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目的通过乳杆菌DM9811发酵液提取物中RNA组分对水泡性口炎病毒(VSV)抑制作用研究,探讨其在抵抗肠道病毒性感染性疾病方面的作用。方法应用50%细胞感染计量法(TCID50)、免疫荧光法、ELISA和MTT法探讨不同浓度的RNA组分对VSV的抑制作用。结果 RNA组分200μg/mL浓度时与对照比较,RNA组分具有竞争性抑制VSV感染作用,细胞存活率为(90.9±3.67)%,并具有阻断VSV侵入细胞作用,细胞存活率为(96.6±1.47)%。但RNA组分对病毒生物合成的抑制作用不明显。此外RNA组分具有诱导BALB/c小鼠脾细胞产生IFN-α作用,并呈现一定的剂量依赖关系。结论乳杆菌DM9811发酵液提取物中RNA组分对VSV具有明显抑制作用。
OBJECTIVE: To investigate the inhibitory effect of RNA components in vesicular stomatitis virus (VSV) in the extract of Lactobacillus DM9811 fermentation broth and to explore its role in the fight against enteroviral infection. Methods The inhibitory effect of different concentrations of RNA components on VSV was investigated by using 50% cell infection assay (TCID50), immunofluorescence, ELISA and MTT assay. Results Compared with the control, the RNA fraction showed a competitive inhibition of VSV infection at the concentration of 200μg / mL. The cell survival rate was (90.9 ± 3.67)% and the cell invasion rate was (96.6 ± 1.47)%. However, the inhibitory effect of RNA components on virus biosynthesis is not obvious. In addition, the RNA fraction induced IFN-α production in BALB / c mice spleen cells in a dose-dependent manner. Conclusion The RNA component of Lactobacillus DM9811 fermentation broth extract has a significant inhibitory effect on VSV.