Characterization of Algerian Honey from Tiaret Region and Immunoassay Study of Its Immunomodulatory Effect in BALB/c Mice

Yamina MEHDI, Saâd MEBREK, Soraya DJEBARA, Yamina AISSAOUI, Khadidja BENAHMED, Amina Imène BENALI, Mohammed BENALI, Slimane BELBRAOUET

Abstract


Honey is a food that possesses several antiseptic, antibacterial, anti-inflammatory and immunomodulatory properties. In this study, the immunomodulatory effect of honey was evaluated by Enzyme Linked Immunosorbent Assay (ELISA) using ovalbumin as an allergen model. To compare the honey quality, we conducted a range of physicochemical analyses on four different samples from the Tiaret region (Algeria) using the immunosuppressive or immunomodulatory effect in Balb/c mice. Our results show that the injection of 100 μL of honey before 6 hours, 6 hours after and at the same time as the injection of antigen (ovalbumin) causes a significant suppressive activity on production of the IgG isotype by Balb/c mice. This result corroborates this therapeutic virtue ascribed to honey which has resulted in a suppressive demonstration of honey on the humoral immune response. This opens an interesting perspective in the clinical area, as immunosuppressive agents play an important role in the transfer of various organs and immune system diseases.

Keywords


Honey, immunomodulatory effect, IgG, ELISA

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DOI: http://dx.doi.org/10.5539/jfr.v5n1p26

Journal of Food Research   ISSN 1927-0887(Print)   ISSN 1927-0895(Online)

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