Effects of dietary oxidized frying oil on immune responses of spleen cells in rats

Bi Fong Lin, Ying Jung Wu, Bor Luen Chiang, Jen Fang Liu, Ching Jang Huang

Research output: Contribution to journalArticle

6 Citations (Scopus)

Abstract

To investigate the effect of oxidized frying oil on immune responses of spleen cells, two groups of weanling Long-Evans male rats were respectively fed with diets containing either 15% fresh soybean oil (control) or 15% oxidized frying oil. After six weeks of feeding, immune responses including spontaneous and mitogen-stimulated proliferation, prostaglandin E2 (PGE2) production, levels of α-tocopherol and thiobarbituric acid reactive substance (TBARS) of spleen cells were examined. The results showed that the 3H-thymidine incorporation in the absence of mitogen and in the presence of lipopolysaccharide (LPS, 5 μg/ml) stimulation, was significantly higher (p <0.05) in the oxidized frying oil group than in the controls. The PGE2 production of spleen cells from the oxidized frying oil group tended to be higher than that of the control group, but not significantly different. The decrease in α-tocopherol level and increase in lipid peroxidation were not significant in the spleen cells from the oxidized frying oil group. The results indicated that dietary oxidized frying oil may increase spontaneous spleen cell proliferation and B cell activation, which may have significance in the development of altered immunological functions.

Original languageEnglish
Pages (from-to)729-740
Number of pages12
JournalNutrition Research
Volume17
Issue number4
DOIs
Publication statusPublished - Apr 1997

Fingerprint

Oils
Spleen
Tocopherols
Mitogens
Dinoprostone
Long Evans Rats
Control Groups
Soybean Oil
Thiobarbituric Acid Reactive Substances
Thymidine
Lipid Peroxidation
Lipopolysaccharides
B-Lymphocytes
Cell Proliferation
Diet

Keywords

  • Frying oil
  • Mitogen response
  • Prostaglandin E2
  • Vitamin E

ASJC Scopus subject areas

  • Endocrinology
  • Endocrinology, Diabetes and Metabolism

Cite this

Effects of dietary oxidized frying oil on immune responses of spleen cells in rats. / Lin, Bi Fong; Wu, Ying Jung; Chiang, Bor Luen; Liu, Jen Fang; Huang, Ching Jang.

In: Nutrition Research, Vol. 17, No. 4, 04.1997, p. 729-740.

Research output: Contribution to journalArticle

Lin, Bi Fong ; Wu, Ying Jung ; Chiang, Bor Luen ; Liu, Jen Fang ; Huang, Ching Jang. / Effects of dietary oxidized frying oil on immune responses of spleen cells in rats. In: Nutrition Research. 1997 ; Vol. 17, No. 4. pp. 729-740.
@article{da961cb4cad6448b93ec6eb960fc4dc8,
title = "Effects of dietary oxidized frying oil on immune responses of spleen cells in rats",
abstract = "To investigate the effect of oxidized frying oil on immune responses of spleen cells, two groups of weanling Long-Evans male rats were respectively fed with diets containing either 15{\%} fresh soybean oil (control) or 15{\%} oxidized frying oil. After six weeks of feeding, immune responses including spontaneous and mitogen-stimulated proliferation, prostaglandin E2 (PGE2) production, levels of α-tocopherol and thiobarbituric acid reactive substance (TBARS) of spleen cells were examined. The results showed that the 3H-thymidine incorporation in the absence of mitogen and in the presence of lipopolysaccharide (LPS, 5 μg/ml) stimulation, was significantly higher (p <0.05) in the oxidized frying oil group than in the controls. The PGE2 production of spleen cells from the oxidized frying oil group tended to be higher than that of the control group, but not significantly different. The decrease in α-tocopherol level and increase in lipid peroxidation were not significant in the spleen cells from the oxidized frying oil group. The results indicated that dietary oxidized frying oil may increase spontaneous spleen cell proliferation and B cell activation, which may have significance in the development of altered immunological functions.",
keywords = "Frying oil, Mitogen response, Prostaglandin E2, Vitamin E",
author = "Lin, {Bi Fong} and Wu, {Ying Jung} and Chiang, {Bor Luen} and Liu, {Jen Fang} and Huang, {Ching Jang}",
year = "1997",
month = "4",
doi = "10.1016/S0271-5317(97)00043-2",
language = "English",
volume = "17",
pages = "729--740",
journal = "Nutrition Research",
issn = "0271-5317",
publisher = "Elsevier Inc.",
number = "4",

}

TY - JOUR

T1 - Effects of dietary oxidized frying oil on immune responses of spleen cells in rats

AU - Lin, Bi Fong

AU - Wu, Ying Jung

AU - Chiang, Bor Luen

AU - Liu, Jen Fang

AU - Huang, Ching Jang

PY - 1997/4

Y1 - 1997/4

N2 - To investigate the effect of oxidized frying oil on immune responses of spleen cells, two groups of weanling Long-Evans male rats were respectively fed with diets containing either 15% fresh soybean oil (control) or 15% oxidized frying oil. After six weeks of feeding, immune responses including spontaneous and mitogen-stimulated proliferation, prostaglandin E2 (PGE2) production, levels of α-tocopherol and thiobarbituric acid reactive substance (TBARS) of spleen cells were examined. The results showed that the 3H-thymidine incorporation in the absence of mitogen and in the presence of lipopolysaccharide (LPS, 5 μg/ml) stimulation, was significantly higher (p <0.05) in the oxidized frying oil group than in the controls. The PGE2 production of spleen cells from the oxidized frying oil group tended to be higher than that of the control group, but not significantly different. The decrease in α-tocopherol level and increase in lipid peroxidation were not significant in the spleen cells from the oxidized frying oil group. The results indicated that dietary oxidized frying oil may increase spontaneous spleen cell proliferation and B cell activation, which may have significance in the development of altered immunological functions.

AB - To investigate the effect of oxidized frying oil on immune responses of spleen cells, two groups of weanling Long-Evans male rats were respectively fed with diets containing either 15% fresh soybean oil (control) or 15% oxidized frying oil. After six weeks of feeding, immune responses including spontaneous and mitogen-stimulated proliferation, prostaglandin E2 (PGE2) production, levels of α-tocopherol and thiobarbituric acid reactive substance (TBARS) of spleen cells were examined. The results showed that the 3H-thymidine incorporation in the absence of mitogen and in the presence of lipopolysaccharide (LPS, 5 μg/ml) stimulation, was significantly higher (p <0.05) in the oxidized frying oil group than in the controls. The PGE2 production of spleen cells from the oxidized frying oil group tended to be higher than that of the control group, but not significantly different. The decrease in α-tocopherol level and increase in lipid peroxidation were not significant in the spleen cells from the oxidized frying oil group. The results indicated that dietary oxidized frying oil may increase spontaneous spleen cell proliferation and B cell activation, which may have significance in the development of altered immunological functions.

KW - Frying oil

KW - Mitogen response

KW - Prostaglandin E2

KW - Vitamin E

UR - http://www.scopus.com/inward/record.url?scp=0031041248&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0031041248&partnerID=8YFLogxK

U2 - 10.1016/S0271-5317(97)00043-2

DO - 10.1016/S0271-5317(97)00043-2

M3 - Article

VL - 17

SP - 729

EP - 740

JO - Nutrition Research

JF - Nutrition Research

SN - 0271-5317

IS - 4

ER -