nutrition-2016_posters-accepted-abstracts

Volume 6, Issue 5 (Suppl)

J Nutr Food Sci

ISSN:2155-9600 JNFS, an open access journal

Page 65

Notes:

Nutrition 2016

September 14-16, 2016

conferenceseries

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September 14-16, 2016 San Antonio, USA

International Conference and Exhibition on

Nutrition

Ming-Ya Kung et al., J Nutr Food Sci 2016, 6:5 (Suppl)

Protective effect of vitamin D on cerebral ischemia reperfusion injury

Ming-Ya Kung

and

Chi-Hao Wu

Taipei Medical University, Taiwan

schemic stroke is the main types of clinical stroke. Ischemic stroke cause severe brain inflammation and pro-inflammatory

cytokines secretion through the activation of toll-like receptor and inflammasome. This study aims to investigate the protective

action of vitamin D on cerebral ischemia reperfusion injury and the possible molecular mechanism. Middle cerebral artery occlusion

(MCAO) was performed with eight-week-old male Sprague-Dawley rats and 90 minutes late to initiate reperfusion to investigate

the effect of vitamin D supplements and deprivation to the brain damage and the performance of relational molecular. Results

from the study found that: Vitamin D deficiency increases the severity of brain damage, vitamin D can reduce the damage; dietary

deprivation of vitamin D caused the brain tissue lipid peroxidation product MDA accumulation, vitamin D can reduce lipid oxidation

products; vitamin D can reduce caspase-1 and cleaved caspase-1 protein expression and inhibit IL-1β secretion; vitamin D can inhibit

TLR2-MyD88-NF-κB signaling cascade. In conclusion, vitamin D may reduce cerebral ischemic reperfusion oxidative damage and

inflammation by inhibiting activation of TLR2 and reduce the pro-inflammatory factor IL-1β of mature to protect against cerebral

ischemia reperfusion injury.