Genomic DNA Extracted from Lactiplantibacillus plantarum Attenuates Porphyromonas gingivalis Lipopolysaccharide (LPS)-Induced Inflammatory Responses via Suppression of Toll-Like Receptor (TLR)-Mediated Mitogen-Activated Protein Kinase (MAPK) and Nuclear Factor-κB (NF-κB) Signaling Pathways.

IF 4.2 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Science of Animal Resources Pub Date : 2023-09-01 DOI:10.5851/kosfa.2023.e43
Young Hyeon Choi, Bong Sun Kim, Seok-Seong Kang
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Abstract

In the present study, we aimed to examine the inhibition of genomic DNA from Lactiplantibacillus plantarum (LpDNA) on Porphyromonas gingivalis lipopolysaccharide (PgLPS)-induced inflammatory responses in RAW264.7 cells. Pretreatment with LpDNA for 15 h significantly inhibited PgLPS-induced mRNA expression and protein secretion of interleukin (IL)-1β, IL-6, and monocyte chemoattractant protein-1. LpDNA pretreatment also reduced the mRNA expression of Toll-like receptor (TLR)2 and TLR4. Furthermore, LpDNA inhibited the phosphorylation of mitogen-activated protein kinases (MAPKs) and the activation of nuclear factor-κB (NF-κB) induced by PgLPS. Taken together, these findings demonstrate that LpDNA attenuates PgLPS-induced inflammatory responses by regulating MAPKs and NF-κB signaling pathways through the suppression of TLR2 and TLR4 expression.

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从植物乳杆菌中提取的基因组DNA通过抑制toll样受体(TLR)介导的丝裂原活化蛋白激酶(MAPK)和核因子-κB (NF-κB)信号通路减弱牙龈卟啉单胞菌脂多糖(LPS)诱导的炎症反应
本研究旨在研究植物乳杆菌基因组DNA (LpDNA)对牙龈卟啉单胞菌脂多糖(PgLPS)诱导的RAW264.7细胞炎症反应的抑制作用。LpDNA预处理15 h显著抑制pglps诱导的白细胞介素(IL)-1β、IL-6和单核细胞趋化蛋白-1的mRNA表达和蛋白分泌。LpDNA预处理还降低了toll样受体(TLR)2和TLR4的mRNA表达。此外,LpDNA抑制PgLPS诱导的丝裂原活化蛋白激酶(MAPKs)磷酸化和核因子-κB (NF-κB)活化。综上所述,这些发现表明,LpDNA通过抑制TLR2和TLR4的表达,调节MAPKs和NF-κB信号通路,从而减弱pglps诱导的炎症反应。
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来源期刊
Food Science of Animal Resources
Food Science of Animal Resources Agricultural and Biological Sciences-Animal Science and Zoology
CiteScore
6.70
自引率
6.70%
发文量
75
期刊介绍: Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed journal publishing original research and review articles on scientific and technological aspects of chemistry, biotechnology, processing, engineering, and microbiology of meat, egg, dairy, and edible insect/worm products.
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