Short-term dietary lipid manipulation does not affect survival in two models of murine sepsis
| Autor: | Phyllis Clouva-Molyvdas, J. Wesley Alexander, Michael D. Peck |
|---|---|
| Rok vydání: | 1992 |
| Předmět: |
Salmonella typhimurium
Calorie food.ingredient 030309 nutrition & dietetics Linoleic acid Dietary lipid Medicine (miscellaneous) Peritonitis Oleic Acids Biology Weight Gain Linoleic Acid 03 medical and health sciences chemistry.chemical_compound Mice 0302 clinical medicine food Animal science Dietary Fats Unsaturated medicine Animals Plant Oils Pseudomonas Infections Safflower Oil 0303 health sciences Salmonella Infections Animal Nutrition and Dietetics Coconut oil medicine.disease Fish oil Dietary Fats Survival Rate Oleic acid Disease Models Animal chemistry Biochemistry Linoleic Acids Coconut Oil 030211 gastroenterology & hepatology Female Corn oil Oleic Acid |
| Zdroj: | JPEN. Journal of parenteral and enteral nutrition. 16(4) |
| ISSN: | 0148-6071 |
| Popis: | Dietary lipid manipulation has been shown to have various effects on the immune system, depending on the amount of fat, degree of saturation, and type of fat used. In this study we investigated the role of different sources of fat at different levels on the survival of mice in two models of peritonitis, one with Pseudomonas aeruginosa and the other with Salmonella typhimurium. CF1 mice were pair-fed diets with 5% or 40% of total calories as fat. The source of fat used was coconut oil, oleic acid, safflower oil, or fish oil. Three other diets were tested as well, one with no fat, one with only 0.5% of total calories linoleic acid as the only source of fat, and a control diet that had 12% of total calories as corn oil. At the end of 2 weeks of feeding the experimental diets, mice were challenged with Ps aeruginosa intraperitoneally and mortality was recorded over 1 week. After 3 weeks of feeding the experimental diets, mice were challenged with S typhimurium and mortality was recorded over 2 weeks. No significant differences were seen on survival among groups fed different levels of fat, as well as different sources of fat. We conclude that, overall, 2- and 3-week manipulation of dietary fat does not affect outcome from infection in these models. |
| Databáze: | OpenAIRE |
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