Dietary frying oil influences immune regulation in autoimmune-prone NZBxNZW F1 mice.

Abstract

To further elucidate the role of dietary frying oil in the pathogenesis of autoimmune diseases, two groups of NZB/W F1 mice were fed with diets containing 20% fresh oil and frying oil, respectively. All these mice were followed up serum anit-DNA antibody levels, proteinuria and life span regularly. Our data suggested: 1) higher IgG anti-ss, dDNA antibody levels were noted in mice fed with fresh oil compared to those of the frying oil group; 2) lipopolysaccharide (LPS)-stimulated spleen cells of mice fed with frying oil produced higher IL-10 compared to that of fresh oil group; 3) IL-6, TNF-alpha and PGE2 produced by macrophages of dietary frying oil group were higher, although not statistically significant, than those of fresh oil group. Different degree of deterioration of dietary oil has been found to affect immune response in autoimmune mice.