Hostname: page-component-78c5997874-8bhkd Total loading time: 0 Render date: 2024-11-13T06:39:58.568Z Has data issue: false hasContentIssue false
  • English
  • Français

The enhancing effects of a chicken-meat extract on serum Ig concentrations in normal and scalded animals

Published online by Cambridge University Press:  08 March 2007

Yan Chun Man ,
Chung Wai Yee ,
Wong Kwok Shing ,
Tang Pak Lai ,
Wan Koon Ching  and
Ko Kam Kei
Yan Chun Man*
Affiliation:
School of Nursing, The Hong Kong Polytechnic University, Hunghom, Kowloon, Hong Kong
Chung Wai Yee
Affiliation:
School of Nursing, The Hong Kong Polytechnic University, Hunghom, Kowloon, Hong Kong
Wong Kwok Shing
Affiliation:
Faculty of Health and Social Sciences, The Hong Kong Polytechnic University, Hunghom, Kowloon, Hong Kong
Tang Pak Lai
Affiliation:
School of Nursing, The Hong Kong Polytechnic University, Hunghom, Kowloon, Hong Kong
Wan Koon Ching
Affiliation:
School of Nursing, The Hong Kong Polytechnic University, Hunghom, Kowloon, Hong Kong
Ko Kam Kei
Affiliation:
School of Nursing, The Hong Kong Polytechnic University, Hunghom, Kowloon, Hong Kong
*
*Corresponding author: Mr Yan Chun Man, fax +852 2334 1975, email hsvyan@inet.polyu.edu.hk
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

The aim of the study was to investigate the effects of a chicken-meat extract known as Essence of Chicken (EOC) on immune function in a normal and scalded animal model. In this experimental study, 120 rats were randomly allocated into three groups: a SHAM group (inflicted with a sham wound), a BURN group (inflicted with a full-thickness scald wound covering 30 % of total body surface area) and a CONTROL group. Rats in the SHAM and BURN groups were further divided into normal saline (NS)-fed and EOC-fed groups. They were fed by force-feeding with a feeding needle and blood samples were taken from each group on days 1, 8, 15 and 22 postburn. Serum IgG, IgA and IgM concentrations were determined by ELISA and the results of the EOC-fed and NS-fed cohorts of both the SHAM and BURN groups were compared. The level of significance was set at P<0·05. Serum IgG level of both SHAM-EOC and BURN-EOC cohorts showed significant elevation on day 8. IgA exhibited a significant increase in the SHAM-EOC group on day 15 and in the BURN-EOC group on day 22. A significant increase of IgM level was found on days 1 and 22 for the SHAM-EOC group and on day 15 for the BURN-EOC group. Conclusively, EOC was shown to have an enhancing effect on serum Ig levels for both normal and tissue-stressed rats. It is suggested that EOC may help improve immune function when the immune system is at normal status or when it faces a challenge.

Keywords

Chicken-meat extractBurnIgImmunosuppression
Type
Research Article
Information
British Journal of Nutrition , Volume 94 , Issue 1 , July 2005 , pp. 51 - 55
Copyright
Copyright © The Nutrition Society 2005

