沙葱总黄酮水洗组分的体外抗炎活性

doi:10.7506/spkx1002-6630-20181004-012

摘要/Abstract

摘要： 本实验在体外应用脂多糖（lipopolysaccharides，LPS）诱导小鼠腹腔巨噬细胞建立炎症模型的基础上，探讨沙葱总黄酮水洗组分的体外抗炎活性。应用CCK-8法检测0、50、100、200、400、800 μg/mL沙葱总黄酮水洗组分对小鼠腹腔巨噬细胞增殖活力的影响；将细胞分为空白对照组、LPS应激模型组及不同质量浓度沙葱总黄酮水洗组分预处理组，采用Griess法及酶联免疫吸附测定法分别测定各处理组细胞上清液中NO浓度和肿瘤坏死因子-α（tumor necrosis factor-α，TNF-α）、白细胞介素（interleukin，IL）-1β、IL-6、IL-10的质量浓度，反转录实时荧光定量聚合酶链式反应法检测各处理组细胞中诱导型一氧化氮合酶（inducible nitric oxide synthase，iNOS）、TNF-α、IL-1β、IL-6、IL-10、髓样分化蛋白（myeloid differential protein，MyD）88、核因子 κB（nuclear factor κB，NF-κB）mRNA的表达水平。结果显示：与对照组相比，沙葱总黄酮水洗组分在50～800 μg/mL时对小鼠腹腔巨噬细胞无明显细胞毒性作用。与LPS应激模型组相比，沙葱总黄酮水洗组分能够极显著抑制促炎介质NO、TNF-α、IL-1β、IL-6质量浓度及其mRNA的表达（P＜0.01或P＜0.001）；高度显著提高抗炎细胞因子IL-10质量浓度及其mRNA的表达（P＜0.001），且呈剂量依赖效应；极显著降低MyD88、NF-κB mRNA的表达水平（P＜0.01或P＜0.001）。由此得出，沙葱总黄酮水洗组分对LPS诱导的小鼠腹腔巨噬细胞具有抗炎作用，其抗炎活性可能是通过抑制促炎性介质NO、TNF-α、IL-1β、IL-6的分泌并提高抗炎性细胞因子IL-10的质量浓度实现的，其作用机制可能与NF-κB信号通路有关。

关键词: 沙葱, 黄酮, 小鼠腹腔巨噬细胞, 细胞因子, 髓样分化蛋白88, 核因子κB

Abstract: The water eluate of total flavonoids extracted from Allium mongolicum Regel (wAMF) was evaluated for its inhibitory effect on lipopolysaccharide (LPS)-induced inflammation in mouse peritoneal macrophages. The CCK-8 method was used to examine the effect of the purified flavonoids at different concentrations (0, 50, 100, 200, 400 and 800 μg/mL) on the proliferation of mouse peritoneal macrophages. The following groups were created: blank control, LPS-induced model and wAMF pretreatment at different concentrations. The Griess method and enzyme-linked immunosorbent assay (ELISA) were used to determine the concentrations of NO, tumor necrosis factor-α (TNF-α), interleukin (IL)-1β, IL-6 and IL-10 in the macrophage culture supernatants, and reverse transcription quantitative real-time polymerase chain reaction (RT-qPCR) was applied to detect the mRNA expression levels of inducible nitric oxide synthase (iNOS), TNF-α, IL-1β, IL-6, IL-10, myeloid differential protein 88 (MyD88) and nuclear factor κB (NF-κB). The results obtained were as follows: 1) Compared with the control group, wAMF at concentrations of 50–800 μg/mL had no toxicity on macrophages (P > 0.05). 2) Compared with the LPS-induced model, wAMF significantly inhibited the concentrations and mRNA expression of proinflammatory mediators including NO, TNF-α, IL-6 and IL-1β (P < 0.01 or P < 0.001), significantly increased the concentration of the anti-inflammatory factor IL-10 and its mRNA expression (P < 0.001) in a dose-dependent manner, and significantly decreased the mRNA expression of MyD88 and NF-κB (P < 0.01 or P < 0.001). To sum up, wAMF has an anti-inflammatory effect on LPS-stressed mouse peritoneal macrophages, probably by inhibiting the secretion of NO, TNF-α, IL-6 and IL-1β and increasing IL-10 concentration; and the mechanism is possibly associated with the NF-κB signaling pathway.

