植物乳杆菌抗菌肽 Y8-2:对抗弓形虫的新策略

IF 6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY LWT - Food Science and Technology Pub Date : 2024-11-08 DOI:10.1016/j.lwt.2024.117026
Wenhui Guo, Jun Guo, Zixuan Wang, Pufang Liu, Jiashan Qin, Chao Duan, Xinyu Xue, Tieyun Chen, Xinlei Yan
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引用次数: 0

摘要

弓形虫是一种重要的食源性人畜共患寄生虫,据估计已感染了全球三分之一的人口。然而,目前还没有治疗人类弓形虫病的特效药物或疫苗。因此,开发安全有效的弓形虫病治疗方法迫在眉睫。本研究从植物乳杆菌 Y8 发酵的上清液中分离出了抗菌肽 Y8-2。流式细胞仪分析表明,Y8-2 对绦虫有明显的杀灭作用;这一结果结合扫描电镜和透射电镜的结果,表明 Y8-2 能使细胞变形,破坏绦虫细胞膜的完整性和通透性,导致细胞质空泡化和外渗。此外,Y8-2 在感染 Ana-1 细胞后的 12 h 和 24 h 内能明显抑制恙虫的增殖,并能提高 IL-12p70 和 TNF-α 的水平。斑块实验证实,Y8-2能抑制恙虫的侵袭和增殖,并能明显缩小斑块面积。我们的研究为开发安全有效的弓形虫病治疗方法提供了新的策略,也为用 LAB 代谢物治疗弓形虫病提供了数据支持,从而拓宽了 LAB 的开发和利用前景。
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Lactobacillus plantarum antimicrobial peptide Y8-2: A new strategy against Toxoplasma gondii
Toxoplasma gondii is an important foodborne zoonotic parasite that is estimated to have infected one-third of the world's population. However, there are no specific drugs or vaccines to treat toxoplasmosis in humans. Therefore, there is an urgent need to develop safe and effective ways for toxoplasmosis. The antimicrobial peptide Y8-2 was isolated from the supernatant of Lactobacillus plantarum Y8 fermentation that was involved in this study. Flow cytometry analysis showed that Y8-2 had a significant killing effect on tachyzoites; this result, combined the results of SEM and TEM, suggested that Y8-2 could deform cells, disrupt the integrity and permeability of tachyzoite cell membranes, resulting in cytoplasmic vacuolization and extravasation. In addition, Y8-2 significantly inhibited the proliferation of tachyzoites at 12 h and 24 h and elevated the levels of IL-12p70 and TNF-α after infection with Ana-1 cells. Plaque experiments verified that Y8-2 can inhibit tachyzoites invasion and proliferation and significantly reduce the plaque area. Our study provides a new strategy for developing a safe and effective method for the treatment of toxoplasmosis and provides data to support the treatment of toxoplasmosis with LAB metabolites, thus broadening the prospects for the development and utilization of LAB.
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来源期刊
LWT - Food Science and Technology
LWT - Food Science and Technology 工程技术-食品科技
CiteScore
11.80
自引率
6.70%
发文量
1724
审稿时长
65 days
期刊介绍: LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.
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