IL-18 and IFN-gamma expression enhances contact hypersensitivity after oral administration of naturally oxidized olive oil to mice
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 expressio...
Guardado en:
| Autores principales: | , , , , , |
|---|---|
| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Taylor & Francis Group
2018
|
| Materias: | |
| Acceso en línea: | https://doaj.org/article/b90566cf551a4854b9f92cd10dc18ff2 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
| Sumario: | 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. |
|---|