Studies on substances contained in spices inducing allergic reaction

We studied the allergenic potential of fifteen kinds of spices in mice usin g the AW method as an experimental system. Rosemary, caraway, sweet basil, garlic, estragon and mace were found to induce significant anaphylactic rea ctions in this system. Previously, we reported that rosemary exhibited significant inhibition of a llergic reaction in mice. Therefore, the rosemary extract was fractionated with an ultrafiltration membrane (10 kDa cut-off) in order to investigate t he major component of rosemary affecting allergic reaction. While the high- molecular-weight fraction induced anaphylactic reaction, the low-molecular- weight fraction showed significant inhibition of allergic reaction. After separation of the rosemary extract by sodium dodecyl sulfate-polyacry lamide gel electrophoresis (SDS-PAGE), western-blot analysis indicated that two proteins were able to bind to IgE of the serum of mouse sensitized wit h rosemary extract. Furthermore, mice sensitized with even the SDS-PAGE gel containing the protein band (26 similar to 27 kDa) were shown to exhibit a significant anaphylactic reaction by the AW method.