Inhibition of Immunoglobulin E Production in Allergic Model Mice by Supplementation with Vitamin E and β-Carotene(Food & Nutrition Science)
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概要
- 論文の詳細を見る
A diet containing different amounts of vitamin E (α-tocopherol ; 0.5 mg, 5 mg, 10 mg or 50 mg per 100 g diet) was supplemented to BALB/c mice for 6 weeks. These mice were subcutaneously immunized twice with ovalbumin (OVA). A passive cutaneous anaphylaxis (PCA) analysis demonstrated that the mice fed on the diet containing 5 mg of vitamin E produced the highest level of the OVA-specific immunoglobulin E (IgE) antibody. A lower level of serum IgE was found in the mice supplemented with 0.5 mg, 10 mg and 50 mg of vitamin E. A sandwich ELISA analysis showed that the pattern of the total IgE antibody level among these four groups was the same as that of the allergen-specific IgE. In a separate experiment, 5 mg of vitamin E and/or 50 mg of β-carotene was supplemented to the basal diet containing vitamin E as α-tocopherol acetate (5 mg) in order to evaluate the effect of their combination on OVA-specific and total IgE production in the mice. The supplementation with β-carotene alone had no effect on OVA-specific or total IgE production. In contrast, supplementation with vitamin E plus β-carotene effectively suppressed both the antigen-specific and total IgE antibodies. The serum vitamin E and β-carotene levels were increased by supplementation with the respective compounds. These results strongly suggest that the combination of dietary vitamin E and β-carotene suppressed IgE production and would therefore help to prevent the type-I allergic reaction.
- 社団法人日本農芸化学会の論文
- 2003-10-23
著者
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TERAO Junji
Departments of Food Science, Institute of Health Biosciences, The University of Tokushima Graduate S
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Terao J
Faculty Of Medicine Tokushima University
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Terao Junji
ファンケル中央研究所
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Terao Junji
Course Of Nutrition School Of Nutrition The University Of Tokushima
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Terao J
Univ. Of Tokushima Graduate School Tokushima Jpn
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BANDO Noriko
Department of Nutrition, School of Medicine, The University of Tokushima
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YAMANISHI Rintaro
Department of Nutrition, School of Medicine, The University of Tokushima
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Noriko Bando
Department Of Food Science Graduate School Of Nutrition And Biosciences The University Of Tokushima
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Yamanishi Rintaro
Department Of Food Science Graduate School Of Nutrition And Biosciences The University Of Tokushima
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Yamanishi Rintaro
Laboratory Of Nutritonal Chemistry Department Of Food Science And Technology Faculty Of Agriculture
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Terao Junji
Department Of Food Science Graduate School Of Nutrition And Bioscience The University Of Tokushima
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Bando Noriko
Department Of Food Science Graduate School Of Nutrition And Bioscience The University Of Tokushima
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