Effects of dietary fats and curcumin on IgE-mediated degranulation of intestinal mast cells in brown norway rats

Hyang Ran Ju, Hung Ying Wu, Shoko Nishizono, Masanobu Sakono, Ikuo Ikeda, Michihiro Svgano, Katsumi Imaizumi

Research output: Contribution to journalArticle

21 Citations (Scopus)

Abstract

Brown Norway rats were primed intraperitoneally) with β-lactoglobulin for 3wk to induce reaginic antibody, during which time they were fed diets containing 10% each of coconut oil (CO), high oleic safflower oil, safflower oil (SO), or fish oil, then they were challenged for 3h orally with the antigen. The dietary SO, compared to other dietary fats, resulted in lower circulatory release of rat chymaseII (RChyII), an indicator of degranulation of mucosal mast cells in the intestine, in response to the antigen. Addition of 0.5% curcumin to the CO or SO diet lowered the release. The SO diet, compared to CO diet, tended to increase the concentration of reaginic antibody, but the influence of curcumin addition was not prominent. These results indicate that dietary ingredients differently influence the synthesis of immunoglobulin E and degranulation of mast cells.

Original languageEnglish
Pages (from-to)1856-1860
Number of pages5
JournalBioscience, Biotechnology and Biochemistry
Volume60
Issue number11
DOIs
Publication statusPublished - 1996 Jan
Externally publishedYes

Keywords

  • Curcumin
  • IgE
  • Inflammatory reaction
  • Linoleic acid
  • Mast cell degranulation

ASJC Scopus subject areas

  • Biotechnology
  • Analytical Chemistry
  • Biochemistry
  • Applied Microbiology and Biotechnology
  • Molecular Biology
  • Organic Chemistry

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