Key words: Allium mongolicum Regel, flavonoids, mouse peritoneal macrophage, cytokines, myeloid differential protein 88, nuclear factor κB

中图分类号:

TS201.4

王翠芳，王特日格乐，杜红喜，张秀媛，丹妮，萨如丽，敖长金. 沙葱总黄酮水洗组分的体外抗炎活性[J]. 食品科学, 2019, 40(23): 163-169.

WANG Cuifang, WANG Terigele, DU Hongxi, ZHANG Xiuyuan, DAN Ni, SA Ruli, AO Changjin. Anti-inflammatory Activity in Vitro of Water-Eluted Fraction of Total Flavonoids Extracted from Allium mongolicum Regel[J]. FOOD SCIENCE, 2019, 40(23): 163-169.

[1]	王凤，肖楚翔，刘淑珍，王凤舞. 榴莲核黄酮的提取及其对秀丽隐杆线虫氧化和衰老的影响[J]. 食品科学, 2021, 42(9): 123-129.
[2]	贺文杰，吴彬彬，胥伟，王宏勋，易阳，雷飞飞. 热处理中芡实黄酮对肌原纤维蛋白结构的影响[J]. 食品科学, 2021, 42(6): 46-52.
[3]	刘旺景，李书仪，段嘉钰，丁赫，乔亚杰，刘玉蓉，吕可欣，郭艳丽，敖长金. 沙葱及其提取物对肉羊体脂4-烷基支链脂肪酸沉积与分布的影响[J]. 食品科学, 2021, 42(5): 61-67.
[4]	周浓，余志良，李承勇. 玉米醇溶蛋白-番石榴黄酮复合纳米颗粒的制备及其抗氧化活性[J]. 食品科学, 2021, 42(3): 186-193.
[5]	陈林玉，宋乐园，王云雨，卢梦如，顿彩云，杨青华，毕跃峰. 红小米化学成分与营养成分分析[J]. 食品科学, 2021, 42(18): 218-224.
[6]	高华武，王艳，周鹏，叶树，宋航，汪光云，蔡标. 金雀异黄酮通过调控Ca2＋-CaMKIV通路对Aβ25-35诱导海马神经元损伤的保护作用[J]. 食品科学, 2021, 42(13): 121-126.
[7]	沙玉欢，毛晓英，吴庆智，张建，程卫东. 核桃分心木黄酮物质的组分及其抗氧化性分析[J]. 食品科学, 2021, 42(12): 91-98.
[8]	张麟，高磊，王超，赵子健，段翠翠，赵玉娟，杨舸，李盛钰. 乳酸片球菌AS185调节高脂高糖饮食诱导的代谢综合征[J]. 食品科学, 2021, 42(1): 215-221.
[9]	叶韬，陈志娜，叶倩文，刘慧乾，王云，陆剑锋. 不同杀菌方式对即食豆干大豆异黄酮及品质特性的影响[J]. 食品科学, 2020, 41(7): 124-130.
[10]	郑梦菲，刘健，屈玮. 6 种5,7-二羟基黄酮对巨噬细胞M1极化的影响[J]. 食品科学, 2020, 41(5): 152-158.
[11]	郭增旺，樊乃境，田海芝，滕飞，李萌，李杨，王中江，江连洲. 小米糠黄酮对H2O2致HepG2氧化应激损伤的保护作用[J]. 食品科学, 2020, 41(5): 159-165.
[12]	刘丽丽，刘玉垠，王杰，赵小娜，鲁周民. 枇杷功能成分及生物活性研究进展[J]. 食品科学, 2020, 41(5): 306-314.
[13]	王乐飞，古绍彬，吴影. 基于UPLC-MS代谢组学技术的枣果皮黄酮类化合物分析[J]. 食品科学, 2020, 41(24): 155-161.
[14]	孙莉琼，郝雯菁，唐晓清，王康才，张绍铃. UPLC-MS/MS研究36 个梨品种成熟果实中的特征性多酚和三萜酸类物质[J]. 食品科学, 2020, 41(22): 206-214.
[15]	曾桂花，高飞飞，高邦牢，惠竹梅，张振文. 疏穗处理对‘赤霞珠’葡萄果皮类黄酮物质的影响[J]. 食品科学, 2020, 41(22): 215-221.

沙葱总黄酮水洗组分的体外抗炎活性

Anti-inflammatory Activity in Vitro of Water-Eluted Fraction of Total Flavonoids Extracted from Allium mongolicum Regel

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价