首页|基于RNA测序探究发热对巨噬细胞吞噬沙门菌极化状态的影响

基于RNA测序探究发热对巨噬细胞吞噬沙门菌极化状态的影响

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目的 基于高通量RNA测序技术探究温度对吞噬伤寒沙门菌巨噬细胞极化的影响.方法 制备37、38、39、40 ℃ 4种温度条件下巨噬细胞感染伤寒沙门菌模型,RNA测序分析各温度条件下感染伤寒沙门菌组和未感染伤寒沙门菌组的共同差异表达基因,对巨噬细胞M1、M2极化相关基因进行转录分析和趋势分析.结果 分析得到1 256条共同上调基因,1 231条共同下调基因,将其中与巨噬细胞M1、M2极化相关基因进行转录分析和趋势分析后,发现随温度升高(低于39 ℃),巨噬细胞向M1极化能力逐渐增强,温度继续升高(40 ℃),其向M1极化能力逐渐衰减;与此同时,随温度升高,巨噬细胞向M2极化的能力也逐渐增强.结论 适当的发热有利于巨噬细胞M1极化,而温度过高则会诱导巨噬细胞提前向易产生免疫逃逸的M2极化.
Exploration on the impact of fever on polarization of macrophage infected with Salmonella based on RNA-sequencing
Objective To investigate the impact of temperature on polarization of macrophage infected with Sal-monella based on the high-through RNA-sequencing technique.Methods The model of macrophage infected with Salmonella was established under different temperature conditions including 37℃,38℃,39℃ and 40℃.RNA se-quencing was used to analyze the common differentially expressed genes between the Salmonella typhi infected and non Salmonella typhi infected groups under various temperature conditions.Transcription analysis and trend analysis were performed on the polarization related genes of macrophages M1 and M2.Results One thousand two hundred and fifty six up-regulated and 1231 down-regulated co-expression genes were obtained by RNA-sequencing,and the ge-nes related to M1 or M2 polarization of macrophage were analyzed by transcription level and trend analysis;then,it was found that the increase of temperature to a degree less than 3 9 ℃ promoted the macrophage polarization to M1.However,M1 polarization of macrophage attenuates from 39 ℃ to 40 ℃.Meanwhile,the increased temperature enhanced the pol-arization of macrophage to M2 state.Conclusions Proper fever favors the polarization of macrophage to M1 state,while extreme temperature induces macrophage polarization earlier to M2 state that is prone to immune evasion.

RNA-sequencingMacrophage polarizationSalmonellaFever

戴婷婷、马雪寒、詹晔斐、许兆军

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315211 宁波,宁波大学医学部

宁波市第二医院

RNA测序 巨噬细胞极化 沙门菌 发热

浙江省自然科学基金宁波市医学重点扶植学科建设项目

LY19H1900012022-F16

2024

现代实用医学
宁波市医学会

现代实用医学

影响因子:0.652
ISSN:1671-0800
年,卷(期):2024.36(3)
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