Novel indirect co-culture of immortalised hepatocytes with monocyte derived macrophages is characterised by pro-inflammatory cytokine networks

Padberg, Florian; Höper, Tessa; Henkel, Sebastian; Driesch, Dominik; Luch, Andreas; Zellmer, Sebastian

doi:10.1016/j.tiv.2021.105134

Cited by 3 publications

(2 citation statements)

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“…During co‐culture fermentation, complex changes occur in the microorganisms. Interactions among co‐cultured microorganisms are diverse and include competitive inhibition, synergistic metabolism, and induction (Padberg et al, 2021). These interactions can affect the physiological characteristics of the microorganisms and metabolite production.…”

Section: Introductionmentioning

confidence: 99%

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Linoleic acid functions as a quorum‐sensing molecule in Monascus purpureus–Saccharomyces cerevisiae co‐culture

Shi

Gong

Liu

et al. 2022

Yeast

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When Monascus purpureus was co-cultured with Saccharomyces cerevisiae, we noted significant changes in the secondary metabolism and morphological development of Monascus. In yeast co-culture, although the pH was not different from that of a control, the Monascus mycelial biomass increased during fermentation, and the Monacolin K yield was significantly enhanced (up to 58.87% higher). However, pigment production did not increase. Co-culture with S. cerevisiae significantly increased the expression levels of genes related to Monacolin K production (mokA-mokI), especially mokE, mokF, and mokG. Linoleic acid, that has been implicated in playing a regulating role in the secondary metabolism and morphology of Monascus, was hypothesized to be the effector. Linoleic acid was detected in the co-culture, and its levels changed during fermentation. Addition of linoleic acid increased Monacolin K production and caused similar morphological changes in Monascus spores and mycelia. Exogenous linoleic acid also significantly upregulated the transcription levels of all nine genes involved in the biosynthesis of Monacolin K (up to 69.50% higher), consistent with the enhanced Monacolin K yield.Taken together, our results showed the effect of S. cerevisiae co-culture on M. purpureus and suggested linoleic acid as a specific quorum-sensing molecule in Saccharomyces-Monascus co-culture.

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Section: Introductionmentioning

confidence: 99%

“…During co-culture fermentation, complex changes occur in the microorganisms. Interactions among co-cultured microorganisms are diverse and include competitive inhibition, synergistic metabolism, and induction (Padberg et al, 2021).…”

mentioning

confidence: 99%