Isolation of colloidal particles from porcine bone soup and their interaction with murine peritoneal macrophage

文献类型： 外文期刊

第一作者： Wang, Huiqin

作者： Wang, Huiqin;Gao, Guanzhen;Ke, Lijing;Zhou, Jianwu;Rao, Pingfan;Jin, Yongyang;He, Lei;Wan, Jennifer;Wang, Qiang

作者机构：

关键词： Colloidal particles; Porcine bone soup; Peritoneal macrophages; Mitochondrial superoxide; Membrane potential; Phagocytosis

期刊名称：JOURNAL OF FUNCTIONAL FOODS （ 影响因子：4.451； 五年影响因子：4.907 ）

ISSN： 1756-4646

年卷期： 2019 年 54 卷

页码：

收录情况： SCI

摘要： Food nanoparticles have recently been identified to be engulfed by oral macrophages conducting antioxidant effects. It suggests an important but long overlooked food-body interaction and prompts the importance of the correlated methodology development. As oral macrophages are restricted in numbers, peritoneal macrophages can provide an alternative for its easy availability and its role in the gastrointestinal entry of food particles. To test the feasibility, the interaction between murine peritoneal macrophages and colloidal particles from porcine bone soup was investigated. The particles were isolated with size-exclusive chromatography and could be internalized by peritoneal macrophages. Similar to oral macrophages, the engulfment did not influence the normal cells, but prevented them from peroxyl radical induced membrane hyperpolarization, mitochondria malfunction and phagocytosis suppression. These results elucidate that food colloidal particles can directly interact with peritoneal macrophages, and that peritoneal macrophages can be a substitute to oral macrophages in studying food nanoparticle-macrophage interaction.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序