nodes. PAG also increased the production of
IL-10 and population of type 1 regulatory T (Tr1) cells in mice with
food allergy. Taken together, our findings suggest that PAG suppressed Th2 immune responses through, at least partially, stimulating the secretion of
IL-10 in
food allergy mice.