Scientists for the first time proved that the severity of the stroke depends on the microbiota

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The greatest risk of stroke and functional complications after it is observed with regular red meat consumption and other animal products. Scientists have identified specific biomarkers that may indicate the risks and severity of stroke development, as well as new therapeutic purposes to prevent the disease and its consequences.

For the past ten years, researchers from the Cleveland Clinic have studied the connection of intestinal microbiotes and cardiovascular diseases. For example, they proved that the level of trimethylamine-N-oxide (TMAO) formed in the intestine in the processing of animal products makes it possible to predict the future risk of heart attack, stroke and mortality.

Now scientists for the first time

At first they determined that people with elevated TMAO (the indicator was evaluated to the cardiovascular event) there were more extensive brain damage, as well as motor and cognitive disorders after a stroke. Changes in the diet affecting the level of the TMAO — consumption of a smaller amount of red meat and eggs — have a positive effect on the severity of the stroke.

Further experiments on mice models showed that microbiota transplantation for increased TMAO generation was sufficient measure to provoke the development of heavy stroke.

Then scientists found out that the CUTC enzyme plays a key role for the production of TMAO. On models of mice, blocking the coding Cutc gene has already shown a significant effect to reduce the severity of the stroke.

«A targeting on CUTC can become a promising tool to prevent stroke,» said Zhu. Currently, the team studies this treatment option, as well as the benefit from the correction of the diet to reduce the level of the TMAO in order to prevent stroke.

Recently another group of researchers from the USA


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