Anti-allergic agent

Abstract

To provide an anti-allergic agent.SOLUTION: An anti-allergic agent contains oils and fats as an active principle, wherein fatty acids constituting the oils and fats contain 40 mass% or more of α-linolenic acid, and the content of diacylglycerol is 25 mass% of more.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to anti-allergic agents.

Background Art

[0002] The human body has a mechanism called immunity to protect itself from infectious microorganisms, foreign substances, etc. When the function of this immunity malfunctions and causes symptoms such as sneezing, rash, and dyspnea, the condition is allergy. Generally, the allergic pathogenesis mechanism is classified into four types of reactions from type I to type IV. Among these, the type that causes major allergies such as hay fever, allergic rhinitis, bronchial asthma, allergic conjunctivitis, food allergy, anaphylactic shock, etc. is type I. In type I reaction, helper T cells are activated by the presented antigen (allergen), and the production of cytokines such as IL-4 (interleukin 4) is increased. In addition, IgE antibodies produced by B cells bind to high-affinity IgE receptors (FcεR1) on mast cells (fat cells) present in tissues and basophils in the blood. When the antigen enters the sensitized body again, the antigen reacts with the IgE antibody bound to mast cells and basophils, and a series of reactions occur intracellularly due to this stimulation, and chemical mediators such as histamine are released extracellularly, [[ID=3--]]causing smooth muscle contraction, increased capillary permeability, increased gland secretion, etc., and various allergic symptoms appear.

[0003] The onset and exacerbation factors of allergy include individual factors including genetic predisposition and environmental factors centered on exposure to antigens, etc. However, as the cause of the increase in the morbidity rate of allergic diseases in recent years, ​​​It is believed that environmental factors have a significant influence. However, with the progress of research on allergic diseases, While progress is being made in elucidating the mechanisms of onset and aggravating factors, complete understanding of allergic diseases is still not achieved. There are no effective preventative measures or curative treatments, and treatment primarily focuses on ensuring a suitable living environment, including avoiding the antigen. Long-term symptomatic treatment with drug therapies such as histamine H1 antagonists and Th2 cytokine inhibitors. This is the current situation. However, allergies to foreign substances such as pollen are included. While it is relatively possible to avoid contact with allergens, food allergies are related to the allergen in question. It is often a very important and widely used food, and it is very important to avoid contact with it. This presents difficulties. Furthermore, long-term medication use can cause side effects such as drowsiness, dry mouth, and gastrointestinal problems. It is said that...

[0004] Therefore, from a safety perspective, the search for food and plant components with anti-allergic properties is being conducted. It is said that one such example is flaxseed oil, and that consuming flaxseed oil can cause food allergy symptoms. It has been reported that it is suppressed (Non-Patent Document 1). Linseed oil is extracted and refined from the seeds of the flax plant. The resulting oil is rich in alpha-linolenic acid (ALA), one of the omega-3 polyunsaturated fatty acids. It is known to contain.

[0005] On the other hand, oils containing high concentrations of diacylglycerols reduce postprandial blood triglycerides (neutral). It has been reported to have physiological effects such as suppressing the increase of fat and having low accumulation in the body. For example, Patent Document 1 states that 15 to 90% by weight of the constituent fatty acids are ω3 with fewer than 20 carbon atoms. It is a polyunsaturated fatty acid, cis-ω3 polyunsaturated fatty acid / (cis-ω6 polyunsaturated fatty acid + saturated Diglycerides with a weight ratio of fatty acids + trans unsaturated fatty acids of 1-6 are used in 60-100 units. It has been reported that oil and fat compositions containing this ingredient by weight have excellent properties for burning visceral fat and body fat. It has been reported. However, it contains diacylglycerol, which is rich in alpha-linolenic acid as a constituent fatty acid. It is not known that fats and oils have anti-allergic properties. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 2002-138296 [Non-patent literature]

[0007] [Non-Patent Document 1] Kunisawa et al.,Sci Rep.2015, 5, 9750 [Overview of the project] [Problems that the invention aims to solve]

[0008] The present invention relates to providing an anti-allergic agent. [Means for solving the problem]

[0009] The inventors used a transcutaneous sensitization food allergy model to find a diaphragm rich in alpha-linolenic acid. The allergy-suppressing effect of oils containing silglycerol was evaluated. As a result, food allergens Before sensitization, the animals were raised on a diet supplemented with diacylglycerol-containing oils rich in alpha-linolenic acid. In mice, the amount of allergen-specific IgE produced in the plasma was significantly reduced, and the inguinal lymph nodes... We found that IL-4 expression was suppressed, and that the oil in question has anti-allergic properties.

[0010] In other words, the present invention relates to the following 1) to 6). 1) An anti-allergy agent comprising, as an active ingredient, a fat or oil in which the content of α-linolenic acid in the fatty acids constituting the fat or oil is 40% by mass or more and the content of diacylglycerol is 25% by mass or more. 2) An IgE production inhibitor comprising, as an active ingredient, a fat or oil in which the content of α-linolenic acid in the fatty acids constituting the fat or oil is 40% by mass or more and the content of diacylglycerol is 25% by mass or more. 3) A Th2 cell response inhibitor against allergen exposure comprising, as an active ingredient, a fat or oil in which the content of α-linolenic acid in the fatty acids constituting the fat or oil is 40% by mass or more and the content of diacylglycerol is 25% by mass or more. 4) An anti-allergy food product comprising, as an active ingredient, a fat or oil in which the content of α-linolenic acid in the fatty acids constituting the fat or oil is 40% by mass or more and the content of diacylglycerol is 25% by mass or more. 5) An IgE production inhibitory food product comprising, as an active ingredient, a fat or oil in which the content of α-linolenic acid in the fatty acids constituting the fat or oil is 40% by mass or more and the content of diacylglycerol is 25% by mass or more. 6) A Th2 cell response inhibitory food product against allergen exposure comprising, as an active ingredient, a fat or oil in which the content of α-linolenic acid in the fatty acids constituting the fat or oil is 40% by mass or more and the content of diacylglycerol is 25% by mass or more.

Advantages of the Invention

[0011] According to the anti-allergy agent of the present invention, since it suppresses the production of IgE and the expression of IL-4, in particular, suppression of the onset of type I allergy or alleviation of allergy symptoms can be expected.

Brief Description of the Drawings

[0012] [Figure 1] Graph showing the amount of OVA-specific IgE in plasma. ​​​​​​ [Figure 2] A graph showing the IL-4 mRNA expression level in inguinal lymph node cells. [Modes for carrying out the invention]

[0013] In this invention, "oils and fats" refers to ester compounds of fatty acids and glycerol, and mono- One of the following: silglycerol, diacylglycerol, and triacylglycerol This includes the above. There are no particular restrictions on the type of oil or fat; it can be used as an edible oil or fat. Any of them is fine.

