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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Bibliographic Details
Published in:Immunology 1982-08, Vol.46 (4), p.819-826
Main Authors: Prickett, J.D, Robinson, D.R, Bloch, K.J
Format: Article
Language:English
Subjects:
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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Summary: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