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...

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Autores principales:	Hirofumi Ogino, Koichi Murano, Tomofumi Okuno, Fumitoshi Sakazaki, Tomohiro Arakawa, Hitoshi Ueno
Formato:	article
Lenguaje:	EN
Publicado:	Taylor & Francis Group 2018
Materias:	allergic inflammation contact hypersensitivity hydroperoxides oxidized oil cytokines Agriculture (General) S1-972 Immunologic diseases. Allergy RC581-607
Acceso en línea:	https://doaj.org/article/b90566cf551a4854b9f92cd10dc18ff2
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spelling	oai:doaj.org-article:b90566cf551a4854b9f92cd10dc18ff22021-11-26T11:19:46ZIL-18 and IFN-gamma expression enhances contact hypersensitivity after oral administration of naturally oxidized olive oil to mice0954-01051465-344310.1080/09540105.2018.1472222https://doaj.org/article/b90566cf551a4854b9f92cd10dc18ff22018-01-01T00:00:00Zhttp://dx.doi.org/10.1080/09540105.2018.1472222https://doaj.org/toc/0954-0105https://doaj.org/toc/1465-3443The 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.Hirofumi OginoKoichi MuranoTomofumi OkunoFumitoshi SakazakiTomohiro ArakawaHitoshi UenoTaylor & Francis Grouparticleallergic inflammationcontact hypersensitivityhydroperoxidesoxidized oilcytokinesAgriculture (General)S1-972Immunologic diseases. AllergyRC581-607ENFood and Agricultural Immunology, Vol 29, Iss 1, Pp 886-897 (2018)
institution	DOAJ
collection	DOAJ
language	EN
topic	allergic inflammation contact hypersensitivity hydroperoxides oxidized oil cytokines Agriculture (General) S1-972 Immunologic diseases. Allergy RC581-607
spellingShingle	allergic inflammation contact hypersensitivity hydroperoxides oxidized oil cytokines Agriculture (General) S1-972 Immunologic diseases. Allergy RC581-607 Hirofumi Ogino Koichi Murano Tomofumi Okuno Fumitoshi Sakazaki Tomohiro Arakawa Hitoshi Ueno IL-18 and IFN-gamma expression enhances contact hypersensitivity after oral administration of naturally oxidized olive oil to mice
description	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.
format	article
author	Hirofumi Ogino Koichi Murano Tomofumi Okuno Fumitoshi Sakazaki Tomohiro Arakawa Hitoshi Ueno
author_facet	Hirofumi Ogino Koichi Murano Tomofumi Okuno Fumitoshi Sakazaki Tomohiro Arakawa Hitoshi Ueno
author_sort	Hirofumi Ogino
title	IL-18 and IFN-gamma expression enhances contact hypersensitivity after oral administration of naturally oxidized olive oil to mice
title_short	IL-18 and IFN-gamma expression enhances contact hypersensitivity after oral administration of naturally oxidized olive oil to mice
title_full	IL-18 and IFN-gamma expression enhances contact hypersensitivity after oral administration of naturally oxidized olive oil to mice
title_fullStr	IL-18 and IFN-gamma expression enhances contact hypersensitivity after oral administration of naturally oxidized olive oil to mice
title_full_unstemmed	IL-18 and IFN-gamma expression enhances contact hypersensitivity after oral administration of naturally oxidized olive oil to mice
title_sort	il-18 and ifn-gamma expression enhances contact hypersensitivity after oral administration of naturally oxidized olive oil to mice
publisher	Taylor & Francis Group
publishDate	2018
url	https://doaj.org/article/b90566cf551a4854b9f92cd10dc18ff2
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IL-18 and IFN-gamma expression enhances contact hypersensitivity after oral administration of naturally oxidized olive oil to mice

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