[0014] The oils and fats used in this invention have an α-linolenic acid content of 40% by mass in the fatty acids that make up the oils and fats. This refers to oils and fats that are % or more in content and have a diacylglycerol content of 25% by mass or more. In this specification, "the content of α-linolenic acid in the fatty acids constituting the oil is 40% by mass or less" The term "oils and fats that are above and have a diacylglycerol content of 25% by mass or more" is simply "Invention It is sometimes written as "oils and fats."

[0015] The α-linolenic acid content in the fatty acids constituting the oil and fat of the present invention is 40% by mass or more. From the viewpoint of physiological effects, preferably 45% by mass or more, more preferably 50% by mass or more, and further Preferably 52% by mass or more, and from the viewpoint of oxidation stability, preferably 80% by mass or less. More preferably, it is 70% by mass or less, and even more preferably 60% by mass or less. The alpha-linolenic acid content in the fatty acids that make up the oils and fats is between 40% and 80% by mass. Preferably 45% by mass or more and 80% by mass or less, more preferably 50% by mass or more and 80% by mass More preferably, 50% by mass or more and 70% by mass or less, and even more preferably 52% by mass or more and 7% by mass or less The amount is 0% by mass or less, more preferably 52% by mass or more and 60% by mass or less. The amount of fatty acids is expressed in terms of free fatty acid equivalents.

[0016] In the present invention, the constituent fatty acids other than α-linolenic acid that constitute the oil and fat are not particularly limited. It is not necessary, and either saturated or unsaturated fatty acids may be used. From the perspective of the flavor and industrial productivity of oils and fats, the content of unsaturated fatty acids in the fatty acids that make up oils and fats is important. The amount is preferably 60% by mass or more and 100% by mass or less, more preferably 70% by mass or more and 10% by mass or less. 0% by mass or less, more preferably 75% by mass or more and 99% by mass or less, and even more preferably 80% by mass The amount is between % and 98% by mass. From the viewpoint of physiological effects, the number of carbon atoms in the unsaturated fatty acid is preferably 14-24, more preferably 16-22.

[0017] The amount of linoleic acid (C18:2) in the fatty acids that make up oils and fats is important from the perspective of industrial productivity. Preferably, it is 5% by mass or more, more preferably 10% by mass or more, and also, physiological effects From that point, preferably 40% by mass or less, more preferably 30% by mass or less, and even more preferably 2% by mass or less. It is 0% by mass or less. The content of linoleic acid (C18:2) in the fatty acids that make up the oil and fat is preferably 5% by mass. The above is 40% by mass or less, more preferably 10% by mass or more and 30% by mass or less, even more preferably The amount is between 10% by mass and 20% by mass.

[0018] Furthermore, the oleic acid (C18:1) content in the fatty acids that make up oils and fats is related to industrial productivity. From this point of view, it is preferably 10% by mass or more, and from the point of physiological effect, it is preferably 50 It is less than or equal to mass%, more preferably 40% by mass or less, and even more preferably 30% by mass or less. The content of oleic acid (C18:1) in the fatty acids that make up the oil and fat is preferably 10 by mass. % to 50% by mass, more preferably 10% to 40% by mass, even more preferably Alternatively, it is between 10% by mass and 30% by mass.

[0019] The total saturated fatty acid content in the fatty acids that make up oils and fats is important for appearance, physiological effects, and the industrial use of oils and fats. From the standpoint of productivity, preferably 6.0% by mass or less, more preferably 5.5% by mass or less, and further Preferably, it is 5.0% by mass or less. Also, from the viewpoint of industrial productivity, it is preferably 0.5%. It is greater than or equal to mass%. The total content of saturated fatty acids in the fatty acids constituting the oil and fat is preferably 0.5% by mass or more. 0% by mass or less, more preferably 0.5% by mass or more and 5.5% by mass or less, even more preferably 0 It is between 0.5% by mass and 5.0% by mass. The type of saturated fatty acid is not particularly limited, but preferably saturated fatty acids with 14 to 24 carbon atoms. More preferably saturated fatty acids having 16 to 22 carbon atoms, even more preferably 16, 18, or 20 carbon atoms. It is a saturated fatty acid.

[0020] The diacylglycerol content in the oil and fat of the present invention is 25% by mass or more, but the effect is From the standpoint of efficacy and physiological effects, preferably 30% by mass or more, more preferably 50% by mass. Amount % or more, more preferably 55% by mass or more, more preferably 60% by mass or more, even more preferably The amount is 65% by mass or more, more preferably 70% by mass or more, and even more preferably 80% by mass or more. More preferably 83% by mass or more, even more preferably 84% by mass or more, and also preferably It is 96% by mass or less, more preferably 95% by mass or less, and even more preferably 94% by mass or less. ru. The diacylglycerol content in the oil is preferably 25% by mass or more and 96% by mass or less. More preferably 30% by mass or more and 96% by mass or less, even more preferably 50% by mass or more and 96% by mass Amount % or less, more preferably 50% by mass or more and 95% by mass or less, even more preferably 55% by mass or less Up to 95% by mass, more preferably 60% by mass or more and 95% by mass or less, even more preferably 65% Mass% or more and 95% or less by mass, more preferably 65% ​​or more and 94% or less by mass, even more preferably More preferably 70% by mass or more and 94% by mass or less, more preferably 80% by mass or more and 94% by mass or less, Preferably 83% by mass or more and 94% by mass or less, more preferably 84% by mass or more and 94% by mass The following applies:

[0021] In this invention, the fatty acids constituting diacylglycerol are saturated fatty acids or unsaturated fatty acids. Any acid may be used, but α-linolene in the fatty acids that make up diacylglycerol A higher acid content of 40% by mass is preferable for the effect to be effectively expressed. The amount of alpha-linolenic acid in the fatty acids that make up diacylglycerol is similar to the above. Preferably 45% by mass or more, more preferably 50% by mass or more, and even more preferably 52% by mass It should be % or more, and from the viewpoint of oxidation stability, preferably 80% by mass or less, more preferably The amount is 70% by mass or less, more preferably 60% by mass or less. The alpha-linolenic acid content in the fatty acids constituting diacylglycerol is 40% by mass or less. Up to 80% by mass, preferably 45% to 80% by mass, more preferably 50% by mass % or more and 80% by mass or less, more preferably 50% by mass or more and 70% by mass or less, even more preferably The amount is 52% by mass or more and 70% by mass or less, more preferably 52% by mass or more and 60% by mass or less.

