Dietary Supplementation with Omega-3-PUFA-Rich Fish Oil Reduces Signs of Food Allergy in Ovalbumin-Sensitized Mice
Figure 2
Dietary supplementation with n-3 PUFA decreases serum concentrations of anti-OVA IgE and IgG1 in BALB/c-sensitized mice. BALB/c mice received 5% n-3 PUFA (control group) or 25% n-3 PUFA (N-3 PUFA group) as source of lipids in their diet 21 days before the sensitization. BALB/c mice were sensitized (allergic, OVA+) or not (nonallergic, OVA−) with OVA. Seven days after the booster, all mice received OVA diet. After 7 days, the mice were sacrificed and the serum was collected for measurement of anti-OVA IgE and IgG1 by ELISA. Data are reported as means ± SEM for 5 animals/group. * compared to nonallergic group (OVA−) with the same diet, and ** compared to allergic control group (ANOVA-Tukey).
