High-density lipoprotein suppresses tumor necrosis factor alpha production by mycobacteria-infected human macrophages.
High-density lipoprotein suppresses tumor necrosis factor alpha production by mycobacteria-infected human macrophages.
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DOI:
10.1038/s41598-018-24233-1
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发表时间:
2018-04-30
影响因子:
4.6
通讯作者:
Matsumoto S
中科院分区:
文献类型:
--
作者:
Inoue M;Niki M;Ozeki Y;Nagi S;Chadeka EA;Yamaguchi T;Osada-Oka M;Ono K;Oda T;Mwende F;Kaneko Y;Matsumoto M;Kaneko S;Ichinose Y;Njenga SM;Hamano S;Matsumoto S
Immune responses to parasitic pathogens are affected by the host physiological condition. High-density lipoprotein (HDL) and low-density lipoprotein (LDL) are transporters of lipids between the liver and peripheral tissues, and modulate pro-inflammatory immune responses. Pathogenic mycobacteria are parasitic intracellular bacteria that can survive within macrophages for a long period. Macrophage function is thus key for host defense against mycobacteria. These basic facts suggest possible effects of HDL and LDL on mycobacterial diseases, which have not been elucidated so far. In this study, we found that HDL and not LDL enhanced mycobacterial infections in human macrophages. Nevertheless, we observed that HDL remarkably suppressed production of tumor necrosis factor alpha (TNF-α) upon mycobacterial infections. TNF-α is a critical host-protective cytokine against mycobacterial diseases. We proved that toll-like receptor (TLR)-2 is responsible for TNF-α production by human macrophages infected with mycobacteria. Subsequent analysis showed that HDL downregulates TLR2 expression and suppresses its intracellular signaling pathways. This report demonstrates for the first time the substantial action of HDL in mycobacterial infections to human macrophages.
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DOI:
10.1038/nrmicro2321
发表时间:
2010-04
期刊:
Nature reviews. Microbiology
影响因子:
--
作者:
通讯作者:
--
影响因子:
5.3
作者:
Graham, JM;Higgins, JA;Billington, D
通讯作者:
Billington, D
影响因子:
5.3
作者:
Assmann, G;Schulte, H;Huang, YD
通讯作者:
Huang, YD
影响因子:
3.2
作者:
Brzostek, Anna;Pawelczyk, Jakub;Dziadek, Jaroslaw
通讯作者:
Dziadek, Jaroslaw
影响因子:
5.5
作者:
Heldwein, KA;Liang, MD;Fenton, MJ
通讯作者:
Fenton, MJ