Inhibition of immunoglobulin E production in allergic model mice by supplementation with vitamin E and β-carotene
Inhibition of immunoglobulin E production in allergic model mice by supplementation with vitamin E and β-carotene
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DOI：
10.1271/bbb.67.2176
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发表时间：
2003-10-01
影响因子：
1.6
通讯作者：
Terao, J
中科院分区：
文献类型：
--
作者：
Bando, N;Yamanishi, R;Terao, J
在BALB/c小鼠中添加不同量的维生素E (A -生育酚：每100 g饲料中添加0.5 mg、5 mg、10 mg或50 mg)，持续6周。用卵清蛋白（OVA）皮下免疫小鼠2次。被动皮肤过敏反应（PCA）分析表明，喂食含有5毫克维生素E的饮食的小鼠产生最高水平的ova特异性免疫球蛋白E （IgE）抗体。添加0.5 mg、10 mg和50 mg维生素e的小鼠血清IgE水平较低。夹心ELISA分析显示，这四组小鼠的总IgE抗体水平与过敏原特异性IgE的模式相同。在另一项实验中，在含有维生素E的基础日粮中添加5毫克维生素E和/或50毫克β -胡萝卜素，以醋酸a-生育酚（5毫克）的形式，以评估它们的组合对小鼠ova特异性和总IgE产生的影响。单独补充β -胡萝卜素对ova特异性或总IgE的产生没有影响。相反，补充维生素E和β -胡萝卜素可以有效抑制抗原特异性和总IgE抗体。添加相应化合物可提高血清维生素E和β -胡萝卜素水平。这些结果有力地表明，膳食中维生素E和β -胡萝卜素的结合抑制了IgE的产生，因此有助于预防i型过敏反应。
A diet containing different amounts of vitamin E (a-tocopherol; 0.5 mg, 5 mg, 10 mg or 50 mg per 100 g diet) was supplemented to BALB/c mice for 6 weeks. These mice were subcutaneously immunized twice with ovalbumin (OVA). A passive cutaneous anaphylaxis (PCA) analysis demonstrated that the mice fed on the diet containing 5 mg of vitamin E produced the highest level of the OVA-specific immunoglobulin E (IgE) antibody. A lower level of serum IgE was found in the mice supplemented with 0.5 mg, 10 mg and 50 mg of vitamin E. A sandwich ELISA analysis showed that the pattern of the total IgE antibody level among these four groups was the same as that of the allergen-specific IgE. In a separate experiment, 5 mg of vitamin E and/or 50 mg of beta-carotene was supplemented to the basal diet containing vitamin E as a-tocopherol acetate (5 mg) in order to evaluate the effect of their combination on OVA-specific and total IgE production in the mice. The supplementation with beta-carotene alone had no effect on OVA-specific or total IgE production. In contrast, supplementation with vitamin E plus beta-carotene effectively suppressed both the antigen-specific and total IgE antibodies. The serum vitamin E and beta-carotene levels were increased by supplementation with the respective compounds. These results strongly suggest that the combination of dietary vitamin E and beta-carotene suppressed IgE production and would therefore help to prevent the type-I allergic reaction.