Piper nigrum extract attenuates food allergy by decreasing Th2 cell response and regulating the Th17/Treg balance

Piper nigrum is extensively utilized because of its antioxidation, antiallergic, antitumor, antiinflammatory, antidiarrhea, and gastrointestinal protection. We attempted to indicate whether the Piper nigrum extract (PNE) could alleviate ovalbumin (OVA)‐induced food allergy, and to explore its potential mechanism. An OVA‐induced food allergy mouse model was established, and different concentrations of PNE were administrated. Symptoms of food allergy, levels of immunoglobulin E (IgE), mucosal mast cell protease‐1 (mMCP‐1), and intestine pathological changes were assessed. Additionally, the expressions of T helper (Th) 2, Th17 and regulatory T (Treg)‐associated cytokines and the proportion of Th17 and Treg cells in CD4 + T cells were measured. We found PNE attenuated symptoms of food allergy and decreased the levels of IgE and mMCP‐1. In PNE group, the infiltration degree of inflammatory cells was ameliorated and the villi of small intestine were more complete. Moreover, the expressions of Th2 and Th17 cell‐associated cytokines were down‐regulated by PNE pretreatment, while the levels of Treg cell‐associated cytokines were up‐regulated. PNE decreased the number of Th17 cells, while increased the Tregs cells. PNE treatment dose‐dependently improved the Th17/Treg balance. PNE plays a protective role in OVA‐induced food allergy through inhibiting Th2 cell response and regulating the Th17/Treg balance.