Effect of Dietary Fats and Sesamin on the Lipid Metabolism and Immune Function of Sprague-Dawley Rats

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概要

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• We examined the effect of three dietary fats, safflower oil (SAF) rich in linoleic acid, borage oil (BOR) rich in γ-lino-lenic acid, and perilla oil (PER) rich in α-linolenic acid, on the lipid metabolism, and chemical mediator and immunoglobulin levels in Sprague-Dawley rats, as well as the dietary effect of sesame-derived antioxidative sesamin. The serum cholesterol, phospholipid, triglyceride, prostaglandin E_2 level and splenic leukotriene B_4 level were lower in the rats fed on BOR or PER than in those fed on SAF. SES feeding suppressed the expression of the lipid-decreasing effect of BOR, but not in the rats fed on PER. In respect of the fatty acid composition of the liver and spleen, PER feeding gave a lower arachidonic acid level, and higher eicosapentaenoic and docosahexaenoic acid levels than SAF feeding did, while the effect of BOR feeding was marginal. The effect of SES feeding on fatty acid composition was much smaller than that of dietary fats. In respect of immunoglobulin production, PER+SES feeding gave the lowest IgE productivity in the mesenteric lymph node lymphocytes. These results suggest that PER feeding regulated lipid metabolism and exerted an anti-allergic effect by a different mechanism from that with BOR feeding.

• 社団法人日本農芸化学会の論文
• 1998-10-23

著者

• Sugano Michihiro

  Faculty of Agriculture, Kyushu University

• 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 M

  Faculty Of Environmental And Symbiotic Science Prefectural University Of Kumamoto

• 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 M

  Kumamoto Prefectural Univ. Kumamoto Jpn

• Sugano Michihiro

  Faculty Of Environmental And Symbiotic Science Prefectural University Of Kumamoto

• Sugano Michihiro

  Laboratory Of Nutrition Chemistry Kyushu University School Of Agriculture

• GU JiongYan

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

• WAKIZONO Yoko

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

• NONAKA Michiko

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

• Nonaka Masahiko

  Food Research & Development Laboratories Ajinomoto Co. Inc.

• DOHI Aika

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

• Gu Jiong-Yan

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

• Dohi Aika

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

• 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.

• Yamada K

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

• Nonaka M

  Kyushu Univ. Fukuoka Jpn

• Wakizono Yoko

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

• 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

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