研究报告

高核苷酸酵母水解物对脂多糖诱导RAW264.7细胞免疫调节的影响

  • 潘聪 ,
  • 李占东 ,
  • 苑鹏 ,
  • 张大力 ,
  • 段盛林 ,
  • 夏凯 ,
  • 周文萱 ,
  • 赵可心 ,
  • 于伟厚
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  • 1(吉林农业大学 食品科学与工程学院,吉林 长春,130118)
    2(中国食品发酵工业研究院有限公司,北京,100015)
    3(大连双迪科技股份有限公司,大连,116635)
    4(功能主食创制与慢病营养干预北京市重点实验室,北京,100015)
    5(吉林工程技术师范学院 食品工程学院,吉林 长春,130052)
硕士研究生(李占东副教授为通讯作者,E-mail:lizd591@163.com)。

收稿日期: 2018-10-24

  修回日期: 2019-01-07

  网络出版日期: 2019-05-14

基金资助

十三五-农机院薯类专项薯类发酵主食新产品(面包)加工工艺技术研究(2016YFD0401303-02);马铃薯主食加工装备研究及特膳食品开发(北京市科委重大专项)马铃薯主食化关键技术研究与产业化示范(D171100001917003)

Effects of high nucleotide yeast hydrolysates on immune regulation of RAW264.7 cells induced by LPS

  • PAN Cong ,
  • LI Zhandong ,
  • YUAN Peng ,
  • ZHANG Dali ,
  • DUAN Shenglin ,
  • XIA Kai ,
  • ZHOU Wenxuan ,
  • ZHAO Kexin ,
  • YU Weihou
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  • 1(School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118,China)
    2(China Food Fermentation Industry Research Institute, Beijing 100015,China)
    3(Dalian Shuangdi Technology, Dalian 116635,China)
    4(Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, Beijing 100015,China)
    5(School of Food Engineering, Jilin Engineering Normal University, Changchun 130052,China)

Received date: 2018-10-24

  Revised date: 2019-01-07

  Online published: 2019-05-14

摘要

为探讨高核苷酸酵母水解物对RAW264.7小鼠巨噬细胞免疫活性调节及其相关作用机制,采用脂多糖(1 μg/mL)刺激RAW264.7细胞来建立体外细胞炎症模型,以不同质量浓度的高核苷酸酵母水解物干预来明确其抗炎效果。ELISA法检测细胞培养上清中白细胞介素-6(IL-6)、肿瘤坏死因子-α(TNF-α)、白细胞介素-1β(IL-1β)的含量,RT-PCR法检测相关mRNA表达水平,Western blot法检测细胞iNOS及胞核内核转录因子NF-κBp65蛋白水平。结果表明:高核苷酸酵母水解物作用RAW264.7细胞的安全范围≤150 μg/mL。与LPS模型组相比,质量浓度60~150 μg/mL的高核苷酸酵母水解物能显著增强RAW264.7吞噬能力,高核苷酸酵母水解物(60~150 μg/mL)能有效抑制脂多糖(lipopolysaccharide,LPS)诱导RAW264.7细胞释放NO、TNF-α、IL-1β和IL-6炎症因子及相关mRNA表达,降低iNOS及NF-κB蛋白水平。研究结果证实了高核苷酸酵母水解物对LPS刺激RAW264.7细胞炎症的保护作用,作用机制与NF-κB通路有关,为食疗干预慢性病提供一定的理论依据。

本文引用格式

潘聪 , 李占东 , 苑鹏 , 张大力 , 段盛林 , 夏凯 , 周文萱 , 赵可心 , 于伟厚 . 高核苷酸酵母水解物对脂多糖诱导RAW264.7细胞免疫调节的影响[J]. 食品与发酵工业, 2019 , 45(7) : 8 -14 . DOI: 10.13995/j.cnki.11-1802/ts.019150

Abstract

This study aimed to investigate the effects of high-nucleotide yeast hydrolysates on the immune activities of macrophages in RAW264.7 cells and the related mechanisms. In vitro cell inflammation model was created by stimulating RAW264.7 cells with 1 μg/mL lipopolysaccharide (LPS). Different concentrations of high-nucleotide yeast hydrolysates were used as interventions to determine their anti-inflammatory effects. ELISA was used to detect the contents of interleukin-6 (IL-6), tumor necrosis factor-α (TNF-α), and interleukin-1β (IL-1β) in cell culture supernatant. Reverse transcription-polymerase chain reaction (RT-PCR) was used to detect related mRNAs, and Western blot was used to detect the levels of iNOS and nuclear transcription factor NF-κBp65 at protein levels in cells. The results showed that ≤150 μg/mL high nucleotide yeast hydrolysates were safe for RAW264.7 cells. Compared with the LPS model with no intervention, 60-150 μg/mL high-nucleotide yeast hydrolysates could significantly enhance the phagocytic ability of RAW264.7 cells, inhibit the releases of NO, TNF-α, IL-1β, and IL-6 inflammatory factors and their related mRNAs in LPS-induced RAW264.7 cells. Besides, iNOS and NF-κB decreased at protein levels. The results confirmed the protective effects of high nucleotide yeast hydrolysates on LPS-induced inflammation in RAW264.7 cells, and the mechanism was related to the NF-κB pathway, which provides a theoretical basis for therapeutic intervention by foods for chronic diseases.

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