绿豆寡肽对脂多糖诱导巨噬细胞RAW264.7的抗炎作用  

Anti-inflammatory Effect of Mung Bean Peptide on Lipopolysaccharide-induced Macrophage RAW264.7

作　　者：于笛 周伟 郭增旺 刁静静[1,2] 迟治平 张丽萍 Yu Di;Zhou Wei;Guo Zengwang;Diao Jingjing;Chi Zhiping;Zhang Liping(Heilongjiang Bayi Agricultural University,Daqing 163319,Heilongjiang;National Coarse Cereals Engineering Research Center,Daqing 163319,Heilongjiang)

机构地区：[1]黑龙江八一农垦大学,黑龙江大庆163319 [2]国家杂粮工程技术研究中心,黑龙江大庆163319

出　　处：《中国食品学报》2020年第8期41-48,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31471586)。

摘　　要：目的:将绿豆寡肽(MBPs)用于脂多糖(LPS)诱导巨噬细胞RAW264.7的炎症反应中,观察其对炎症是否有抑制作用。方法:用LPS构建细胞炎症模型,采用WST-1法检测细胞增殖能力,中性红法检测细胞吞噬能力,试剂盒法检测巨噬细胞髓过氧化物酶(MPO)、乳酸脱氢酶(LDH)活性及还原型谷胱甘肽(GSH)含量,ELISA法检测巨噬细胞细胞因子TNF-α、白介素-1α(IL-1α)、白介素-6(IL-6)的分泌量。结果:MBPs能显著缓解LPS对巨噬细胞增殖的抑制作用并下调其吞噬能力(P<0.05);MBPs能显著改善LPS诱导巨噬细胞MPO、LDH、GSH的水平(P<0.05);MBPs能显著抑制促炎性细胞因子TNF-αIL-1α、IL-6水平的上升。结论:MBPs通过调节巨噬细胞趋化吞噬能力、胞内酶解消化和降低促炎性细胞因子的水平达到缓解LPS诱导巨噬细胞炎症的作用,且呈现量效关系,具有一定的抗炎活性。Objective:Mung bean peptides(MBPs)were used in lipopolysaccharide(LPS)-induced macrophage RAW264.7 inflammatory response to observe whether the inhibition of the inflammation produced.Methods:Using LPS to establish cell inflammation model.Using WST-1 method to detect cell proliferation,Neutral Red method to detect phagocytosis,KIT method to detect macrophage myeloperoxidase(MPO),lactate dehydrogenase(LDH)activity and reduced glutathione(GSH)content,ELISA to detect the levels of TNF-α,interleukin-1α(IL-1α)and interleukin-6(IL-6)in macrophages.Result:MBPs significantly attenuated the inhibitory effect of LPS on the proliferation of macrophages and down-regulated its phagocytosis(P<0.05).MBPs could significantly improve the level of MPO,LDH and GSH in macrophages induced by LPS(P<0.05).MBPs could significantly inhibit the increase of the levels of proinflammatory cytokines TNF-α,IL-1α,IL-6.Conclusion:MBPs could alleviate the LPS-induced macrophage inflammatory response by regulating the chemotactic phagocytosis of macrophages,intracellular digestion and digestion,and the decrease of proinflammatory cytokines levels,showing dose-response and anti-inflammatory activity.

关 键 词：绿豆寡肽 RAW264.7细胞 脂多糖 炎症反应 抗炎活性 

分 类 号：TS201.4[轻工技术与工程—食品科学]