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Taghavi S, Abdullah S, Shaheen F, Mueller L, Gagen B, Duchesne J, Steele C, Pociask D, Kolls J, Jackson-Weaver O. Glycocalyx degradation and the endotheliopathy of viral infection. PLoS One 2022; 17:e0276232. [PMID: 36260622 PMCID: PMC9581367 DOI: 10.1371/journal.pone.0276232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Accepted: 10/03/2022] [Indexed: 11/05/2022] Open
Abstract
The endothelial glycocalyx (EGX) contributes to the permeability barrier of vessels and regulates the coagulation cascade. EGX damage, which occurs in numerous disease states, including sepsis and trauma, results in endotheliopathy. While influenza and other viral infections are known to cause endothelial dysfunction, their effect on the EGX has not been described. We hypothesized that the H1N1 influenza virus would cause EGX degradation. Human umbilical vein endothelial cells (HUVECs) were exposed to varying multiplicities of infection (MOI) of the H1N1 strain of influenza virus for 24 hours. A dose-dependent effect was examined by using an MOI of 5 (n = 541), 15 (n = 714), 30 (n = 596), and 60 (n = 653) and compared to a control (n = 607). Cells were fixed and stained with FITC-labelled wheat germ agglutinin to quantify EGX. There was no difference in EGX intensity after exposure to H1N1 at an MOI of 5 compared to control (6.20 vs. 6.56 Arbitrary Units (AU), p = 0.50). EGX intensity was decreased at an MOI of 15 compared to control (5.36 vs. 6.56 AU, p<0.001). The degree of EGX degradation was worse at higher doses of the H1N1 virus; however, the decrease in EGX intensity was maximized at an MOI of 30. Injury at MOI of 60 was not worse than MOI of 30. (4.17 vs. 4.47 AU, p = 0.13). The H1N1 virus induces endothelial dysfunction by causing EGX degradation in a dose-dependent fashion. Further studies are needed to characterize the role of this EGX damage in causing clinically significant lung injury during acute viral infection.
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Affiliation(s)
- Sharven Taghavi
- Department of Surgery, Tulane University School of Medicine, New Orleans, Louisiana, United States of American
| | - Sarah Abdullah
- Department of Surgery, Tulane University School of Medicine, New Orleans, Louisiana, United States of American
| | - Farhana Shaheen
- Department of Surgery, Tulane University School of Medicine, New Orleans, Louisiana, United States of American
| | - Lauren Mueller
- Department of Surgery, Tulane University School of Medicine, New Orleans, Louisiana, United States of American
| | - Brennan Gagen
- Department of Surgery, Tulane University School of Medicine, New Orleans, Louisiana, United States of American
| | - Juan Duchesne
- Department of Surgery, Tulane University School of Medicine, New Orleans, Louisiana, United States of American
| | - Chad Steele
- Department of Microbiology, Tulane University School of Medicine, New Orleans, Louisiana, United States of American
| | - Derek Pociask
- Department of Internal Medicine, Tulane University School of Medicine, New Orleans, Louisiana, United States of American
| | - Jay Kolls
- Center for Translational Research in Infection and Inflammation, Tulane University School of Medicine, New Orleans, Louisiana, United States of American
| | - Olan Jackson-Weaver
- Department of Surgery, Tulane University School of Medicine, New Orleans, Louisiana, United States of American
- * E-mail:
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Razavi AC, Monlezun DJ, Sapin A, Stauber Z, Schradle K, Schlag E, Dyer A, Gagen B, McCormack IG, Akhiwu O, Sarris L, Dotson K, Harlan TS. Multisite Culinary Medicine Curriculum Is Associated With Cardioprotective Dietary Patterns and Lifestyle Medicine Competencies Among Medical Trainees. Am J Lifestyle Med 2020; 14:225-233. [PMID: 32231488 DOI: 10.1177/1559827619901104] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Revised: 12/23/2019] [Accepted: 12/30/2019] [Indexed: 11/15/2022] Open
Abstract
Background. Adherence to Mediterranean dietary patterns reduces the incidence of cardiovascular disease and other major chronic diseases. We aimed to assess the association between participation in kitchen-based nutrition education and Mediterranean diet intake and lifestyle medicine counseling competencies among medical trainees. Methods. The Cooking for Health Optimization with Patients (CHOP) curriculum is a hands-on cooking-based nutrition education program implemented at 32 medical programs (4125 medical trainees) across the United States. Mediterranean diet intake, nutrition attitudes, and lifestyle medicine counseling competencies were assessed via validated surveys. Multivariable-adjusted logistic regression assessed the relationship of CHOP education with Mediterranean diet intake, nutrition attitudes, and lifestyle medicine counseling competencies. Results. Individuals participating in the CHOP program were 82% more likely to follow the Mediterranean diet compared with those receiving traditional nutrition education (OR = 1.82; P < .001). CHOP participants were more likely to satisfy daily intake of fruits (OR = 1.33; P = .019) and vegetables (OR = 2.06; P < .001) and agree that nutrition counseling should be a routine component of clinical care (OR = 2.43; P < .001). Kitchen-based nutrition education versus traditional curricula is associated with a higher likelihood of total counseling competency involving 25 lifestyle medicine categories (OR = 1.67; P < .001). Conclusion. Kitchen-based nutrition education is associated with cardioprotective dietary patterns and lifestyle medicine counseling among medical trainees.
