6株巴氏醋酸杆菌对RAW-Blue巨噬细胞的免疫调节作用

Q4 Agricultural and Biological Sciences
S. Kim, W. Jeong, So-Young Kim, S. Yeo
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引用次数: 0

摘要

在本研究中,我们通过核因子κB/活化蛋白-1(NF-κB/AP-1)转录因子激活以及巨噬细胞中一氧化氮(NO)和细胞因子的产生,研究了6株巴氏醋杆菌的免疫特性。我们发现6株A.pasteurianus菌株对RAW Blue的细胞活力没有显著的抑制作用™ 浓度为(25,50100CFU/巨噬细胞)的细胞。各菌株的NO和细胞因子(TNF-α、IL-1β和IL-6)的产生表现出不同的免疫激活能力,比LPS(100ng/mL,v/v)阳性对照组高0.7至0.9倍,比阴性对照组高7至8倍。为了探索潜在的机制,我们评估了促炎基因的mRNA表达。因此,我们发现诱导型一氧化氮合酶(iNOS)和环氧合酶(COX)-2的表达,包括细胞因子的基因表达,通过六种巴氏杆菌处理而升高。这些结果表明,6株巴氏杆菌作为增强免疫功能的功能材料具有良好的工业应用价值。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Immunomodulatory effects of six Acetobacter pasteurianus strains in RAW-Blue macrophage
In this study, we investigated the immunological properties of six strains of Acetobacter pasteurianus through nuclear factor-kappa B/activator protein-1 (NF-κB/AP-1) transcription factor activation and nitric oxide (NO) and cytokine production in macrophages. We found that the six A. pasteurianus strains had no significant inhibitory effect on the cell viability of RAW-Blue™ cells at the concentration of (25, 50, 100 CFU/macrophage). The production of NO and cytokines (TNF-α, IL-1β, and IL-6) showed different abilities of immune activation for each strain, and it was 0.7 to 0.9 times higher than that of the LPS (100 ng/mL, v/v) positive control and 7 to 8 times superior to that of the negative control group. To explore the underlying mechanism, we evaluated the mRNA expression of pro-inflammatory genes. Consequently, we found that inducible nitric oxide synthase (iNOS) and cyclooxygenase (COX)-2 expression including genes expression of cytokines were elevated by the six A. pasteurianus treatment. These results suggested that the six strains of A. pasteurianus have an excellent industrial application value as a functional material for the purpose of enhancing immune function.
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来源期刊
Korean Journal of Food Preservation
Korean Journal of Food Preservation Agricultural and Biological Sciences-Food Science
自引率
0.00%
发文量
70
期刊介绍: This journal aims to promote and encourage the advancement of quantitative improvement for the storage, processing and distribution of food and its related disciplines, theory and research on its application. Topics covered include: Food Preservation and Packaging Food and Food Material distribution Fresh-cut Food Manufacturing Food processing Technology Food Functional Properties Food Quality / Safety.
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