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Immunomodulatory effects of Alliums and Ipomoea batata extracts on lymphocytes and macrophages functions in White Leghorn chickens: In vitro study

机译:葱属和番薯提取物对白来亨鸡的淋巴细胞和巨噬细胞功能的免疫调节作用:体外研究

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We previously described that supplementary garlic, onion and purple sweet potato (PSP) enhance humoral immune response in White Leghorn chickens. In the present in vitro study, we investigated the effects of garlic (GE), onion (OE) and PSP (PSPE) extracts on proliferation, interleukin (IL)-2 and interferon (INF)- gene expression of stimulated lymphocytes. The effects on microbicidal activity, reactive oxygen species (ROS) and nitric oxide (NO) productions of stimulated peritoneal macrophages were studied as well. The results showed that GE augmented Concanavalin A (ConA)-induced splenocytes (4, 8 and 16?μg/mL) and thymocytes (2, 4 and 8?μg/mL) proliferations, and gene expression of IL-2 (8 and 16?μg/mL) and INF- (16?μg/mL). None of the examined extracts had mitogenic effect nor stimulated bursacytes response to phorbol 12-myristate 13-acetate (PMA). Macrophages exhibited superior microbicidal activity and ROS production with GE at 4 and 8?μg/mL and with OE at 25.6?μg/mL. None of the extracts showed stimulatory effects on NO production. The extracts showed concentration-dependent inhibitory effects on all measured parameters at higher concentrations. Taken together, it is likely that garlic has direct stimulatory effects on immune cell functions, whereas the in vitro inhibitory effects of onion and PSP were likely attributed to high flavonoid contents.
机译:我们先前曾描述过,补充大蒜,洋葱和紫色甘薯(PSP)可以增强白来亨鸡的体液免疫反应。在目前的体外研究中,我们研究了大蒜(GE),洋葱(OE)和PSP(PSPE)提取物对刺激淋巴细胞的增殖,白介素(IL)-2和干扰素(INF)-基因表达的影响。还研究了刺激的腹膜巨噬细胞对杀微生物活性,活性氧(ROS)和一氧化氮(NO)产生的影响。结果表明GE增强了伴刀豆球蛋白A(ConA)诱导的脾细胞(4、8和16?μg/ mL)和胸腺细胞(2、4和8?μg/ mL)的增殖以及IL-2(8和8μg/ mL)的基因表达。 16?μg/ mL)和INF-(16?μg/ mL)。所检查的提取物均未对有佛波醇12-肉豆蔻酸酯13-乙酸酯(PMA)产生有丝分裂作用或刺激的法氏囊菌反应。巨噬细胞表现出优异的杀菌活性和活性氧的产生,GE分别为4和8μg/ mL,OE为25.6μg/ mL。没有提取物对NO产生刺激作用。提取物在较高浓度下对所有测量参数均表现出浓度依赖性抑制作用。综上所述,大蒜对免疫细胞功能可能具有直接的刺激作用,而洋葱和PSP的体外抑制作用则可能归因于较高的类黄酮含量。

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