[0022] The oils and fats of the present invention may contain triacylglycerol, and the amount thereof is... From the viewpoint of industrial productivity, preferably 1% by mass or more, more preferably 2% by mass or more, and further Preferably 5% by mass or more, preferably 75% by mass or less, more preferably 72% by mass. The amount is less than or equal to mass%, more preferably 50% by mass or less, and more preferably 25% by mass or less. The triacylglycerol content in the oil is preferably 1% by mass or more and 75% by mass or less. More preferably 2% by mass or more and 75% by mass or less, and even more preferably 2% by mass or more and 72% by mass More preferably, 5% by mass or more and 72% by mass or less, and even more preferably 5% by mass or more and 50% by mass. The amount is less than or equal to % by mass, and more preferably 5% by mass or more and 25% by mass or less. Furthermore, the monoacylglycerol content in oils and fats is important in terms of flavor and the industrial productivity of oils and fats. Preferably, it is 3% by mass or less, more preferably 2% by mass or less, and even more preferably 1%. The amount is 5% by mass or less, and preferably more than 0% by mass. Monoacylglycerol in oils and fats The content of the rubbing agent may be 0% by mass. Triacylglycerols, diacylglycerols, and monoacylglycerols Having the same composition is preferable in terms of the industrial productivity of oils and fats.

[0023] The oils and fats of the present invention may contain free fatty acids or salts thereof as impurities. The content of free fatty acids or their salts is preferably 3% by mass or less, more preferably from the viewpoint of flavor. It is 2% by mass or less, more preferably 1% by mass or less, and preferably more than 0% by mass. Yes. The content of free fatty acids or their salts in the oil may be 0% by mass.

[0024] The oils and fats of the present invention are obtained by esterification reaction of fatty acids derived from oils and fats with glycerol according to a conventional method. It can be obtained by transesterification (glycerolysis) of oils and fats and glycerin. Regular edible oils and fats may be added as needed. Esterification reactions and glycerol-lysis reactions occur with alkali metals or their alloys, alkali metals or These are oxides and hydroxides of alkaline earth metals, alkali metals or alkaline earth metals. These methods are broadly classified into chemical methods using chemical catalysts such as sides, and enzymatic methods using enzymes such as lipases. In particular, from the standpoint of controlling the fatty acid composition, fatty acids obtained by hydrolyzing oils and fats, as described later, are important. Esterification reaction between (fractionated fatty acids) and glycerol is preferred.

[0025] In this invention, the origin of the oil or fat is not particularly limited as long as it can be used as an edible oil or fat. It can be either vegetable oil or animal oil. For example, soybean oil, rapeseed oil, safflower oil. Rice oil, corn oil, sunflower oil, cottonseed oil, olive oil, sesame oil, peanut oil, Job's tears oil, Wheat germ oil, perilla oil, linseed oil, egoma oil, chia seed oil, sacha inchi oil, walnut oil, Kiwi seed oil, sage seed oil, grape seed oil, macadamia nut oil, hazelnut oil Pumpkin seed oil, camellia oil, tea seed oil, borage oil, palm oil, palm olein, palm stem Vegetable oils such as allin, coconut oil, palm kernel oil, cocoa butter, sal butter, shea butter, and algae oil; fish oil, Animal fats and oils such as seal oil, lard, beef tallow, butter fat, etc.; or transesterified oils thereof. Examples include oils and fats such as hydrogenated oils and fractionated oils. These oils may be used individually or mixed together as appropriate. However, from the standpoint of usability, it is preferable to use vegetable oils, and even more preferably a liquid with excellent low-temperature tolerance. It is preferable to use oils and fats, and further, to select from the group consisting of perilla oil, linseed oil, and egoma oil. Using one or more types of oils and fats is preferable because it is rich in alpha-linolenic acid. Liquid oils are defined as those that undergo a cooling test according to the standard oil analysis test method 2.3.8-27. This refers to oils and fats that are liquid at 20°C. Furthermore, edible oils and fats are refined oils and fats that have undergone a refining process. preferable.

[0026] Fatty acids derived from oils and fats can be obtained by hydrolyzing oils and fats. Methods for hydrolyzing oils and fats. Examples include high-temperature, high-pressure decomposition and enzymatic decomposition. High-temperature, high-pressure decomposition involves dissolving oils and fats in water. In addition, this method involves reacting fatty acids and glycerol under high temperature and high pressure conditions. Furthermore, enzymatic hydrolysis is a method in which water is added to oils and fats, and an oil hydrolase is used as a catalyst, at low temperatures. This method involves reacting fatty acids and glycerol under certain conditions. The hydrolysis reaction can be carried out according to conventional methods.

[0027] After hydrolysis of oils and fats, it is preferable to separate the hydrolysis reaction products and remove the solids. Methods include solvent fractionation, natural fractionation (dry fractionation), and wetting agent fractionation. Methods for removing precipitated solids include static separation, filtration, centrifugation, and aqueous solution of fatty acids with a wetting agent. Methods for mixing and separating the substances are examples of such methods.

[0028] The esterification reaction between fatty acids derived from oils and fats and glycerol is carried out under mild conditions using an enzymatic method. This is preferable because it is superior in terms of flavor and other factors. The amount of enzyme used can be determined appropriately considering the enzyme activity, but improving the reaction rate Therefore, when using immobilized enzymes, the amount of enzymes used is preferable to the total mass of the esterification reaction raw materials. The amount is 1 to 30% by mass, more preferably 2 to 20% by mass. The reaction temperature for esterification reactions is important because it improves the reaction rate and suppresses enzyme inactivation. Preferably 0 to 100°C, more preferably 20 to 80°C, and even more preferably 30 to 60°C. There is. Also, from the standpoint of industrial productivity, the reaction time is preferably within 15 hours, more preferably within 15 hours. More preferably, it is 1 to 12 hours, and more preferably 2 to 10 hours. As a means of contact between fatty acids and glycerol, immersion, stirring, and a method of filling with immobilized lipase are used. Methods include passing liquid through the ram using a pump or similar device.

[0029] After the esterification reaction, a refining process, which is normally used for oils and fats, may be carried out. These processes include distillation, acid treatment, washing, decolorization, and deodorization.

