%0 Journal Article
%T Naturally oxidized olive oil exacerbates contact hypersensitivity by promoting differentiation into effector T cells and increasing antigen-specific IFN-¦Ã production
%A Hirofumi Ogino
%A Hitoshi Ueno
%A Koichi Murano
%A Tomofumi Okuno
%A Tomohiro Arakawa
%J Food and Agricultural Immunology
%D 2019
%R https://doi.org/10.1080/09540105.2018.1547687
%X ABSTRACT The roles of differentiation and cytokine production of helper T and killer T cells by antigen stimulation were investigated to clarify the mechanisms of CHS exacerbation by naturally oxidized olive oil. Mice were orally administered naturally oxidized olive oil once every 2 days for 1 week after sensitization. IL-18 expression in the ear auricle and AP-1 and caspase-1 activity in the splenocytes were measured. The splenic T cell subpopulation and IL-4 and IFN-¦Ã production in each subpopulation were also analysed. IL-18 expression and AP-1 and caspase-1 activity increased in the oxidized olive oil-administered group. CD3+CD4+ and CD3+CD8+ cells in splenocytes of OXA-sensitized mice increased from oxidized olive oil administration, and IFN-¦Ã, a Th1 cytokine produced by antigen-stimulated CD3+CD4+ cells, was increased. These results suggest that excessive consumption of oxidized oils exacerbates the allergic reaction by promoting antigen-specific T cell differentiation and increasing production of inflammatory cytokines
%U https://www.tandfonline.com/doi/full/10.1080/09540105.2018.1547687