FATTY ACIDS, ANGIOTENSIN AND OXIDATIVE STRESS

脂肪酸、血管紧张素和氧化应激

• 批准号: 7607135
• 负责人: BRENT M EGAN
• 金额: $ 6.32万
• 依托单位: MEDICAL UNIVERSITY OF SOUTH CAROLINA
• 依托单位国家: 美国
• 财政年份: 2007
• 资助国家: 美国
• 起止时间: 2007-08-01 至 2008-04-30
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/7607135
• 关键词: Affect; Angiotensins; Antioxidants; Blood; Blood Clot; Blood Pressure; Blood coagulation; Blood specimen; Canned Foods; Catheters; Cells; Chemicals; Computer Retrieval of Information on Scientific Projects Database; Condition; Diet; Dietary Intervention; Dietary Sodium; Dietary Sodium Chloride; Eating; Fasting; Fat emulsion; Fatty Acids; Fatty acid glycerol esters; Food; Food Processing; Funding; Genes; Genetic; Genetic Markers; Glycine max; Grant; Heparin; High Blood Pressure; Hormonal; Hour; Individual; Infusion procedures; Inherited; Injury; Institution; Insulin Resistance; Life; Magnesium; Measurement; Oxidative Stress; Oxygen; Persons; Pharmaceutical Preparations; Phase; Potassium; Premenopause; Purpose; Reaction; Research; Research Personnel; Resources; Rest; Scientist; Sodium; Sodium-Restricted Diet; Solutions; Source; Soybeans; System; Time; Tissue Kallikrein; United States National Institutes of Health; Upper arm; Variant; Veins; Visit; Week; Woman; prevent; response; trait

This subproject is one of many research subprojects utilizing the resources provided by a Center grant funded by NIH/NCRR. The subproject and investigator (PI) may have received primary funding from another NIH source, and thus could be represented in other CRISP entries. The institution listed is for the Center, which is not necessarily the institution for the investigator. The purpose of this study is to determine how the amount of potassium, magnesium and sodium in diets affect blood pressure and the amount of oxidative stress. Measurements on different diets will be made after an overnight fast and again when fatty acids in the blood have been raised. To complete the study requires 24 visits over a 14 week time period. Pre-menopausal women will have up to one week of rest at the end of each dietary phase so that the beginning of each phase coincides with the same time point in the hormonal cycle. Fatty acids are one of the fats normally present in blood. Levels of these fats can be raised by infusing Intralipid, a fat solution made from soybeans, together with heparin, a drug that is sometimes used to treat or prevent blood clots, through a small catheter in the arm vein. The increase of fatty acids produced by the infusion of Intralipid and heparin raises the amount of oxidative stress in the body for a few hours. The effects of this infusion will disappear shortly after the cessation of the Intralipid heparin infusion. Oxidative stress will result from an interaction of oxygen with other molecules and cells. The interaction of oxygen with the cells is essential for life. However, an excessive interaction may contribute to high blood pressure. The body has several defenses against the harmful effects of oxygen, i.e., anti-oxidants. Some of these defenses are provided in the foods we eat. In this study, we will look at the effects of diets that are high and low in natural anti-oxidants to see how this affects blood pressure and markers of oxygen-related injury under baseline conditions i.e.; fasting condition before starting the infusion, and when blood fats are raised by the infusion. Potassium and magnesium are more plentiful in foods that have a high content of anti-oxidants. Potassium and magnesium may also have anti-oxidant effects. Sodium, which is contained in table salt and is present in high amounts in many processed foods, can increase blood pressure. The increase in blood pressure elicited by a high sodium diet, and the decrease in blood pressure with a low sodium diet varies from person to person depending on some inherited traits. To help separate the effects of sodium in subjects with varied genetic markers, this study includes a three-week low sodium dietary phase. The Tissue Kallikrein (TK) system influences blood pressure. In this study we expect that the type of TK gene inherited will affect blood pressure responses to the different diets. For this reason, blood samples will be drawn to study the chemical sequences that make up individual's genetic information. The scientific information from individual's genes and those of other subjects in this study may help researchers better understand the reaction to the diet and the responses of when blood fats are raised. The information may also help scientists better understand the connection between fatty acids (a blood fat), insulin resistance and blood pressure. Further still, the information may help scientists better understand the way specific genes regulate the variations in blood pressure in response to various dietary interventions.

这个子项目是许多研究子项目中的一个 由NIH/NCRR资助的中心赠款提供的资源。子项目和 研究者（PI）可能从另一个NIH来源获得了主要资金， 因此可以在其他CRISP条目中表示。所列机构为 研究中心，而研究中心不一定是研究者所在的机构。 这项研究的目的是确定饮食中钾、镁和钠的含量如何影响血压和氧化应激的量。 不同饮食的测量将在禁食一夜后进行，并在血液中的脂肪酸升高时再次进行。为了完成研究，需要在14周的时间内进行24次访视。绝经前妇女在每个饮食阶段结束时将有长达一周的休息时间，以便每个阶段的开始与激素周期中的相同时间点相吻合。 脂肪酸是血液中通常存在的脂肪之一。 这些脂肪的水平可以通过注入Intraperoid来提高，Intraperoid是一种由大豆制成的脂肪溶液，与肝素一起，肝素是一种有时用于治疗或预防血栓的药物，通过手臂静脉中的小导管。 通过输注Intraperoid和肝素产生的脂肪酸的增加会在几个小时内提高体内氧化应激的量。在停止输注Intradheroid肝素后，该输注的影响将很快消失。 氧化应激将由氧与其他分子和细胞的相互作用引起。 氧与细胞的相互作用对生命是必不可少的。 然而，过度的相互作用可能会导致高血压。 身体有多种防御措施来对抗氧气的有害影响，即，抗氧化剂 其中一些防御措施是在我们吃的食物中提供的。 在这项研究中，我们将研究天然抗氧化剂含量高和低的饮食的影响，看看这是如何影响血压和基线条件下氧相关损伤的标志物，即;在开始输注之前的空腹状态下，以及当输注引起血脂升高时。 钾和镁在抗氧化剂含量高的食物中更丰富。 钾和镁也可能具有抗氧化作用。 食盐中含有的钠，在许多加工食品中含量很高，会增加血压。高钠饮食引起的血压升高和低钠饮食引起的血压降低因人而异，这取决于一些遗传特征。 为了帮助区分钠对具有不同遗传标记的受试者的影响，这项研究包括一个为期三周的低钠饮食阶段。 组织激肽释放酶（TK）系统影响血压。 在这项研究中，我们预计TK基因的类型遗传将影响血压反应的不同饮食。出于这个原因，将抽取血液样本来研究构成个体遗传信息的化学序列。这项研究中来自个体基因和其他受试者基因的科学信息可能有助于研究人员更好地了解对饮食的反应以及血脂升高时的反应。 这些信息还可以帮助科学家更好地了解脂肪酸（一种血脂），胰岛素抵抗和血压之间的联系。此外，这些信息可能有助于科学家更好地了解特定基因调节血压变化的方式，以应对各种饮食干预。