Journal of Nutrition & Food Sciences
Open Access

Protective effect of vitamin D on cerebral ischemia reperfusion injury

6^th International Conference and Exhibition on Nutrition

September 14-16, 2016 San Antonio, USA

Ming-Ya Kung and Chi-Hao Wu

Taipei Medical University, Taiwan

Posters & Accepted Abstracts: J Nutr Food Sci

Abstract :

Ischemic 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-1�?² secretion; vitamin D can inhibit TLR2-MyD88-NF-�?ºB 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-1�?² of mature to protect against cerebral ischemia reperfusion injury.

Biography :

Email: jmy2217@hotmail.com