Literature DB >> 30171972

The Nrf2 activator tBHQ inhibits the activation of primary murine natural killer cells.

Allison P Boss1, Robert A Freeborn2, David M Duriancik3, Rebekah C Kennedy4, Elizabeth M Gardner5, Cheryl E Rockwell6.   

Abstract

Tert-butylhydroquinone (tBHQ) is a commonly used food preservative with known immunomodulatory activity; however, there is little information regarding its role on natural killer (NK) cell activation and function. tBHQ is a known activator of the transcription factor nuclear factor erythroid 2-related factor 2 (Nrf2), which results in induction of cytoprotective genes. Activation of Nrf2 has been shown to modulate immune responses in a number of different models. In addition, studies in our laboratory have shown that tBHQ inhibits numerous early events following T cell activation. In the current study, we investigated whether activated NK cells are impacted by tBHQ, since many signaling cascades that control NK cell effector function also contribute to T cell function. Splenocytes were isolated from female, wild-type C57Bl/6J mice and treated with 1 μM or 5 μM tBHQ. NK cell function was assessed after activation with phorbol 12-myristate 13-acetate (PMA) and ionomycin for 24 h. Activation of NK cells in the presence of tBHQ decreased total NK cell percentage, production of intracellular interferon gamma (IFNɣ), granzyme B, and perforin, and induction of the cell surface proteins CD25 and CD69, which are markers of NK cell activation. In addition to NK cell effector function, NK cell maturation was also altered in response to tBHQ. Notably, this is the first study to demonstrate that the Nrf2 activator, tBHQ, negatively impacts effector function and maturation of NK cells.
Copyright © 2018 Elsevier Ltd. All rights reserved.

Entities:  

Keywords:  Granzyme B; Interferon gamma; Natural killer cell; Nuclear factor erythroid 2-related factor 2; Perforin; Tert-butylhydroquinone

Mesh:

Substances:

Year:  2018        PMID: 30171972      PMCID: PMC6287942          DOI: 10.1016/j.fct.2018.08.067

Source DB:  PubMed          Journal:  Food Chem Toxicol        ISSN: 0278-6915            Impact factor:   6.023


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