Can bioactive compounds from the diet prevent the onset or slow the progression of osteoarthritis?

饮食中的生物活性化合物可以预防骨关节炎的发作或减缓骨关节炎的进展吗？

• 批准号: BB/I006060/1
• 负责人: Ian Clark
• 金额: $ 66.91万
• 依托单位: University of East Anglia
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2011
• 资助国家: 英国
• 起止时间: 2011 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=BB%2FI006060%2F1
• 关键词: bioactive; compounds; diet; prevent; onset

Osteoarthritis is a disabling joint disease where the cartilage is destroyed leading to pain and immobility. There is a lack of medicines to treat osteoarthritis, and since the elderly population are more likely to have severe osteoarthritis, this will be an increasing problem. Despite many years of research, there are no drugs available which can slow or stop the progression of osteoarthritis. In part, this is due to the fact that drugs for use in any disease which is not life threatening must be very safe (i.e. have few side effects). Also, the costs of running clinical trials in osteoarthritis are prohibitive. There is a need to develop new strategies to combat this disease. The connection between diet and osteoarthritis has been explored to some extent. The high intake of some foodstuffs has been linked a slower progression of the disease. These analyses are imperfect since diet is recorded via a retrospective questionnaire across a long time period. Nevertheless, they prove the concept that diet can influence joint health. There are many compounds found in food which have biological activities. To date, we have focused on two compounds: sulforaphane which is found at high amounts in broccoli and other related vegetables; diallyl disulphide which is found at high amounts in garlic. Both of these compounds have been investigated for activity in other diseases e.g. heart disease and cancer, but have not been looked at in terms of arthritis. We have added sulforaphane and diallyl disulphide to our laboratory models of the cartilage destruction that is a key facet of osteoarthritis. We have shown that they are effective in slowing or preventing cartilage destruction in these. We have also added these compounds to human cartilage taken from patients with osteoarthritis and maintained in the laboratory and shown that they slow destruction. The objectives of this study are therefore: to refine and improve our work to identify which foods are associated with protection from osteoarthritis; to continue to identify the components of these foods which will prevent or slow cartilage destruction; to test these compounds in a variety of laboratory models using cells or tissues from patients with osteoarthritis; to undertake studies in man to find out whether these compounds get into the joint and/or cartilage tissue in appropriate amounts to slow cartilage destruction. These studies are essential ahead of a full-scale clinical trial in human osteoarthritis and represent an exciting possibility in the prevention and treatment of this disabling disease.

骨关节炎是一种致残性关节疾病，软骨被破坏，导致疼痛和不能动弹。目前缺乏治疗骨关节炎的药物，由于老年人口更有可能患有严重的骨关节炎，这将是一个日益严重的问题。尽管进行了多年的研究，但目前还没有可以减缓或阻止骨性关节炎进展的药物。在一定程度上，这是因为用于治疗任何不危及生命的疾病的药物必须非常安全(即几乎没有副作用)。此外，进行骨关节炎临床试验的成本也高得令人望而却步。有必要制定新的战略来抗击这种疾病。饮食和骨性关节炎之间的联系已经在一定程度上得到了探索。一些食物的高摄入量与疾病进展缓慢有关。这些分析是不完善的，因为饮食是通过很长一段时间的回溯性问卷记录的。然而，他们证明了饮食可以影响关节健康的概念。在食物中发现许多具有生物活性的化合物。到目前为止，我们重点研究了两种化合物：萝卜硫素，它在花椰菜和其他相关蔬菜中含量很高；二烯丙基二硫化物，在大蒜中含量很高。这两种化合物都曾被研究用于治疗其他疾病，如心脏病和癌症，但尚未从关节炎的角度进行研究。我们在软骨破坏的实验室模型中加入了萝卜硫素和二烯丙基二硫化物，这是骨关节炎的一个关键方面。我们已经证明，它们在减缓或防止软骨破坏方面是有效的。我们还将这些化合物添加到从骨关节炎患者身上提取的人类软骨中，并在实验室进行维护，结果表明它们可以减缓破坏。因此，这项研究的目标是：改进和改进我们的工作，以确定哪些食物与预防骨关节炎有关；继续确定这些食物中可防止或减缓软骨破坏的成分；使用骨关节炎患者的细胞或组织在各种实验室模型中测试这些化合物；进行人体研究，以找出这些化合物是否适量进入关节和/或软骨组织以减缓软骨破坏。这些研究在人类骨关节炎的全面临床试验之前是必不可少的，并代表着预防和治疗这种致残疾病的令人兴奋的可能性。

项目成果

Isothiocyanates are detected in human synovial fluid following broccoli consumption and can affect the tissues of the knee joint.

• DOI: 10.1038/s41598-017-03629-5
• 发表时间: 2017-06-13
• 期刊: Scientific reports
• 影响因子: 4.6
• 作者: Davidson R;Gardner S;Jupp O;Bullough A;Butters S;Watts L;Donell S;Traka M;Saha S;Mithen R;Peffers M;Clegg P;Bao Y;Cassidy A;Clark I
• 通讯作者: Clark I

Dietary intervention for osteoarthritis: Clinical trials after the ' B one and J oint D ecade'

骨关节炎的饮食干预：“B 1 和联合十年”后的临床试验

• DOI: 10.1111/nbu.12154
• 发表时间: 2015
• 期刊: Nutrition Bulletin
• 影响因子: 3.3
• 作者: Davidson R

Isothiocyanates from the habitual diet are potential chondroprotective agents

习惯饮食中的异硫氰酸盐是潜在的软骨保护剂

• DOI: 10.1016/j.joca.2012.02.196
• 发表时间: 2012
• 期刊: Osteoarthritis and Cartilage
• 影响因子: 7
• 作者: Davidson R

Sulforaphane represses matrix-degrading proteases and protects cartilage from destruction in vitro and in vivo.

• DOI: 10.1002/art.38133
• 发表时间: 2013-12
• 期刊: ARTHRITIS AND RHEUMATISM
• 作者: Davidson, Rose K.;Jupp, Orla;de Ferrars, Rachel;Kay, Colin D.;Culley, Kirsty L.;Norton, Rosemary;Driscoll, Clare;Vincent, Tonia L.;Donell, Simon T.;Bao, Yongping;Clark, Ian M.
• 通讯作者: Clark, Ian M.

Sulforaphane represses matrix-degrading proteases and protects cartilage from destruction in vitro and in vivo

萝卜硫素可抑制基质降解蛋白酶并保护软骨免受体外和体内破坏

• DOI: 10.1016/j.joca.2014.02.597
• 发表时间: 2014
• 期刊: Osteoarthritis and Cartilage
• 影响因子: 7
• 作者: Davidson R