Influences of dietary polyunsaturated or saturated fats and of concanavalin-A upon proliferation of spleen lymphoid cells from rats
1986
Kramer, Tim R. | Briske-Anderson, Mary | Johnson, Susan B. | Holman, Ralph T.
The effects of dietary polyunsaturated and saturated fats upon several metabolic phenomena were studied in rats. These included phospholipid (PL) levels in unstimulated spleen lymphoid cells (SLC) and serum; in vitro proliferation of unstimulated SLC from the two groups of rats; the influence of mitogenic concanavalin-A (Con-A) on in vitro proliferation of SLC from the two groups of rats; and the influence of serum from the two groups of rats on SLC proliferation. Weanling male Long-Evans rats were fed ad libitum either a polyunsaturated fatty acid (PUFA)-adequate (safflower oil, SO) or PUFA-deficient (coconut oil, CNO) diet for 21 days. Growth was significantly less in the CNO group than in the SO group. Food intake was not different for the dietary groups. Unstimulated SLC and serum of CNO rats showed changes in fatty acid composition of PL typical of tissue PL in essential fatty acid-deficient (EFA-D) rats. Unstimulated SLC from the two groups cultured in medium containing serum from the same groups showed equivalent rates of in vitro proliferation. In vitro proliferations of SLC were influenced: by the dietary source of SLC but not by the dietary source of serum, used in the culture medium, when the cells were stimulated by suboptimal doses of Con-A; by the dietary source of serum but not by the dietary source of SLC when the cells were stimulated by the optimal dose of Con-A; and by an interaction between source of SLC and serum, when the cells were stimulated by a supra-optimal dose of Con-A. The present study indicates that in vitro proliferation of SLC from PUFA-adequate and PUFA-deficient rats is influenced by both the dietary source of serum used in the culture medium and the concentration of Con-A used for stimulation of the SLC.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил National Agricultural Library