Inhibitory Effect of an Anti-oxidant, Butylated Hydroxyanisole, on the Primary in Vitro Immune Response

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Abstract
Butylated hydroxyanisole (BHA), an anti-oxidant food additive, inhibited the primary in vitro antibody (PFC [plaque-forming cell]) response of C57Bl/6 [mouse] spleen cells to a thymus-dependent antigen (SRBC [sheep red blood cells]) and a thymus-independent antigen (Escherichia coli O127:B8 [lipopolysaccharide]); the PFC response of athymic nude spleen cells to E. coli O127:B8 was inhibited to the same degree. BHA inhibited B[bone marrow-derived]- and T[thymus-derived)-lymphocyte function. BHA needed to be present only for the first 4 h of culture to exert its inhibitory effect on the PFC response. DNA synthesis in C57Bl/6, athymic nude and T-cell mitogen-induced C57Bl/6 spleen cell cultures was inhibited by BHA; short-term exposure of cultures to BHA at certain PFC inhibitory concentrations resulted in stimulation of DNA synthesis. The mechanism of the inhibitory effect of BHA on the in vitro PFC response is unknown, but may possibly involve activation of regulatory cell activity.

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