Stimulating Effect of Xanthene Dyes on Immunoglobulin Produced in vitro by Rat Spleen Lymphocytes

Yuichiro KuramotoLaboratory of Food Science, Department of Food Science and Technology, Faculty of Agriculture, Kyushu University 46-09, 6-10-1 Hakozaki, Higashi-ku, Fukuoka812-81, Japan

Koji YamadaLaboratory of Food Science, Department of Food Science and Technology, Faculty of Agriculture, Kyushu University 46-09, 6-10-1 Hakozaki, Higashi-ku, Fukuoka812-81, Japan

Beong Ou LimLaboratory of Food Science, Department of Food Science and Technology, Faculty of Agriculture, Kyushu University 46-09, 6-10-1 Hakozaki, Higashi-ku, Fukuoka812-81, Japan

Michihiro SuganoLaboratory of Food Science, Department of Food Science and Technology, Faculty of Agriculture, Kyushu University 46-09, 6-10-1 Hakozaki, Higashi-ku, Fukuoka812-81, Japan

Abstract

The effects of food additives on immunoglobulin produced in rat splenic lymphocytes were examined. The xanthene dye, Rose Bengal, enhanced IgE production, while inhibiting the production of IgG and IgM, at 50 μμ. Among the xanthene dyes, Rose Bengal having 4 iodine and 4 chlorine atoms exerted the highest Ig production- regulating activity in splenocytes, and dihalogenated fluorescein, a diiodo compound, exerted similar activity, while the dichloro and dibromo compounds did not. These results suggest that halogen atoms, especially the iodine atom, in xanthene dyes play an important role in regulation of Ig production.

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Stimulating Effect of Xanthene Dyes on Immunoglobulin Produced in vitro by Rat Spleen Lymphocytes

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Stimulating Effect of Xanthene Dyes on Immunoglobulin Produced in vitro by Rat Spleen Lymphocytes

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