Interactive Effects Of Vitamin Research Articles

Interactive effects of vitamin D and serum uric acid concentration on protein-energy wasting in maintenance hemodialysis patients.

This study aimed to explore the influence of the interaction between vitamin D level and blood uric acid level on protein-energy wasting (PEW) in patients with Maintenance hemodialysis (MHD), in order to provide a solution for disease prevention. For this aim, a total of 150 patients with maintenance hemodialysis aged 30-79 years in a hospital were included in the study. The logistic regression model was used to analyze the relationship between vitamin D level, blood uric acid level and PEW, and the additive interaction was evaluated by calculating the relative excess risk ratio (RERI) attributive ratio (AP) and synergy index (S) of the interaction. Finally, the ROC curve was drawn to evaluate the diagnostic value of vitamin D level and blood uric acid level for PEW. In this study, the detection rate of PEW was 68%, low vitamin D level was 57.33%, and high blood uric acid level was 64.67%. Compared with non-low vitamin D levels, the PEW risk was OR=16.794, 95%CI: 4.973-60.356; Compared with those without high uric acid levels, the PEW risk was OR=7.599, 95%CI: 2.460-23.468. However, there was no multiplicative interaction between the two on PEW risk (OR=0.345, 95%CI: 0.060-1.983, P=0.233). In the additive interaction analysis, the PEW risk OR=43.992,95%CI: 12.795-151.253, higher than those with only high uric acid levels or only low vitamin D levels, the combination of the two had a summative interaction with PEW risk, with a RERI of 20.599 (95%CI: -26.158-67.356) API was 0.468 (-0.159-1.095) and S was 1.920 (0.569-6.483). In conclusion, both vitamin D deficiency and high uric acid levels were associated with an increased risk of PEW in MHD patients, and low vitamin D and high uric acid levels had a summative interaction with protein-energy expenditure risk.

Performance, Haematology and Serum Biochemical Status of two Strains of Broiler Chicken Fed Ficus thonningii Leaf Powder and Vitamin C Supplemented Diets

Aims: To evaluate the effect of Ficus thonningii leaf powder (FTLP) and vitamin C supplemented diets on performance and haemato-biochemical status of two strains of broiler chickens.
 Methodology: Four hundred and eighty-one-day-old of Arbor acre (AB) and Cobb 500 (CO) broiler chicks were randomized to eight dietary treatments; diet 1 and 2 (Control), diets 3 and 4 (200mg/kg vitamin C inclusion), diets 5 and 6 (1% inclusion of FTLP) and (diets 7 and 8 (200mg/kg + 1% FTLP inclusions) for AB and CO strains respectively.
 Results: Result shows that feed intake, body weight gain and FCR were significant (P<0.05) at the starter phase. Interaction between strains and vitamin C were also significant (P<0.05) for body weight gain, FCR and feed intake. Vitamin C and FTLP supplementation significantly (P<0.05) improved the erythrocytes count while the MCV, MCH, WBC and lymphocytes of birds fed diets 2 and 6 were significantly (P<0.05) higher than the other diets. The dietary supplementation of vitamin C and FTLP shows that strain AB had a significantly (P<0.05) higher erythrocytes count than CO strain while the CO showed significant (P<0.05) improvement for the MCV and MCH. Vitamin C supplementation showed significant difference (P<0.05) for the RBC and the interaction of vitamin C and FTLP significantly (P<0.05) improved PCV, HB, MCV, MCH, WBC and lymphocytes. The interactive effect of vitamin C and FTLP significantly (P<0.05) improved the total protein and albumin. Cholesterol and creatinine levels were significantly (P<0.05) lowered by the inclusion of vitamin C and FTLP.
 Conclusion: As observed in this study, the inclusion of FTLP and vitamin C as a supplement in the diets of broiler chickens improved the performance, haematological indices and serum biochemical status of the tested birds.

