火龙果皮发酵物对脂多糖诱导RAW264.7细胞炎症的缓解作用
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李丹倩(1999-),女,本科,研究方向:食品功能因子;通讯作者:王润东(1991-),男,博士,讲师,研究方向:食品安全与健康

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广东省教育厅青年创新类人才项目(2019KQNCX072);广东省教育厅特色创新类项目(2020KTSCX071);岭南师范学院高层次人才科研启动项目(ZL2015);省级大学生创新创业训练计划项目(1024)


Attenuation of Lipopolysaccharide-Induced Inflammation in RAW264.7 Cells by Fermented Hylocereus undulatus Peels
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    摘要:

    本文研究了火龙果皮发酵物(Fermented Hylocereus undulatus peel, FHP)对脂多糖(LPS)诱导RAW264.7细胞炎症的缓解作用及机制。通过干酪乳杆菌CICC20280发酵火龙果皮,制备FHP。采用50、100、200、400、800 μg/mL FHP处理RAW264.7细胞,噻唑蓝比色法确定FHP细胞毒性。在此基础上,将细胞分为对照组、LPS组及FHP处理组,格里斯试剂法、DCFH-DA荧光法和ELISA分别检测各组细胞培养上清中一氧化氮(NO)、活性氧(ROS)和细胞因子(TNF-α、IL-1β、IL-6、IL-10)含量;RT-PCR检测NF-κB通路的信号转导元件TLR4/MyD88/NF-κB及下游炎性因子的表达。结果显示:FHP作用RAW264.7细胞的安全浓度≤400 μg/mL。与LPS组相比,FHP呈剂量依赖性地显著(p<0.05)抑制细胞分泌NO、ROS、TNF-α、IL-1β、IL-6,平均抑制率76.40%、提高IL-10浓度,提高率达173.72%,同时极显著(p<0.01)下调TLR4、MyD88、NF-κB及TNF-α、IL-1β、IL-6的表达。综上可知:FHP对LPS诱导RAW264.7细胞炎症具有缓解作用,其抗炎活性通过抑制促炎介质并提高抑炎因子的水平实现,机制与沉默NF-κB通路的信号转导功能有关。

    Abstract:

    To investigate the attenuating effects of fermented Hylocereus undulatus peels (FHP) on lipopolysaccharide (LPS)-induced inflammation in RAW264.7 cells, and the mechanisms of attenuation, Hylocereus undulatus peels were fermented using Lactobacillus casei CICC20280. A methyl-thiazolyl-tetrazolium reduction assay was used to determine FHP cytotoxicity at different concentrations (50, 100, 200, 400 and 800 μg/mL). The following groups were included: a control group, an LPS-induced inflammation model group, and five groups treated with LPS and different concentrations of FHP. Nitric oxide (NO), reactive oxygen species (ROS), and cytokines (TNF-α, IL-1β, IL-6, and IL-10) in cell culture supernatants were quantitated using various molecular analysis techniques, including Griess, DCFH-DA fluorescence, and ELISA assays. RT-PCR was used to detect expression of NF-κB pathway components (TLR4/MyD88/NF-κB) and pro-inflammatory factors. FHP at concentrations of ≤400 μg/mL is non-toxic to RAW264.7 cells. FHP significantly decreases (p<0.05) concentrations of pro-inflammatory factors including NO, ROS, TNF-α, IL-1β and IL-6, by an average of 76.40%, and increases the concentration of the anti-inflammatory factor IL-10, by an average of 173.72%, in a dose-dependent manner, compared to the LPS-induced inflammation model group. Expression levels of TLR4, MyD88, NF-κB and TNF-α, IL-1β, IL-6 were significantly down-regulated (p<0.01) by FHP. In summary, FHP displays readily detectable attenuating effects on LPS-induced inflammation in RAW264.7 cells, probably by inhibiting secretion of pro-inflammatory mediators and increasing levels of anti-inflammatory factors, via a mechanism possibly associated with an NF-κB pathway.

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李丹倩,梁嘉怡,钟晓晴,王润东,彭元怀.火龙果皮发酵物对脂多糖诱导RAW264.7细胞炎症的缓解作用[J].现代食品科技,2021,37(5):23-30.

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  • 收稿日期:2020-10-29
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  • 在线发布日期: 2021-05-25
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