کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8634352 | 1404555 | 2017 | 28 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Maillard reaction products from highly heated food prevent mast cell number increase and inflammation in a mouse model of colitis
ترجمه فارسی عنوان
محصولات واکنش مایارد از مواد غذایی بسیار گرم باعث جلوگیری از افزایش تعداد مشت سلول و التهاب در یک مدل موش کولیت می شود
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کلمات کلیدی
DSSMDSIBDAGEsMPO - DFOCrohn disease - بیماری کرونInflammatory bowel disease - بیماریهای التهابی رودهdextran sodium sulfate - سولفات سدیم سدیمMast cell - ماستسلIntestinal barrier - مانع رودهMaillard reaction products - محصول واکنش مایارAdvanced glycation end products - محصولات نهایی پیشرفته گلیساسیونmyeloperoxidase - میلوپراکسیداز Nitric oxide - نیتریک اکسیدarbitrary units - واحد دلخواهUlcerative colitis - کولیت اولسراتیو
موضوعات مرتبط
علوم زیستی و بیوفناوری
بیوشیمی، ژنتیک و زیست شناسی مولکولی
علوم غدد
چکیده انگلیسی
Links between food and inflammatory bowel diseases (IBDs) are often suggested, but the role of food processing has not been extensively studied. Heat treatment is known to cause the loss of nutrients and the appearance of neoformed compounds such as Maillard reaction products. Their involvement in gut inflammation is equivocal, as some may have proinflammatory effects, whereas other seem to be protective. As IBDs are associated with the recruitment of immune cells, including mast cells, we raised the hypothesis that dietary Maillard reaction products generated through heat treatment of food may limit the colitic response and its associated recruitment of mast cells. An experimental model of colitis was used in mice submitted to mildly and highly heated rodent food. Adult male mice were divided in 3 groups and received nonheated, mildly heated, or highly heated chow during 21 days. In the last week of the study, each group was split into 2 subgroups, submitted or not (controls) to dextran sulfate sodium (DSS) colitis. Weight variations, macroscopic lesions, colonic myeloperoxidase activity, and mucosal mast cell number were evaluated at the end of the experiment. Only highly heated chow significantly prevented DSS-induced weight loss, myeloperoxidase activity, and mast cell number increase in the colonic mucosa of DSS-colitic mice. We suggest that Maillard reaction products from highly heated food may limit the occurrence of inflammatory phases in IBD patients.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Nutrition Research - Volume 48, December 2017, Pages 26-32
Journal: Nutrition Research - Volume 48, December 2017, Pages 26-32
نویسندگان
Issam Al Amir, David Dubayle, Anne Héron, Carine Delayre-Orthez, Pauline M. Anton,