Vitamin D Pretreatment Attenuates Ciprofloxacin-Induced Antibacterial Activity.

BackgroundCiprofloxacin is an antimicrobial that is commonly used to treat several types of infections. It exerts its antimicrobial activity through interfering with bacterial DNA replication and transcription, leading to increase oxidative stress and eventually bacterial death. Vitamin D, on the other hand, has been found to have DNA protective and antioxidant effects. In the current study, the possible interactive effect of vitamin D on ciprofloxacin-induced cytotoxicity was investigated in various standard bacterial strains.MethodsThe bacterial strains that were used include Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Staphylococcus epidermidis, Acinetobacter baumannii, Proteus mirabilis, and Klebsiella pneumoniae. The antibacterial effect of ciprofloxacin with and without vitamin D treatment of the bacteria was assessed using disc diffusion method and by measuring the minimum inhibitory concentration (MIC) and zones of inhibition of bacterial growth. Moreover, reactive oxygen species (ROS) generation after pretreatment of E. Coli cells with ciprofloxacin and/or vitamin D was measured as a function of as a function of hydrogen peroxide generation.ResultsCiprofloxacin demonstrated a potent antibacterial effect against the tested strains of bacteria. Moreover, pretreatment with vitamin D resulted in protecting the bacteria from the cytotoxicity of ciprofloxacin, this was indicated by the significantly smaller zones of inhibition and higher MIC values compared to ciprofloxacin alone as well as reduced ciprofloxacin-induced ROS generation after treatment with vitamin D.ConclusionResults revealed the possible reduction in the activity of ciprofloxacin when used in combination with vitamin D. This could be explained by the ability of vitamin D to reduce oxidative stress in the bacterial cells.

296 Evaluation of interactive effects of vitamin E and linseed oil as a source of omega-3 fatty acids on growth performance, blood characteristics and meat quality of finishing pigs

296 Evaluation of interactive effects of vitamin E and linseed oil as a source of omega-3 fatty acids on growth performance, blood characteristics and meat quality of finishing pigs

Effect of vitamin D supplementation alone or with calcium on adiposity measures: a systematic review and meta-analysis of randomized controlled trials.

The independent or interactive effects of vitamin D and calcium on adiposity remain inconclusive. The objective of this systematic review and meta-analysis was to assess whether vitamin D and calcium supplements cause changes in adiposity. MEDLINE, Embase, and the Cochrane Central Register of Controlled Trials databases were searched for literature published from 1966 to March 2014. A systematic search was conducted for randomized clinical trials with ≥ 50 participants aged ≥ 18 years at baseline who had received at least 12 weeks of treatment. Among the inclusion criteria were supplementation with vitamin D with or without calcium and measurement of adiposity (weight, body mass index [BMI], and/or fat mass). The primary endpoints assessed were changes in weight, BMI, or fat mass. Of 953 trials identified, 26 randomized clinical trials (n = 12, vitamin D alone; n = 10, vitamin D plus calcium versus calcium control; n = 4, vitamin D plus calcium versus placebo) with a total of 42,430 participants (median duration, 12 months) met the inclusion criteria. When compared with placebo, vitamin D supplementation had no significant effect on BMI (weighted mean difference [WMD], -0.06 kg/m(2); 95% confidence interval [95%CI], -0.14 to 0.03), weight (WMD, -0.05 kg; 95%CI, -0.32 to 0.23), or fat mass (WMD, -0.43 kg; 95%CI, -1.69 to 0.84). Likewise, no significant reduction in BMI (WMD, 0.02 kg/m(2); 95%CI, -0.11 to 0.14), weight (WMD, 0.12 kg; 95%CI, -0.24 to 0.49), or fat mass (WMD, 0.12 kg; 95%CI, -0.22 to 0.45) was observed in participants who received vitamin D plus calcium compared with those who received calcium control. Supplementation with vitamin D showed no effect on adiposity measures in adults.

