4.7 Article

Immunomodulatory sulfated polysaccharides from Caulerpa racemosa var. peltata induces metabolic shifts in NF-KB signaling pathway in RAW 264.7 macrophages

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出版社

ELSEVIER
DOI: 10.1016/j.ijbiomac.2021.04.025

关键词

Caulerpa racemosa var; peltata; Polysaccharide; Immunostimulatory; Transcriptome; Proteome; Metabolome

资金

  1. Key-Area Research and Development Program of Guangdong Province [2020B1111030004]
  2. Program of Department of Natural Resources of Guangdong Province [GDME2018C014, GDNRC[2020]038]
  3. Guangzhou Planned Program in Science and Technology [201803020003]
  4. Guangdong Provincial Special Fund For Modern Agriculture Industry Technology Innovation Teams [2020KJ122]

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Algal polysaccharide activates macrophages and reveals novel physiological biomarkers in the immunomodulatory process through detailed molecular analysis.
Algal polysaccharide activates macrophages to alter physiologic biomarkers to drive the immunomodulatory phenotype, but it lacks specific biomarkers involved in the biochemical underpinning process. Here, we undertook an extensive analysis of the RAW 264.7 macrophages induced by an immunostimulating sulfated polysaccharide from Caulerpa racemosa var. peltata (CRVP-1) employing combined transcriptomic, proteomic, and metabolomic analyses to reveal the molecular details occurring in the CRVP-1-induced immunomodulatory process. The omics profiling of CRVP-1-activated macrophage demonstrated a total of 8844 genes (4354 down regulated and 4490 upregulated), 1243 proteins (620 downregulated and 623 upregulated), and 68 metabolites (52 downregulated and16 upregulated). Further, the co-mapped correlation network of omics combined with Western blot and immunofluorescence staining indicated that the cluster of differentiation 14 (CD14) might assist Toll-like receptor 4 (TLR4) involved in nuclear factor kappa-B (NF-KB) signaling pathway to drive the immunomodulatory phenotype. Together, our results discover novel physiologic biomarkers in the immunomodulatory activities of algal polysaccharides. (c) 2021 Elsevier B.V. All rights reserved.

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