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Stimulating effect of xanthene dyes on immunoglobulin produced in vitro by rat spleen lymphocytes
Y Kuramoto1, K Yamada, B O Lim
1Department of Food Science and Technology, Faculty of Agriculture, Kyushu University, Fukuoka, Japan.
Abstract:
The effects of food additives on immunoglobulin produced in rat splenic lymphocytes were examined. The xanthene dye, Rose Bengal, enhanced IgE production, while inhibiting the production of IgG and IgM, at 50 microM. Among the xanthene dyes, Rose Bengal having 4 iodine and 4 chlorine atoms exerted the highest Ig production-regulating activity in splenocytes, and dihalogenated fluorescein, a diiodo compound, exerted similar activity, while the dichloro and dibromo compounds did not. These results suggest that halogen atoms, especially the iodine atom, in xanthene dyes play an important role in regulation of Ig production.