Effects of Dietary Glutamine on Antioxidant Enzyme Activity and Immune Response in Burned Mice
Resource
NUTRITION v.19 n.10 pp.880-885
Journal
NUTRITION
Journal Volume
v.19
Journal Issue
n.10
Pages
880-885
Date Issued
2003
Date
2003
Author(s)
YEH, SUNG-LING
SHANG, HUEY-FANG
LIN, MING-TSAN
Abstract
OBJECTIVES: We investigated the effect of dietary glutamine( Gin) on specific antibody production and antioxidant enzyme activities in burned mice vaccinated with detoxified Pseudomonas exotoxin A linked with the outer membrane proteins I and F (PEIF). We also evaluated the survival rate of vaccinated and non-vaccinated burned mice infected with Pseudomonas aeruginosa. METHODS: There were three consecutive experiments . In experiment 1, 30 BALB/c mice were assigned to one of two groups. The control group was fed casein as the protein source; the Gin group received 4% Gin (w/w) to replace part of the casein. Mice were immunized twice with PEIF, and the production of specific antibodies against PEIF was measured every week. Eight weeks after immunization, all mice received a 30% body surface area bum injury. Mice were killed 24 h after the bum. The antioxidant enzyme activities and lipid peroxides in the tissues and specific antibody production were analyzed. In experiment 2, 12 mice were assigned to a control or a Gin group and fed with one the experimental diets for 4 wk. Then bum injury was induced, and mice were killed 24 h later. In vitro, splenocytes were cultured, and interleukin (IL)-4 and IL- 10 were measured after mitogen stimulation. In experiment 3, survival rates of vaccinated and non-vaccinated burned mice complicated with P. aeruginosa infection were evaluated. The survival rate was observed for 8 d after the bum. RESULTS: Antioxidant enzyme activities and lipid peroxides in tissues tended to be lower in the Gin group than in the control group after the bum. Specific antibody production against P. aeruginosa increased significantly in the Gin group at 4 and 7 wk after immunization and at 24 It after the bum. IL-4 concentrations in mitogen- stimulated splenocytes were significantly higher in the Gin group than in the control group. Survival rates of non-vaccinated burned mice in the Gin group were significantly higher than those in the control group, whereas there was no difference in the survival of vaccinated burned mice after bacterial infection . CONCLUSIONS: These results suggested that vaccinated mice receiving a Gln-enriched diet may have enhanced humoral immunity and attenuated oxidative stress induced by bum injury. Also, Gin supplementation improved the survival of burned mice complicated with P. aeruginosa infection. (C) Elsevier Inc. 2003.
Subjects
TOTAL PARENTERAL-NUTRITION
THERMAL-INJURY
LIPID-PEROXIDATION
PSEUDOMONAS-AERUGINOSA
SUPEROXIDE-DISMUTASE
ORAL GLUTAMINE
SDGs
Type
journal article