Stimulating effect of xanthene dyes on immunoglobulin produced in vitro by rat spleen lymphocytes

被引：7
作者：
Kuramoto, Y
Yamada, K
Lim, BO
Sugano, M
机构：
[1] Laboratory of Food Science, Department of Food Science and Technology, Faculty of Agriculture and Kyushu University 46-09, Fukuoka, 812-81, 6-10-1 Hakozaki, Higashi-ku
来源：
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 1997年 / 61卷 / 04期
关键词：
xanthene dye; IgE; spleen lymphocytes;
D O I：
10.1271/bbb.61.723
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
The effects of food additives on immunoglobulin produced in rat splenic lymphocytes were examined, The xanthene dye, Rose Bengal, enhanced IgE production, while inhibiting the production of IgG and IgM, at 50 mu M. Among the xanthene dyes, Rose Bengal having 4 iodine and 4 chlorine atoms exerted the highest Ig production-regulating activity in splenocytes, and dihalogenated fluorescein, a diiodo compound, exerted similar activity,,white the dichloro and dibromo compounds did not, These results suggest that halogen atoms, especially the iodine atom, in xanthene dyes play an important role in regulation of Ig production.
引用
收藏
页码：723 / 725
页数：3
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