含有马黛茶(巴拉圭冬青)提取物配方的伤口愈合潜力:营养不良大鼠模型的临床前研究

IF 3.4 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Andrea Lorena Berengeno, Juan Garona, Facundo Jose Salinas, Eduardo Matias Belotti, Daniel Fernando Alonso, Natalia Raquel Salvetti, Hernan Farina, Hugo Hector Ortega
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引用次数: 0

摘要

开发新的配方来促进伤口愈合过程的加速是医学上的一个重要需求。巴拉圭茶(Yerba mate, YM) (Ilex paraguariensis a . St. Hil.)具有显著的生物活性,我们在此开发了一种基于YM的配方(YMF),将天然的富含多酚的YM提取物与氨基酸和维生素的混合物结合在一起,并评估了其在营养不良的大鼠和营养正常的大鼠中对切除伤口的愈合效果。当正常组和营养不良组的体重差达到30%-35%时,进行2次全层创面,然后将营养不良对照组和营养不良处理组的饮食改为正常营养状态。治疗包括从手术前7天开始给大鼠提供YMF (15 mL/100 g体重/天)来代替饮用水,直到研究结束。伤口闭合分析显示,与对照动物相比,营养不良的大鼠在接受YMF治疗后,伤口收缩逐渐增加,直到愈合的晚期。组织学显示,ymf治疗动物的总评分较高,血管生成和炎症评分较好(p <;0.01)。一些血液学和生化指标与营养和YMF处理显著相关。此外,除术后第12天营养不良治疗组的体重高于营养不良对照组外,治疗期间动物体重没有变化(p <;0.05)。综上所述,在临床前动物模型中,新的YMF改善了切除伤口的愈合,可以被认为是治疗营养不良的复杂伤口患者的营养品。实际应用:这项工作揭示了新的基于马黛茶的配方(YMF)的潜力,可以改善手术后营养不良动物模型的伤口愈合。虽然我们在不同的治疗方案中使用了从临床前-临床安全性和有效性研究中选择的单一剂量的YMF,但YMF可以被认为是治疗复杂伤口手术中营养不良患者的营养品。需要进一步的临床试验来确认疗效、最佳剂量和特定的应用治疗窗口。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Wound Healing Potential of a Formulation Containing Yerba Mate (Ilex paraguariensis) Extract: A Preclinical Study in a Rat Model of Undernutrition

ABSTRACT

The development of novel formulations to promote an accelerated wound healing process is an important need in medicine. Yerba mate (YM) (Ilex paraguariensis A. St. Hil.) exhibits significant biological activities, and we here developed a YM-based formulation (YMF), combining a natural and polyphenol-rich YM extract with a mixture of amino acids and vitamins, and assessed its healing effect in undernourished rats in comparison to normonourished rats subjected to excisional wounds. Two full-thickness wounds were performed when the weight difference between the normal and undernourished groups reached 30%–35%, and then the diet of both the undernourished control undernourished treated groups was changed to a normal nutritional condition. The treatment consisted of supplying rats with YMF (15 mL/100 g body weight/day) in replacement of drinking water from 7 days before surgery until the end of these studies. Wound closure analysis revealed a progressive increase in wound contraction in undernourished rats treated with YMF until an advanced stage of healing as compared to control animals. Histology showed a higher total score with better angiogenesis and inflammation scores in YMF-treated animals (p < 0.01). Some hematological and biochemical variables were significantly correlated with the nutrition and YMF treatment. Besides, the body weight of animals did not change during the treatment, with the exception of day 12 after surgery, when this parameter was higher in the undernourished treated group than in the undernourished control group (p < 0.05). Taken together, the new YMF improved the healing of excisional wounds in a preclinical animal model and could be considered a nutraceutical for the treatment of nutritionally affected patients with complex wounds.

Practical Application: This work has revealed the potential of the new yerba mate–based formulation (YMF) for improving the healing wound in an animal model of undernutrition subjected to surgery. Although we used a single YMF dose selected from preclinical–clinical safety and efficacy studies in diverse therapeutic scenarios, YMF can be considered a nutraceutical for the treatment of nutritionally affected patients undergoing surgery with complex wounds. Further clinical testing to confirm efficacy, optimal dosing, and specific therapeutic window of application is needed.

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来源期刊
Journal of Food Science
Journal of Food Science 工程技术-食品科技
CiteScore
7.10
自引率
2.60%
发文量
412
审稿时长
3.1 months
期刊介绍: The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.
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