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

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^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

44 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 language	English
Pages (from-to)	135-140
Number of pages	6
Journal	Bioscience, Biotechnology and Biochemistry
Volume	63
Issue number	1
Publication status	Published - 1999 Jan
Externally published	Yes

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

Cite this

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

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.",

keywords = "Fatty acid, Fish oil, Histamine, Immunoglobulin, Leukotriene",

author = "Pham Hung and Shihoko Kaku and Yunoki, {Shin Ichi} and Ohkura, {Ken Ichi} and Gu, {Jiong Yan} and Ikuo Ikeda and Michihiro Sugano and Kazunaga Yazawa and Koji Yamada",

year = "1999",

month = jan,

language = "English",

volume = "63",

pages = "135--140",

journal = "Bioscience, Biotechnology and Biochemistry",

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publisher = "Japan Society for Bioscience Biotechnology and Agrochemistry",

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AU - Hung, Pham

AU - Kaku, Shihoko

AU - Yunoki, Shin Ichi

AU - Ohkura, Ken Ichi

AU - Gu, Jiong Yan

AU - Ikeda, Ikuo

AU - Sugano, Michihiro

AU - Yazawa, Kazunaga

AU - Yamada, Koji

PY - 1999/1

Y1 - 1999/1

N2 - 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.

AB - 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.

KW - Fatty acid

KW - Fish oil

KW - Histamine

KW - Immunoglobulin

KW - Leukotriene

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JO - Bioscience, Biotechnology and Biochemistry

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

Abstract

Keywords

ASJC Scopus subject areas

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