摘要
目的:探讨体外环境中灰树花、香菇、灵芝、枸杞多糖和酵母葡聚糖对人自然杀伤(NK)细胞的形态、增殖、细胞毒活性和IFN-γ分泌水平的影响。方法:采用经体外扩增的高纯度人NK细胞为模型,将5种多糖以100mg/L和50mg/L两个质量浓度组分别对其作用72h后检测NK细胞的形态、增殖、细胞毒活性和IFN-γ分泌水平。结果:经过多糖处理后的NK细胞增殖情况与对照组相比并未发生明显改变,但细胞形态有一定的变化,且细胞毒活性和IFN-γ分泌水平有所提高。其中100mg/L和50mg/L的灵芝多糖处理能将NK细胞毒活性分别提高5.89%和9.1%(P<0.05),且50mg/L的灰树花多糖和枸杞多糖也能将NK细胞毒活性分别提高5.7%和6.9%(P<0.05)。另外50mg/L的灰树花多糖与香菇多糖处理能将NK细胞IFN-γ的分泌水平分别提高255pg/mL和202pg/mL(P<0.05)。结论:灰树花、灵芝和枸杞多糖在体外实验中能在一定程度上提高NK细胞的细胞毒活性,但这种作用并不是通过促进细胞增殖实现的。另外灰树花和香菇多糖也能通过促进NK细胞对IFN-γ的分泌,影响NK细胞的免疫调节功能。
Objective： To determine the effects of Grifola frondosa polysaccharide, lentinan, Ganoderma lucidum polysaccharide, Lycium barbarum polysaccharide and yeast glucan on the morphology, proliferation, cytotoxicity and IFN-γ secretion of human NK cells. Methods： Pure human NK cells, prepared by PBMC based ex vivo expansion, were treated with each polysaccharide at concentrations of 100 mg/L and 50 mg/L, respectively. The proliferation, cytotoxicity and IFN-γ secretion of NK cells were tested after 72 h treatments. Results： No significant changes in the proliferation of NK cells were observed between polysaccharide treatment groups and control group. However, increased cytotoxicity of NK cells could be observed for four polysaccharide treatment groups and some changes in cell morphology were also detected. The cytotoxicity of NK cells increased by 5.89% and 9.1% （P〈0.05） after treatment with 100 mg/L and 50 mg/L of Ganoderma lucidum polysaccharide, and increased by 5.7% and 6.9% （P〈0.05） after treatment with 50 mg/L of Grifolafrondosa polysaccharide and Lycium barbarum poiysaccharide, respectively. In addition, the IFN-γ secretion of NK cells increased by 255 pg/mL and 202 pg/mL （P〈0.05） separately after treatment with 50 mg/L of Grifolafrondosa polysaccharide and lentinan. Conclusion： Grifola frondosa polysaccharide, Ganoderma lucidum polysaccharide and Lycium barbarurn polysaccharide enhances the cytotoxicity of NK cells, but not by promoting its proliferation. Grifolafrondosa polysaccharide and lentinan promote the IFN-γ secretion to a certain extent in vitro and thus have immunoregulatory effects on NK cells.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第1期315-318,共4页
Food Science
