Nicklin S, Atkinson H A, Miller K
Immunotoxicology Department, British Industrial Biological Research Association, Carshalton, Surrey, UK.
Food Addit Contam. 1988 Oct-Dec;5(4):573-80. doi: 10.1080/02652038809373720.
Iota-carrageenan can both enhance agglutinating antibody responses and trigger reaginic antibody production against a protein associated antigen in rats. The present study investigates the strain specificity of this phenomenon and compares the adjuvanticity of high and low molecular weight iota-carrageenan with a series of structurally distinct polysaccharides (pectin, pectic acid, dextran and dextran sulphate). Using ovalbumin as the test antigen, high molecular weight iota-carrageenan induced a potent ovalbumin specific reaginic antibody response in PVG and Hooded Lister strain rats, an intermediate response in Sprague Dawley rats and a weak response in DA, AO and F344 strain rats. Further studies in PVG rats revealed that the nature and magnitude of the antibody response induced was influenced by the type of polysaccharide carrier used. Thus, whereas, high molecular weight carrageenan enhanced the agglutinating antibody (agglutinin) response and simultaneously elicited de novo reaginic antibody production to co-administered ovalbumin, low molecular weight carrageenan facilitated reaginic antibody production but had no effect on the agglutinin response. Pectin and dextran had no effect on the agglutinin response and failed to elicit reaginic antibody production. Conversely, pectic acid and dextran sulphate enhanced the agglutinin response and elicited a transient reaginic anti-ovalbumin response.
ι-卡拉胶既能增强大鼠针对蛋白质相关抗原的凝集抗体反应，又能触发反应素抗体的产生。本研究调查了这一现象的品系特异性，并比较了高分子量和低分子量ι-卡拉胶与一系列结构不同的多糖（果胶、果胶酸、葡聚糖和葡聚糖硫酸盐）的佐剂活性。以卵清蛋白作为测试抗原，高分子量ι-卡拉胶在PVG和带帽利斯特品系大鼠中诱导出强烈的卵清蛋白特异性反应素抗体反应，在斯普拉格-道利大鼠中诱导出中等反应，而在DA、AO和F344品系大鼠中诱导出较弱反应。在PVG大鼠中进行的进一步研究表明，诱导的抗体反应的性质和强度受所用多糖载体类型的影响。因此，虽然高分子量卡拉胶增强了凝集抗体（凝集素）反应，并同时引发针对共同给药的卵清蛋白的从头反应素抗体产生，但低分子量卡拉胶促进了反应素抗体产生，但对凝集素反应没有影响。果胶和葡聚糖对凝集素反应没有影响，也未能引发反应素抗体产生。相反，果胶酸和葡聚糖硫酸盐增强了凝集素反应，并引发了短暂的反应素抗卵清蛋白反应。
