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Article

Effect of High Fat and Fructo-Oligosaccharide Consumption on Immunoglobulin A in Saliva and Salivary Glands in Rats

1
Department of Dental Hygiene, Kanagawa Dental University, Junior College, 82 Inaoka, Yokosuka, Kanagawa 2388580, Japan
2
Division of Periodontology, Department of Oral Interdisciplinary Medicine, Graduate School of Dentistry, Kanagawa Dental University, 82 Inaoka, Yokosuka, Kanagawa 2388580, Japan
3
Department of Health and Nutrition, Faculty of Human Health, Kanazawa Gakuin University, 10 Sue-machi, Kanazawa, Ishikawa 9201392, Japan
4
Division of Environmental Pathology, Department of Oral Science, Graduate School of Dentistry, Kanagawa Dental University, 82 Inaoka, Yokosuka, Kanagawa 2388580, Japan
5
Division of Dental Anatomy, Department of Oral Science, Graduate School of Dentistry, Kanagawa Dental University, 82 Inaoka, Yokosuka, Kanagawa 2388580, Japan
6
Department of Highly Advanced Stomatology, Graduate School of Dentistry, Kanagawa Dental University, 3-31-6 Tsuruya, Kanagawa-ku, Yokohama, Kanagawa 2210835, Japan
7
Division of Histology, Embryology and Neuroanatomy, Department of Oral Science, Graduate School of Dentistry, Kanagawa Dental University, 82 Inaoka, Yokosuka, Kanagawa 2388580, Japan
*
Author to whom correspondence should be addressed.
These authors contributed equally to this work.
Academic Editor: Katerina Vafeiadou
Nutrients 2021, 13(4), 1252; https://doi.org/10.3390/nu13041252
Received: 18 March 2021 / Revised: 2 April 2021 / Accepted: 7 April 2021 / Published: 10 April 2021
(This article belongs to the Special Issue Dietary Fat and Human Health Outcomes)
Consumption of indigestible dietary fiber increases immunoglobulin A (IgA) levels in saliva. The purpose of this study is to clarify the synergistic effect of the intake of a high amount of fats and indigestible dietary fiber on IgA levels in saliva and submandibular glands (SMG). Seven-week-old Wistar rats were fed a low-fat (60 g/kg) fiberless diet, low-fat fructo-oligosaccharide (FOS, 30 g/kg) diet, high-fat (220 g/kg) fiberless diet, or high-fat FOS diet for 70 days. The IgA flow rate of saliva (IgA FR-saliva) was higher in the low-fat FOS group than in the other groups (p < 0.05). Furthermore, the concentration of tyrosine hydroxylase (a marker of sympathetic nerve activation) in the SMG was higher in the low-fat FOS group (p < 0.05) and positively correlated with the IgA FR-saliva (rs = 0.68. p < 0.0001. n = 32) in comparison to that in the other groups. These findings suggest that during low-fat FOS intake, salivary IgA levels may increase through sympathetic nerve activation. View Full-Text
Keywords: high-fat; fructo-oligosaccharide; saliva; IgA; sympathetic nerve high-fat; fructo-oligosaccharide; saliva; IgA; sympathetic nerve
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MDPI and ACS Style

Yamamoto, Y.; Morozumi, T.; Takahashi, T.; Saruta, J.; Sakaguchi, W.; To, M.; Kubota, N.; Shimizu, T.; Kamata, Y.; Kawata, A.; Tsukinoki, K. Effect of High Fat and Fructo-Oligosaccharide Consumption on Immunoglobulin A in Saliva and Salivary Glands in Rats. Nutrients 2021, 13, 1252. https://doi.org/10.3390/nu13041252

AMA Style

Yamamoto Y, Morozumi T, Takahashi T, Saruta J, Sakaguchi W, To M, Kubota N, Shimizu T, Kamata Y, Kawata A, Tsukinoki K. Effect of High Fat and Fructo-Oligosaccharide Consumption on Immunoglobulin A in Saliva and Salivary Glands in Rats. Nutrients. 2021; 13(4):1252. https://doi.org/10.3390/nu13041252

Chicago/Turabian Style

Yamamoto, Yuko, Toshiya Morozumi, Toru Takahashi, Juri Saruta, Wakako Sakaguchi, Masahiro To, Nobuhisa Kubota, Tomoko Shimizu, Yohei Kamata, Akira Kawata, and Keiichi Tsukinoki. 2021. "Effect of High Fat and Fructo-Oligosaccharide Consumption on Immunoglobulin A in Saliva and Salivary Glands in Rats" Nutrients 13, no. 4: 1252. https://doi.org/10.3390/nu13041252

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