Dietary effect of EPA-rich and DHA-rich fish oils on the immune function of Sprague-Dawley rats

Pham Hung, Shihoko Kaku, Shin Ichi Yunoki, Ken Ichi Ohkura, Jiong Yan Gu, Ikuo Ikeda, Michihiro Sugano, Kazunaga Yazawa, Koji Yamada

Research output: Contribution to journal › Article

40 Citations (Scopus)

Abstract

The dietary effect of fish oils (FOs) rich in eicosapentaenoic acid (EPA) or docosahexaenoic acid (DHA) on the immune function of Sprague-Dawley rats was compared with that of safflower oil. After 3 weeks of feeding at the 10% level of a dietary fat, the IgG and IgM production by splenocytes and IgG production by mesenteric lymph node (MLN) lymphocytes were significantly higher in the FO-fed rats, while no significant difference was found in IgA or IgE productivity by both the spleen and MLN lymphocytes. In the FO-fed rats, peritoneal exudate cells released a lower amount of LTB4, reflecting their lower arachidonic acid level, and a higher amount of LTB5, reflecting their higher EPA level in phospholipids. On these EPA-rich FO exerted a stronger effect than DHA-rich FO immune functions.

Original languageEnglish
Pages (from-to)135-140
Number of pages6
JournalBioscience, Biotechnology and Biochemistry
Volume63
Issue number1
Publication statusPublished - 1999 Jan
Externally publishedYes

Keywords

  • Fatty acid
  • Fish oil
  • Histamine
  • Immunoglobulin
  • Leukotriene

ASJC Scopus subject areas

  • Food Science
  • Biochemistry, Genetics and Molecular Biology(all)
  • Biochemistry
  • Biotechnology
  • Chemistry (miscellaneous)
  • Applied Microbiology and Biotechnology
  • Bioengineering

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    Hung, P., Kaku, S., Yunoki, S. I., Ohkura, K. I., Gu, J. Y., Ikeda, I., Sugano, M., Yazawa, K., & Yamada, K. (1999). Dietary effect of EPA-rich and DHA-rich fish oils on the immune function of Sprague-Dawley rats. Bioscience, Biotechnology and Biochemistry, 63(1), 135-140.