{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,16]],"date-time":"2026-05-16T23:45:45Z","timestamp":1778975145610,"version":"3.51.4"},"reference-count":26,"publisher":"Wiley","issue":"12","license":[{"start":{"date-parts":[[2012,11,19]],"date-time":"2012-11-19T00:00:00Z","timestamp":1353283200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2012,12]]},"abstract":"<jats:p>\n                    <jats:bold>Abstract:\u2002<\/jats:bold>\n                    We have previously reported that bilberry anthocyanins exhibit an anti\u2010pruritic effect in a mouse model of allergic contact dermatitis. It has been reported that anthocyanins are particularly sensitive to thermal treatment and are easily hydrolyzed to anthocyanidins when exposed to high temperatures. The objective of this study was to compare the anti\u2010pruritic effect of anthocyanin\u2010rich quality\u2010controlled bilberry extract and anthocyanidin\u2010rich degraded extract using a mouse model of allergic contact dermatitis. BALB\/c mice with allergic contact dermatitis induced by 4 weeks of repeated application of 2,4,6\u2010trinitro\u20101\u2010chlorobenzene (TNCB) were administered Bilberon\u201025 orally for 4 weeks after sensitization with TNCB. The effect of Bilberon\u201025 on pruritus was evaluated by measurement of scratching behavior. RBL\u20102H3 mast cells were used to investigate the effect of Bilberon\u201025 on degranulation in 48\/80\u2010stimulated mast cells. Compared with nonheated Bilberon\u201025, the proportion of anthocyanins in heated Bilberon\u201025 decreased, and the proportion of anthocyanidins was increased in heated\u2010time dependent manner. Treatment with non\u2010heated Bilberon\u201025 significantly attenuated the TNCB\u2010induced increase in scratching behavior, whereas treatment with 2 h\u2010heated Bilberon\u201025 did not. Moreover, 300 \u03bcg\/mL nonheated Bilberon\u201025 showed significant inhibition of degranulation in RBL\u20102H3 mast cells, whereas 2 h\u2010heated Bilberon\u201025 had no effect at any concentration studied. It is assumed that the inhibitory effect of bilberry anthocyanins on pruritus might be mediated, at least in part, by its inhibitory effect on mast cell degranulation. In conclusion, the anthocyanin\u2010rich but not anthocyanidin\u2010rich bilberry extract may be a useful dietary supplement for skin diseases involving pruritic symptoms, such as chronic allergic contact dermatitis, atopic dermatitis, and rhinitis.\n                  <\/jats:p>","DOI":"10.1111\/j.1750-3841.2012.02974.x","type":"journal-article","created":{"date-parts":[[2012,11,19]],"date-time":"2012-11-19T13:21:07Z","timestamp":1353331267000},"source":"Crossref","is-referenced-by-count":14,"title":["Anthocyanins, but not Anthocyanidins, from Bilberry (\n                    <i>Vaccinium myrtillus<\/i>\n                    L.) Alleviate Pruritus via Inhibition of Mast Cell Degranulation"],"prefix":"10.1111","volume":"77","author":[{"given":"Katsunori","family":"Yamaura","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Makiko","family":"Ishiwatari","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Masao","family":"Yamamoto","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Maki","family":"Shimada","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yuanyuan","family":"Bi","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Koichi","family":"Ueno","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2012,11,19]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2008.00761.x"},{"key":"e_1_2_7_3_1","doi-asserted-by":"publisher","DOI":"10.3945\/ajcn.110.004242"},{"key":"e_1_2_7_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2007.09.003"},{"key":"e_1_2_7_5_1","doi-asserted-by":"publisher","DOI":"10.1002\/mnfr.200900007"},{"key":"e_1_2_7_6_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2009.01327.x"},{"key":"e_1_2_7_7_1","doi-asserted-by":"publisher","DOI":"10.1080\/01635589309514267"},{"key":"e_1_2_7_8_1","doi-asserted-by":"publisher","DOI":"10.1159\/000069755"},{"key":"e_1_2_7_9_1","doi-asserted-by":"publisher","DOI":"10.3358\/shokueishi.49.339"},{"key":"e_1_2_7_10_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2009.01479.x"},{"key":"e_1_2_7_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jdermsci.2010.03.007"},{"key":"e_1_2_7_12_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf104192a"},{"key":"e_1_2_7_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0047-6374(01)00383-9"},{"key":"e_1_2_7_14_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf200765n"},{"key":"e_1_2_7_15_1","first-page":"553","article-title":"Effects of black current anthocyanoside intake on dark adaptation and VDT work\u2010induced transient refractive alteration in healthy humans","volume":"5","author":"Nakaishi H","year":"2000","journal-title":"Altern Med Rev"},{"key":"e_1_2_7_16_1","doi-asserted-by":"publisher","DOI":"10.1155\/S1110724304404045"},{"key":"e_1_2_7_17_1","doi-asserted-by":"publisher","DOI":"10.2174\/138920009788498950"},{"key":"e_1_2_7_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2009.07.004"},{"key":"e_1_2_7_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jnutbio.2009.03.008"},{"key":"e_1_2_7_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.bmcl.2010.01.160"},{"key":"e_1_2_7_21_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00280-009-0976-y"},{"key":"e_1_2_7_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0014-5793(99)00407-X"},{"key":"e_1_2_7_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.canlet.2008.05.020"},{"key":"e_1_2_7_24_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2008.00964.x"},{"key":"e_1_2_7_25_1","doi-asserted-by":"publisher","DOI":"10.1093\/jn\/135.10.2417"},{"key":"e_1_2_7_26_1","doi-asserted-by":"publisher","DOI":"10.4103\/0974-8490.85002"},{"key":"e_1_2_7_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ejphar.2009.01.006"}],"container-title":["Journal of Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1111%2Fj.1750-3841.2012.02974.x","content-type":"unspecified","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/j.1750-3841.2012.02974.x","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,11,3]],"date-time":"2025-11-03T17:00:08Z","timestamp":1762189208000},"score":1,"resource":{"primary":{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/10.1111\/j.1750-3841.2012.02974.x"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2012,11,19]]},"references-count":26,"journal-issue":{"issue":"12","published-print":{"date-parts":[[2012,12]]}},"alternative-id":["10.1111\/j.1750-3841.2012.02974.x"],"URL":"https:\/\/doi.org\/10.1111\/j.1750-3841.2012.02974.x","archive":["Portico"],"relation":{},"ISSN":["0022-1147","1750-3841"],"issn-type":[{"value":"0022-1147","type":"print"},{"value":"1750-3841","type":"electronic"}],"subject":[],"published":{"date-parts":[[2012,11,19]]}}}