暴露在阳光下的牡蛎蘑菇有助于患者对抗肺结核 Sun-exposed oyster mushrooms help patients fight tuberculosis

巴尔的摩(2019年6月9日) – 结核病(tuberculosis – TB)仍然是低收入国家中最致命的传染病之一,每年约有160万人死于此病。在一项新研究中,研究人员表明,暴露在阳光下的牡蛎蘑菇(oyster mushrooms)提供了一种现成的维生素D来源,可以帮助结核病患者通过改善免疫反应更好地对抗结核药物作出反应。

德国霍恩海姆大学的博士研究员TibebeSelassie Seyoum Keflie说:“由于抗药性菌株的出现,结核病变得越来越难以抗争,因此迫切需要能够支持一线药物的新疗法。” “这种维生素D的来源是低收入国家的理想选择,因为蘑菇可以很容易地以安全,低成本,易于复制的方式分发和管理。”

与Hans Konrad Biesalski一起完成研究的Keflie将于2019年6月8日至11日在巴尔的摩举行的营养2019年美国营养学会年会上展示该研究。

研究表明,维生素D可诱导人体形成抗菌化合物,从而抵抗结核病的细菌病因。虽然阳光照射可以提高人的维生素D水平,但是当阳光照射不足时,必须通过饮食来获得。

研究人员使用牡蛎蘑菇是因为它们提供了一种廉价,安全且容易获得的维生素D来源,很容易被人体吸收。虽然新鲜的牡蛎蘑菇中几乎不含维生素D,但真菌在暴露在阳光下后会像人体一样产生。

“这是第一次来自暴露在阳光下的牡蛎蘑菇中的维生素D被证明是结核病的潜在辅助疗法,”凯夫利说。 “通过教育推广,有可能教会结核病患者在烹饪前短时间照射自己的蘑菇。”

在这项研究中,研究人员在接受抗结核药物治疗的前四个月每天早晨给一组结核病患者提供含有146微克维生素D的三明治面包。

在四个月结束时,95%接受强化面包的患者被分类为1至5级的最低TB严重程度评分。与未接受强化面包的患者相比,治疗组的维生素D水平显着高于超过三分之一的人不再出现维生素D缺乏症。研究人员还观察到,食用强化面包的患者在四个月内的免疫反应显着改善。

研究人员计划对更大和更多样化的结核病患者群体中维生素D和免疫反应的相互作用进行额外的研究。他们还开发了不同的蘑菇干燥方法,以确定如何达到最高水平的维生素D.

News Release 

Sun-exposed oyster mushrooms help patients fight tuberculosis

Bread containing the low-cost mushrooms increased vitamin D levels and boosted immune response of TB patients

American Society for Nutrition

Baltimore (June 9, 2019) – Tuberculosis (TB) remains one of the deadliest infectious diseases in low income countries, with around 1.6 million people dying of the disease each year. In a new study, researchers show that sun-exposed oyster mushrooms offer a readily available source of vitamin D that can help TB patients respond better to anti-TB drugs by improving immune response.

“TB is becoming more difficult to fight due to the emergence of drug-resistant strains, creating an urgent need for new treatments that can support first-line drugs,” said TibebeSelassie Seyoum Keflie, a doctoral fellow at University of Hohenheim, Germany. “This source of vitamin D is ideal for low income countries because mushrooms can easily be distributed and administered in a safe, low-cost, easy-to-replicate manner.”

Keflie, who performed the research with Hans Konrad Biesalski, will present the research at Nutrition 2019, the American Society for Nutrition annual meeting, held June 8-11, 2019 in Baltimore.

Studies have shown that vitamin D induces the body to form an antimicrobial compound that attacks the bacterial cause of TB. Although sun exposure can boost a person’s vitamin D levels, it must be obtained through diet when sun exposure is scarce.

The researchers used oyster mushrooms because they offer a cheap, safe and readily available source of vitamin D that is easily absorbed by the body. Although fresh oyster mushrooms contain almost no vitamin D, the fungus produces it the after exposure to sunlight much like the human body.

“This is the first time that vitamin D derived from oyster mushrooms exposed to sun has been shown to be a potential adjunctive therapy for TB,” said Keflie. “With educational outreach, it might be possible to teach people with TB to irradiate their own mushroom for a brief period before cooking.”

For the study, the researchers gave a group of TB patients sandwich bread containing 146 micrograms of vitamin D from sun-exposed oyster mushrooms every morning during the first four months in which they received an anti-TB drug.

At the end of the four months, 95 percent of patients receiving the fortified bread were classified with the lowest TB severity score on a scale of 1 to 5. The treatment group had significantly higher vitamin D levels compared to patients not receiving the bread, with more than a third of them no longer showing a vitamin D deficiency. The researchers also observed that patients who consumed the fortified bread had significant improvements in immunological responses over the four months.

The researchers plan to carry out additional investigations on the interactions of vitamin D and immunological responses in larger and more diverse groups of TB patients. They are also developing different mushroom drying methods to determine how to achieve the highest levels of vitamin D.

TibebeSelassie Seyoum Keflie will present this research on Sunday, June 9, from 3:45 – 4 p.m. in the Baltimore Convention Center, Room 319/320 (abstract). Contact the media team for more information or to obtain a free press pass to attend the meeting.

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This release may include updated numbers or data that differ from those in the abstract submitted to Nutrition 2019.

Please note that abstracts presented at Nutrition 2019 were evaluated and selected by a committee of experts but have not generally undergone the same peer review process required for publication in a scientific journal. As such, the findings presented should be considered preliminary until a peer-reviewed publication is available.

About Nutrition 2019

Nutrition 2019 is the annual meeting of the American Society for Nutrition held June 8-11, 2019 at the Baltimore Convention Center. It is the national venue for more than 3,600 top researchers, practitioners and other professionals to announce exciting research findings and explore their implications for practice and policy. Scientific symposia address the latest advances in cellular and physiological nutrition and metabolism, clinical and translational nutrition, global and public health, population science, and food science and systems. http://www.nutrition.org/N19 #Nutrition2019

About the American Society for Nutrition (ASN)

ASN is the preeminent professional organization for nutrition research scientists and clinicians around the world. Founded in 1928, the society brings together the top nutrition researchers, medical practitioners, policy makers and industry leaders to advance our knowledge and application of nutrition. ASN publishes four peer-reviewed journals and provides education and professional development opportunities to advance nutrition research, practice and education. http://www.nutrition.org

Find more news briefs and tipsheets at: https://www.eurekalert.org/meetings/nutrition/2019/newsroom/.

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