Affiliations: Division of Bioresource and Bioenvironmental Science,
Graduate School of Kyushu University, 6-10-1 Hakozaki, Higashi-ku, Fukuoka
812-8581, Japan
Note: [] Laboratory of Food Chemistry, Department of
Bioscience and Biotechnology, Division of Bioresource and Bioenvironmental
Sciences, Graduate School of Kyushu University 46-09, 6-10-1 Hakozaki,
Higashi-ku, Fukuoka 812-8581, Japan. Tel./Fax: +81 92 642 3007; E-mail:
[email protected]
Abstract: Lipids and anti-oxidative factors regulate immune functions such as
immunoglobulin production and chemical mediator release. For example,
polyunsaturated fatty acids (PUFA) enhance IgE production of isolated rat
lymphocytes, but not in the presence of \alpha-tocopherol.
In addition, anti-oxidative factors such as tea polyphenols and flavonoids
exert inhibitory effect on chemical mediator release from rat peritoneal
exudate cells (PEC). Some of these immunoregulatory activities of food
components could be expressed {\it in vivo}. Oral administrations of perilla
and fish oils or tea polyphenols led to a significant decrease of
LTB_4 releasing activity of rat PEC, but IgE production
enhancing activity of PUFA was not expressed in vivo. On the other hand,
\alpha-tocopherol feeding enhanced serum IgA level as well
as IgA productivity of mesenteric lymph node lymphocytes. These results suggest
that dietary fats and antioxidants are effective for the alleviation of
allergic symptom and activation of immune functions.
