精製ビール酵母に関する研究　Ｉ　　発熱作用

DOI Web Site PubMed

書誌事項

タイトル別名
  • Studies on brewer's yeast (I). Pyretic action.
  • セイセイ ビール コウボ ニカンスルケンキュウ 1 ハツネツ サヨウ

この論文をさがす

抄録

Yeast produces an increase in body temperature, but the mechanim is unknown. Brewer's yeast was fractionated into 10 samples by autolysis and/or destruction of the cell wall and the pyretic activity was studied in comparison with that of original yeast, E. coli, endotoxin and chemical mediators concerning the febrile response were also investigated. All samples produced a dose dependent pyretic effect with a certain latency period in S-D rats. Some components in the supernatant samples after autolysis produced a transient hypothermia, and destruction of the cell wall resulted in a shortening of latency period and an increase of febrile response. E. coli 107 per cell produced a febrile response with one or two peaks according to the bacterial strain and showed an initial transient hypothermia after heat treatment (60°C, 30 min). Latency period and duration in febrile response induced by endotoxin were relatively short. The febrile response was inhibited by pre-treatment with reserpine and p-chlorophenylalanine, and potentiated by 5-hydroxytryptophan. On the other hand, anti-inflammatory drugs and a prostaglandin synthetase inhibitor, produced a dose dependent anti-pyretic effect and reduced yeast fever to a greater extent in post than in pre-administration. Repetitive administration of the yeast samples induced a decrease in febrile response, but the tolerance effect was weaker than that of endotoxin. These results suggest that the febrile response by yeast differs from that seen with E. coli or endotoxin, and that serotonin and prostaglandin may play a role in the response.

収録刊行物

  • 日本薬理学雑誌

    日本薬理学雑誌 73 (7), 803-822, 1977

    公益社団法人 日本薬理学会

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