Effects of Dietary Sesaminol and Sesamin on Eicosanoid Production and Immunoglobulin Level in Rats Given Ethanol
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概要
- 論文の詳細を見る
The effects of sesaminol and sesamin on the ethanol-induced modulation of immune indices related to food allergy were examined in rats given a low (10%)-casein diet. Chronic ethanol drinking, at the dietary level of 23% (w/w), significantly increased the plasma IgA and IgM concentrations, irrespective of the presence of 0.1% and 0.2% sesaminol, but the effects disappeared with 0.2% sesamin. A significant IgG-elevating effect of these lignans was also found. In contrast, the concentration of plasma IgE was not influenced by the dietary manipulation. Although ethanol drinking did not influence splenic leukotriene B_4 production, sesaminol tended to decrease it dose dependently, while sesamin increased the plasma prostaglandin E_2 concentration. These results suggest that sesaminol and sesamin seems to have a diverse effect on the plasma levels of immunoglobulins and eicosanoids.
- 社団法人日本農芸化学会の論文
- 1997-05-23
著者
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SUGANO Michihiro
Laboratory of Food Chemistry, Department of Food Science and Technology, Faculty of Agriculture (46-
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Sugano Michihiro
Laboratory Of Food Chemistry Division Of Bioresource And Bioenvironmental Sciences Graduate School K
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NONAKA Michiko
Laboratory of Food Chemistry, Department of Bioscience and Biotechnology, Division of Bioresource an
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NAMIKI Mitsuo
Department of Food Science and Technology, Nagoya University
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YAMASHITA Kanae
Department of Food and Nutrition, Sugiyama Jogakuen University
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Namiki Mitsuo
Department Of Food And Nutrition School Of Life Studies Sugiyama Jogakuen University
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Namiki Mitsuo
Department Of Fermentation Tokyo University Of Agriculture
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Iizuka Yoshie
Department Of Food And Nutrition School Of Life Studies Sugiyama Jogakuen University
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Nonaka Michiko
Laboratory Of Food Science Department Of Food Science And Technology School Of Agriculture Kyushu Un
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Yamashita Kanae
Departmen T Of Physiology Nagoya City University Medical School
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Sugano Michihiro
Laboratory Of Food Science Department Of Food Science And Technology School Of Agriculture Kyushu Un
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