[针对特殊治疗产品中脂肪成分的低变应原作用的实验评估]
[An experimental evaluation of the hypoallergenic action of fat constituents for specialized therapeutic products].
作者信息
Marokko I N, Kulakova S N, Krzhechkovskaia V V, Ushakov V V, Pestova M I, Mazo V K, Levachev M M
出版信息
Vopr Pitan. 1990 Mar-Apr(2):49-53.
The influence of fatty compositions with varying proportions of polyunsaturated fatty acids (PUFA) omega-6 and omega-3 on the manifestation severity of anaphylaxis to ovalbumin (OVA), whole pasteurized cow milk (WPCM), and sensitivity to histamine LD50 were investigated in male guinea pigs. Hypoallergenic effect to OVA and WPCM, decreased sensitivity to to histamine LD50 were manifested in the animals which received the fatty composition with a high ratio of omega-6 and omega-3 PUFA (24, 20). A correlation was established between the hypoallergenic action of the fatty composition and the content of medium- and long-chain saturated fatty acids in this composition. The results obtained have been considered with respect to the characteristics of the immunomodulatory effects of PUFA omega-6, omega-3 and saturated fatty acids.
在雄性豚鼠中，研究了不同比例的多不饱和脂肪酸（PUFA）ω-6和ω-3组成的脂肪成分对卵清蛋白（OVA）、全脂巴氏杀菌牛奶（WPCM）过敏反应表现严重程度以及对组胺半数致死量（LD50）敏感性的影响。在接受ω-6和ω-3 PUFA比例高的脂肪成分（24, 20）的动物中，对OVA和WPCM表现出低过敏效应，对组胺LD50的敏感性降低。该脂肪成分的低过敏作用与其组成中中链和长链饱和脂肪酸的含量之间建立了相关性。已根据PUFA ω-6、ω-3和饱和脂肪酸的免疫调节作用特点对所得结果进行了考量。
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