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Affiliation(s)
- Alexander C Razavi
- Goldring Center for Culinary Medicine, Tulane University School of Medicine, New Orleans, USA.,Tulane University School of Public Health and Tropical Medicine, New Orleans, USA.,Philadelphia College of Osteopathic Medicine, Philadelphia, USA.,University of Texas School of Public Health, Houston, USA.,Ohio State University College of Medicine, Columbus, USA
| | - Dominique J Monlezun
- Goldring Center for Culinary Medicine, Tulane University School of Medicine, New Orleans, USA.,Tulane University School of Public Health and Tropical Medicine, New Orleans, USA.,Philadelphia College of Osteopathic Medicine, Philadelphia, USA.,University of Texas School of Public Health, Houston, USA.,Ohio State University College of Medicine, Columbus, USA
| | - Alexander Sapin
- Goldring Center for Culinary Medicine, Tulane University School of Medicine, New Orleans, USA.,Tulane University School of Public Health and Tropical Medicine, New Orleans, USA.,Philadelphia College of Osteopathic Medicine, Philadelphia, USA.,University of Texas School of Public Health, Houston, USA.,Ohio State University College of Medicine, Columbus, USA
| | - Zachary Stauber
- Goldring Center for Culinary Medicine, Tulane University School of Medicine, New Orleans, USA.,Tulane University School of Public Health and Tropical Medicine, New Orleans, USA.,Philadelphia College of Osteopathic Medicine, Philadelphia, USA.,University of Texas School of Public Health, Houston, USA.,Ohio State University College of Medicine, Columbus, USA
| | - Kara Schradle
- Goldring Center for Culinary Medicine, Tulane University School of Medicine, New Orleans, USA.,Tulane University School of Public Health and Tropical Medicine, New Orleans, USA.,Philadelphia College of Osteopathic Medicine, Philadelphia, USA.,University of Texas School of Public Health, Houston, USA.,Ohio State University College of Medicine, Columbus, USA
| | - Emily Schlag
- Goldring Center for Culinary Medicine, Tulane University School of Medicine, New Orleans, USA.,Tulane University School of Public Health and Tropical Medicine, New Orleans, USA.,Philadelphia College of Osteopathic Medicine, Philadelphia, USA.,University of Texas School of Public Health, Houston, USA.,Ohio State University College of Medicine, Columbus, USA
| | - Amber Dyer
- Goldring Center for Culinary Medicine, Tulane University School of Medicine, New Orleans, USA.,Tulane University School of Public Health and Tropical Medicine, New Orleans, USA.,Philadelphia College of Osteopathic Medicine, Philadelphia, USA.,University of Texas School of Public Health, Houston, USA.,Ohio State University College of Medicine, Columbus, USA
| | - Brennan Gagen
- Goldring Center for Culinary Medicine, Tulane University School of Medicine, New Orleans, USA.,Tulane University School of Public Health and Tropical Medicine, New Orleans, USA.,Philadelphia College of Osteopathic Medicine, Philadelphia, USA.,University of Texas School of Public Health, Houston, USA.,Ohio State University College of Medicine, Columbus, USA
| | - Isabella G McCormack
- Goldring Center for Culinary Medicine, Tulane University School of Medicine, New Orleans, USA.,Tulane University School of Public Health and Tropical Medicine, New Orleans, USA.,Philadelphia College of Osteopathic Medicine, Philadelphia, USA.,University of Texas School of Public Health, Houston, USA.,Ohio State University College of Medicine, Columbus, USA
| | - Ofure Akhiwu
- Goldring Center for Culinary Medicine, Tulane University School of Medicine, New Orleans, USA.,Tulane University School of Public Health and Tropical Medicine, New Orleans, USA.,Philadelphia College of Osteopathic Medicine, Philadelphia, USA.,University of Texas School of Public Health, Houston, USA.,Ohio State University College of Medicine, Columbus, USA
| | - Leah Sarris
- Goldring Center for Culinary Medicine, Tulane University School of Medicine, New Orleans, USA.,Tulane University School of Public Health and Tropical Medicine, New Orleans, USA.,Philadelphia College of Osteopathic Medicine, Philadelphia, USA.,University of Texas School of Public Health, Houston, USA.,Ohio State University College of Medicine, Columbus, USA
| | - Kerri Dotson
- Goldring Center for Culinary Medicine, Tulane University School of Medicine, New Orleans, USA.,Tulane University School of Public Health and Tropical Medicine, New Orleans, USA.,Philadelphia College of Osteopathic Medicine, Philadelphia, USA.,University of Texas School of Public Health, Houston, USA.,Ohio State University College of Medicine, Columbus, USA
| | - Timothy S Harlan
- Goldring Center for Culinary Medicine, Tulane University School of Medicine, New Orleans, USA.,Tulane University School of Public Health and Tropical Medicine, New Orleans, USA.,Philadelphia College of Osteopathic Medicine, Philadelphia, USA.,University of Texas School of Public Health, Houston, USA.,Ohio State University College of Medicine, Columbus, USA
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