Hirofumi Ogino1, Fumitoshi Sakazaki2, Tomofumi Okuno3, Tomohiro Arakawa3, Hitoshi Ueno3. 1. Department of Public Health & Preventive Pharmacology, Faculty of Pharmaceutical Sciences, Setsunan University, Osaka, Japan. Electronic address: ogino@pharm.setsunan.ac.jp. 2. Faculty of Pharmacy, Osaka Ohtani University, Osaka, Japan. 3. Department of Public Health & Preventive Pharmacology, Faculty of Pharmaceutical Sciences, Setsunan University, Osaka, Japan.
Abstract
BACKGROUND: The consumption of cooking oils may exacerbate some allergic diseases. In the present study, the effects of naturally oxidized olive oil on immediate- and/or delayed-type allergic reactions were investigated in BALB/c mice. METHODS: Mouse models of 3 types of allergic reactions: contact hypersensitivity (CHS), active cutaneous anaphylaxis (ACA), and DNFB-induced hypersensitivity, were orally administered naturally oxidized olive oil that was obtained by keeping the oil at room temperature for more than 3 years. The effects of ultraviolet ray (UV)-irradiated olive oil and other dietary oils as well as their possible oxidation products on CHS were also investigated. RESULTS: Naturally oxidized olive oil had a high peroxide value (POV) and exacerbated CHS, ACA, and DNFB-induced hypersensitivity in a POV-dependent manner. UV-irradiated olive oil, corn oil, sesame oil and triolein had high POVs, but almost the same acid value (AV) and thiobarbituric acid-reactive substance (TBARS) level as fresh oils. Fresh olive oil and the representative oxidation product with a high AV or TBARS level had no effect on CHS, whereas all UV-irradiated oils and naturally oxidized olive oil exacerbated it. CONCLUSIONS: Oxidized dietary oils that have high POVs exacerbated immediate- and/or delayed-type allergic reactions regardless of the different oil constituents or oxidation processes.
BACKGROUND: The consumption of cooking oils may exacerbate some allergic diseases. In the present study, the effects of naturally oxidized oliveoil on immediate- and/or delayed-type allergic reactions were investigated in BALB/c mice. METHODS:Mouse models of 3 types of allergic reactions: contact hypersensitivity (CHS), active cutaneous anaphylaxis (ACA), and DNFB-induced hypersensitivity, were orally administered naturally oxidized oliveoil that was obtained by keeping the oil at room temperature for more than 3 years. The effects of ultraviolet ray (UV)-irradiated oliveoil and other dietary oils as well as their possible oxidation products on CHS were also investigated. RESULTS: Naturally oxidized oliveoil had a high peroxide value (POV) and exacerbated CHS, ACA, and DNFB-induced hypersensitivity in a POV-dependent manner. UV-irradiated oliveoil, cornoil, sesameoil and triolein had high POVs, but almost the same acid value (AV) and thiobarbituric acid-reactive substance (TBARS) level as fresh oils. Fresh oliveoil and the representative oxidation product with a high AV or TBARS level had no effect on CHS, whereas all UV-irradiated oils and naturally oxidized oliveoil exacerbated it. CONCLUSIONS: Oxidized dietary oils that have high POVs exacerbated immediate- and/or delayed-type allergic reactions regardless of the different oil constituents or oxidation processes.
Authors: Marta Kokoszynska; Niki D Ubags; Joseph J Bivona; Sebastian Ventrone; Leah F Reed; Anne E Dixon; Matthew J Wargo; Matthew E Poynter; Benjamin T Suratt Journal: Physiol Rep Date: 2021-11