Naturally oxidized olive oil exacerbates contact hypersensitivity by promoting differentiation into effector T cells and increasing antigen-specific IFN-γ production

Abstract

The roles of differentiation and cytokine production of helper T and killer T cells by antigen stimulation were investigated to clarify the mechanisms of CHS exacerbation by naturally oxidized olive oil. Mice were orally administered naturally oxidized olive oil once every 2 days for 1 week after sensitization. IL-18 expression in the ear auricle and AP-1 and caspase-1 activity in the splenocytes were measured. The splenic T cell subpopulation and IL-4 and IFN-γ production in each subpopulation were also analysed. IL-18 expression and AP-1 and caspase-1 activity increased in the oxidized olive oil-administered group. CD3 + CD4 + and CD3 + CD8 + cells in splenocytes of OXA-sensitized mice increased from oxidized olive oil administration, and IFN-γ, a Th1 cytokine produced by antigen-stimulated CD3 + CD4 + cells, was increased. These results suggest that excessive consumption of oxidized oils exacerbates the allergic reaction by promoting antigen-specific T cell differentiation and increasing production of inflammatory cytokines.

Naturally Oxidized Olive Oil Promotes Active Cutaneous Anaphylaxis and Th2 Cytokine Production

“…We previously demonstrated that the consumption of oxidized olive oil exacerbates contact hypersensitivity, a delayedtype allergy, and that this exacerbation was caused by the increased production of IL-18 during the sensitization phase, resulting in the increased production of IFN-γ and Th1. 22,23) In this study, administration of an ingestible amount of oxidized olive oil increased Th2 immunity and exacerbated the immediate allergic reaction. Oxidized olive oil increased serum IgE levels and mRNA expression of Th2 cytokines in regional lymph nodes, and exacerbated ACA.…”