[0030] As shown in the examples below, the oils and fats of the present invention suppress IgE production, and also the inguinal lymph nodes It suppresses IL-4 expression. Generally, allergens that enter the body are antigens such as dendritic cells. The antigen is taken up by the presenting cell and, after antigen presentation, induces type 2 helper T cells (Th2 cells). Then, cytokines such as IL-4 produced by Th2 cells activate B cells. Produces IgE (Kucuksezer UC, Ozdemir C, Akdis M, Akdis CA. Mechanisms of immu ne tolerance to allergens in children. Korean J Pediatr. 2013 Dec;56(12):505-13) Therefore, according to the present invention, the oil and fat suppression of IL-4 production from Th2 cells leads to IgE The anti-allergic effect is produced through the inhibitory effect on production, particularly the inhibitory effect on allergen-specific IgE production. It is thought that this will be demonstrated. Therefore, by administering or ingesting the oils and fats of the present invention to animals including humans, It can suppress allergic reactions in animals, especially type I allergic reactions, and the development of allergies. This can lead to the suppression of symptoms or the alleviation of allergic symptoms. Therefore, the oils and fats of the present invention are antiallergic agents, IgE production inhibitors, and especially allergen-specific agents. IgE production inhibitors, Th2 cell response inhibitors induced by allergen exposure (hereinafter referred to as "anti-allergic agents") It can be used as an anti-allergic agent, to suppress IgE production, especially for allergies. To suppress allergen-specific IgE production, the Th2 cell response to allergen exposure is suppressed. It can be used for that purpose, and can also be used to manufacture anti-allergic agents, etc. Cut. Here, "use" can be use on humans or non-human animals, and may be therapeutic use. It may also be used for non-therapeutic purposes. "Non-therapeutic" means that it does not involve medical procedures, i.e., human use. This does not include methods of surgery, treatment, or diagnosis, more specifically, a physician or medical professional or This does not include methods in which a person under the direction of a physician performs surgery, treatment, or diagnosis on a human being. It is a matter of will.

[0031] In this specification, examples of allergies covered include hay fever, allergic rhinitis, Bronchial asthma, urticaria, allergic conjunctivitis, food allergies, anaphylactic shock Examples include drug allergies, among others. It is particularly suitable for food allergies. Foods that contain allergens include, for example, eggs, milk, meat (beef, chicken, pork, etc.), and grains. (Soybeans, rice, wheat, buckwheat, sesame, peanuts, etc.), yams, seafood (abalone, squid, salmon roe) (Shrimp, crab, salmon, mackerel, etc.), fruits (oranges, kiwifruit, peaches, apples, strawberries) Examples include stems, etc. Furthermore, as allergens, for example, in eggs, egg white albumin is a common allergen. In milk, ovalbumin, ovomucoid, etc. are found in casein and β-lactoglobulin. In wheat, gliadin and α-amylase inhibitors are found, and in peanuts, Examples include 2S albumin. Other allergens include, for example, mold (Alternaria, Penicillium). (e.g., Candida, Cladosiporium, Aspergillus), mites, pollen (ragweed, cantaloupe) Examples include Japanese cypress, Japanese cedar, Japanese cypress, white birch, Japanese red pine, Japanese pampas grass, and Japanese cattail. As for allergens, for example, in the mold Alternaria, Alt a 1, etc. In Aspergillus, Asp f 1, etc., and in mites, Der f 1, Der f 2nd class is used in ragweed pollen, Amb a 1st class is used in cedar pollen, and Cry Examples include j 1 and Cry j 2, while in birch trees, examples include Bet v 1.

[0032] The anti-allergic agents of the present invention suppress IgE production for their anti-allergic effect. Therefore, pharmaceuticals, quasi-drugs, and cosmetics are used to suppress the Th2 cell response caused by allergen exposure. It may be used as a product, food, or animal feed, and may also be incorporated into the said pharmaceutical, quasi-drug, cosmetic, food, or animal feed. It may become a material or formulation used in that way.

[0033] The pharmaceutical product (including quasi-drugs, hereinafter the same) uses the oils and fats of the present invention for anti-allergic purposes. Therefore, to suppress IgE production, and to suppress the Th2 cell response caused by allergen exposure, It contains as an active ingredient. Furthermore, the drug is contained in such a way that the function of the active ingredient is not lost. It may contain, if necessary, a pharmaceutically acceptable carrier, or other active ingredients, pharmacological components, etc. That's good too. Pharmaceuticals can be administered in any dosage form. For example, tablets (chewable tablets) Oral solid preparations such as tablets, capsules, granules, powders, and lozenges, and oral liquid preparations. Parenteral preparations such as oral liquid preparations including syrups, injections, suppositories, inhalants, transdermal preparations, and topical preparations. Examples of formulations include oral administration. The preferred form of administration is oral administration. The form varies depending on the intended use. The degree can be adjusted as desired. These various dosage forms of the formulation may, if necessary, be supplied with a pharmaceutically acceptable carrier, for example, an excipient. Forming agents, binders, fillers, disintegrants, surfactants, lubricants, dispersants, buffers, osmotic pressure regulators, pH adjuster, emulsifier, preservative, stabilizer, thickener, fluidity improver, flavoring agent, foaming agent Prepare the product according to the standard method by appropriately combining it with fragrances, coating agents, diluents, and other medicinal ingredients. It is possible.

[0034] The cosmetic product contains the oils and fats of the present invention to suppress IgE production for anti-allergic purposes. It contains an active ingredient to suppress the Th2 cell response induced by allergen exposure. Furthermore, The cosmetic may contain, as necessary, any permitted substances in the cosmetic composition, provided that the function of the active ingredient is not lost. It may contain a carrier, or other active ingredients, medicinal ingredients, cosmetic ingredients, etc. Preferred examples of cosmetics containing oils and fats according to the present invention include cosmetics for the face and body (for example, ro (Lotteries, gels, creams, masks, etc.), makeup cosmetics, facial or body cleansers. Fees and other charges are listed. Each of these cosmetic formulations can be manufactured in accordance with conventional methods. In terms of composition, for example, various oils, surfactants, gelling agents, buffering agents, preservatives, antioxidants, Solvents, dispersants, chelating agents, thickeners, UV absorbers, emulsifying stabilizers, pH adjusters, colorants, fragrances Fees and other charges are listed. Other active ingredients, medicinal ingredients, and cosmetic ingredients include, for example, plant extracts, antiseptics, and moisturizers. Examples include anti-inflammatory agents, antibacterial agents, keratolytic agents, cooling agents, anti-seborrheic agents, cleansing agents, and makeup ingredients. It is possible.

