Nutrition Research and Practice

The Korean Nutrition Society (한국영양학회)
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Effect of blended protein nutritional support on reducing burn-induced inflammation and organ injury

  • Yu, Yonghui (China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University) ;
  • Zhang, Jingjie (China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University) ;
  • Wang, Jing (China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University) ;
  • Wang, Jing (Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs) ;
  • Chai, Jiake (Burn Institute, the Fourth Medical Center of PLA General Hospital)
  • Received : 2021.08.25
  • Accepted : 2022.03.25
  • Published : 2022.10.01
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Abstract

BACKGROUND/OBJECTIVES: Previous studies have reported that protein supplementation contributes to the attenuation of inflammation. Serious trauma such as burn injury usually results in the excessive release of inflammatory factors and organs dysfunction. However, a few reports continued to focus on the function of protein ingestion in regulating burn-induced inflammation and organ dysfunction. MATERIALS/METHODS: This study established the rat model of 30% total body surface area burn injury, and evaluated the function of blended protein (mixture of whey and soybean proteins). Blood routine examination, inflammatory factors, blood biochemistry, and immunohistochemical assays were employed to analyze the samples from different treatment groups. RESULTS: Our results indicated a decrease in the numbers of white blood cells, monocytes, and neutrophils in the burn injury group administered with the blended protein nutritional support (Burn+BP), as compared to the burn injury group administered normal saline supplementation (Burn+S). Expressions of the pro-inflammatory factors (tumor necrosis factor-α and interleukin-6 [IL-6]) and chemokines (macrophage chemoattractant protein-1, regulated upon activation normal T cell expressed and secreted factor, and C-C motif chemokine 11) were dramatically decreased, whereas anti-inflammatory factors (IL-4, IL-10, and IL-13) were significantly increased in the Burn+BP group. Kidney function related markers blood urea nitrogen and serum creatinine, and the liver function related markers alanine transaminase, aspartate aminotransferase, alkaline phosphatase, and lactate dehydrogenase were remarkably reduced, whereas albumin levels were elevated in the Burn+BP group as compared to levels obtained in the Burn+S group. Furthermore, inflammatory cells infiltration of the kidney and liver was also attenuated after burn injury administered with blended protein supplementation. CONCLUSIONS: In summary, nutritional support with blended proteins dramatically attenuates the burn-induced inflammatory reaction and protects organ functions. We believe this is a new insight into a potential therapeutic strategy for nutritional support of burn patients.

Keywords

Acknowledgement

This work was supported by the Beijing Nova Program (Z181100006218043), the Beijing Technology and Innovation Plan (Z191100009318015), the Innovation Engineering Project of the Chinese Academy of Agricultural Sciences, the Beijing Natural Science Foundation (7172210), and the National Natural Science Foundation of China (NSFC81471873).

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