Abstract. This study was conducted to determine whether Na v 1.8 contributes to the release and/ or synthesis of substance P (SP) in adult mice dorsal root ganglion (DRG) neurons. The SP released from cultured DRG neurons of Na v 1.8 knock-out mice exposed to either capsaicin or KCl was significantly lower than that from wild-type (C57BL / 6) mice based on a radioimmunoassay. The SP level of L6 DRG in Na v 1.8 knock-out mice was also lower than that in wild-type mice. After chronic constriction injury (CCI) of the sciatic nerve, the level of SP decreased in the L6 ipsilateral DRG of wild-type but not Na v 1.8 knock-out mice. The preprotachykinin-A (PPT-A) mRNAs in L4 -6 DRGs of Na v 1.8 knock-out mice also fell to half their normally abundant levels of expression. There were significant increases in Na v 1.8 expression of the L6 contralateral DRG from wild-type mice and in the percentage of neurons expressing neurokinin-1 receptor in the cytosol of L6 DRGs from wild-type or Na v 1.8 knock-out mice. These findings suggest that Na v 1.8 is involved in the regulation of the release and synthesis of SP in the DRG neurons of wild-type mice.
Recently high frequency of breakfast skipping and low intake of vegetable are common among adolescents and young adults in Japan. Based on the stages of change, which is a key concept of the transtheoretical model, this study aimed to investigate the actual situation and reveal the problems with regard to eating habits among college students and threw light on the intervention for sensible diet. Data was provided by the sample of 268 participants mean age 19.8 years, SD 1.28 .The results of the questionnaire survey were as follows.Nearly half of participants 48.1 were in earlier stages of change Precontemplation and Contemplation .Participants in earlier stages of change reported higher frequency of breakfast skipping and more unbalanced diets than in later stages of change Action and Maintenance .Participants in earlier stages of change neither cared about their diets nor realized their dietary problems.Participants in earlier stages of change reported feelings of vague lassitude more than in later stages of change.Participants in earlier stages of change evidenced lower interest in cooking, cooking skills, and knowledge about cooking scores than in later stages of change.These results revealed participants in earlier stages of change with eating habit problems show lower competence needed to follow a sensible diet than in later stages of change. Making a classification of sample on the basis of stages of change is useful to identify targets of intervention. In order to establish healthy dietary behavior, it is essential to develop TTM-based dietary education program which promotes such behavior and apply it to college students in earlier stages of change.
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