Interactive effect of vitamin D and strontium on performance and bone composition in broiler chickens

Vitamin D and strontium have a close physiological interrelationship in respect to mineral homeostasis and skeletal integrity which is not well defined. To elucidate this relationship a total of 960-day-old male broiler chickens were fed for 40 days one of eight diets comprising of two levels of vitamin D3 (5000 or 10,000IU/kg) and four levels of strontium (0, 400, 800 or 1200mg/kg). Bodyweight gain, feed intake, bone composition and ileal nutrient digestibilities were analysed.All treatments improved BWG in excess of breed Ross 308 expectations and there was no statistical difference in overall performance between treatments. In the starter period, higher vitamin D3 interacted with the highest level of strontium supplementation to reduce BWG (P<0.05) and increase FCR (P<0.05). There was no change in percentage tibia ash content between treatments. Increasing concentrations of dietary strontium resulted in a reduced Ca content (P<0.01) and an increase in strontium (P<0.0001), Mg (P<0.01) and K content (P<0.05) of bone. The ileal digestibility of sodium was reduced in birds fed higher vitamin D3 with the highest level of strontium supplementation (P<0.05).There was no improvement in BWG or FCR by day 40 with higher levels of vitamin D3 and various levels of supplemental strontium however performance was negatively affected in the starter phase. Strontium supplementation in the presence of additional vitamin D3 altered tibia bone composition and reduced Na ileal digestibility. The ratio of 30:1 for calcium to sodium in bone was maintained across all treatments as did the total percentage content of calcium, sodium, strontium, potassium and magnesium at 43%. The higher level of vitamin D3 (10,000IU/kg) with no added strontium (0mg/kg) produced the heaviest BWG per bird by day 40 (3157g) however it was not statistically significant. The higher level of vitamin D3 significantly increased mortality. The feeding of lower doses of strontium and vitamin D3, particularly in the starter phase, requires further investigation.

Vitamin C level and dietary fat saturation alter hepatic cholesterol homeostasis and plasma LDL metabolism in guinea pigs

This study addressed the independent and interactive effects of vitamin C status and dietary fat saturation on hepatic cholesterol and LDL metabolism in guinea pigs. Animals were fed adequate (500 mg/kg) or marginal (50 mg/kg) vitamin C with diets high in polyunsaturated (POLY), monounsaturated (MONO), or saturated (SAT) fatty acids during 6 weeks. Plasma cholesterol, triacylglycerol (TAG), and apo B concentrations were higher in animals fed vitamin C-deficient compared with Vit C-adequate diets ( P < 0.02). SAT fat intake also resulted in more elevated plasma cholesterol and apo B concentrations ( P < 0.001). The susceptibility of LDL to oxidation was highest in animals fed POLY diets and marginal levels of vitamin C ( P < 0.001). Intake of adequate levels of vitamin C significantly reduced TBARS formation by 64% in animals fed POLY diets indicating an interactive effect between POLY fat intake and the level of vitamin C. Hepatic Acyl CoA cholesterol acyltransferase (ACAT) activity was higher by SAT fat intake ( P < 0.01) and marginal intake of vitamin C ( P < 0.05), whereas cholesterol 7α-hydroxylase activity was lower in vitamin C-deficient groups ( P < 0.01). LDL fractional catabolic rates (FCR) were 42 to 67% faster and LDL apo B flux slower in animals fed POLY and MONO diets compared with the SAT group ( P < 0.001). Animals fed marginal levels of vitamin C had higher LDL apo B flux ( P < 0.05). These data suggest that the higher plasma LDL concentrations induced by SAT diets are caused by both slower LDL FCR and higher LDL apo B flux, whereas the hypercholesterolemia and hypetriglyceridemia induced by vitamin C deficiency with POLY and MONO diets is mainly caused by alterations in hepatic cholesterol homeostasis, which result in higher LDL apo B flux.