Investigation of Immunological Parameters Following the Administration of Temperature-Processed Panax quinquefolius L. in Mice

IF 2.3 2区 农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY
Jiyue Sha, Yanting Zhang, Wei Li, Hongxia Yu, Yushun Lu, Zhiman Li, Di Qu, Yingying Shi, Zhengbo Liu, Yinshi Sun
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Abstract

Thermal processing is the most common drying method for Panax quinquefolius L. (PQ). This study aimed to investigate the regulatory effects of PQ treated at constant and different temperatures on cyclophosphamide (CTX)-induced immunosuppression in mice. Routine HE staining was used to observe the pathological changes of the spleen, ELISA measured cytokine levels, lymphocyte subsets in the spleen were measured by flow cytometry, and MAPK signaling pathway protein expression was detected by Western blotting. The results showed that PQ treated at constant and different temperatures could slow down the weight loss and immune organ damage and improve the proliferation rate of splenic T lymphocytes, phagocytosis of macrophages, and white blood cell count in immunosuppressed mice. In addition, the serum levels of TNF-α, IFN-γ, IL-2, IL-4, IgA, IgG, and IgM were significantly increased, and the expression levels of spleen proteins p-P38, p-JNK, and p-ERK were also significantly increased in mice treated with PQ treated with different processing methods, and the effect of PQ treated with constant temperature was more significant. Therefore, PQ after heat treatment is a potent immunomodulator, and the processing pattern has some effects on the immunocompetence of PQ.

Abstract Image

温化西洋参对小鼠免疫参数的影响
热加工是西洋参最常用的干燥方法。本研究旨在探讨恒温和不同温度处理PQ对环磷酰胺(CTX)诱导的小鼠免疫抑制的调节作用。采用常规HE染色观察脾脏病理变化,ELISA检测细胞因子水平,流式细胞术检测脾脏淋巴细胞亚群,Western blotting检测MAPK信号通路蛋白表达。结果表明,恒定和不同温度下的PQ均能减缓免疫抑制小鼠的体重减轻和免疫器官损伤,提高免疫抑制小鼠脾T淋巴细胞增殖率、巨噬细胞吞噬率和白细胞计数。此外,不同加工方法处理的PQ小鼠血清TNF-α、IFN-γ、IL-2、IL-4、IgA、IgG、IgM水平均显著升高,脾脏蛋白p-P38、p-JNK、p-ERK表达水平也显著升高,且恒温处理的PQ效果更为显著。因此,热处理后的PQ是一种有效的免疫调节剂,加工方式对PQ的免疫能力有一定影响。
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来源期刊
Journal of Food Biochemistry
Journal of Food Biochemistry 生物-生化与分子生物学
CiteScore
7.80
自引率
5.00%
发文量
488
审稿时长
3.6 months
期刊介绍: The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: -Biochemistry of postharvest/postmortem and processing problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: -Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality
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