The Effect of Short-Chain Fatty Acids on Growth of Cryptosporidium parvum In Vitro.
The Effect of Short-Chain Fatty Acids on Growth of Cryptosporidium parvum In Vitro.
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DOI：
10.3390/microorganisms10091822
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发表时间：
2022-09-11
期刊：
影响因子：
4.5
通讯作者：
Mead JR
中科院分区：
文献类型：
--
作者：
Keelaghan AP;Charania R;Mead JR
在之前的研究中，我们观察到隐孢子虫感染的严重程度随着短链脂肪酸(SCFA)水平的降低而增加。因此，我们决定检测单链脂肪酸对隐孢子虫在人回盲部腺癌(HTC-8)细胞中生长的影响。用1×105个微小隐孢子虫卵囊感染HTC-8细胞。选择SCFA与细胞孵育48h后，固定细胞，并用针对细胞内各个阶段的单抗进行标记，在荧光显微镜下对寄生虫数量进行定量。乙酸盐、丁酸盐、丙酸和丙戊酸盐对生长有明显的抑制作用，EC50在4~10 mm之间。此外，当丁酸盐、醋酸盐和丙酸盐联合使用时，显示出更高的疗效。丁酸盐在感染宿主细胞单层之前与子孢子孵育时也会抑制生长。此外，我们还研究了抑制作用的可能机制。细小隐孢子虫感染和丁酸盐治疗的组合导致了细胞凋亡和某些炎症细胞因子的增加。因此，醋酸盐、丙酸和丁酸盐在宿主细胞中对微小弧菌有直接的抑制作用，丁酸盐也可以直接影响子孢子的感染性。虽然不能预防感染，但单链脂肪酸可能有助于将感染保持在较低水平或得到控制。
In a previous study, we observed an increase in the severity of cryptosporidial infection corresponding to decreased levels of short-chain fatty acids (SCFAs). Therefore, we decided to examine the effect of SCFAs on Cryptosporidium growth in human ileocecal adenocarcinoma (HTC-8) cells. HTC-8 cells were infected with 1 × 105 C. parvum oocysts. After 48 h of incubation with selected SCFAs, cells were fixed and labeled with monoclonal antibody directed to all intracellular stages, and the number of parasites was quantitated using a fluorescent microscope. Acetate, butyrate, propionate and valproate significantly inhibited growth, with an EC50 between 4 and 10 mM. Additionally, when combined, butyrate, acetate and propionate showed increased efficacy. Butyrate also inhibited growth when incubated with sporozoites prior to infection of host cell monolayers. In addition, we looked at possible mechanisms of action of inhibition. A combination of C. parvum infection and butyrate treatment led to increases in apoptosis and certain inflammatory cytokines. We conclude that acetate, propionate and butyrate have direct inhibitory activities in host cells against C. parvum, and butyrate can also affect sporozoite infectivity directly. While not preventing infection, SCFAs may help in keeping the infection low or in check.
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影响因子：
3.4
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影响因子：
24.1
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