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*

*この研究の対応する著者

研究成果: Article査読

44 被引用数 (Scopus)

抄録

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.

本文言語English
ページ(範囲)135-140
ページ数6
ジャーナルBioscience, Biotechnology and Biochemistry
63
1
出版ステータスPublished - 1999 1月
外部発表はい

ASJC Scopus subject areas

  • 食品科学
  • 生化学、遺伝学、分子生物学(全般)
  • 生化学
  • バイオテクノロジー
  • 化学(その他)
  • 応用微生物学とバイオテクノロジー
  • バイオエンジニアリング

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