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 E 2 (PGE 2) 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 PGE 2 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.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
