scholarly journals Inhibitory effects of dietary resveratrol on allergic responses in mast cells and passive cutaneous anaphylaxis in mice

2012 ◽  
Vol 26 (S1) ◽  
Author(s):  
Seon-Young Han ◽  
Young-Hee Kang
2010 ◽  
Vol 3 ◽  
pp. BCI.S2768 ◽  
Author(s):  
Kei Shimoda ◽  
Hiroki Hamada

Curcumin 4‘- O-glucooligosaccharides were synthesized by a two step-enzymatic method using almond β-glucosidase and cyclodextrin glucanotransferase (CGTase). Curcumin was glucosylated to curcumin 4‘- O-β-D-glucopyranoside by almond β-glucosidase in 19% yield. Curcumin 4‘- O-β-D-glucopyranoside was converted into curcumin 4‘- O-β-glucooligosaccharides, i.e. 4‘- O-β-maltoside (51%) and 4‘- O-β-maltotrioside (25%), by further CGTase-catalyzed glycosylation. Curcumin 4‘- O-β-glycosides showed suppressive action on IgE antibody formation and inhibitory effects on histamine release from rat peritoneal mast cells.


2008 ◽  
Vol 8 (3) ◽  
pp. 453-457 ◽  
Author(s):  
Mali Wirotesangthong ◽  
Naoki Inagaki ◽  
Hiroyuki Tanaka ◽  
Witchuda Thanakijcharoenpath ◽  
Hiroichi Nagai

1984 ◽  
Vol 36 ◽  
pp. 232
Author(s):  
Makoto Matsumoto ◽  
Tamiko Suzuki ◽  
Masaatsu K. Uchida

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