[0035] This food product contains the oils and fats of the present invention to suppress IgE production for anti-allergic purposes. It contains an active ingredient to suppress the Th2 cell response induced by rugen exposure. Food products may be marketed as anti-allergenic, and if necessary, labeling to that effect may be permitted or registered. This includes foods (Foods for Specified Health Uses, Foods with Function Claims). An example of a label is, "Eye and nose problems." Examples include "relieves pleasure." Foods for which functional claims have been permitted or registered are distinguished from ordinary foods. It is possible. Food can be solid, semi-solid, or liquid (e.g., beverages). Examples include various foods. Product composition (bread, cakes, noodles, confectionery, frozen foods, ice cream, candy, etc.) (Seasonings, soups, dairy products, shakes, beverages, condiments, etc.), and also the oral administration mentioned above. Forms similar to pharmaceutical preparations (granules, powders, tablets, capsules, microcapsules, lozenges) Examples include nutritional supplement compositions in the form of solid preparations. Various forms of food may be used in this invention, including oils and fats, any food material, or other active ingredients. Food additives that are permitted (e.g., solvents, softeners, oils, emulsifiers, preservatives, acidulants, sweeteners) bittering agent, pH adjuster, stabilizer, coloring agent, UV absorber, antioxidant, humectant, thickener, Combine as appropriate with adhesives, dispersants, fluidity improvers, wetting agents, flavorings, seasonings, flavor modifiers, etc. It can then be prepared according to standard methods.

[0036] The feed contains the oils and fats of the present invention to suppress IgE production for anti-allergic purposes. It contains an active ingredient to suppress the Th2 cell response induced by rugen exposure. The feed is preferably in the form of pellets, flakes, mash, or liquid. For example, livestock feed used for cattle, pigs, chickens, sheep, horses, etc., and feed for rabbits, rats, mice, etc. Examples include small animal feed used for animals, and pet food used for dogs, cats, small birds, etc. The feed contains the oils and fats of the present invention, along with other feed materials such as meat, protein, grains, rice bran, and meal. Sugars, vegetables, vitamins, minerals, gelling agents, shape-retaining agents, pH adjusters, seasonings, preservatives It can be prepared according to standard methods by combining it with preservatives, nutritional supplements, etc., as appropriate.

[0037] The amount of the oil and fat of the present invention in the formulation varies depending on the form of the formulation, so it cannot be stated in general terms. For example, based on the total amount of the formulation, it is preferably 0.5% by mass or more, and also preferably It is 99.8% by mass or less.

[0038] The dosage or amount used of the oil or fat of the present invention may be an amount sufficient to achieve the effects of the present invention. The dosage or amount used will vary depending on the species, weight, sex, age, condition, or other factors. However, in the case of oral administration (ingestion), the oil of the present invention should be administered once per adult (60 kg). As fat, for example, it is between 0.3 and 15 grams. The above-mentioned preparations may be administered or used according to any dosing schedule, but may be taken once or multiple times a day. In separate cases, for 1 day or more, preferably 7 days or more, more preferably 14 days or more, and even further Preferably, it can be administered or used repeatedly and continuously for 30 days or more.

[0039] The anti-allergic agents of the present invention are preferably administered or used in the form of an oil and fat composition. It's nice. When the anti-allergic agent, etc., is in the form of an oil and fat composition, the content of the oil and fat of the present invention in the oil and fat composition The amount is preferably 90% by mass or more, more preferably 95% by mass or more, from the viewpoint of usability. Furthermore, it is preferably 100% by mass or less, and more preferably 99.9% by mass or less.

[0040] Oil and fat compositions are preferably made to contain antioxidants from the viewpoint of flavor, oxidative stability, and discoloration suppression. The amount of antioxidants in the oil and fat composition is desirable in terms of flavor, oxidative stability, and discoloration suppression. More preferably 0.005% by mass or more and 1.0% by mass or less, and more preferably 0.04% by mass or more. The amount is 75% by mass or less, and more preferably 0.08% by mass or more and 0.5% by mass or less. As for antioxidants, there are no particular restrictions as long as they are used in food, but natural antioxidants, Citin, tocopherol, ascorbyl palmitate, ascorbyl stearate, jib Selected from butylhydroxytoluene (BHT) and butylhydroxyanisole (BHA), etc. It is preferable that at least one type is detected.

[0041] The target population for administering or using the anti-allergic agent, etc., of the present invention is the suppression of the onset of allergies. Examples include people who desire [something], people who desire relief from allergy symptoms, etc. Preferably food People who desire to suppress the onset of allergies, and people who desire to alleviate the symptoms of food allergies. Examples include non-human animals such as apes and other primates. It can be done.

[0042] With regard to the embodiments described above, the present invention further discloses the following aspects.

[0043] <1> The alpha-linolenic acid content in the fatty acids that make up the oil is 40% by mass or more, Antiallergic agents containing oils and fats with a silglycerol content of 25% by mass or more as an active ingredient .

[0044] <2> The alpha-linolenic acid content in the fatty acids that make up the oil is 40% by mass or more, IgE production inhibitor containing oils and fats with a silglycerol content of 25% by mass or more as the active ingredient. Agent. <3> Suppression of IgE production is called suppression of allergen-specific IgE production. <2> The IgE described Production inhibitor.

[0045] <4> The alpha-linolenic acid content in the fatty acids that make up the oil is 40% by mass or more, Allergen exposure involving oils and fats containing 25% or more by mass of silglycerol as an active ingredient A Th2 cell response inhibitor.

[0046] <5> The alpha-linolenic acid content in the fatty acids that make up the oil is 40% by mass or more, Anti-allergic drugs containing oils and fats with a silglycerol content of 25% by mass or more as the active ingredient. food.

[0047] <6> The alpha-linolenic acid content in the fatty acids that make up the oil is 40% by mass or more, IgE production inhibitor containing oils and fats with a silglycerol content of 25% by mass or more as the active ingredient. food for use. <7> Suppression of IgE production is called suppression of allergen-specific IgE production. <6> The IgE described Food for inhibiting production.

[0048] <8> The alpha-linolenic acid content in the fatty acids that make up the oil is 40% by mass or more, Allergen exposure involving oils and fats containing 25% or more by mass of silglycerol as an active ingredient Food for suppressing Th2 cell response.

