| 高核苷酸酵母水解物对脂多糖诱导RAW264.7细胞免疫调节的影响 |
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| 引用本文： | 潘聪,李占东,苑鹏,张大力,段盛林,夏凯,周文萱,赵可心,于伟厚.高核苷酸酵母水解物对脂多糖诱导RAW264.7细胞免疫调节的影响[J].食品与发酵工业,2019(7):8-14. |
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| 作者姓名： | 潘聪 李占东 苑鹏 张大力 段盛林 夏凯 周文萱 赵可心 于伟厚 |
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| 作者单位： | 吉林农业大学食品科学与工程学院;功能主食创制与慢病营养干预北京市重点实验室;吉林工程技术师范学院食品工程学院;中国食品发酵工业研究院有限公司;大连双迪科技股份有限公司 |
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| 基金项目： | 十三五-农机院薯类专项:薯类发酵主食新产品(面包)加工工艺技术研究(2016YFD0401303-02);马铃薯主食加工装备研究及特膳食品开发(北京市科委重大专项)马铃薯主食化关键技术研究与产业化示范(D171100001917003) |
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| 摘 要： | 为探讨高核苷酸酵母水解物对RAW264.7小鼠巨噬细胞免疫活性调节及其相关作用机制,采用脂多糖(1μg/mL)刺激RAW264.7细胞来建立体外细胞炎症模型,以不同质量浓度的高核苷酸酵母水解物干预来明确其抗炎效果。ELISA法检测细胞培养上清中白细胞介素-6(IL-6)、肿瘤坏死因子-α(TNF-α)、白细胞介素-1β(IL-1β)的含量,RT-PCR法检测相关mRNA表达水平,Western blot法检测细胞iNOS及胞核内核转录因子NF-κBp65蛋白水平。结果表明:高核苷酸酵母水解物作用RAW264.7细胞的安全范围≤150μg/mL。与LPS模型组相比,质量浓度60～150μg/mL的高核苷酸酵母水解物能显著增强RAW264.7吞噬能力,高核苷酸酵母水解物(60～150μg/mL)能有效抑制脂多糖(lipopolysaccharide,LPS)诱导RAW264.7细胞释放NO、TNF-α、IL-1β和IL-6炎症因子及相关mRNA表达,降低iNOS及NF-κB蛋白水平。研究结果证实了高核苷酸酵母水解物对LPS刺激RAW264.7细胞炎症的保护作用,作用机制与NF-κB通路有关,为食疗干预慢性病提供一定的理论依据。
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| 关 键 词： | 酵母水解物 核苷酸 抗炎 NF-ΚB |
Effects of high nucleotide yeast hydrolysates on immune regulation of RAW264.7 cells induced by LPS |
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| PAN Cong,LI Zhandong,YUAN Peng,ZHANG Dali,DUAN Shenglin,XIA Kai,ZHOU Wenxuan,ZHAO Kexin,YU Weihou.Effects of high nucleotide yeast hydrolysates on immune regulation of RAW264.7 cells induced by LPS[J].Food and Fermentation Industries,2019(7):8-14. |
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| Authors: | PAN Cong LI Zhandong YUAN Peng ZHANG Dali DUAN Shenglin XIA Kai ZHOU Wenxuan ZHAO Kexin YU Weihou |
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| Affiliation: | (School of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China;China Food Fermentation Industry Research Institute,Beijing 100015,China;Dalian Shuangdi Technology,Dalian 116635,China;Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention forChronic Disease,Beijing 100015,China;School of Food Engineering,Jilin Engineering Normal University,Changchun 130052,China) |
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| Abstract: | PAN Cong;LI Zhandong;YUAN Peng;ZHANG Dali;DUAN Shenglin;XIA Kai;ZHOU Wenxuan;ZHAO Kexin;YU Weihou(School of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China;China Food Fermentation Industry Research Institute,Beijing 100015,China;Dalian Shuangdi Technology,Dalian 116635,China;Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention forChronic Disease,Beijing 100015,China;School of Food Engineering,Jilin Engineering Normal University,Changchun 130052,China) |
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| Keywords: | yeast hydrolysate nucleotide anti-inflammatory NF-κB |
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