Enhancement of Intestinal IgA Production by Ajoene in Mice

We investigated the effects of ajoene on intestinal IgA production. Ajoene (1.35, 4.5, and 13.5 µg/kg/d) was administered to mice for 4 weeks. The fecal IgA level in the 13.5 µg/kg/d group increased after 3 weeks. The intestinal IgA level also increased in a dose-dependent manner upon ajoene adminis...

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Bibliographic Details
Published in:	Bioscience, biotechnology, and biochemistry Vol. 77; no. 11; pp. 2298 - 2301
Main Authors:	WASHIYA, Yuki, NISHIKAWA, Tomoaki, FUJINO, Tsuchiyoshi
Format:	Journal Article
Language:	English
Published:	England Japan Society for Bioscience, Biotechnology, and Agrochemistry 2013 Oxford University Press
Subjects:	Administration, Oral ajoene Allium sativum Animals Body Weight - drug effects Disulfides - isolation & purification Disulfides - pharmacology Dose-Response Relationship, Drug Eating - drug effects Feces - chemistry garlic Garlic - chemistry IgA Immunity, Mucosal - drug effects Immunoglobulin A - biosynthesis Immunoglobulin A - immunology Intestines - drug effects Intestines - immunology Intestines - metabolism Male Mice Mice, Inbred ICR mucosal-immunity oil-macerate Olive Oil Plant Extracts - chemistry Plant Oils - chemistry
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Summary:	We investigated the effects of ajoene on intestinal IgA production. Ajoene (1.35, 4.5, and 13.5 µg/kg/d) was administered to mice for 4 weeks. The fecal IgA level in the 13.5 µg/kg/d group increased after 3 weeks. The intestinal IgA level also increased in a dose-dependent manner upon ajoene administration. An oil-macerated garlic extract, with 1500 µg/g of ajoene, enhanced the intestinal IgA production.
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	0916-8451 1347-6947
DOI:	10.1271/bbb.130408