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在宿主与酿酒酵母的相互作用过程中,真菌几丁质可诱导人单核细胞产生训练免疫。

Fungal Chitin Induces Trained Immunity in Human Monocytes during Cross-talk of the Host with Saccharomyces cerevisiae.

作者信息

Rizzetto Lisa, Ifrim Daniela C, Moretti Silvia, Tocci Noemi, Cheng Shih-Chin, Quintin Jessica, Renga Giorgia, Oikonomou Vasilis, De Filippo Carlotta, Weil Tobias, Blok Bastiaan A, Lenucci Marcello S, Santos Manuel A S, Romani Luigina, Netea Mihai G, Cavalieri Duccio

机构信息

From the Research and Innovation Centre, Fondazione Edmund Mach, 38010 San Michele all'Adige TN, Italy.

the Department of Internal Medicine, Division of Experimental Internal Medicine, Radboud University Medical Center, 6525 GA Nijmegen, The Netherlands.

出版信息

J Biol Chem. 2016 Apr 8;291(15):7961-72. doi: 10.1074/jbc.M115.699645. Epub 2016 Feb 17.

Abstract

The immune system is essential to maintain the mutualistic homeostatic interaction between the host and its micro- and mycobiota. Living as a commensal,Saccharomyces cerevisiaecould potentially shape the immune response in a significant way. We observed thatS. cerevisiaecells induce trained immunity in monocytes in a strain-dependent manner through enhanced TNFα and IL-6 production upon secondary stimulation with TLR ligands, as well as bacterial and fungal commensals. Differential chitin content accounts for the differences in training properties observed among strains, driving induction of trained immunity by increasing cytokine production and direct antimicrobial activity bothin vitroandin vivo These chitin-induced protective properties are intimately associated with its internalization, identifying a critical role of phagosome acidification to facilitate microbial digestion. This study reveals how commensal and passenger microorganisms could be important in promoting health and preventing mucosal diseases by modulating host defense toward pathogens and thus influencing the host microbiota-immune system interactions.

摘要

免疫系统对于维持宿主与其微生物群和真菌群之间的互利共生稳态相互作用至关重要。作为共生菌,酿酒酵母可能会以显著方式塑造免疫反应。我们观察到,酿酒酵母细胞通过在TLR配体以及细菌和真菌共生菌二次刺激后增强TNFα和IL-6的产生,以菌株依赖的方式在单核细胞中诱导训练有素的免疫。不同的几丁质含量解释了菌株间观察到的训练特性差异,通过增加细胞因子产生和体外及体内直接抗菌活性来驱动训练有素的免疫诱导。这些几丁质诱导的保护特性与其内化密切相关,确定了吞噬体酸化在促进微生物消化中的关键作用。这项研究揭示了共生微生物和过客微生物如何通过调节宿主对病原体的防御从而影响宿主微生物群 - 免疫系统相互作用,在促进健康和预防黏膜疾病方面发挥重要作用。

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