酵母和脂多糖诱导小鼠不同的发热反应

Yeast and lipopolysaccharide induce different febrile responses in mice

真菌感染致持久反复的低热,而细菌感染致高热或低体温,但这种差异性发热机理不清。本文使用酵母和脂多糖(LPS)建立小鼠发热模型,用不同测温方法(直肠测温、红外测温、腹部遥测)和在不同温度(30℃、26℃和22℃)下分别比较酵母和脂多糖致热效果及下丘脑视前区(POA)神经元活性。结果发现,酵母诱导发热不被环境温度变化和操作刺激影响;酵母和LPS分别激活了不同的POA神经元,酵母和LPS诱导的发热与腹内侧视前区(VMPO)相关,而内侧视前区(MPO)与LPS诱导低体温相关。本研究结果为阐明真菌和细菌诱导不同发热反应机制研究提供了基础。

Fungal infection is always associated with prolonged and low-grade fever,while bacterial infection results in either fever or hypothermia.However,the cause of differential pyrogenic manifestations between fungi and bacteria remains elusive.In this study,yeast and lipopolysaccharide(LPS)were used to establish fever models in mice,the pyrogenetic activity between baker yeast and lipopolysaccharide,and the activation of the preoptic area of hypothalamus(POA)neurons are observed via different temperature measurement approaches(rectal thermometer,infrared thermometer,abdominal telemetry)and different ambient temperatures(30℃,26℃,22℃).The results show that yeast infection produces a robust febrile response independent of changes in ambient temperature and insensitive to experimental stimuli;yeast and LPS activate different POA neurons respectively,yeast and LPS-induced fever are associated with the ventromedial preoptic area(VMPO),while the medial preoptic area(MPO)is associated with LPS-induced hypothermia.These results provide a preliminary basis for further elucidating the mechanism of different febrile reactions induced by fungi and bacteria.