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水果醋在与RAW264.7巨噬细胞和3T3-L1脂肪细胞共培养体系中的抗炎和细胞毒性作用。

Anti-Inflammatory and Cytotoxicity Effects of Fruits Vinegar in a Co-Culture System with RAW264.7 Macrophages and 3T3-L1 Adipocytes.

作者信息

Choi Jun-Hui, Park Se-Eun, Yeo Soo-Hwan, Kim Seung

机构信息

Department of Food Science and Biotechnology, Gwangju University, Gwangju 503-703, Korea.

Department of Agro-food Resource, National Academy of Agricultural Science, RDA, Suwon 441-853, Korea.

出版信息

Foods. 2020 Sep 4;9(9):1232. doi: 10.3390/foods9091232.

DOI:10.3390/foods9091232
PMID:32899648
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7554877/
Abstract

Vinegar has been found to have in vitro improvement effect on inflammatory biomarkers, and clinically used to improve inflammation and obesity-related diseases. This study was designed to analyze in vitro anti-inflammatory effects of fruits vinegar (CTFV) in a co-culture system with macrophages and adipocytes. We analyzed the physicochemical properties and polyphenolic ingredients of CTFV, and investigated in vitro anti-inflammatory effects of CTFV in a co-culture system with macrophages and adipocytes. The cells were cultured in the presence of CTFV for 24 h in contact with each other, then, harvested. The levels of monocyte chemoattractant protein (MCP)-1, tumour necrosis factor (TNF)-α, inducible nitric oxide synthase (iNOS), nitric oxide (NO), and interleukin (IL)-6 were evaluated by using the Griess reagent, western blot, or enzyme-linked immunosorbent assay assays. We found that increasing levels for NO, iNOS, TNF-α, IL-6 and MCP-1 were caused by LPS treatment and co-culture using the contact method, whereas CTFV efficaciously attenuated inflammatory response by improving inflammatory parameters including NO, iNOS, TNF-α, IL-6 and MCP-1. The present study indicates that CTFV might provide a nutraceutical product or functional food resource for improving inflammation processed via the interaction of adipocytes and macrophages.

摘要

已发现醋在体外对炎症生物标志物有改善作用，并在临床上用于改善炎症和肥胖相关疾病。本研究旨在分析水果醋（CTFV）在与巨噬细胞和脂肪细胞共培养系统中的体外抗炎作用。我们分析了CTFV的理化性质和多酚成分，并研究了CTFV在与巨噬细胞和脂肪细胞共培养系统中的体外抗炎作用。细胞在CTFV存在下相互接触培养24小时，然后收获。使用格里斯试剂、蛋白质免疫印迹法或酶联免疫吸附测定法评估单核细胞趋化蛋白（MCP）-1、肿瘤坏死因子（TNF）-α、诱导型一氧化氮合酶（iNOS）、一氧化氮（NO）和白细胞介素（IL）-6的水平。我们发现，脂多糖处理和采用接触法共培养会导致NO、iNOS、TNF-α、IL-6和MCP-1水平升高，而CTFV通过改善包括NO、iNOS、TNF-α、IL-6和MCP-1在内的炎症参数有效减轻炎症反应。本研究表明，CTFV可能为改善通过脂肪细胞和巨噬细胞相互作用产生的炎症提供一种营养保健品或功能性食品资源。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f5b5/7554877/5d2979348997/foods-09-01232-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f5b5/7554877/71bed2abb08d/foods-09-01232-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f5b5/7554877/fae43db1a6c9/foods-09-01232-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f5b5/7554877/69c67279c636/foods-09-01232-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f5b5/7554877/524a2e8dcfe1/foods-09-01232-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f5b5/7554877/5d2979348997/foods-09-01232-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f5b5/7554877/71bed2abb08d/foods-09-01232-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f5b5/7554877/fae43db1a6c9/foods-09-01232-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f5b5/7554877/69c67279c636/foods-09-01232-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f5b5/7554877/524a2e8dcfe1/foods-09-01232-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f5b5/7554877/5d2979348997/foods-09-01232-g005.jpg

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