C57BL/6小鼠亚慢性、低剂量黄曲霉毒素B1和微囊藻毒素lr共同暴露可显著改变血清和肝脏细胞因子反应

IF 2.1 4区 农林科学 Cyta-Journal of Food Pub Date : 2022-10-20 DOI:10.1080/19476337.2022.2130436
Fuqing Gao, Yun Li, Haiqing Zhao, Yaru Liang, Zhe Liu
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引用次数: 0

摘要

在这项研究中,我们检测了在低剂量和亚慢性条件下单独或共同暴露于黄曲霉毒素B1和微囊藻毒素- lr的C57BL/6小鼠肝脏和血清中11种细胞因子的表达。目的是阐明AFB1+MC-LR可能引起的联合肝毒性作用,为进一步研究肝脏免疫影响提供参考。应用luminex细胞因子检测,我们发现大部分细胞因子的表达随时间增加而增加。肝脏中IL-18、GM-CSF、IFN-γ、IL-1β、IL-4水平显著升高。而部分细胞因子(IL-13)在暴露中期被抑制后呈现上升趋势。IFN-γ和IL-12p70水平通常代表联合暴露组的免疫应答。总之,由于亚慢性和低剂量照射,存在许多不确定性。因此,继发不可逆肝损伤和肝癌的发生是一个概率事件。
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Sub-chronic, low dose co-exposure to Aflatoxin B1 and Microcystin-LR in C57BL/6 mice significantly alters the cytokine response in serum and liver
ABSTRACT In this study, we examined the expression of 11 cytokines in liver and serum of C57BL/6 mice upon single or co-exposed to Aflatoxin B1 and Microcystin-LR at low-dose and sub-chronic conditions. The objective is to elucidate the potential combined hepatotoxic effects induced by AFB1+MC-LR, and we aim to provide references for further immune impacts in the liver. Luminex-based cytokine examination was applied, and we found that most of the cytokine expression increased with time. The level of IL-18, GM-CSF, IFN-γ, IL-1β and IL-4 in the liver showed a significant rise. However, some cytokines (IL-13) showed an upward trend after being suppressed during the middle stage of exposure. The level of IFN-γ and IL-12p70 generally represented the immune response in the combined exposure group. Conclusionally, there are many uncertainties due to sub-chronic and low-dose exposure. Therefore, the occurrence of subsequent irreversible liver injury and liver cancer is a probabilistic event.
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来源期刊
Cyta-Journal of Food
Cyta-Journal of Food FOOD SCIENCE & TECHNOLOGY-
CiteScore
4.40
自引率
0.00%
发文量
37
期刊介绍: CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.
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