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 journalArticle

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

Fingerprint

vinegars
Acetic Acid
Sprague Dawley Rats
rats
Leukotriene B4
Immunoglobulin A
Immunoglobulin M
Exudates and Transudates
immunoglobulins
Triticum
lymph nodes
Immunoglobulins
lymphocytes
Immunoglobulin G
Lymph Nodes
cells
Lymphocytes
rice
wheat
Water

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

Dietary effect of Genbakugenmaisu on immune function of Sprague-Dawley rats. / Ohkura, Ken Ichi; Kaku, Shihoko; Ohji, Mariko; Tachibana, Hirofumi; Yamada, Koji.

In: Nippon Shokuhin Kagaku Kogaku Kaishi, Vol. 48, No. 1, 01.01.2001, p. 14-19.

Research output: Contribution to journalArticle

Ohkura, Ken Ichi ; Kaku, Shihoko ; Ohji, Mariko ; Tachibana, Hirofumi ; Yamada, Koji. / Dietary effect of Genbakugenmaisu on immune function of Sprague-Dawley rats. In: Nippon Shokuhin Kagaku Kogaku Kaishi. 2001 ; Vol. 48, No. 1. pp. 14-19.
@article{8715ddb6cad745b98da712631ee7747a,
title = "Dietary effect of Genbakugenmaisu on immune function of Sprague-Dawley rats",
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.",
author = "Ohkura, {Ken Ichi} and Shihoko Kaku and Mariko Ohji and Hirofumi Tachibana and Koji Yamada",
year = "2001",
month = "1",
day = "1",
doi = "10.3136/nskkk.48.14",
language = "English",
volume = "48",
pages = "14--19",
journal = "Nippon Shokuhin Kagaku Kogaku Kaishi",
issn = "1341-027X",
publisher = "Japanese Society for Food Science and Technology",
number = "1",

}

TY - JOUR

T1 - Dietary effect of Genbakugenmaisu on immune function of Sprague-Dawley rats

AU - Ohkura, Ken Ichi

AU - Kaku, Shihoko

AU - Ohji, Mariko

AU - Tachibana, Hirofumi

AU - Yamada, Koji

PY - 2001/1/1

Y1 - 2001/1/1

N2 - 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.

AB - 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.

UR - http://www.scopus.com/inward/record.url?scp=23744449637&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=23744449637&partnerID=8YFLogxK

U2 - 10.3136/nskkk.48.14

DO - 10.3136/nskkk.48.14

M3 - Article

AN - SCOPUS:23744449637

VL - 48

SP - 14

EP - 19

JO - Nippon Shokuhin Kagaku Kogaku Kaishi

JF - Nippon Shokuhin Kagaku Kogaku Kaishi

SN - 1341-027X

IS - 1

ER -