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1Division of Bioresource and Bioenvironmental Science, Graduate School of Kyushu University, Fukuoka, Japan. yamadako@agr.kyushu-u.ac.jp
Biofactors (Oxford, England)
|March 10, 2001
Summary
Dietary fats and antioxidants modulate immune responses. While polyunsaturated fatty acids (PUFA) boost IgE in vitro, alpha-tocopherol enhances IgA in vivo, suggesting benefits for allergies and immune function.
Area of Science:
- Immunology
- Nutritional Science
- Biochemistry
Background:
- Dietary lipids and antioxidants significantly influence immune system functions.
- Specific components like polyunsaturated fatty acids (PUFA) and alpha-tocopherol play roles in immunoglobulin production and mediator release.
- In vitro studies show PUFA enhance IgE, while antioxidants like tea polyphenols inhibit mediator release.
Purpose of the Study:
- To investigate the in vivo effects of dietary fats and antioxidants on immune responses.
- To determine if observed in vitro immunomodulatory effects translate to in vivo conditions.
- To assess the potential of dietary components in alleviating allergic symptoms and modulating immune functions.
Main Methods:
- In vitro assessment of polyunsaturated fatty acids (PUFA) and alpha-tocopherol on rat lymphocyte IgE production.
- In vitro evaluation of tea polyphenols and flavonoids on rat peritoneal exudate cells (PEC) mediator release.
- In vivo studies involving oral administration of perilla oil, fish oil, tea polyphenols, and alpha-tocopherol in rats.
- Measurement of LTB4 releasing activity in PEC and serum IgA levels and lymphocyte IgA productivity.
Main Results:
- In vitro, PUFA enhanced IgE production by lymphocytes, but this was inhibited by alpha-tocopherol.
- In vitro, tea polyphenols and flavonoids inhibited chemical mediator release from PEC.
- In vivo, oral administration of perilla/fish oils or tea polyphenols decreased LTB4 release from PEC.
- In vivo, PUFA's IgE-enhancing effect was not observed, but alpha-tocopherol feeding increased serum IgA and lymphocyte IgA productivity.
Conclusions:
- Dietary fats and antioxidants demonstrate immunomodulatory effects both in vitro and in vivo.
- Alpha-tocopherol shows potential in vivo for enhancing IgA levels, suggesting a role in immune activation.
- These findings suggest that dietary interventions with specific fats and antioxidants may help alleviate allergic symptoms and support immune health.