黄芪总黄酮通过调控miR-378对高糖诱导的HK-2细胞炎症因子水平的影响

The regulatory effect of Astragalus total flavonoids on high glucoseinduced inflammatory factors in HK-2 cells through miR-378

目的研究黄芪总黄酮对高糖诱导的HK-2细胞炎症水平的影响,并探讨其与miR-378之间的关系。方法运用MTT法检测黄芪总黄酮(0、50、100、150 mmol/L)与HG(25 mmol/L)共处理的HK-2细胞的增殖;将miR-NC+HG组(转染miRNC)、miR-378+HG组(转染miR-378 mimics)均以脂质体法转染至25 mmol/L HG处理的HK-2细胞;用ELISA法检测各组细胞中IL-6、TNF-α、IgA、IgM、IgG含量;用qRT-PCR检测各组细胞中miR-378表达。结果与Control组相比,各个浓度的TFA处理的HK-2细胞的增殖率均显著升高,IL-6、TNF-α、IgA、IgM含量均明显降低,IgG、miR-378明显升高(P<0.05);过表达miR-378可使HK-2细胞的增殖率均显著升高,IL-6、TNF-α、IgA、IgM含量显著降低,IgG含量显著升高。结论黄芪总黄酮可降低高糖诱导的HK-2细胞炎症水平,其机制与直接上调miR-378有关,将可为黄芪总黄酮治疗糖尿病肾病提供理论依据。

This study was performed to study the effect of Astragalus total flavonoids(TFA) on high glucose(HG)-induced inflammation level of HK-2 cells and explore its relationship with miR-378. MTT assay was used to detect the proliferation of HK-2 cells co-treated with total flavonoids(0, 50, 100, 150 mmol/L) and HG(25 mmol/L);miR-NC + HG group(transfected miR-NC) and miR-378 + HG group(transfected miR-378 mimics) were all transfected into 25 mmol/L HG-treated HK-2 cells by liposome method. The levels of IL-6, TNF-α, IgA, IgM, and IgG were detected by ELISA;q RT-PCR was used to detect miR-378 expression in each group of cells. Compared with the control group, the proliferation rate of HK-2 cells treated with TFA in each concentration was significantly increased, the levels of IL-6, TNF-α, IgA, and IgM were significantly decreased, while the levels of IgG and miR-378 were significantly increased(P<0.05). Overexpression of miR-378 significantly increased the proliferation rate of HK-2 cells, significantly decreased the levels of IL-6, TNF-α, IgA, and IgM, while increased the level of IgG significantly. Taken together, Astragalus total flavonoids can reduce the inflammation level of HK-2 cells induced by high glucose, and the mechanism may be related to the direct up-regulation of miR-378, which will provide a theoretical basis for the treatment of diabetic nephropathy with Astragalus total flavonoids.