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Departments of 1 Nutritional Sciences and 6 Animal Sciences, College of Agriculture and Life Sciences; 2 Department of Medicine, Medical School; 4 Department of Surgical Sciences, School of Veterinary Medicine, and the 5 Food Research Institute, University of Wisconsin, Madison, Wisconsin 53706; and 3 Department of Internal Medicine, University of Texas, Galveston, Texas 77555
Conjugated linoleic acid (CLA) has been shown to enhance immune reactions such as lymphocyte blastogenesis and delayed-type hypersensitivity. We investigated the role of CLA in type I (immediate) hypersensitivity, using a guinea pig tracheal superfusion model for measuring antigen-induced airway smooth muscle contraction and inflammatory mediator release. Female Hartley guinea pigs were fed a diet supplemented with 0.25 g corn oil or linoleic acid/100 g of diet (control) or 0.25 g CLA/100 g of diet for at least 1 wk before and during active sensitization to ovalbumin antigen. Tracheae from sensitized guinea pigs were suspended in air-filled water-jacketed (37°C) tissue chambers in a superfusion apparatus. Tracheae were superfused with buffer containing antigen, and tissue contraction was recorded. Superfusate was collected at 90-s intervals for evaluation of histamine and PGE2 release. CLA did not affect antigen-induced tracheal contractions when expressed as gram contraction per gram tissue. CLA significantly reduced antigen-induced histamine and PGE2 release. CLA appears to decrease release of some inflammatory mediators during type I hypersensitivity reactions.
type I hypersensitivity; conjugated linoleic acid; immunity; allergies; asthma
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