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An experimental evaluation of the hypoallergenic action of fat constituents for specialized therapeutic products

Marokko, I.N.; Kulakova, S.N.; Krzhechkovskaia, V.V.; Ushakov, V.V.; Pestova, M.I.; Mazo, V.K.; Levachev, M.M.

Voprosy Pitaniia 2: 49-53

1990

ISSN/ISBN: 0042-8833
PMID: 2378102
Document Number: 356291
The influence of fatty compositions with varying proportions of polyunsaturated fatty acids (PUFA) omega-6 and omega-3 on the manifestation severity of anaphylaxis to ovalbumin (OVA), whole pasteurized cow milk (WPCM), and sensitivity to histamine LD50 were investigated in male guinea pigs. Hypoallergenic effect to OVA and WPCM, decreased sensitivity to to histamine LD50 were manifested in the animals which received the fatty composition with a high ratio of omega-6 and omega-3 PUFA (24, 20). A correlation was established between the hypoallergenic action of the fatty composition and the content of medium- and long-chain saturated fatty acids in this composition. The results obtained have been considered with respect to the characteristics of the immunomodulatory effects of PUFA omega-6, omega-3 and saturated fatty acids.

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