Effect of dietary fungi on serum immunoglobulin G concentration and B lymphocyte responses of intestinal mucosa in sensitized rats

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  • KUDOH Keita
    Department of Nutritional Science, Faculty of Applied Bioscience, Tokyo University of Agriculture
  • WADA Masahiro
    Department of Nutritional Science, Faculty of Applied Bioscience, Tokyo University of Agriculture
  • KANKE Yusuke
    Department of Nutritional Science, Faculty of Applied Bioscience, Tokyo University of Agriculture
  • INNAMI Satoshi
    Department of Nutritional Science, Faculty of Applied Bioscience, Tokyo University of Agriculture

Bibliographic Information

Other Title
  • 抗原感作ラットの血清IgG濃度および消化管粘膜Bリンパ球応答に及ぼすキノコ類投与の影響
  • コウゲン カンサ ラット ノ ケッセイ IgG ノウド オヨビ ショウカカン

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Description

Effect of dietary fungi on immunoglobulin G (IgG) concentration of serum and B lymphocytes of intestinal mucosa were investigated in rats sensitized subcutaneously by antigen. Experimental diets containing freeze-dried powders of Enokitake and Shiitake at 5% or 10% level were given to five week-old Sprague-Dawley male rats for 3 weeks. The experiments were performed twice. A significant decrease of body weight gain and a significant increase of small intestininal weight were shown in the 5% Enokitake group compared with the 5% cellulose and Shiitake groups. The IgG production in serum of rats was enhanced by Shiitake powder administration, but the effect of Enokitake powder was unclear because of the decreased body weight. No definite response was observed in the proportion of κ-light chain presenting lymphocytes in all the intestinal mucosa among the test groups. But, the proportion of IgA presenting lymphocytes in colonic mucosa tended to be higher than those in the small intestinal and cecal mucosa, suggesting different responses at the intestine portion.

Journal

  • Food Preservation Science

    Food Preservation Science 24 (3), 165-171, 1998

    Japan Association of Food Preservation Scientists

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