KFU. Card publication. Influence of nutritional features on the generation of reactive oxygen species in the lungs

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FEDERAL UNIVERSITY

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INFLUENCE OF NUTRITIONAL FEATURES ON THE GENERATION OF REACTIVE OXYGEN SPECIES IN THE LUNGS

Form of presentation

Conference proceedings in international journals and collections

Year of publication

2020

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Authors, employees of KFU

Kubysheva Nailya Iskhakovna, author

Other authors

Frolova M , author

Glukhova M. , author

Klimanov Igor , author

Li Timur , author

Nikitina, Lidiya , author

Popova Nataliia , author

Soodaeva Svetlana , author

Zaprudnova E , author

Bibliographic description in the original language

Klimanov, I. A., Soodaeva, S. K., Zaprudnova, E. A., Frolova, M. A., Li, T. V., Nikitina, L. Y., GlukhovaM.V., PopovaN.A., Kubysheva, N. I. (2020). Influence of nutritional features on the generation of reactive oxygen species in the lungs.European Respiratory Journal 2020 56: 2572.

Annotation

European Respiratory Journal 2020; 56: Suppl. 64, 2572

Keywords

Adults, lung mechanics, nitric oxide

The name of the journal

European Respiratory Journal 2020; 56: Suppl. 64, 2572

URL

https://erj.ersjournals.com/content/56/suppl_64/2572.abstract

Please use this ID to quote from or refer to the card

https://repository.kpfu.ru/eng/?p_id=244301&p_lang=2

Resource files

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F_Influence_of_nutritional_features_on_the_generation_of_reactive_oxygen_species_in_the_lungs___ERS.pdf	0,34	pdf	show / download

Full metadata record

Field DC	Value	Language
dc.contributor.author	Kubysheva Nailya Iskhakovna	ru_RU
dc.contributor.author	Frolova M	ru_RU
dc.contributor.author	Glukhova M.	ru_RU
dc.contributor.author	Klimanov Igor	ru_RU
dc.contributor.author	Klimanov Igor	ru_RU
dc.contributor.author	Li Timur	ru_RU
dc.contributor.author	Nikitina, Lidiya	ru_RU
dc.contributor.author	Popova Nataliia	ru_RU
dc.contributor.author	Soodaeva Svetlana	ru_RU
dc.contributor.author	Zaprudnova E	ru_RU
dc.date.accessioned	2020-01-01T00:00:00Z	ru_RU
dc.date.available	2020-01-01T00:00:00Z	ru_RU
dc.date.issued	2020	ru_RU
dc.identifier.citation	Klimanov, I. A., Soodaeva, S. K., Zaprudnova, E. A., Frolova, �. �., Li, T. V., Nikitina, L. Y., GlukhovaM.V., PopovaN.A., Kubysheva, N. I. (2020). Influence of nutritional features on the generation of reactive oxygen species in the lungs.European Respiratory Journal 2020 56: 2572.	ru_RU
dc.identifier.uri	https://repository.kpfu.ru/eng/?p_id=244301&p_lang=2	ru_RU
dc.description.abstract	European Respiratory Journal 2020; 56: Suppl. 64, 2572	ru_RU
dc.description.abstract	One of the common stages of technological processing of products is refining. In the refining process, socalled «ballast substances« are removed from the initial product. As a rule, vitamins, microelements, amino acids and other useful biologically active substances - antioxidants get into the ballast, and food is loaded with trans-fats, saturated fatty acids, etc. The purpose of the work was to assess the impact of nutrition features on some indicators of free radical status in EBC. The study involved young people (20 students) aged 22 to 35 years. During the experiment, the collection of EBC from patients took place several times: after a diet without refined foods and after a diet with a large number of refined foods. In the course of the work, the determination of the total concentration of nitrates/nitrites, as NO metabolites, and the level of iron in EBC was carried out. Antioxidant activity was assessed by catalase activity in EBC. As a result of this work, it was found that a diet with a large number of refined products leads to an increase in the body's SRO processes (the concentration of nitrates / nitrites increases 3 times - from 2.91 ? 0.23 μM to 8.87 ? 0.32 μM ( P <0.05), and the concentration of iron is 2 times (from 1.29 ? 0.1 μM to 2.74 ? 0.16 μM (P<0.05)). Increased catalase activity in EBC with 0.161 ? 0.119 units. to 0,243 ? 0,019 units. (P <0.05) speaks of the activation and antioxidant system. Thus, the use of a large number of refined, processed products increases the production of free radicals, which is reflected in the performance of EBC. At the same time, an increase in the antioxidant indices of EBC occurs.	ru_RU
dc.language.iso	ru	ru_RU
dc.subject	Adults	ru_RU
dc.subject	lung mechanics	ru_RU
dc.subject	nitric oxide	ru_RU
dc.title	Influence of nutritional features on the generation of reactive oxygen species in the lungs	ru_RU
dc.type	Conference proceedings in international journals and collections	ru_RU