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、800μg/m LFHP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/My D88/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≤400μg/m L。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、My D88、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。
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/m L). 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/My D88/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, My D88, 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.
作者
李丹倩
梁嘉怡
钟晓晴
王润东
彭元怀
LI Dan-qian;LIANG Jia-yi;ZHONG Xiao-qing;WANG Run-dong;PENG Yuan-huai(College of Food Science and Engineering Lingnan Normal University,Zhanjiang 524048,China)
出处
《现代食品科技》
CAS
北大核心
2021年第5期23-30,16,共9页
Modern Food Science and Technology
基金
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)。
关键词
火龙果皮发酵物
干酪乳杆菌
抗炎活性
作用机制
fermented Hylocereus undulatus peel
Lactobacillus casei
anti-inflammatory activity
mechanism