[0049] <9> Preferably, the α-linolenic acid content in the fatty acids constituting the oil is 45% by mass or more. More preferably 50% by mass or more, even more preferably 52% by mass or more, and also preferred The amount is 80% by mass or less, more preferably 70% by mass or less, and even more preferably 60% by mass or less. Yes, and also 40% by mass or more and 80% by mass or less, preferably 45% by mass or more and 80% by mass or less. More preferably 50% by mass or more and 80% by mass or less, more preferably 50% by mass or more and 70% by mass Amount % or less, more preferably 52% by mass or more and 70% by mass or less, even more preferably 52% by mass or less It is less than 60% by mass. <1> ~ <8> Any of the agents or foods described herein. <10> The amount of linoleic acid (C18:2) in the fatty acids that make up the oil is preferably 5 It is 10% by mass or more, more preferably 40% by mass or less. More preferably 30% by mass or less, even more preferably 20% by mass or less, and also preferably It is 5% by mass or more and 40% by mass or less, more preferably 10% by mass or more and 30% by mass or less. More preferably, the amount is 10% by mass or more and 20% by mass or less. <1> ~ <9> Any of the following A drug or food product. <11> The content of oleic acid (C18:1) in the fatty acids that make up the oil is preferably 1 It is 0% by mass or more, preferably 50% by mass or less, more preferably 40% by mass or less. More preferably 30% by mass or less, and also preferably 10% by mass or more and 50% by mass or less It is less than or equal to 10% by mass or 40% by mass or less, and even more preferably 10% by mass or less. It is less than 30% by mass. <1> ~ <10> Any of the agents or foods described herein. <12> The diacylglycerol content in the oil is preferably 30% by mass or more, more preferably More preferably 50% by mass or more, more preferably 55% by mass or more, and even more preferably 60% by mass or more More preferably 65% ​​by mass or more, even more preferably 70% by mass or more, and even more preferably 8% It is 0% by mass or more, more preferably 83% by mass or more, and even more preferably 84% by mass or more. Furthermore, preferably 96% by mass or less, more preferably 95% by mass or less, and even more preferably 94% by mass or less. It is less than or equal to mass%, preferably 25% to 96% by mass, and more preferably 3% by mass. 0% by mass or more and 96% by mass or less, more preferably 50% by mass or more and 96% by mass or less, even more preferably Or 50% by mass or more and 95% by mass or less, more preferably 55% by mass or more and 95% by mass or less, More preferably 60% by mass or more and 95% by mass or less, and even more preferably 65% ​​by mass or more and 95% by mass % or less, more preferably 65% ​​by mass or more and 94% by mass or less, and even more preferably 70% by mass or more. 94% by mass or less, more preferably 80% by mass or more and 94% by mass or less, even more preferably 83% by mass The amount is % by mass or more and 94% by mass or less, more preferably 84% by mass or more and 94% by mass or less. <1> ~ <11> Any of the agents or foods described herein. <13> The amount of alpha-linolenic acid in the fatty acids that make up diacylglycerol is preferable. The amount is 40% by mass or more, more preferably 45% by mass or more, and even more preferably 50% by mass or more. More preferably 52% by mass or more, and more preferably 80% by mass or less, and even more preferably It is 70% by mass or less, more preferably 60% by mass or less, and also preferably 40% by mass More preferably 80% by mass or less, more preferably 45% by mass or more and 80% by mass or less, and even more preferably 5% by mass or less 0% by mass or more and 80% by mass or less, more preferably 50% by mass or more and 70% by mass or less, even more preferably Or more preferably 52% by mass or more and 70% by mass or less, and more preferably 52% by mass or more and 60% by mass or less. be <1> ~ <12> Any of the agents or foods described herein. <14> The allergy is preferably a type I allergy, more preferably hay fever, allergy. Allergic rhinitis, bronchial asthma, urticaria, allergic conjunctivitis, food allergies, anaphylaxis Xyshock, or drug allergy, more preferably food allergy<1>, <5> , <9> ~ <13> Any of the agents or foods described herein. <15> The allergens are preferably eggs, milk, meat, grains, yams, seafood, fruits, and mold. mites and pollen <3> , <4> , <7> ~ <13> Any of the agents or foods described herein.

[0050] <16> For the manufacture of anti-allergic agents, alpha-linolenic acid in the fatty acids that make up oils and fats The content is 40% by mass or more, and the diacylglycerol content is 25% by mass or more. Use of oils and fats. <17> The alpha-linolenic acid content in the fatty acids that make up oils and fats for use in anti-allergic applications. Oil with a total content of 40% by mass or more and a diacylglycerol content of 25% by mass or more. Fat. <18> For anti-allergic purposes, the alpha-linolenic acid content in the fatty acids that make up the oil is 4 Non-performing oils and fats containing 0% by mass or more and with a diacylglycerol content of 25% by mass or more therapeutic use. <19> The allergy is preferably a type I allergy, more preferably hay fever, allergy. Allergic rhinitis, bronchial asthma, urticaria, allergic conjunctivitis, food allergies, anaphylaxis Xyshock or drug allergy, more preferably food allergy <1 6>~ <18> Oils or fats as described in any of the above.

[0051] <20> Alpha-linolenic acid in fatty acids that make up oils and fats for the production of IgE production inhibitors The content of is 40% by mass or more, and the content of diacylglycerol is 25% by mass or more. Use of oils and fats. <21> The manufacturing of allergen-specific IgE production inhibitors, <20> Use of the specified oils and fats. <22> Alpha-linolenic acid, a fatty acid that makes up oils and fats, is used to suppress IgE production. The content is 40% by mass or more, and the diacylglycerol content is 25% by mass or more. Fats and oils. <23> For use in suppressing allergen-specific IgE production, <22> The listed oils and fats. <24> The inclusion of alpha-linolenic acid in the fatty acids that make up oils and fats to suppress IgE production. Oils and fats that have a quantity of 40% by mass or more and a diacylglycerol content of 25% by mass or more. Non-therapeutic use of it. <25> To suppress allergen-specific IgE production, <24> Non-therapeutic effects of the oils and fats described use.

[0052] <26> The components of lipids for manufacturing an agent that suppresses the Th2 cell response induced by allergen exposure. The alpha-linolenic acid content in the fatty acids is 40% by mass or more, and the diacylglycerol content is Use of oils and fats with a content of 25% by mass or more. <27> Lipids that make up oils and fats, for use in suppressing the Th2 cell response caused by allergen exposure. The alpha-linolenic acid content in the fatty acid is 40% by mass or more, and the diacylglycerol content is Oils and fats that make up 25% by mass or more. <28> Fatty acids that make up lipids to suppress the Th2 cell response caused by allergen exposure The alpha-linolenic acid content is 40% by mass or more, and the diacylglycerol content is Non-therapeutic use of oils and fats containing 25% by mass or more. <29> The alpha-linolenic acid content in the fatty acids that make up diacylglycerol is 40 by mass. % or more <16> ~ <28> Oils or fats as described in any of the above. <30> The allergens are preferably eggs, milk, meat, grains, yams, seafood, fruits, and mold. mites and pollen <21> , <23> , <25> ~ <29> Oils and fats as described in any of the following: Use.

