Cytokine profile of rats fed a diet containing shrimp

• Autor(a) principal: Lage BORGES, Elizabeth
• Data de Publicação: 2023
• Outros Autores: Ribeiro de OLIVEIRA, Dirce, da Silva BARCELOS, Lucíola, PESQUERO, Jorge Luiz
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Revista de Nutrição
• Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/8386
• topic: Cytokines; Diet; Eosinophils; Interleukins; Citocinas; Dieta; Eosinófilos; Interleucinas

ObjectiveStudies have shown that shrimps reduced the tensile strength of scars in rat skin. The aim of the present study was to assess the cytokine profile of rats fed shrimp. MethodsGroup 1 (control) received a regular diet and Group 2 (experimental) received a diet containing 33% shrimp for nine days. The two diets contained the same amounts of proteins, fats and carbohydrates. Serum cytokine levels were determined by ELISA and a segment of the jejunum was taken to investigate its histological morphology and eosinophil infiltrate. ResultsThe experimental group had lower serum levels of interleukin-4 (IL-4) (14.4±1.9 versus 18.11±2.6pg/mL; p<0.05) and IL-10 (5.0±0.98 versus 7.5±1.2pg/mL; p<0.05) and higher levels of IL-6 (17.8±2.3 versus 3.2±0.4pg/mL, p<0.001) than controls. Morphologically, the shrimp-based diet caused an architectural disorganization of the intestinal mucosa and a greater amount of eosinophils in the jejunal villus. ConclusionOur data suggests that shrimp consumption leads to a significant increase in the cytokine IL-6, a decrease in the immunomodulatory cytokine IL-10 in the serum of rats, and high eosinophil infiltration in the jejunum. The cytokine profile typical of inflammation and the histological aspect of the jejunum are compatible with food allergy.