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Daoudi A.,Immunology and Pharmacology Unit | Aarab L.,Immunology and Pharmacology Unit | Abdel-Sattar E.,King Abdulaziz University | Abdel-Sattar E.,Cairo University
Toxicology and Industrial Health

Herbal and traditional medicines are being widely used in practice in many countries for their benefits of treating different ailments. A large number of plants in Morocco were used in folk medicine to treat immune-related disorders. The objective of this study is to evaluate the immunomodulatory activity of protein extracts (PEs) of 14 Moroccan medicinal plants. This activity was tested on the proliferation of immune cells. The prepared total and PEs of the plant samples were tested using MTT (3-(4,5-dimethylthiazol-2yl)-2,5- diphenyltetrazolium bromide) assay on the splenocytes with or without stimulation by concanavalin-A (Con-A), a mitogenic agent used as positive control. The results of this study indicated different activity spectra. Three groups of activities were observed. The first group represented by Citrullus colocynthis, Urtica dioica, Elettaria cardamomum, Capparis spinosa and Piper cubeba showed a significant immunosuppressive activity. The second group that showed a significant immunostimulatory activity was represented by Aristolochia longa, Datura stramonium, Marrubium vulgare, Sinapis nigra, Delphynium staphysagria, Lepidium sativum, Ammi visnaga and Tetraclinis articulata. The rest of the plant extracts did not alter the proliferation induced by Con-A. This result was more important for the PE than for the total extract. In conclusion, this study revealed an interesting immunomodulating action of certain PEs, which could explain their traditional use. The results of this study may also have implications in therapeutic treatment of infections, such as prophylactic and adjuvant with cancer chemotherapy. © The Author(s) 2012. Source

Ouahidi I.,Immunology and Pharmacology Unit | El Youbi El Hamsas A.,Immunology and Pharmacology Unit | Aarab L.,Immunology and Pharmacology Unit
Food and Agricultural Immunology

Hen eggs are one of the most common causes of food allergic reactions. Egg white, which is generally considered more allergenic than egg yolk, has four major allergenic proteins namely, ovomucoid, ovalbumin, ovotransferrin and lysozyme which are defined as immunodominant egg white proteins (EWP). The objectives of the present work were first to evaluate sensitivity to EWP of the population in the region of Fez-Meknes in Morocco, and then to study the effect of acid treatment and heating on the allergenicity of EWP. A cross-sectional study was carried out at the University Hospital in Fez and at analytical laboratories in Meknes in which 446 adults were recruited to establish a serum bank. Sera bank was used to evaluate specific IgE reactivity to EWP and the reactivity of this IgE to native and to heat- and acid-treated EWP. Immunoblots were also carried out to characterise the allergenic components. The results showed that 9.5% of the patients reported allergy to food. Among these patients, 4.2% reported allergy to eggs, 2.5% to peanuts and 0.4% to wheat flour. The study of the effect of temperature and acidity on the allergenicity of EWP showed that more than 50% of sera showed a decrease superior to 30% under heating or acid treatment. With a combination of these treatments, 75% of the sera showed a reduction of more than 30%. By means of immunoblot, we have shown that ovotransferrin and lysozyme are the major allergens for the population studied. © 2011 Taylor & Francis. Source

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