Relaxing effect of interleukin‐1 on rat cultured Ito cells
Relaxing effect of interleukin‐1 on rat cultured Ito cells
复制标题
IL-1对大鼠培养的Ito细胞的松弛作用
作者:
Michiie Sakamoto;T. Ueno;H. Sugawara;T. Torimura;R. Tsuji;K. Sujaku;M. Sata;Ken Tanikawa
Interleukin‐1β (IL‐1β) is closely involved in liver disorders. IL‐1β produces nitric oxide (NO) in vascular smooth muscle cells and relaxes vascular smooth muscle via cyclic guanosine 3′,5′‐monophosphate (cGMP). In this study, we evaluated the relaxing effect of IL‐1β on cultured Ito cells. Ito cells were isolated from the livers of male Wistar rats and cultured for 24 hours. Immunolocalization of inducible nitric oxide synthase (iNOS) and cGMP and intensity of fluorescence of cGMP were examined using a confocal laser microscope. Ito cells were treated with 0, 200, and 1,000 pmol/L IL‐1β, and the intracellular cGMP concentration was measured after 12 hours. Moreover, Ito cells treated with 200 and 1,000 pmol/L IL‐1β and not treated with IL‐1β were observed over 12 hours, and the area of the same Ito cell was compared before and after the addition of IL‐1β. Next, effects of NG‐monomethyl‐L‐arginine (L‐NMMA) and S‐nitroso‐N‐acetyl‐DL‐penicillamine (SNAP) on Ito cell relaxation by IL‐1β treatment were examined. In Ito cells, immunofluorescence of iNOS was observed, and fluorescent intensity of cGMP increased after addition of IL‐1β. Intracellular cGMP concentration increased dose‐dependently after addition of IL‐1β. Cell area significantly increased in the IL‐1β‐treated group compared with the untreated group. Relaxation of Ito cells by IL‐1β treatment was inhibited by L‐NMMA in a dose‐dependent manner, but was enhanced by SNAP. These results indicate that IL‐1β produces NO in cultured Ito cells and relaxes the cells via cGMP.
DOI:
--
发表时间:
1981-09
期刊:
The Journal of pharmacology and experimental therapeutics
影响因子:
--
作者:
L. Ignarro;H. Lippton;J. Edwards;W. Baricos;A. Hyman;P. Kadowitz;C. A. Gruetter
通讯作者:
L. Ignarro;H. Lippton;J. Edwards;W. Baricos;A. Hyman;P. Kadowitz;C. A. Gruetter
影响因子:
56.9
作者:
XIE, QW;CHO, HJ;NATHAN, C
通讯作者:
NATHAN, C