罗 强，刘 杰，刘志刚^*

（深圳大学 医学部，广东深圳 518000）

摘要：研究酱香型白酒中吡嗪类物质（BQL）对幽门螺杆菌代谢物（Helicobacter pylori Metabolites，HpM）诱导人胃上皮细胞（GES-1）炎症的抑制作用。参照Leunk等人的方法制备HpM并刺激GES-1细胞，建立炎症模型。ELISA法检测BQL对HpM诱导的GES-1细胞活性及白细胞介素-4（Interleukin-4，IL-4）、白细胞介素-8（Interleukin-8，IL-8）、肿瘤坏死因子-α（Tumor Necrosis Factor-α，TNF-α）炎症因子分泌的影响。Western Blotting检测BQL-1对NF-κB，MAPK等信号通路的影响。BQL-1（2，3，5，6-四甲基吡嗪）组（0.08 mg/mL）逆转了由HpM诱发的细胞活性降低（P＞0.05），同时显著降低IL-8和TNF-α的分泌，促进IL-4的表达，减弱HpM对NF-κB，MAPK信号通路的影响。酱香型白酒中含有的吡嗪类物质具有一定的抗炎活性，可通过调控NF-κB和MAPK等信号通路、降低HpM诱导的炎症因子分泌发挥抗炎作用。

关键词：酱香型白酒；2，3，5，6-四甲基吡嗪；幽门螺杆菌代谢物；炎症因子；NF-κB；MAPK

中图分类号：TS262.33  文献标识码：A  文章编号：1674-506X（2020）04-0011-0007

Study on the Anti Inflammation Effect of Bioactive Substances in Sauce-flavor Liquor on Human Gastric Epithelial Cells Induced by Helicobacter pylori Metabolites

LUO Qiang, LIU Jie, LIU Zhi-gang^*

（School of Medicine, Shenzhen University, Shenzhen Guangdong 518000, China）

Abstract：To study the inhibitory effect of pyrazines in Sauce- lavor liquor (BQL) on the inflammation of human gastric epithelial cells (GES-1) induced by Helicobacter pylori metabolites (HpM). HpM was prepared and stimulated with GES-1 cells according to the method of Leunk et al. to establish an inflammatory model. MTT assay was used to detect the effect of BQL pretreatment on GES-1 cells on cell viability, and the effect of BQL on HpM-stimulated GES-1 secretion of interleukin-4 (IL-4), interleukin-8 (IL-8) and tumor necrosis factor-α (TNF-α) was detected by ELISA. Western Blotting was used to detect the effect of BQL-1 on NF-κB, MAPK and other signaling pathways.The BQL-1 (2, 3, 5, 6- tetramethylpyrazine) group (0.08 mg/mL) reversed the decrease in cellular activity induced by HpM (P＞0.05), while it significantly reduced thesecretion of IL-8 and TNF-α, promoted the expression of IL-4, and attenuated the effect of HpM on NF-κB, MAPK signaling pathways. The pyrazines contained in the sauce-flavor liquor have certain anti- inflammatory activity, and can exert anti-inflammatory effects by regulating the signaling pathways such as NF- κB and MAPK and reducing the secretion of inflammatory factors induced by HpM.

Keywords：sauce-flavor liquor; 2, 3, 5, 6-tetramethylpyrazine; Helicobacter pylori metabolite; inflammatory Factor; NF-κB; MAPK

doi：10.3969/j.issn.1674-506X.2020.04-003 

收稿日期：2019-12-31

基金项目：深圳市科技计划基础研究重点项目（JCYJ20140418095735538）

作者简介：罗强（1995-），男，硕士研究生。

*通讯作者

引文格式：罗强,刘杰,刘志刚.酱香型白酒中生物活性物质抗幽门螺杆菌代谢物诱导的人胃上皮细胞炎症作用研究[J].食品与发酵科技,2020,56(4):11-17.