engleski

Effect of liposomal formulations and immunostimulating peptidoglycan monomer (PGM) on the immune reaction to ovalbumin in mice

The adjuvant activity of liposomes and immunostimulating peptidoglycan monomer (PGM) in different formulations has been studied in mice model using ovalbumin (OVA) as an antigen. PGM is a natural compound of bacterial origin with well defined chemical structure: GlcNAc-MurNAc-L-Ala-D-isoGln-mesoDpm(ε NH2)-D-Ala-D-Ala. It is a non-toxic, non-pyrogenic and water-soluble immunostimulator. The aim of this study was to investigate the influence of different liposomal formulations of OVA, with or without PGM, on the production of total IgG, as well as of IgG1 and IgG2a subclasses of OVA specific antibodies (as indicators of Th2 and Th1 type of immune response, respectively). CBA mice were immunized s.c. with: OVA mixed with liposomes, OVA with PGM mixed with liposomes, OVA encapsulated into liposomes and OVA with PGM encapsulated into liposomes. Control groups were OVA in saline, OVA with PGM in saline and OVA in CFA/IFA adjuvant formulation. The entrapment efficacy of OVA was monitored by HPLC method. The adjuvant activity of the mixture of OVA and empty liposomes, the mixture of OVA, PGM and liposomes and PGM encapsulated with OVA into liposomes on production of total anti-OVA IgG was demonstrated. The mixture of PGM and liposomes exhibited additive immunostimulating effect on the production of antigen specific IgGs. The analysis of IgG subclasses revealed that encapsulation of OVA into liposomes favours the stimulation of IgG2a antibodies, indicating the switch towards the Th1 type of immune response. When encapsulated into liposomes or mixed with liposomes PGM induced a switch from Th1 to Th2 type of immune response. It could be concluded that appropriate formulations of antigen, PGM and liposomes differently affect the humoral immune response and direct the switch in the type of immune response (Th1/Th2).

liposomes; peptidoglycan monomer; ovalbumin; IgG; IgG1 and IgG2a subclasses

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