Food and Agricultural Immunology (Jan 2018)

IL-18 and IFN-gamma expression enhances contact hypersensitivity after oral administration of naturally oxidized olive oil to mice

  • Hirofumi Ogino,
  • Koichi Murano,
  • Tomofumi Okuno,
  • Fumitoshi Sakazaki,
  • Tomohiro Arakawa,
  • Hitoshi Ueno

DOI
https://doi.org/10.1080/09540105.2018.1472222
Journal volume & issue
Vol. 29, no. 1
pp. 886 – 897

Abstract

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The consumption of oxidized cooking oils may exacerbate some allergic diseases. A contact hypersensitivity (CHS) mouse model was used to investigate the effects of naturally oxidized olive oil on the expression of inflammatory cytokines after a sensitization and elicitation phase. The mRNA expressions of IL-12, IL-18, and IFN-γ in the ear increased seven days after sensitization. IL-18 and IFN-γ mRNA expressions after elicitation were significantly enhanced by administration of oxidized olive oil, which exacerbated ear swelling and mononuclear cell infiltration from CHS after elicitation. IL-18 expression in the ear of oxidized oil-treated mice was highest before elicitation and decreased with an increase in IFN-γ expression after elicitation. The acceleration of an immune reaction by administration of naturally oxidized olive oil in the CHS mouse model was caused by increased expression of IL-18 in the ear auricles after sensitization, which was followed by a significant increase in IFN-γ expression after elicitation.

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