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Consumption of Lactobacillus casei Fermented Milk Prevents Salmonella Reactive Arthritis by Modulating IL-23/IL-17 Expression

机译:食用干酪乳杆菌发酵奶可通过调节IL-23 / IL-17表达来预防沙门氏菌反应性关节炎

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摘要

Reactive arthritis is the development of sterile joint inflammation as a sequel to a remote infection, often in the gut. We have previously shown that a low dose of S. enteritidis inoculated to streptomycin-pretreated mice generates a self-limiting enterocolitis suitable for studying reactive arthritis. Here we show that consumption of Lactobacillus casei prior to infection abolishes intestinal and joint inflammation triggered by Salmonella. BALB/c mice were sacrificed after infection; intestinal and joint samples were analyzed for histological changes and expression of cytokines. TNF-α was measured by ELISA and the expression of IL-1β, IL-6, IL-10, IL-17, IL-23 and TGF-β was assessed by qPCR. L. casei consumption prevented Salmonella-induced synovitis, the increment of TNF-α in knees and the increase of IL-17 expression in popliteal and inguinal lymph nodes. At intestinal level consumption of L. casei drastically diminished S. enteritidis invasiveness and shortened splenic persistence of the pathogen. Bacterial loads recovered at days 2 and 5 from Peyer’s patches were 10-fold lower in mice fed with L. casei. In accordance, we found that the augment in gut permeability induced during enterocolitis was decreased in those animals. Consumption of L. casei prior to infection failed to increase anti- inflammatory molecules such as IL-10 and TGF-β in the intestine. On the other hand, consumption of L. casei abrogated the expression of TNF-α, IL-17, IL-23, IL-1β and IL-6 in cecum and mesenteric lymph nodes. These cytokines are needed for differentiation of immune cells involved in the development of reactive arthritis such as Th17 and γδ T cells. Trafficking of these inflammatory cells from the gut to the joints has been proposed as a mechanism of generation of reactive arthritis. Our results suggest that L. casei consumption prevents Salmonella-induced synovitis by altering the intestinal milieu necessary for differentiation of cells involved in the generation of joint inflammation.
机译:反应性关节炎是无菌性关节发炎的发展,通常是在肠道内作为远距离感染的后遗症。先前我们已经表明,链霉素预处理的小鼠接种低剂量的肠炎链球菌会产生适合研究反应性关节炎的自限性小肠结肠炎。在这里,我们显示感染前食用干酪乳杆菌可消除沙门氏菌引发的肠道和关节发炎。感染后处死BALB / c小鼠。分析肠和关节样品的组织学变化和细胞因子的表达。通过ELISA测量TNF-α,并通过qPCR评估IL-1β,IL-6,IL-10,IL-17,IL-23和TGF-β的表达。食用干酪乳杆菌可预防沙门氏菌引起的滑膜炎,膝关节TNF-α的增加以及pop腹和腹股沟淋巴结中IL-17表达的增加。在肠一级,食用干酪乳杆菌可大大减少肠炎沙门氏菌的侵袭性,并缩短病原体的脾脏持久性。用干酪乳杆菌喂养的小鼠在第2天和第5天从Peyer斑片中恢复的细菌负荷降低了10倍。因此,我们发现在小肠结肠炎期间诱导的肠道通透性增加在这些动物中减少了。感染前食用干酪乳杆菌不能增加肠道中的抗炎分子,例如IL-10和TGF-β。另一方面,食用干酪乳杆菌消除了盲肠和肠系膜淋巴结中TNF-α,IL-17,IL-23,IL-1β和IL-6的表达。这些细胞因子是分化参与反应性关节炎发展的免疫细胞(例如Th17和γδT细胞)所必需的。已经提出将这些炎性细胞从肠运输到关节是产生反应性关节炎的机制。我们的研究结果表明,食用干酪乳杆菌可通过改变肠道炎症来预防沙门氏菌引起的滑膜炎,而肠道环境是分化参与关节炎症的细胞所必需的。

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