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  • Author or Editor: X. Yang x
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The aim of the present study was to investigate whether co-administration of nerve growth factor (NGF) and butyrate regulates vanilloid receptor 1 (VR1) and substance P (SP) levels in cultures of rat dorsal root ganglion (DRG) neurons. DRG was dissected out from embryonic 15-day-old Wistar rat and cultured as dissociated cells for 2 days then exposed to NGF (10 ng/ml), butyrate (1 mmol/L), NGF (10 ng/ml) plus butyrate (1 mmol/L) for another 4 days. The neurons cultured continuously in media served as normal control. After that, the cultures were processed for detecting expression of mRNA for VR1 and SP in DRG neurons by RT-PCR, and expression of VR1 protein by Western blot. SP basal release levels were measured by radioimmunoassay (RIA). Capsaicin-evoked SP release was measured by RIA after stimulation with capsaicin (100 nmol/L) for 10 minutes. The neurons exposed to vehicle solution served as vehicle control. Either NGF (10 ng/ml) or butyrate (1 mmol/L) promoted expression of SP mRNA, VR1 mRNA, and VR1 protein in DRG neurons and capsaicin-evoked SP release from DRG neurons. Co-administration of NGF and butyrate showed a synergistic effect on expression of VR1 mRNA, and VR1 protein in DRG neurons and capsaicin-evoked SP release from DRG neurons and a ceiling effect on SP mRNA expression. The elevation of SP mRNA, VR1 mRNA, and VR1 protein promoted by NGF and/or butyrate may be associated with increases of SP release evoked by capsaicin. The mechanisms of the effects of co-administration of NGF and butyrate should be clarified by further study.

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The aim of this study was to investigate postprandial effects of two Chinese liquors on s elected cardiovascular disease risk factors in humans. Sixteen healthy men were randomized into three groups in a three-way crossover study: tea-flavor liquor (TFL), traditional Chinese liquor (TCL) and water control (WC). Every subject consumed 60 mL of either liquor (45% (v/v) ethanol) or water together with a high-fat meal, respectively. Compared with baseline, serum uric acid was significantly increased in TFL group (0.5-hour: P = 0.012; 1-hour: P = 0.001; 2-hour: P = 0.008) and it was significantly decreased in WC group (1-hour: P = 0.001; 2-hour: P = 0.001; 4-hour: P < 0.001), while uric acid was non-significantly increased in the TCL group. High-sensitive C-reactive protein (hs-CRP) was significantly increased in the TCL (P = 0.014) and WC (P = 0.008) groups at postprandial 4 hours compared with baseline. There was no significant difference between groups during the postprandial period for these two parameters or other biochemical parameters. In conclusion, both liquors increased postprandial uric acid, and no significant difference was observed for the effects of TFL and TCL on the measured biochemical parameters.

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