由β-羟基-β-甲基丁酸盐、l -精氨酸和l -谷氨酰胺(Abound™)组成的特殊氨基酸补充剂口服治疗口腔慢性软组织疾病的有效性

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science and Technology-mysore Pub Date : 2016-07-21 DOI:10.15436/JFST.1.4.2

Terai Haruhiko, M. Inaba, H. Terai, Y. Nakajima, N. Fukui, Y. Suwa, R. Yamamoto, Takaaki Ueno r n, Sift Desk Journals Open Access Journals

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引用次数: 2

摘要

背景:比比皆是™是一种营养补充剂，含有β-羟基-β-甲基丁酸盐，谷氨酰胺和l -精氨酸(HMB/Gln/Arg)。近年来，这些营养物质在促进伤口愈合方面的作用已被报道。在这里，我们报告我们的经验，使用这种补充治疗慢性口腔黏膜疾病。方法:临床观察HMB/Gln/Arg对口腔扁平苔藓、复发性口腔炎等9例慢性口腔黏膜疾病的治疗作用。结果:9例口腔黏膜疾病患者中有7例主观症状得到改善。结论:9例慢性口腔黏膜疾病患者中，7例使用本品治疗有效。因此，我们认为HMB/Gln/精氨酸的使用应该被视为一种治疗选择。

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Usefulness of oral administration of the specialized amino acid supplement consisting of β-hydroxy-β-methylbutyrate, L-arginine and L-glutamine (Abound™) for chronic soft tissue diseases in the mouth

Background: Abound™ is a nutritional supplement containing β-hydroxy-β-methylbutyrate, Lglutamine, and L-arginine (HMB/Gln/Arg). In recent years, the effects of these nutrients in promoting wound healing have been reported. Here we report our experience of using this supplement for the treatment of chronic oral mucosal diseases. Methods： We clinically investigated the effects of HMB/Gln/Arg on 9 cases of chronic oral mucosal diseases such as oral lichen planus and recurrent aphthous stomatitis. Results: Improvement in subjective symptoms was observed in 7 out of 9 cases of oral mucosal diseases. Conclusion: We found that the use of this supplement was effective in the treatment of 7 out of 9 cases of chronic oral mucosal diseases. Thus, we believe that HMB/Gln/Arg use should be considered as a treatment option.

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来源期刊

Journal of Food Science and Technology-mysore 工程技术-食品科技

CiteScore

7.70

自引率

0.00%

发文量

274

审稿时长

11 months

期刊介绍： The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.