Naturally oxidized olive oil exacerbates contact hypersensitivity by promoting differentiation into effector T cells and increasing antigen-specific IFN-γ production
| Autor: | Hirofumi Ogino, Tomofumi Okuno, Koichi Murano, Tomohiro Arakawa, Hitoshi Ueno |
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| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: | |
| Zdroj: | Food and Agricultural Immunology, Vol 30, Iss 1, Pp 74-86 (2019) |
| Druh dokumentu: | article |
| ISSN: | 0954-0105 1465-3443 09540105 |
| DOI: | 10.1080/09540105.2018.1547687 |
| Popis: | The roles of differentiation and cytokine production of helper T and killer T cells by antigen stimulation were investigated to clarify the mechanisms of CHS exacerbation by naturally oxidized olive oil. Mice were orally administered naturally oxidized olive oil once every 2 days for 1 week after sensitization. IL-18 expression in the ear auricle and AP-1 and caspase-1 activity in the splenocytes were measured. The splenic T cell subpopulation and IL-4 and IFN-γ production in each subpopulation were also analysed. IL-18 expression and AP-1 and caspase-1 activity increased in the oxidized olive oil-administered group. CD3+CD4+ and CD3+CD8+ cells in splenocytes of OXA-sensitized mice increased from oxidized olive oil administration, and IFN-γ, a Th1 cytokine produced by antigen-stimulated CD3+CD4+ cells, was increased. These results suggest that excessive consumption of oxidized oils exacerbates the allergic reaction by promoting antigen-specific T cell differentiation and increasing production of inflammatory cytokines. |
| Databáze: | Directory of Open Access Journals |
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