Dietary effect of Genbakugenmaisu on immune function of Sprague-Dawley rats

To clarify the immunoregulatory activity of Genbakugenmaisu, a vinegar prod uct produced from brown wheat and rice, LTB4 releasing activity of peritone al exudate cells isolated from Sprague-Dawley rats was examined in the pres ence of the vinegar and found that the vinegar suppressed LTB4 release of t he cells. Then, Sprague-Dawley rats were allowed free access to the water c ontaining the vinegar at the 0, 0.5, 1.0, or 2.0% level for 3 weeks. Althou gh Genbakugenmaisu intake did not affect to LTB4 productivity of the PEC, i t not only elevated serum IgA and IgM levels, but also enhanced IgA, IgG an d IgM productivity of mesenteric lymph node lymphocytes of the rats. These results suggest that the vinegar enhance immune function of the rats throug h activation of immunoglobulin production.