Prebiotics, gut microbiota-fermentable substances, delay the development of type I diabetes. In the present study, we investigated the effect of two prebiotics (galacto-oligosaccharides and xylo-oligosaccharides) on the antioxidant protection, lipid profile, and inflammatory activity of rats with streptozotocin-induced diabetes. The following markers were studied – malondialdehyde, 8-hydroxy-2′-deoxyguanosine, ferric reducing ability of plasma (FRAP), triacylglycerols, total cholesterol (TC), high-density lipoproteins, C-reactive protein (CRP), and interleukin-6. Diabetes was induced in male Wistar experimental rats by streptozotocin injection, while the non-diabetic controls were injected with saline. Afterward the oligosaccharides were administered orally to the experimental animals. The blood collected following the decapitation was analyzed by ELISA. A modified protocol was used only for measuring the FRAP values. The galacto-oligosaccharides and xylo-oligosaccharides lowered the malondialdehyde levels in the diabetic rats (p < 0.05). The galacto-oligosaccharides decreased the serum levels of 8-hydroxy-2′-deoxyguanosine (p = 0.01), while the xylo-oligosaccharides increased the FRAP (p < 0.05) in the experimental animals. None of the oligosaccharides affected triacylglycerol and interleukin-6 concentrations, but the galacto-oligosaccharides decreased the TC and CRP levels in the diabetic animals. Both oligosaccharides exert a beneficial effect on the antioxidant protection of the diabetic rats, but have a minor effect on their lipid and inflammatory profiles.
The purpose of this paper is to characterize the age dynamics and specificity of the developmental processes of head features in children and adolescents from the region of Eastern Rhodope. To achieve this goal we used transversal data collected for 1481 children and adolescents. 8 head and facial features were measured by the classical methodology of Martin-Saller (1957). Based on the directly recorded features, four indices were calculated. It is a peculiarity of the postnatal growth of all cephalometric features that growth curves are not intersected. Results show that boys have higher dimensions of the features that characterize the cranial and facial parts of the head than those of girls. The dimensions of the cranial part are ahead in its development in comparison to the dimensions of the facial part of the head, as it was observed in both sexes. In both boys and girls, the width cephalometric features complete their growth earlier than the height features.The shape of the head in the children and adolescents under observation is from the category "mesocephalic", and wider facial shapes dominate in both sexes.
Type 1 diabetes mellitus is characterized with decreased microbial diversity. Gut microbiota is essential for the normal physiological functioning of many organs, especially the brain. Prebiotics are selectively fermentable oligosaccharides [xylooligosaccharides (XOS), galactooligosaccharides, etc.] that promote the growth and activity of gut microbes and influence the gut–brain axis. Aerobic exercise is a non-pharmacological approach for the control of diabetes and could improve cognitive functions. The potential beneficial effect of XOS and/or aerobic training on cognition, the lipid profile and oxidative stress markers of experimental rats were evaluated in this study. Male Wistar rats were randomly divided into three streptozotocin-induced diabetic groups and a control group. Some of the rats, either on a XOS treatment or a standard diet, underwent aerobic training. The results showed that the aerobic training independently lowered the total cholesterol levels compared to the sedentary diabetic rats (p = 0.032), while XOS lowers the malondialdehyde levels in the trained diabetic rats (p = 0.034). What is more the exercise, independently or in combination with XOS beneficially affected all parameters of the behavioral tests. We conclude that aerobic exercises alone or in a combination with the prebiotic XOS could ameliorate the dyslipidemia, oxidative stress, and cognitive abilities in experimental type 1 diabetic animals.
Background: The low-grade, chronic inflammation is a process characterized by slightly elevated levels of pro-inflammatory molecules. It can be induced by increased levels of saturated fatty acids which could affect toll-like receptor signaling pathways. In this experiment we estimated the degree of low-grade inflammation in different muscles of Wistar rats subjected to a high-lipid diet.Methods: To study the effect of the high-fat diet on the development of inflammation in skeletal muscles we used sixty, 8-week-old male Wistar rats. The animals were subjected to standardized rodent food – a high-fat and a standard diet. After the period of time needed to provoke inflammation we changed the diet in order to collect data for the duration of the process. We used the quantitative ELISA method to determine the degree of the tissue inflammatory process, studying the levels of pro- and anti-inflammatory marker molecules.Results: We established that the high-fat diet changes the levels of the measured proinflammatory molecules to an increase. Their levels in the studied skeletal muscles were slightly elevated compared to the controls. We detected that the inflammatory process depends on time as well. A longer period of time leads to an additional increase in the levels of the cytokines in some muscles, while their levels remain almost the same in others. The replacement of the high-lipid diet with a standard one causes the muscles to restore of their normal, non-inflammatory phenotype. At the same time, the levels of the anti-inflammatory molecule show almost no change during the experiment.Conclusions: Skeletal muscles develop inflammation as a result of the intake of a high-lipid diet. The process is low-grade, chronic and its duration is as long as the high-fat food persists in the diet of the animals. The insignificantly changed levels of the anti-inflammatory molecule indicate that the muscle tissue does not, or barely exerts control over the development of this process.
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