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首页> 外文期刊>BMC Medical Genomics >Assessment of inflammatory resilience in healthy subjects using dietary lipid and glucose challenges
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Assessment of inflammatory resilience in healthy subjects using dietary lipid and glucose challenges

机译：使用饮食中的脂质和葡萄糖挑战评估健康受试者的炎症弹性

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Background Resilience or the ability of our body to cope with daily-life challenges has been proposed as a new definition of health, with restoration of homeostasis as target resultant of various physiological stress responses. Challenge models may thus be a sensitive measure to study the body’s health. The objective of this study was to select a dietary challenge model for the assessment of inflammatory resilience. Meals are a challenge to metabolic homeostasis and are suggested to affect inflammatory pathways, yet data in literature are limited and inconsistent. Method The kinetic responses of three different dietary challenges and a water control challenge were assessed on various metabolic and inflammatory markers in 14 healthy males and females using a full cross-over study design. The dietary challenges included glucose (75?g glucose in 300?ml water), lipids (200?ml whipping cream) and a mix of glucose and lipids (same amounts as above), respectively. Blood samples were collected at baseline and at 0.5, 1, 2, 4, 6, 8 and 10?h after consumption of the treatment products. Inflammation (IFNγ, IL-1β, IL-6, IL-8, IL-10, IL-12p70, TNF-α CRP, ICAM-1, VCAM-1, SAA, E-selectin, P-selectin, thrombomodulin, leukocytes, neutrophils, lymphocytes) and clinical (e.g. glucose, insulin, triglycerides) markers as well as gene expression in blood cells and plasma oxylipin profiles were measured. Results All three dietary challenges induced changes related to metabolic control such as increases in glucose and insulin after the glucose challenge and increases in triglycerides after the lipid challenge. In addition, differences between the challenges were observed for precursor oxylipins and some downstream metabolites including DiHETrE’s and HODE’s. However, none of the dietary challenges induced an acute inflammatory response, except for a modest increase in circulating leukocyte numbers after the glucose and mix challenges. Furthermore, subtle, yet statistically significant increases in vascular inflammatory markers (sICAM-1 and sVCAM-1) were found after the mix challenge, when compared to the water control challenge. Conclusions This study shows that dietary glucose and lipid challenges did not induce a strong acute inflammatory response in healthy subjects, as quantified by an accurate and broad panel of parameters.
机译：背景技术弹性或我们的身体应对日常生活挑战的能力已被提出作为健康的新定义，其动态平衡的恢复是各种生理应激反应的目标。因此，挑战模型可能是研究人体健康的敏感措施。这项研究的目的是选择一种饮食挑战模型来评估炎症弹性。膳食是对代谢稳态的挑战，并被认为会影响炎症途径，但文献中的数据有限且不一致。方法采用完整的交叉研究设计，评估了14种健康的男性和女性在三种不同饮食挑战和水分控制挑战的动力学反应中对各种代谢和炎症指标的反应。饮食方面的挑战分别包括葡萄糖（300毫升水中75克葡萄糖），脂质（200毫升纯奶油）以及葡萄糖和脂质的混合物（与上述相同）。在消耗治疗产品后的基线和0.5、1、2、4、6、8和10？h采集血样。炎症（IFNγ，IL-1β，IL-6，IL-8，IL-10，IL-12p70，TNF-αCRP，ICAM-1，VCAM-1，SAA，E-选择素，P-选择素，血栓调节素，白细胞，嗜中性粒细胞，淋巴细胞）和临床（例如葡萄糖，胰岛素，甘油三酸酯）标记物以及血细胞和血浆中血脂蛋白谱中的基因表达被测量。结果所有三种饮食挑战均引起与代谢控制有关的变化，例如葡萄糖挑战后葡萄糖和胰岛素增加，脂质挑战后甘油三酯增加。此外，观察到挑战之间存在差异，即前体磷脂和下游下游代谢产物包括DiHETrE和HODE。但是，除了葡萄糖和混合液激发后，循环白细胞数目的适度增加外，饮食激发均未引起急性炎症反应。此外，与水控挑战相比，在混合挑战后发现了血管炎性标志物（sICAM-1和sVCAM-1）的细微但统计学上显着增加。结论该研究表明，饮食中的葡萄糖和脂质挑战并未在健康受试者中引起强烈的急性炎症反应，这是由准确而广泛的参数集所量化的。

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