Effects of Fatty Acids on Accumulation and Secretion of Histamine in RBL-2H3 Cells and Leukotriene Release from Peritoneal Exudate Cells Isolated from Wistar Rats
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概要
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Effects of fatty acids on accumulation and secretion of histamine in rat basophilic leukemia RBL-2H3 cells and leukotriene release from peritoneal exudate cells isolated from Wistar rats were examined in relation to the manifestation of type I allergic reactions. When RBL-2H3 cells were cultured for 24h in the presence of 1 mM short chain fatty acids, a marked increase in histamine accumulation was observed, especially with butyric acid. In addition, Ca-ionophore A23187-stimulated histamine release was enhanced in the cells treated with 0.1mM mono to hexa unsaturated fatty acids with 18 to 22 carbonchains. On the other hand, LTB4 release from rat peritoneal exudate cells was inhibited in the presence of polyunsaturated fatty acids, both n-6 and n-3, having more than 3 double bonds. Inhibitory activity was enhanced by an increase in the number of double bonds, and docosahexaenoic acid (DHA) exerted the highest activity with complete inhibition at 0.1mM and 3 5.5% inhibition even at 10μM. A hydrophobic radical scavenger (9, 10-diphenylanthracene) and two antioxidants (butyrated hydroxytolu-ene and α-tocopherol) inhibited the production of LTB4, but hydrophilic counterparts (mannitol and ascorbic acid) did not. These results suggest that lipophilic anti-oxidative agents, as well as PUFA, inhibit the production of LTB4.
- 財団法人 学会誌刊行センターの論文
著者
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Yamada Koji
Laboratory Of Food Chemistry Division Of Applied Biological Chemistry Department Of Bioscience And B
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Sugano Michihiro
Laboratory Of Food Chemistry Division Of Bioresource And Bioenvironmental Sciences Graduate School K
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MORI Mitsuo
Laboratory of Food Science, Department of Food Science and Technology, Faculty of Agriculture, Kyush
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MATSUO Noritaka
Laboratory of Food Chemistry, Division of Bioresource and Bioenvironmental Sciences, Graduate School
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SHOJI Kentaro
Laboratory of Food Chemistry, Department of Bioscience and Biotechnology, Division of Bioresource an
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UEYAMA Takashi
Laboratory of Food Chemistry, Department of Bioscience and Biotechnology, Division of Bioresource an
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Yamada K
Laboratory Of Food Chemistry Division Of Applied Biological Chemistry Department Of Bioscience And B
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Nonaka M
Kyushu Univ. Fukuoka Jpn
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Mori M
Laboratory Of Food Chemistry Department Of Bioscience And Biotechnology Division Of Bioresource And
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Nonaka M
Department Of Applied Biological Chemistry The University Of Tokyo
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Yamada Koji
Laboratopy Of Food Chemistry Department Of Bioscience And Biotechnology Division Of Bioresource And
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SUGANO Michihiro
Laboratory of Food Science, Department of Food Science and Technology, Faculty of Agriculture, Kyushu University
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UEYAMA Takashi
Laboratory of Food Science, Department of Food Science and Technology, Faculty of Agriculture, Kyushu University
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SHOJI Kentaro
Laboratory of Food Science, Department of Food Science and Technology, Faculty of Agriculture, Kyushu University
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Mori Mitsuo
Laboratory of Food Chemistry, Department of Bioscience and Biotechnology, Division of Bioresource and Bioenvironmental Science, Graduate School Kyushu University
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MATSUO Noritaka
Laboratory of Food Science, Department of Food Science and Technology, Faculty of Agriculture, Kyushu University
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