Goishi tea consumption inhibits airway hyperresponsiveness in BALB/c mice

The number of inflammatory cells in BAL fluid was considerably reduced in Goishi tea/Der f and Gallic acid/Der f groups as compared with Tap water/Der f group. Regarding inflammatory cells in BAL, a significant reduction of eosinophils and neutrophils was observed in Goishi tea-treated mice (p < 0.01), as well as in the Gallic acid/Der f group (p < 0.05), as compared with Tap water/Der f group. In asthmatic mice (Tap water/Der f group), the intensity of airway resistance increased simultaneously with the increase in acetylcholine concentration in a dose-dependant way. AHR was significantly inhibited in Goishi tea/Der f and Gallic acid/Der f (p < 0.01) groups as compared with the Tap water/Der f group. Regarding serum specific-IgG1, significantly lower levels of this antibody were observed in Goishi tea/Der f and Gallic acid/Der f groups as compared with the Tap water/Der f group (p < 0.05). In addition, adiponectin level was significantly higher in the Goishi tea group as compared with the Tap water treated mice (p < 0.01).The results suggest that Goishi tea consumption exerted an inhibitory effect on eosinophilic and neutrophilic infiltration in the lung, attenuated the increase in airway resistance and increased the production of adiponectin; thus reducing Der f induced allergic inflammatory process in mice.Airway hyperresponsiveness (AHR) is one of the important traits that characterize bronchial asthma, apart from eosinophilic infiltration, reversible airway narrowing and chronic inflammation [1,2].Lately, there has been a growing interest in natural plants extracts containing flavonoids and polyphenols in search of new therapies thanks to their bioactive properties. Epigallocatechin gallate (EGCG) and catechin from green tea, for example, have been reported to improve cardiovascular function, increase fat oxidation in mice and exert free radicals and reactive oxygen species (ROS) scavenging activity [3-7].Since more than 100 years ago, a post-heating fermented