Interactions of Dietary Fats and Proteins on Fatty Acid Composition of Immune Cells and LTB_4 Production by Peritoneal Exudate Cells of Rats

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概要

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• The interaction of dietary fats and proteins on lipid parameters of rats was studied using safflower oil (linoleic acid-rich), borage oil (γ-linolenic acid-rich) or perilla oil (α-linolenic acid-rich) in combination with casein or soybean protein. The experiment was focused on the fatty acid composition of immune cells and the leukotriene B_4 production by peritoneal exudate cells. Serum total cholesterol, triglyceride, and phospholipid levels were low in perilla oil-fed or soybean protein-fed rats. Fatty acid compositions of serum and liver phospholipids reflected those of dietary fats. However, feeding borage oil resulted in a marked increase in the proportion of dihomo-γ-linolenic acid in phospholipids of peritoneal exudate cells, spleen lymphocytes, and mesenteric lymph node lymphocytes in relation to those of liver and serum. It is suggested that activities of metabolic n-6 polyunsaturated fatty acids are different between immune and other tissues. In addition, the magnitude of the reduction of the proportion of linoleic acid of perilla oil in immune cells was considerably more moderate than serum and liver, indicating a different degree of interference of α-linolenic acid with linoleic acid metabolism. Leukotriene B_4 release from peritoneal exudate cells was in the order of safflower oil>borage oil >perilla oil groups as reflecting the proportion of arachidonic acid, and tended to be lower in soybean protein-fed groups. These suggest an anti-inflammatory property of γ-linolenic acid as well as α-linolenic acid tended to be strengthened when they were combined with soybean protein than with casein.

• 社団法人日本農芸化学会の論文
• 2001-02-23

著者

• Yamada Koji

  Department Of Bioscience And Biotechnology Faculty Of Agriculture Kyushu University

• Tachibana H

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

• Tachibana Hirofumi

  九州大学 農学部生物機能化学食糧化学

• Tachibana Hirofumi

  Graduate School Of Genetic Resources Technology Kyushu University

• Sugano M

  Faculty Of Environmental And Symbiotic Sciences Prefectural University Of Kumamoto

• Sugano M

  Faculty Of Environmental And Symbiotic Science Prefectural University Of Kumamoto

• Sugano Michihiro

  Kumamoto Prefecture University

• 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

• Sato M

  Laboratory Of Nutrition Chemistry Faculty Of Bioresources And Bioenvironmental Sciences Graduate Sch

• SUGANO Michihiro

  Prefectural University of Kumamoto

• Sugano M

  Kumamoto Prefectural Univ. Kumamoto Jpn

• Sugano Michihiro

  Faculty Of Environmental And Symbiotic Science Prefectural University Of Kumamoto

• Sugano Michihiro

  Fac. Of Environmental And Symbiotic Sciences Prefectural Univ. Of Kumamoto

• Sugano Michihiro

  Laboratory Of Nutrition Chemistry Kyushu University School Of Agriculture

• TACHIBANA Hirofumi

  Department of Bioscience and Biotechnology, Division of bioresource and Bioenvironmental Sciences, G

• Nonaka Masahiko

  Food Research & Development Laboratories Ajinomoto Co. Inc.

• KAKU Shihoko

  Study of Food and Health Environment, Department of Environmental and Symbiotic Sciences, Prefectura

• YUNOKI Shin-ichi

  Department of Bioscience and Biotechnology, Division of Bioenvironmental Sciences, Graduate School o

• OHKURA Ken-ichi

  Department of Bioscience and Biotechnology, Division of Bioenvironmental Sciences, Graduate School o

• SUGANO Michihiro

  Study of Food and Health Environment, Department of Environmental and Symbiotic Sciences, Prefectura

• NONAKA Michiko

  Department of Bioscience and Biotechnology, Division of Bioenvironmental Sciences, Graduate School o

• Tachibana Hirofumi

  Department Of Food Science And Technology Faculty Of Agriculture Kyushu 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.

• Yamada K

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

• Nonaka M

  Kyushu Univ. Fukuoka Jpn

• Kaku Shihoko

  Division Of Applied Biological Chemistry Department Of Bioscience And Biotechnology Faculty Of Agric

• Sakono Masanobu

  Dep. Of Biochemistry And Applied Biosciences Fac. Of Agriculture Univ. Of Miyazaki

• Ohkura Kenichi

  Division Of Applied Biological Chemistry Department Of Bioscience And Biotechnology Faculty Of Agric

• Yunoki Shinichi

  Department Of Bioscience And Biotechnology Division Of Bioenvironmental Sciences Graduate School Of

• Nonaka M

  Department Of Applied Biological Chemistry The University Of Tokyo

• Tian Huaize

  Department Of Bioscience And Biotechnology Faculty Of Agriculture Kyushu University

• Sugano Michihiro

  Study Of Food And Health Environment Faculty Of Environmental And Symbiotic Sciences Prefectural Uni

• Yamada Koji

  Deparment Of Food Science And Technology Faculty Of Agriculture Kyushu University

• Tachibana Hirofumi

  Department Of Bioscience And Biotechnology Faculty Of Agriculture Kyushu University

• TACHIBANA Hirofumi

  Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University

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