[0053] <31> The alpha-linolenic acid content in the fatty acids that make up the oil is 40% by mass or more, To administer or apply to oils and fats containing acylglycerols of 25% by mass or more, Methods for preventing, treating, or improving allergies. <32> The allergy is preferably a type I allergy, more preferably hay fever, allergy. Allergic rhinitis, bronchial asthma, urticaria, allergic conjunctivitis, food allergies, anaphylaxis Xyshock or drug allergy, more preferably food allergy <3 1> The method described.

[0054] <33> The alpha-linolenic acid content in the fatty acids that make up the oil is 40% by mass or more, I Method for suppressing gE production. <34> Suppression of IgE production is called suppression of allergen-specific IgE production. <33> I described Method for suppressing gE production.

[0055] <35> The alpha-linolenic acid content in the fatty acids that make up the oil is 40% by mass or more, To administer or apply to oils and fats containing acylglycerols of 25% by mass or more, A method for suppressing the Th2 cell response by allergen exposure. <36> The alpha-linolenic acid content in the fatty acids that make up diacylglycerol is 40 by mass. % or more <31> ~ <35> One of the methods described above. <37> The allergens are preferably eggs, milk, meat, grains, yams, seafood, fruits, and mold. mites and pollen <34> ~ <36> One of the methods described above. [Examples]

[0056] Example 1 [Preparation of oils and fats and special feeds] Linseed oil (made by Archer Daniels Midland) is hydrolyzed using enzymes. The fatty acids obtained by disintegration were separated by cooling and centrifugation to obtain fractional fatty acids. Mix 300 parts by mass of a different fatty acid with 47 parts by mass of glycerin, and add commercially available immobilized 1,3-position selective lipoprotein The esterification reaction was carried out using -se (Novozyme) as a catalyst. After filtering off the immobilized enzyme, The reaction product was subjected to molecular distillation, acid treatment, and water washing to obtain treated oil. After deodorizing the treated oil, an acid-resistant solution was added. Adding a chemical agent, linseed oil-derived diacylglycerol (DAG)-containing oil (lin-DA G) was prepared.

[0057] DAG oil (lin-DAG) and linseed oil (lin) prepared by the above method -TAG, manufactured by Summit Oil Co., Ltd.), and soybean oil (soy-TAG, manufactured by Nissin Oil Co., Ltd.) as a control. We prepared a (manufactured by Ilio Group Co., Ltd.) tag. Also, lin-TAG and soy-TAG are available. The same antioxidant was added at the same concentration as in lin-DAG. AIN- used as mouse feed 93G (Oriental Yeast Co., Ltd.) contains soybean oil (7% by mass) and corn To the mixture from which starch (3% by mass) has been removed, add 10% by mass of any of the above oils and fats. By doing so, three types of special feed were prepared. Glyceride composition and fatty acid composition of lin-DAG, lin-TAG, and soy-TAG It is shown in Table 1. The unsaturated fatty acid C18:3 in the fatty acid composition of Table 1 is α-linolenic acid.

[0058] [Table 1]

[0059] The analytical methods for the glyceride composition and fatty acid composition are as follows. (i) Glyceride composition of fats and oils Approximately 10 mg of a fat and oil sample and 0.5 mL of a trimethylsilylating agent ("Silylating agent TH", manufactured by Kanto Chemical Co., Inc.) were added to a glass sample bottle, sealed, and heated at 70 °C for 15 minutes. To this, 1.0 mL of water and 1.5 mL of hexane were added and shaken. After standing, the upper layer was subjected to gas chromatography (GLC) for analysis. [GLC analysis conditions] (Condition) Apparatus: Agilent 6890 series (manufactured by Agilent Technologies) Integrator: ChemStation B 02.01 SR2 (manufactured by Agilent Technologies) Column: DB-1ht 10 m × 0.25 mm × 0.2 μm (manufactured by Agilent J&W) Carrier gas: 1.0 mL He / min Injector: Split (1:50), T = 340 °C Injection volume: 1 μL Detector: FID, T = 350 °C Oven temperature: Heating from 80 °C to 340 °C at 10 °C / min and holding for 15 minutes

[0060] (ii) Constituent fatty acid composition of fats and oils According to the "Method for Preparation of Fatty Acid Methyl Esters (2.4.1.-1996)" in "Standard Analytical Test Methods for Oils and Fats" edited by the Japanese Oil Chemists' Society, fatty acid methyl esters were prepared, and the obtained fat and oil sample was . ​​​​​​, American Oil Chemists. Society Official It was measured in accordance with Method Ce 1f-96 (GLC method). <GLC analysis conditions> Column: CP-SIL88 50m×0.25mm×0.2μm (VARIAN) Carrier gas: 1.0mL He / min Injector: Split(1:50), T = 300°C Injection volume: 1μL Detector: FID, T = 300°C Oven temperature: Hold at 150°C for 5 min → Heat at 1°C / min → Hold at 160°C for 5 min → 2°C / min heating → Hold at 200°C for 10 min → Heat at 10°C / min → Hold at 220°C for 5 min

[0061] Fatty acids of diacylglycerol of lin-DAG, lin-TAG and soy-TAG The composition is shown in Table 2.

[0062]

Table 2

[0063] The analysis method of the fatty acid composition of diacylglycerol is as follows. After extracting and derivatizing the DAG fraction from each oil sample, it was subjected to gas chromatography -(GLC method) for analysis. At this time, the measurement method was in accordance with American Oil Chemists' Society (AOCS) Official Method Ce 1f-96. In addition, C18:3 in the fatty acid composition of Table 2 The unsaturated fatty acid is α-linolenic acid. <GLC analysis conditions> Equipment: Agilent 7890B (manufactured by Agilent Technologies) Column: CP-Sil 88 for FAME 50m x 0.25mm x 0. 2 μm (manufactured by Agilent Technologies) Carrier gas: 1.0 mL He / min Injector: Split (1:50), T=300℃ Injection volume: 1 μL Detector: FID, T=300℃ Oven temperature: Hold at 150°C for 5 minutes → Increase temperature by 1°C / min → Hold at 160°C for 5 minutes → Reduce temperature by 2°C Heat at 10°C / min → Hold at 200°C for 10 minutes → Heat at 10°C / min → Hold at 220°C for 5 minutes

[0064] [Exam Overview] (1) 4-6 week old BALB / c female mice were divided into an unsensitized group (soy-TAG(-) group) and a non-sensitized group. Transcutaneous sensitization group (soy-TAG(+) group, lin-TAG(+) group and lin-TAG(+) The mice were divided into two groups (N=8), and each group was given the special diet described above as ad libitum. After 30 days, the backs of mice in the transcutaneous sensitization group were shaved and 4% by mass sodium dodecyl sulfate was administered. After coating with an SDS aqueous solution, dissolve in 60 μL of phosphate buffer (PBS solution) 30 Transcutaneous sensitization was performed by applying 0 μg of ovalbumin (OVA). This transcutaneous sensitization treatment was repeated 3 times a week. The procedure was repeated at a frequency of once for a total of two weeks. 21 days after the start of transdermal sensitization, 200 μL of PBS solution was administered. A 10 mg dose of OVA dissolved in liquid was orally administered to induce a food allergy. The following day, blood samples were taken. After collection, the mice were euthanized and inguinal lymph nodes were collected. The unsensitized group of mice received O Instead of VA, only PBS solution was administered orally. During the animal experiment, body weight was measured once a week and food intake every two to three days, but no significant differences were observed between the groups. I couldn't do it.

