Effects of Sesamin and α-Tocopherol on the Production of Chemical Mediators and Immunoglobulins in Brown-Norway Rats

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概要

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• This study investigated the effects of sesamin and α-tocopherol on eicosanoid production and immune function in the rat. Male Brown-Norway rats, 4 weeks of age, were given either control, 0.5% sesamin, 0.5% α-tocopherol, or 0.5% sesamin plus 0.5%α-tocopherol diets for 3 weeks. When sesamin and tocopherol were given together, the proportion of 20 : 4n-6 phosphatidylcholine (PC) was significantly lowered in liver and lung, while that of 18 : 2n-6 and 20 : 3n-6 was significantly increased in liver. Simultaneous administration of these compounds significantly reduced the production by the lung of leukotriene C_4 (LTC_4), but there was no effect on the splenic LTC_4 production and the plasma prostaglandin E_2 concentration. Sesamin and tocopherol, either separately or in combination, significantly reduced both the proportion of splenic CD4^+and CD8^+ T cells, but the change in the CD4^+ / CD8^+ ratio was not significant. The effects of sesamin and tocopherol feeding on serum levels of IgA, IgE, and IgG were not so marked, but tocopherol significantly decreased the serum IgM level. These results suggest that the feeding of sesamin and tocopherol suppress LTC_4 production through the decrease in the arachidonic acid level in lung PC.

• 社団法人日本農芸化学会の論文
• 1994-10-23

著者

• Yamada Koji

  Department Of Bioscience And Biotechnology Faculty Of Agriculture Kyushu University

• YAMADA Koji

  Laboratory of Food Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Ky

• Yamada Koji

  Laboratory Of Food Chemistry Division Of Applied Biological Chemistry Department Of Bioscience And B

• Sugano M

  Faculty Of Environmental And Symbiotic Sciences Prefectural University Of Kumamoto

• SUGANO Michihiro

  Laboratory of Food Chemistry, Department of Food Science and Technology, Faculty of Agriculture (46-

• Gu J

  Department Of Bioscience And Biotechnology Division Of Bioresource And Bioenvironmental Sciences Gra

• Gi Jiong-yan

  九州大学 生物資源環境科研究

• Sakono M

  Laboratory Of Nutrition Chemistry Faculty Of Agriculture Graduate School Of Kyushu University

• Yazawa K

  九州大学 農学部生物機能化学食糧化学

• Sugano Michihiro

  Faculty Of Environmental And Symbiotic Science Prefectural University Of Kumamoto

• Sugano Michihiro

  Laboratory Of Food Chemistry Division Of Bioresource And Bioenvironmental Sciences Graduate School K

• NONAKA Michiko

  Laboratory of Food Chemistry, Department of Bioscience and Biotechnology, Division of Bioresource an

• YOSHIMURA Kazunari

  Laboratory of Food Science, Department of Food Science and Technology, Faculty of Agriculture, Kyush

• Nonaka Masahiko

  Food Research & Development Laboratories Ajinomoto Co. Inc.

• Ito Yuji

  Laboratory Of Food Science Department Of Food Science And Technology Faculty Of Agriculture Kyushu U

• Gu Jiong-Yan

  Laboratory of Food Science, Department of Food Science and Technology, School of Agriculture, Kyushu

• Takasugi Mikako

  Laboratory of Food Science, Department of Food Science and Technology, Kyushu University School of A

• TAKASUGI Mikako

  Faculty of Human Life Science, Yamaguchi Prefectural University

• Sugano M

  Laboratory Of Food Chemistry Division Of Bioresource And Bioenvironmental Sciences Graduate School K

• Nakajima Masatoshi

  Department Of Applied Biological Chemistry University Of Tokyo

• Nakayama M

  Dept. Biol. Sci. Fac. Biosci. Biotechnol. Tokyo Inst. Technol.

• ITOH Yoshikane

  Department of Applied Biological Chemistry, Faculty of Agriculture, Niigata University

• Yamada K

  Laboratory Of Food Chemistry Division Of Applied Biological Chemistry Department Of Bioscience And B

• Nonaka M

  Kyushu Univ. Fukuoka Jpn

• Tanaka M

  Faculty Of Human Life Science Yamaguchi Prefectural University

• Itoh Y

  Department Of Applied Biological Chemistry Faculty Of Agriculture Niigata University

• Nonaka M

  Department Of Applied Biological Chemistry The University Of Tokyo

• Yamada Koji

  Laboratopy Of Food Chemistry Department Of Bioscience And Biotechnology Division Of Bioresource And

• TAKASUGI Mikako

  Laboratory of Food Science, Department of Food Science and Technology, Faculty of Agriculture, Kyushu University

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