Open AccessDietary Conjugated Linoleic Acid Increases Immunoglobulin Productivity of Sprague-Dawley Rat Spleen Lymphocytes
Author(s) -
Masao Yamasaki,
Koji Kishihara,
Keiko Mansho,
Yoichiro Ogino,
Michio Kasai,
Michihiro Sugano,
Hirofumi Tachibana,
Koji Yamada
Publication year - 2000
Publication title -
bioscience, biotechnology, and biochemistry
Language(s) - Uncategorized
Resource type - Journals
SCImago Journal Rank - 0.509
H-Index - 116
eISSN - 1347-6947
pISSN - 0916-8451
DOI - 10.1271/bbb.64.2159
Subject(s) - conjugated linoleic acid , spleen , linoleic acid , medicine , endocrinology , chemistry , fatty acid , in vivo , polyunsaturated fatty acid , antibody , biology , biochemistry , immunology , microbiology and biotechnology
The dietary effects of conjugated linoleic acid (CLA) on Ig production of Sprague-Dawley rats were examined at various doses such as 0 (control), 0.05, 0.10, 0.25, and 0.50%. CLA increased IgG and IgM production of spleen lymphocytes in a dose-dependent manner, and these levels reached a plateau at 0.25%. IgA production was not detected in the control group, while it was detected in all CLA-fed groups and IgA productivity of spleen lymphocytes increased in a dose-dependent manner at the doses from 0.05 to 0.50%. Dietary CLA did not affect serum Ig levels. The major fatty acid composition of spleen lymphocytes was not affected by dietary CLA, which itself was hardly incorporated into the cells. In an in vitro assay, the effects of CLA and its oxidative derivatives, furan type fatty acids, on Ig productivity were also examined. As a result, 100 microM CLA suppressed Ig production of spleen lymphocytes and the degree was as follows IgA > IgG > IgM. Each CLA isomer and the furan type fatty acids also suppressed Ig production but the degree was weaker than the mixture of CLA isomers. In this result, dietary CLA increased Ig productivity of spleen lymphocytes in vivo.