[0065] (2) Measurement of OVA-specific IgE concentration Plasma was separated from the collected blood. (Revis OVA-IgE Mouse Kit (Fujifilm)) Using Wako Shibayagi Co., Ltd., OVA-specific I2 in plasma was collected in accordance with the attached protocol. The gE concentration was measured.

[0066] (3) Determination of IL-4 mRNA expression level The collected inguinal lymph nodes were impregnated with RLT buffer and then crushed using a pencil mixer. Next, use the RNeasy Mini kit (Qiagen) and follow the attached protocol. Next, total RNA extraction was performed. From the obtained total RNA, SuperSc ript® VILO® cDNA Synthesis Kit cDNA was synthesized using (invitrogen). The synthesized cDNA was used in R T-qPCR was performed to quantify the mRNA expression level of IL-4. At this time, RPLP0 was found to be endogenous. It was used for sexual control.

[0067] (4) Results The results are shown in Figures 1 and 2. As shown in Figure 1, the transcutaneous sensitized group of soy was compared to the non-sensitized group of soy-TAG(-). -TAG and lin-TAG were given to a special feed containing soy-TAG(+) In the lin-TAG(+) group, an increase in OVA-specific IgE production was observed, In the lin-DAG(+) group, which was fed a special diet containing in-DAG, OVA Specific IgE production was significantly reduced. Also, as shown in Figure 2, the soy-T group in the non-sensitized group... Compared to the AG(-) group, the soy-TAG(+) and lin-TAG(+) groups in the transdermal sensitization group In the group, an increase in IL-4 mRNA expression levels was observed in inguinal lymph node cells, but lin-D In the AG group (+), IL-4 expression was suppressed.

Claims

1. The antiallergic agent contains as an active ingredient an oil or fat in which the content of α-linolenic acid in fatty acids constituting the entire oil or fat is 40% by mass or more, the content of diacylglycerol in the oil or fat is 60% by mass or more, and the content of α-linolenic acid in fatty acids constituting the diacylglycerol is 40% by mass or more.

2. 2. The antiallergic agent according to claim 1, wherein the allergy is type I allergy.

3. 3. The antiallergic agent according to claim 1, wherein the allergy is hay fever, allergic rhinitis, bronchial asthma, urticaria, allergic conjunctivitis, food allergy, anaphylactic shock or drug allergy.

4. An anti-allergic agent according to claim 1 or 2, wherein the content of alpha-linolenic acid in the fatty acids constituting the entire oil is 45% by mass or more, the content of diacylglycerol in the oil is 70% by mass or more, and the content of alpha-linolenic acid in the fatty acids constituting the diacylglycerol is 45% by mass or more.

5. An anti-allergic agent according to claim 1 or 2, wherein the content of alpha-linolenic acid in the fatty acids constituting the entire fat or oil is 50% by mass or more, the content of diacylglycerol in the fat or oil is 80% by mass or more, and the content of alpha-linolenic acid in the fatty acids constituting the diacylglycerol is 50% by mass or more.

6. An antiallergic agent according to claim 1 or 2, wherein the triacylglycerol content in the oil or fat is 1% by mass or more and 25% by mass or less, and the monoacylglycerol content is 3% by mass or less.

7. An antiallergic agent according to claim 1 or 2, wherein the total content of saturated fatty acids among the fatty acids constituting the entire oil or fat is 0.5 mass% or more and 6.0 mass% or less.

8. An IgE production inhibitor comprising, as an active ingredient, an oil or fat in which the content of α-linolenic acid in the fatty acids constituting the entire oil or fat is 40% by mass or more, the content of diacylglycerol in the oil or fat is 60% by mass or more, and the content of α-linolenic acid in the fatty acids constituting the diacylglycerol is 40% by mass or more.

9. The IgE production inhibitor according to claim 8, wherein the IgE production inhibition is allergen-specific IgE production inhibition.

10. An agent for suppressing Th2 cell responses caused by exposure to an allergen, comprising as an active ingredient an oil or fat, the content of α-linolenic acid in the fatty acids constituting the entire oil or fat being 40% by mass or more, the content of diacylglycerol in the oil or fat being 60% by mass or more, and the content of α-linolenic acid in the fatty acids constituting the diacylglycerol being 40% by mass or more.

11. The antiallergic food contains as an active ingredient an oil or fat in which the content of α-linolenic acid in the fatty acids constituting the entire oil or fat is 40% by mass or more, the content of diacylglycerol in the oil or fat is 60% by mass or more, and the content of α-linolenic acid in the fatty acids constituting the diacylglycerol is 40% by mass or more.

12. 12. The antiallergic food according to claim 11, wherein the allergy is type I allergy.

13. 13. The antiallergic food according to claim 11 or 12, wherein the allergy is hay fever, allergic rhinitis, bronchial asthma, urticaria, allergic conjunctivitis, food allergy, anaphylactic shock or drug allergy.

14. The food for suppressing IgE production contains as an active ingredient an oil or fat, in which the content of α-linolenic acid in the fatty acids constituting the entire oil or fat is 40% by mass or more, the content of diacylglycerol in the oil or fat is 60% by mass or more, and the content of α-linolenic acid in the fatty acids constituting the diacylglycerol is 40% by mass or more.

15. The food for suppressing IgE production according to claim 14, wherein the suppression of IgE production is suppression of allergen-specific IgE production.

16. A food for suppressing Th2 cell responses caused by exposure to an allergen, comprising as an active ingredient an oil or fat, the content of α-linolenic acid in the fatty acids constituting the entire oil or fat being 40% by mass or more, the content of diacylglycerol in the oil or fat being 60% by mass or more, and the content of α-linolenic acid in the fatty acids constituting the diacylglycerol being 40% by mass or more.

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