caa a22 4500 397557027 CHVBK 20180308164805.0 cr unu---uuuuu 161202e199607 xx s 000 0 eng 10.1093/oxfordjournals.jbchem.a021375 doi (NATIONALLICENCE)oxford-10.1093/oxfordjournals.jbchem.a021375 Effect of Unsaturated Fatty Acids and Antioxidants on Immunoglobulin Production by Mesenteric Lymph Node Lymphocytes of Sprague-Dawley Rats [Elektronische Daten] [Koji Yamada, Pham Hung, Kazunari Yoshimura, Saburo Taniguchi, Beong Ou Lim, Michihiro Sugano] The effect of UFA on Ig production by rat MLN lymphocytes was examined to clarify their influence on allergic reactions. A 4-h treatment at 1 mM inhibited the production of IgA, IgG, and IgM by the lymphocytes, but stimulated IgE production. The IgE production-stimulating activity became stronger with increasing number of carbon atoms and/or double bonds. However, no saturated fatty acid with carbon numbers from 12 to 18 affected IgE production by the lymphocytes. Hydrogen peroxide exerted Ig production-regulating activity similar to that of UFA, suggesting that the effect of UFA is at least partly due to oxidation products. Thus, the effect of antioxidants on the Ig production-regulating activity of arachidonic acid was examined. α-Tocopherol and BHT annulled the stimulation of IgE production by arachidonic acid, but ascorbic acid was not effective. The IgE production-enhancing activity of UFA was closely related to their oxidation rate in culture medium. These results suggest that UFA enhance the allergic reaction through the stimulation of IgE production and the inhibition of IgA production, and that hydrophobic antioxidants are partially effective to annul the adverse effect of UFA. © 1996 BY THE JOURNAL OF BIOCHEMISTRY Regular Papers nationallicence food allergy nationallicence IgA antibody nationallicence IgE antibody nationallicence α-tocopherol nationallicence unsaturated fatty acid nationallicence Yamada Koji Laboratory of Food Science, Department of Food Science and Technology, Faculty of Agriculture, Kyushu University, 46-09, 6-10-1 Hakozaki, Higashi-ku, Fukuoka 812-81 aut Hung Pham Laboratory of Food Science, Department of Food Science and Technology, Faculty of Agriculture, Kyushu University, 46-09, 6-10-1 Hakozaki, Higashi-ku, Fukuoka 812-81 aut Yoshimura Kazunari Laboratory of Food Science, Department of Food Science and Technology, Faculty of Agriculture, Kyushu University, 46-09, 6-10-1 Hakozaki, Higashi-ku, Fukuoka 812-81 aut Taniguchi Saburo Laboratory of Food Science, Department of Food Science and Technology, Faculty of Agriculture, Kyushu University, 46-09, 6-10-1 Hakozaki, Higashi-ku, Fukuoka 812-81 aut Ou Lim Beong Laboratory of Food Science, Department of Food Science and Technology, Faculty of Agriculture, Kyushu University, 46-09, 6-10-1 Hakozaki, Higashi-ku, Fukuoka 812-81 aut Sugano Michihiro Laboratory of Food Science, Department of Food Science and Technology, Faculty of Agriculture, Kyushu University, 46-09, 6-10-1 Hakozaki, Higashi-ku, Fukuoka 812-81 aut The Journal of Biochemistry Oxford University Press 120/1(1996-07), 138-144 0021-924X 120:1<138 1996 120 jbchem https://doi.org/10.1093/oxfordjournals.jbchem.a021375 text/html Onlinezugriff via DOI 1 other jats NATIONALLICENCE 856 40 https://doi.org/10.1093/oxfordjournals.jbchem.a021375 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Yamada Koji Laboratory of Food Science, Department of Food Science and Technology, Faculty of Agriculture, Kyushu University, 46-09, 6-10-1 Hakozaki, Higashi-ku, Fukuoka 812-81 aut NATIONALLICENCE 700 1- Hung Pham Laboratory of Food Science, Department of Food Science and Technology, Faculty of Agriculture, Kyushu University, 46-09, 6-10-1 Hakozaki, Higashi-ku, Fukuoka 812-81 aut NATIONALLICENCE 700 1- Yoshimura Kazunari Laboratory of Food Science, Department of Food Science and Technology, Faculty of Agriculture, Kyushu University, 46-09, 6-10-1 Hakozaki, Higashi-ku, Fukuoka 812-81 aut NATIONALLICENCE 700 1- Taniguchi Saburo Laboratory of Food Science, Department of Food Science and Technology, Faculty of Agriculture, Kyushu University, 46-09, 6-10-1 Hakozaki, Higashi-ku, Fukuoka 812-81 aut NATIONALLICENCE 700 1- Ou Lim Beong Laboratory of Food Science, Department of Food Science and Technology, Faculty of Agriculture, Kyushu University, 46-09, 6-10-1 Hakozaki, Higashi-ku, Fukuoka 812-81 aut NATIONALLICENCE 700 1- Sugano Michihiro Laboratory of Food Science, Department of Food Science and Technology, Faculty of Agriculture, Kyushu University, 46-09, 6-10-1 Hakozaki, Higashi-ku, Fukuoka 812-81 aut NATIONALLICENCE 773 0- The Journal of Biochemistry Oxford University Press 120/1(1996-07), 138-144 0021-924X 120:1<138 1996 120 jbchem Metadata rights reserved CC BY-NC-4.0 http://creativecommons.org/licenses/by-nc/4.0 nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-oxford