Immune adjuvant activity of the olive, soybean and corn oils
Ana Claudia Marinho da Silva,
Erika Freitas-Mota,
José Lúcio Guerra,
Deijanira Albuquerque,
Maria Erivalda Aragão,
Diana Célia Sousa Nunes-Pinheiro,
Maria da Guia Silva-Lima,
Dirce Fernandes-Melo
Affiliations
Ana Claudia Marinho da Silva
Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Ceará. CEP: 60455-900. Fortaleza, CE, Brasil
Erika Freitas-Mota
Departamento de Biologia, Universidade Federal do Ceará. Rua Humberto Monte, sn. Campus do Pici, Centro de Ciências, Bloco 906.CEP: 60455-900. Fax: +55 85 3366-9806. Fortaleza, CE, Brasil
José Lúcio Guerra
Enza Zaden Beheer B.V. Haling 1E 1602 DB. Enkhueizen, The Netherlands
Deijanira Albuquerque
Departamento de Ciências Básicas em Saúde, Universidade Federal do Mato Grosso. CEP: 78000-900. Cuiabá, MT, Brasil.
Maria Erivalda Aragão
Laboratório de Biologia Celular, Bloco D. Universidade Estadual do Ceará. CEP: 60714-903. Fortaleza, CE, Brasil.
Diana Célia Sousa Nunes-Pinheiro
Faculdade de Veterinária, Universidade Estadual do Ceará. CEP: 60740-002. Fortaleza, CE, Brasil.
Maria da Guia Silva-Lima
Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Ceará. CEP: 60455-900. Fortaleza, CE, Brasil
Dirce Fernandes-Melo
Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Ceará. CEP: 60455-900. Fortaleza, CE, Brasil
In the last half of the century, a large amount of substances has been used as immune adjuvant. The immune adjuvant effect of olive, soybean and corn oils in Swiss mice immunized with ovalbumin (OVA) plus aluminum hydroxide or emulsified in Marcol, soybean, olive or corn oils was evaluated through the OVA-specific antibodies determined by ELISA and Passive Cutaneous Anaphylaxis. In this work the comparison of the intensity of the immune response was established by the Bayesian analysis. The adjuvant effect of the vegetable oils was shown to be more effective than aluminium hydroxide. Regarding to OVA-specific IgE synthesis, olive oil had the slowest adjuvant effect of the three vegetable oils. Accordingly, olive oil was the most convenient among the vegetable oils to be used as immune adjuvant, since it stimulated a higher production of OVA-specific Ig and lower levels of anti-OVA IgE.
