Oxidative Stress by Visible Light Irradiation Suppresses Immunoglobulin Production in Mouse Spleen Lymphocytes

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概要

• 論文の詳細を見る

• In this study, we attempted to induce the oxidative stress in mouse spleen lymphocytes with visible light irradiation and examined the effects of lipid peroxidation on immunoglobulin (Ig) production. The spleen lymphocytes were isolated from 8-week-old male balb/c mice and irradiated with 300 W visible light. When the cells were cultured for 72 hr, Ig contents in culture supernatants were decreased gradually by irradiation for over 30 min. The cell viability was also lowered by the irradiation. Intracellular phosphatidylcholine hydroperoxide (PCOOH) levels and thiobarbituric acid-reactive substances (TBARS) values in culture supernatants were measured as indices of lipid peroxidation and we found that Ig production by mouse spleen lymphocytes was suppressed accompanied with the progress of peroxidation of intracellular phospholipids. Cell membrane fluidity was also significantly decreased, but the intracellular Ig level was not changed in the irradiated cells. These results suggest that the peroxldation of intracellular lipids is a cause of the suppression of Ig production by mouse spleen lymphocytes via lowering cell viability and suppressing Ig synthesis and secretion.

• 社団法人日本農芸化学会の論文
• 2001-03-23

著者

• Yamashita Masahiro

  Department Of Bioengineering Tokyo Institute Of Technology

• 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

• TACHIBANA Hirofumi

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

• 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

• Yamada Koji

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

• Yazawa K

  九州大学 農学部生物機能化学食糧化学

• YAMASAKI Masao

  Laboratory of Food Chemistry, Division of Applied Biological Chemistry, Department of Bioscience and

• MIYAZAKI Yoshiyuki

  Laboratory of Food Chemistry, Division of Applied Biological chemistry, Department of Bioscience and

• MISHIMA Hiroko

  Laboratory of Food Chemistry, Institute of Applied Biological Chemistry, Department of Bioscience an

• MANSHO Keiko

  Laboratory of Food Chemistry, Institute of Applied Biological Chemistry, Department of Bioscience an

• Miyazaki Yoshiyuki

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

• Tachibana Hirofumi

  Department Of Food Science And Technology Faculty Of Agriculture Kyushu University

• Tachibana Hirofumi

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

• Yamada K

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

• Murao Kayoko

  Faculty Of Environmental And Symbiotic Sciences Prefectural University Of Kumamoto

• Mansho Keiko

  Laboratory Of Food Chemistry Institute Of Applied Biological Chemistry Department Of Bioscience And

• Mishima Hiroko

  Laboratory Of Food Chemistry Institute Of Applied Biological Chemistry Department Of Bioscience And

• Yamasaki Masao

  Department Of Biochemistry And Applied Biosciences Faculty Of Agriculture University Of Miyazaki

• Miyazaki Y

  Dep. Of Life Sci. Graduate School Of Bioscience And Biotechnology Tokyo Inst. Of Technol.

• Yamasaki Masao

  Department Of Biochemistry And Applied Biosciences Faculty Of Agriculture Miyazaki University

• Tian Huaize

  Department Of Bioscience And Biotechnology Faculty Of Agriculture Kyushu University

• Yamada Koji

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

• TACHIBANA Hirofumi

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

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