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대식세포내 MAPK 및 NF-κB 신호전달 경로를 통한 새싹보리 유래 조다당의 면역증진 효과 KCI 등재

Immunoenhancing Effects of Polysaccharides Isolated from Barley Sprout Through MAPK and NF-κB Signaling Pathways in RAW264.7 Cells

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  • URLhttps://db.koreascholar.com/Article/Detail/428431
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산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
초록

This research investigated the immunoenhancing effect through the intracellular MAPKs and NF-B signaling pathways in macrophages activated by crude polysaccharides (YBP) of barley sprouts. YBP extracted from barley sprouts is composed of xylose (25.8%), arabinose (24.1%), galactose (23.4%), and galacturonic acid (11.7%). YBP did not affect the cytotoxicity and showed superior secretion of nitric oxide (NO), interleukin (IL)-6, and tumor necrosis factor (TNF)- by RAW264.7 cells. Also, YBP dose dependently increased IL-6, TNF-, and inducible nitric oxide synthase (iNOS) mRNA gene expression. In the western blot, YBP strongly induced the phosphorylation of the p38, JNK, ERK, and IB pathways in RAW 264.7 cells. In the anti-pattern recognition receptor (anti-PRRs) assay, the effect of YBP on NO secretion strongly decreased toll-like receptor (TLR) 4 and Dectin1 antibodies, whereas IL-6 and TNF- secretion by YBP mainly decreased SR and CD14. Therefore, we concluded that YBPinduced NO, IL-6, and TNF- were secreted via the MAPKs, while NF-B pathways through TLR4, Dectin1, SR, and CD14 receptors existed in a macrophage surface and were involved in the immunoenhancing effect.

목차
서 론
재료 및 방법
    새싹보리로부터 조다당 추출
    구성당 분석
    RAW 264.7 cell에 대한 cytotoxicity, nitric oxide 및cytokine 생성능 평가
    qPCR을 통한 유전자 발현량 측정
    Western blot
    Confocal을 이용한 핵 내로의 p65 경로 확인
    대식세포의 pattern recognition receptors (PRRs) 발현
    통계처리
결과 및 고찰
    새싹보리로부터 분리한 조다당 YBP의 구성당 분석
    새싹보리 유래 조다당 YBP의 NO, IL-6 및 TNF- 생성능
    새싹보리 유래 조다당 YBP의 mRNA gene expression
    새싹보리 유래 조다당 YBP의 대식세포 수용체 경로 확인
    새싹보리 유래 조다당 YBP의 대식세포 내 MAPK 및 NF-B 경로의 활성화
요약 및 결론
저자
  • 박혜령(수원여자대학교 호텔외식조리과) | Hye-Ryung Park (Department of Hotel Foodservice & Culinary Arts, Suwon Women’s University) Corresponding author