IL-18 and IFN-gamma expression enhances contact hypersensitivity after oral administration of naturally oxidized olive oil to mice

Food and Agricultural Immunology

Koichi Murano¹  Tomofumi Okuno¹  Hitoshi Ueno¹  Tomohiro Arakawa¹  Hirofumi Ogino¹  Fumitoshi Sakazaki² 

[1] Department of Public Health & Preventive Pharmacology, Faculty of Pharmaceutical Sciences, Setsunan University;Faculty of Pharmacy, Osaka Ohtani University;

关键词: allergic inflammation;    contact hypersensitivity;    hydroperoxides;    oxidized oil;    cytokines;   

DOI  :  10.1080/09540105.2018.1472222

来源: DOAJ

【 摘 要 】

The consumption of oxidized cooking oils may exacerbate some allergic diseases. A contact hypersensitivity (CHS) mouse model was used to investigate the effects of naturally oxidized olive oil on the expression of inflammatory cytokines after a sensitization and elicitation phase. The mRNA expressions of IL-12, IL-18, and IFN-γ in the ear increased seven days after sensitization. IL-18 and IFN-γ mRNA expressions after elicitation were significantly enhanced by administration of oxidized olive oil, which exacerbated ear swelling and mononuclear cell infiltration from CHS after elicitation. IL-18 expression in the ear of oxidized oil-treated mice was highest before elicitation and decreased with an increase in IFN-γ expression after elicitation. The acceleration of an immune reaction by administration of naturally oxidized olive oil in the CHS mouse model was caused by increased expression of IL-18 in the ear auricles after sensitization, which was followed by a significant increase in IFN-γ expression after elicitation.

【 授权许可】

Unknown