References

Arturson, G, Hogman, CF, Johansson, SGO & Killander, J (1969) Changes in immunoglobulin levels in severely burned patients. Lancet 293, 546–548.CrossRefGoogle Scholar
Azhar, MZ, Abdul, Razak K & Mohsin, SSJ (2001) The use of chicken essence as an adjunct to psychotherapy in anxious subjects – a clinical assessment. Malaysia J Psychiatry 9, 13–22.Google Scholar
Bariar, LM, Bal, A, Hasan, A & Sharma, V (1994) Serum levels of immunoglobulins in thermal burns. J Indian Med Assoc 94, 133–134.Google Scholar
Biffl, WL, Moore, EE & Haenel, JB, (2002) Nutrition support of the trauma patient. Nutrition 18, 960–965.CrossRefGoogle ScholarPubMed
Bjornson, AB, Altemeier, WA & Bjornson, HS (1976) Changes in humoral components of host defense following burn trauma. Ann Surg 186, 88–96.CrossRefGoogle Scholar
Candlish, JKA (1998) A traditional blood remedy as a modulator of the respiratory burst of the human neutrophil: an in vitro study. Int J Food Sci Nutr 49, 55–63.CrossRefGoogle Scholar
Choudhry, MA, Haque, F, Khan, M, Fazal, NAl-Ghoul, W, Ravindranath, T, Gamelli, RL & Sayeed, MM (2003) Enteral nutritional supplementation prevents mesenteric lymph node T-cell suppression in burn injury. Crit Care Med 31, 1764–1770.CrossRefGoogle ScholarPubMed
Chui, SH, Wan, KC, Lam, CWK & Lewis, WHP (1989) Enzyme-linked immunosorbent assay for free thyroxin in human serum. Clin Chem 35, 1770–1772.CrossRefGoogle ScholarPubMed
Daly, JM, Reynolds, J, Sigal, RK, Shou, J & Liberman, MD (1990) Effect of dietary protein and amino acids on immune function. Crit Care Med 18, Suppl. 2, S86–S93.CrossRefGoogle ScholarPubMed
Daly, JM, Reynolds, J, Thom, A, Kinsley, L, Dietrick-Gallagher, M, Shou, J & Ruggieri, B (1988) Immune and metabolic effects of arginine in the surgical patient. Ann Surg 208, 512–523.CrossRefGoogle ScholarPubMed
Geissler, C, Boroumand-Naini, M, Harada, M, Iino, T, Hirai, K, Suwa, Y, Tanaka, T & Iwata, S (1996) Chicken extract stimulates haemoglobin restoration in iron deficient rats. Int JFood Sci Nutr 47, 351–360.CrossRefGoogle ScholarPubMed
Hansbrough, JF, Zapata-Sirvent, RL & Peterson, VM (1987) Immunomodulation following burn injury. Surg Clin North Am 67, 69–92.CrossRefGoogle ScholarPubMed
Kohn, J & Cort, DF (1969) Immunoglobulins in burned patients. Lancet 293, 836–837.CrossRefGoogle Scholar
Matsumura, Y, Kita, S, Ono, H, Kiso, Y & Tanaka, T (2002) Preventive effect of a chicken extract on the development of hypertension in stroke-prone spontaneously hypertensive rats. Biosci Biotechnol Biochem 66, 1108–1110.CrossRefGoogle ScholarPubMed
Matsumura, Y, Okui, T, Ono, H, Kiso, Y & Tanaka, T (2001) Antihypertensive effects of chicken extract against deoxycorticosterone acetate-salt-induced hypertension in rats. Biol Pharm Bull 24, 1181–1184.Google ScholarPubMed
Minehira, K, Inoue, S, Nonaka, M, Osada, K, Yamada, K & Sugano, M (2000) Effects of dietary protein type on oxidized cholesterol-induced alternation in age-related modulation of lipid metabolism and indices of immune function in rats. Biochim Biophys Acta 1483, 141–153.CrossRefGoogle Scholar
Munster, AM, Hoagland, HC & Pruitt, BA (1970) The effect of thermal injury on serum immunoglobulins. Ann Surg 172, 965–969.CrossRefGoogle ScholarPubMed
Nagai, H, Harada, M, Nakagawa, M, Tanaka, T, Gunadi, B, Setiabudi, ML, Uktolseja, JL & Miyata, Y (1996) Effects of chicken extract on the recovery from fatigue caused by mental workload. Appl Human Sci 15, 281–286.CrossRefGoogle ScholarPubMed
Peck, MD & Chang, Y (1999) Nutritional support for burn injuries. J Nutr Biochem 10, 380–396.CrossRefGoogle ScholarPubMed
Rolandelli, RH, Koruda, MJ, Fukuchi, SG, Rombeau, JL & Stein, TP (1998) The effect of glutamine- and alanine-enriched total parenteral nutrition on postburn proteolysis in the rat. J Nutr Biochem 9, 28–30.CrossRefGoogle Scholar
Saffle, JR & Hildreth, M (2002) Metabolic Support of the burned patient. In Total Burn Care, pp.271–287 [Herndon, D, editor] London: Harcourt Publishers Limited.Google Scholar
Sengupta, SR, Sukhtankar, AY, Dhole, TN & Dubey, KP (1980) Humoral immunity in burns. Burns 172, 172–175.Google Scholar
Sim, KM (2002) Management of severe burns injuries – a metabolic perspective. Curr Anaesth Crit Care 13, 76–82.CrossRefGoogle Scholar
Sim, MK (2001) Cardiovascular actions of chicken-meat extract in normo- and hypertensive rats. Br J Nutr 86, 97–103.Google ScholarPubMed
Walker, HL & Mason, AD (1968) A standard animal burn. J Trauma 8, 1049–1051.CrossRefGoogle ScholarPubMed
Warden, GD & Ninnemann, JL (1981) The immune consequences of thermal injury: an overview. In The Immune Consequences of Thermal Injury, pp.1 –20 [Ninnemann, JL, editor]. Baltimore, MD: The Williams and Wilkins Company.Google Scholar
Williams, AT & Schey, SA (1993) Use of a traditional blood remedy: a study on regular blood donors. Int J Food Sci Nutr 44, 17–20.CrossRefGoogle Scholar
Winkeltein, A (1984) What are the immunological alterations induced by burn injury?. J Trauma 24, 572–573.Google Scholar
Xu, CL & Sim, MK (1997) Effect of oral feeding of essence of chicken on the level of 5-hydroxyindole acetic acid in the cerebrospinal fluid of the rat. Int J Food Sci Nutr 48, 113–117.CrossRefGoogle ScholarPubMed