NCT04175249已完成不适用
Effects of a Pizza Meal Challenge on the Immunometabolism of Monocytes and T Cells
适应症
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 20
- 试验地点
- 2
- 主要终点
- Oxygen consumption rate of immune cells
研究概览
简要总结
High salt intake is a major risk factor for cardiovascular events, including stroke, heart disease and kidney failure. Pizza is a popular salty food. In this exploratory pilot study, the effects of a pizza meal challenge on immunometabolism in healthy subjects will be tested.
研究设计
- 研究类型
- Interventional
- 分配方式
- Na
- 干预模型
- Single Group
- 主要目的
- Basic Science
- 盲法
- None
入排标准
- 年龄范围
- 18 Years 至 70 Years（Adult, Older Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •Healthy men and women
排除标准
- •Severe, manifest illnesses in need of treatment
- •Pathological lab results
- •Inability to understand significance and scope of the study
结局指标
主要结局
Oxygen consumption rate of immune cells
时间窗: 3 hours after the pizza compared to baseline
OCR (pmol oxygen/min/1000 cells) measured by Seahorse
次要结局
- Extracellular acidification rate of immune cells(3 and 8 hours after the pizza compared to baseline)
- Plasma sodium(3 and 8 hours after the pizza compared to baseline)
- Mitochondrial membrane potential of immune cells(3 and 8 hours after the pizza compared to baseline)
- Adenosine triphophate production of immune cells(3 and 8 hours after the pizza compared to baseline)
- Oxygen consumption rate of immune cells(3 and 8 hours after the pizza adjusted for plasma sodium concentration compared to baseline)
- Interferon-gamma release after monocyte and T cell co-culture(Cell isolation at baseline and 3 hours after the pizza followed by 72 hours of co-culture)
- Interleukin 17 release after monocyte and T cell co-culture(Cell isolation at baseline and 3 hours after the pizza followed by 72 hours of co-culture)
研究者
Anja Maehler
Principal Investigator
Charite University, Berlin, Germany
研究点 (2)
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