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Effect of dietary vitamin B 6 contents on antibody production
Author(s) -
Inubushi T.,
Okada M.,
Matsui A.,
Hanba J.,
Murata E.,
Katunuma N.
Publication year - 2000
Publication title -
biofactors
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.204
H-Index - 94
eISSN - 1872-8081
pISSN - 0951-6433
DOI - 10.1002/biof.5520110127
Subject(s) - pyridoxine , ovalbumin , casein , chemistry , endocrinology , immunoglobulin e , medicine , antibody , vitamin , cathepsin b , biology , biochemistry , enzyme , immunology , antigen
When mice were placed on diets extreme deficient in vitamin B 6 , ovalbumin‐dependent antibody productions (IgE, IgG 1 , IgG 2a ) were significantly suppressed, and alanine aminotransferase activity in the liver was also significantly decreased. In the case of pyridoxine excess (6 mg% = about ten times standard amount) in a 70% casein diet, ovalbumin‐dependent antibody productions were also considerably suppressed. These responses were weaker in a low casein (5%) or normal casein (20%) diet than in a 70% casein diet. The administration of high doses of pyridoxine (6 mg%) resulted in the suppression of hepatic cathepsin B activity. Therefore, we conclude that ovalbumin‐dependent antibody productions (IgG 1 , IgE) were suppressed by pyridoxine excess diet (6 mg%), because hepatic cathepsin B activity was suppressed by the excess pyridoxine in diet.