Effects of Dietary Fats and Curcumin on IgE-Mediated Degranulation of Intestinal Mast Cells in Brown Norway Rats
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概要
- 論文の詳細を見る
Brown Norway rats were primed intraperitoneally with β-lactoglobulin for 3 wk to induce reaginic antibody, during which time they were fed diets containing 10% each of coconut oil (CO), high oleic safflower oil, safflower oil (SO), or fish oil, then they were challenged for 3 h orally with the antigen. The dietary SO, compared to other dietary fats, resulted in lower circulatory release of rat chymaseII (RChyII), an indicator of degranulation of mucosal mast cells in the intestine, in response to the antigen. Addition of 0.5% curcumin to the CO or SO diet lowered the release. The SO diet, compared to CO diet, tended to increase the concentration of reaginic antibody, but the influence of curcumin addition was not prominent. These results indicate that dietary ingredients differently influence the synthesis of immunoglobulin E and degranulation of mast cells.
- 社団法人日本農芸化学会の論文
- 1996-11-23
著者
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IKEDA Ikuo
Laboratory of Food and Biomolecular Science, Graduate School of Agricultural Science, Tohoku Univers
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IMAIZUMI Katsumi
Laboratory of Nutrition Chemistry, Faculty of Agriculture, Graduate School of Kyushu University
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Sugano M
Faculty Of Environmental And Symbiotic Sciences Prefectural University Of Kumamoto
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Sugano Michihiro
Kumamoto Prefecture University
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SAKONO Masanobu
Laboratory of Nutrition Chemistry, Department of Biological Resource Sciences, Faculty of Agricultur
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JU Hyang-Ran
Laboratory of Nutrition Chemistry, Department of Food Science and Technology, Faculty of Agriculture
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Wu Hung-Ying
Laboratory of Nutrition Chemistry, Department of Food Science and Technology, Faculty of Agriculture
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NISHIZONO Shoko
Laboratory of Nutrition Chemistry, Department of Food Science and Technology, Faculty of Agriculture
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SUGANO Michihiro
Laboratory of Food Chemistry, Department of Food Science and Technology, Faculty of Agriculture (46-
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Wu Hung-ying
Laboratory Of Nutrition Chemistry Department Of Food Science And Technology Faculty Of Agriculture (
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Wu Hung-ying
九州大学 農
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Ju Hyang-ran
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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Ju Hyang-ran
Laboratory Of Nutrition Chemistry Department Of Food Science And Technology Faculty Of Agriculture (
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Imaizumi Katsumi
Laboratory Of Nutrition Chemistry Faculty Of Agriculture Graduate School Kyushu University
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Imaizumi Katsumi
Lab. Of Nutrition Chemistry Div. Of Bioresource And Bioenvironmental Sciences Graduate School Kyushu
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Imaizumi Katsumi
Laboratory Of Nutrition Chemistry Faculty Of Bioresources And Bioenvironmental Sciences Graduate Sch
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Ikeda Ikuo
Graduate School Of Agricultural Sci. Tohoku Univ.
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Sakono M
Laboratory Of Nutrition Chemistry Faculty Of Agriculture Graduate School Of Kyushu University
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Ikeda Ichiro
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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Sugano Michihiro
Faculty Of Environmental And Symbiotic Science Prefectural University Of Kumamoto
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Sugano Michihiro
Laboratory Of Food Chemistry Division Of Bioresource And Bioenvironmental Sciences Graduate School K
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Nishizono Shoko
Laboratory Of Nutrition Chemistry Department Of Food Science And Technology Faculty Of Agriculture (
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Nishizono Shoko
Graduate School Of Human Health Science Siebold University Of Nagasaki
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Sakono Masanobu
Laboratory Of Nutrition Chemistry Department Of Food Science And Technology Faculty Of Agriculture (
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Ikeda Ikuo
Laboratory Of Nutrition Chemistry Kyushu University School Of Agriculture
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Ikeda Ikuo
Division Of Applied Biological Chemistry Department Of Bioscience And Biotechnology Faculty Of Agric
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Imaizumi Katsumi
Laboratory Of Nutrition Chemistry Department Of Bioscience And Biotechnology Faculty Of Agriculture
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Sugano M
Laboratory Of Food Chemistry Division Of Bioresource And Bioenvironmental Sciences Graduate School K
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Ikeda Ikuo
東北大学 農学研究科生体分子機能学
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Sakano Masafumi
Department Of Applied Chemstry Graduate School Of Engineering Kyushu University Hakozaki
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Nishida Satoko
Laboratory Of Nutrition Chemistry Faculty Of Bioresources And Bioenvironmental Sciences Graduate Sch
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Ikeda Ikuo
Laboratory Of Food And Biomolecular Science Department Of Food Function And Health Graduate School O
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Imaizumi K
Laboratory Of Nutrition Chemistry Faculty Of Agriculture Graduate School Of Kyushu University
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Nishida S
Graduate School Of Human Health Science University Of Nagasaki
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Ikeda Ikuo
Laboratory Of Food And Biomolecular Science Department Of Food Function And Health Division Of Biosc
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