Dietary effect of Genbakugenmaisu on immune function of Sprague-Dawley rats

Ken Ichi Ohkura, Shihoko Kaku, Mariko Ohji, Hirofumi Tachibana, Koji Yamada

Research output: Contribution to journalArticlepeer-review

Abstract

To clarify the immunoregulatory activity of Genbakugenmaisu, a vinegar product produced from brown wheat and rice, LTB4 releasing activity of peritoneal exudate cells isolated from Sprague-Dawley rats was examined in the presence of the vinegar and found that the vinegar suppressed LTB, release of the cells. Then, Sprague-Dawley rats were allowed free access to the water containing the vinegar at the 0, 0.5, 1.0, or 2.0% level for 3 weeks. Although Genbakugenmaisu intake did not affect to LTB4 productivity of the PEC, it not only elevated serum IgA and IgM levels, but also enhanced IgA, IgG and IgM productivity of mesenteric lymph node lymphocytes of the rats. These results suggest that the vinegar enhance immune function of the rats through activation of immunoglobulin production.

Original languageEnglish
Pages (from-to)14-19
Number of pages6
JournalNippon Shokuhin Kagaku Kogaku Kaishi
Volume48
Issue number1
DOIs
Publication statusPublished - Jan 1 2001

All Science Journal Classification (ASJC) codes

  • Food Science

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