EFFECT OF NATURAL FOOD COLORINGS ON IMMUNOGLOBULIN PRODUCTION IN-VITRO BY RAT SPLEEN LYMPHOCYTES

Authors
KURAMOTO Y YAMADA K TSURUTA O SUGANO M
Citation
Y. Kuramoto et al., EFFECT OF NATURAL FOOD COLORINGS ON IMMUNOGLOBULIN PRODUCTION IN-VITRO BY RAT SPLEEN LYMPHOCYTES, Bioscience, biotechnology, and biochemistry, 60(10), 1996, pp. 1712-1713
Citations number
20
Categorie Soggetti
Biology,Agriculture,"Biothechnology & Applied Migrobiology","Food Science & Tenology
Journal title
Bioscience, biotechnology, and biochemistry → ACNP
ISSN journal
09168451
Volume
60
Issue
10
Year of publication
1996
Pages
1712 - 1713
Database
ISI
SICI code
0916-8451(1996)60:10<1712:EONFCO>2.0.ZU;2-G
Abstract
Water-soluble (cacao pigment, cochineal pigment, corn pigment, betanin , carthamus yellow, and monascus pigment) and water-insoluble (gardeni a yellow, laccaic acid, bixin, and curcumin) natural colorings inhibit ed IgE production by rat spleen lymphocytes at 10 and 1 mu M, respecti vely, Although many of these colorings only inhibited the production o f IgG and IgM at high concentrations, the water-insoluble colorings en hanced IgM production even at 1 mu M. These results suggest that natur al colorings have immunoglobulin production-regulating activity.