Enhanced production of IgE and IgG antibodies associated with a diet enriched in eicosapentaenoic acid

Eicosapentaenoic acid (EPA), a polyunsaturated fatty acid analog of arachidonic acid, alters certain platelet functions controlled by prostaglandins and thromboxanes, probably by inhibiting the synthesis of these molecules from arachidonic acid. This study reports the effects of a diet enriched in E...

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Veröffentlicht in:	Immunology 1982-08, Vol.46 (4), p.819-826
Hauptverfasser:	Prickett, J.D, Robinson, D.R, Bloch, K.J
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Arthus Reaction Dietary Fats - pharmacology Eicosapentaenoic Acid Fatty Acids - analysis Fatty Acids, Unsaturated - pharmacology Female immunoglobulin E Immunoglobulin E - biosynthesis immunoglobulin G Immunoglobulin G - biosynthesis Immunoglobulin G - immunology Intradermal Tests Ovalbumin - immunology Passive Cutaneous Anaphylaxis - drug effects Rats Rats, Inbred Strains Stimulation, Chemical
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Zusammenfassung:	Eicosapentaenoic acid (EPA), a polyunsaturated fatty acid analog of arachidonic acid, alters certain platelet functions controlled by prostaglandins and thromboxanes, probably by inhibiting the synthesis of these molecules from arachidonic acid. This study reports the effects of a diet enriched in EPA (fish-fat diet, FFD) as compared with a diet lacking EPA (beef-fat diet, BFD) upon certain immunological and inflammatory responses in outbred Sprague Dawley rats. Induction of antibody formation to egg albumin (EA) produced four- to eight-fold greater titres of IgE ( P
ISSN:	0019-2805 1365-2567