Stimulating Effect of Xanthene Dyes on Immunoglobulin Produced in vitro by Rat Spleen Lymphocytes

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 μμ. Among the xanthene dyes, Rose Bengal having 4 iodine and 4 chlorine atoms exerted the h...

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Veröffentlicht in:	Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 1997-04, Vol.61 (4), p.723-725
Hauptverfasser:	Kuramoto, Yuichiro, Yamada, Koji, Lim, Beong Ou, Sugano, Michihiro
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Antigens, allergens Biological and medical sciences Biotechnology Coloring Agents - pharmacology Experimental and animal immunopathology. Animal models Fundamental and applied biological sciences. Psychology Fundamental immunology IgE Immediate hypersensitivity. Allergy. Anaphylaxis, etc Immunobiology Immunoglobulin E - biosynthesis Immunopathology In Vitro Techniques Lymphocytes - drug effects Lymphocytes - immunology Male Medical sciences Rats Spleen - cytology Spleen - drug effects Spleen - immunology spleen lymphocytes xanthene dye Xanthenes - pharmacology
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Zusammenfassung:	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 μμ. 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.
ISSN:	0916-8451 1347-6947
DOI:	10.1271/bbb.61.723