辣椒素对脂多糖诱导血管内皮细胞活化的影响及机制

 目的:探讨辣椒素对脂多糖（LPS）刺激后小鼠主动脉内皮细胞活化的影响，并探讨其可能机制。方法:（1）体外分离培养小鼠主动脉内皮细胞，免疫荧光鉴定内皮细胞特异性标志。（2）以100 μg/L LPS作用于血管内皮细胞后，以不同浓度的辣椒素（50 μmol/L、100 μmol/L和200 μmol/L）进行干预，分别于12、24和48 h收集主动脉血管内皮细胞及细胞上清液。采用ELISA法检测各组细胞上清液中的可溶性细胞间黏附分子 1（sICAM-1）、可溶性血管细胞黏附分子 1（sVCAM-1）和可溶性P-选择素(sP-selectin)水平，Western blotting法检测各组主动脉血管内皮细胞核内NF-κB p65水平和胞浆p-IκBα、IκBα水平。结果:与对照组相比，LPS组细胞上清液中sP-selectin、sICAM-1和sVCAM-1含量显著升高（P<0.05）, LPS能够时间依赖性上调sICAM-1和sVCAM-1的含量。与同时点的LPS组相比，辣椒素能够剂量依赖性下调sP-selectin、sICAM-1和sVCAM-1水平。与对照组相比，LPS作用24 h后， 细胞核内NF-κB p65和胞浆p-IκBα蛋白水平显著升高（P<0.05），胞浆IκBα蛋白水平显著降低（P<0.05）。与同时点LPS组相比，辣椒素能够剂量依赖性下调细胞核内NF-κB p65和胞浆p-IκBα蛋白的水平（P<0.05），剂量依赖性上调胞浆IκBα蛋白水平（P<0.05）。结论: 辣椒素能够显著抑制LPS作用后血管内皮细胞活化水平，该效应可能是通过下调IκBα降解和NF-κB p65胞核内转位而实现的。

Protective effect of capsaicin on lipopolysaccharide-induced activation of vascular endothelial cells

AIM:To investigate the effect of capsaicin on lipopolysaccharide (LPS)-induced activation of cultured endothelial cells of mouse aorta in vitro. METHODS:The endothelial cells were isolated from mouse aorta and cultured in vitro, and the specific cell markers of the cells were identified by immunofluorescence staining. The cells were stimulated with LPS (100 μg/L) combined with or without capsaicin, and the cells and supernatant were collected at 12 h, 24 h and 48 h. The levels of soluble intercellular adhesion molecule 1 (sICAM-1), soluble vascular cell adhesion molecule 1 (sVCAM-1) and soluble P-selectin (sP-selectin) in the supernatant were measured by ELISA. The levels of nuclear NF-κB p65 and cytopasmic p-IκBα and IκBα were detected by Western blotting. RESULTS:Compared with control group, the levels of sP-selectin, sICAM-1 and sVCAM-1 in LPS group were significantly increased (P<0.05), and LPS promoted the expression of sICAM-1 and sVCAM-1 in a time-dependent manner. Compared with LPS group at the same time point, capsaicin inhibited the expression of sP-selectin, sICAM-1 and sVCAM-1 in a dose-dependent manner. Compared with control group, the protein levels of NF-κB p65 and p-IκBα in LPS group at 24 h were significantly increased (P<0.05), while the protein level of IκBα in LPS group at 24 h were significantly decreased (P<0.05). Compared with LPS group, capsaicin decreased the protein levels of NF-κB p65 and p-IκBα and increased the protein level of IκBα in a dose-dependent manner. CONCLUSION: Capsaicin has a protective effect on LPS-induced vascular endothelial cell activation, which potentially contributes to the suppression of IκBα degradation and NF-κB p65 nuclear translocation.