Effects of 5-aminolevulinic acid on production of antibodies against classical swine fever live vaccine
DOI:
https://doi.org/10.31989/ffhd.v11i11.838Abstract
Introduction: The aim of this study was to examine the effects of a bioactive compound, 5-aminolevulinic acid (5-ALA), which has been reported to exhibit an immune-boosting effect, using a classical live swine fever (CSF) vaccine experimental model in pigs.
Methods: First, the effect of two different 5-ALA doses was evaluated by measuring the blood CSF viral load in male and female micro miniature pigs after vaccination with live vaccines. The CSF vaccine had a low inducing effect on antibody production in females, which improved after administration of 5-ALA by enhancing Th2 immunity as indicated by elevated interleukin-10 levels. Next, using male micro miniature pigs, the change in body weight was measured from the time before inoculation with the live vaccine to 28 days after inoculation, and the pattern of IgM and IgG antibody production after 5-ALA administration was examined.
Results: Preventive doses of 5-ALA enabled the continuous production of IgG antibodies at the same rate as found in control pigs not receiving 5-ALA; however, the switch to IgG production was delayed during 5-ALA treatment. Oral administration of 5-ALA kept the testing male pigs healthy, showing normal growth.
Conclusions: This suggested that the heme synthesis-promoting effects of 5-ALA simultaneously promoted the conversion of B cells into plasma cells.
Keywords: functional food, 5-ALA, human equivalent dose, pig, classical swine fever
Downloads
Published
Issue
Section
License
Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License.
This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged.
By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained.