EFFECT OF SPICES ON BETA-HEXOSAMINIDASE R ELEASE FROM RAT BASOPHILIC LEUKEMIA-CELLS (RBL-2H3)

The effect of spices on immediate allergic reaction was evaluated usin g a newly developed assay method. Using rat basophilic leukemia cells (RBL-2H3) instead of the conventional method based on histamine releas e from mast cells, this method permits highly accurate mass screening since beta-hexosaminidase is determined as the index of chemical media tor release and a good correlation exists between the amounts of beta- hexosaminidase and histamine released from RBL-2H3 cells. Twenty-four spices were investigated for their effect on beta-hexosaminidase relea se from RBL-2H3 cells stimulated with biotinylated IgE-avidin complex. Cinnamon, clove, Japanese pepper, garlic, bay leaves, oregano, thyme, sage and allspice showed release-inhibitory action. This inhibitory a ction was not caused by cell death. Thus, it appears that some spices exhibit antiallergic activity.