Reducing Dietary Branched-Chain Amino Acids Intake Alleviates High-Fat Diet-Induced Pain Sensitization and Postoperative Pain in Male Mice

IF 3.8 3区 医学 Q2 NUTRITION & DIETETICS Journal of Nutrition Pub Date : 2025-02-01 Epub Date: 2024-12-16 DOI:10.1016/j.tjnut.2024.12.006
Nan Lian , Fangzhou Li , Kaiteng Luo , Yi Kang , Yan Yin , Su Lui , Tao Li , Cheng Zhou , Peilin Lu
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Abstract

Background

Poor dietary intake is associated with peripheral pain sensitization and postoperative pain. Given the limited research on diet and pain, it is essential to examine the possible analgesic effects of dietary interventions in preclinical studies.

Objectives

This study aimed to elucidate the role of high-fat diet (HFD) on pain sensitivity and postoperative pain, and determine the potential effects of modulating branched-chain amino acids (BCAA) intake on pain phenotypes.

Methods

Four-week-old male mice were fed a purified control diet (CD) or HFD for 10 wk, followed by a hind paw incision. Four-week-old male mice were initially fed a CD or HFD for 8 wk, then switched to the high or low BCAA diet, and underwent a hind paw incision at 10 wk of these diets. Pain behaviors were assessed. Several proinflammatory genes in the lumbar dorsal root ganglion (DRG) were detected by quantitative polymerase chain reaction. Immunohistochemistry was used to estimate nerve fiber density at the incision site. Two-tailed unpaired Student’s t-test, 2-way repeated-measures analysis of variance (ANOVA) with Bonferroni posttests, and 1-way ANOVA with Tukey’s multiple comparisons test were used for data analysis.

Results

HFD consumption induced pain sensitization and worsened postoperative pain in male mice (P < 0.0001). In CD group, mice switching to high or low BCAA diet displayed minor impacts on pain phenotypes. In HFD mice, switching to high BCAA diet exacerbated hyperalgesia and postsurgical pain (P < 0.05), leading to proinflammatory responses in the DRG and the reduction of nerve fiber density near the incision site on day 3 postsurgery (P < 0.05); whereas low BCAA diet intake alleviated these effects (P < 0.05).

Conclusions

High BCAA intake has negative impacts on pain sensitivity and postoperative pain in HFD-fed mice. Reducing dietary BCAA may be a novel nonpharmacological therapeutic to relieve pain in individuals on a conventional HFD.
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减少饮食中支链氨基酸的摄入可减轻雄性小鼠高脂肪饮食引起的疼痛致敏和术后疼痛。
背景:不良饮食摄入与周围性疼痛致敏和术后疼痛有关。鉴于饮食和疼痛的研究有限,在临床前研究中检查饮食干预可能的镇痛作用是必要的。目的:本研究旨在阐明高脂肪饮食(HFD)对疼痛敏感性和术后疼痛的作用,并确定调节支链氨基酸(BCAA)摄入对疼痛表型的潜在影响。方法:4周龄雄性小鼠分别饲喂纯对照饲料(CD)或HFD 10周,后爪切开。4周龄的雄性小鼠最初喂食CD或HFD 8周,然后切换到高BCAA或低BCAA饮食,并在这些饮食的第10周进行后爪切开。评估疼痛行为。采用qPCR检测腰椎背根神经节(DRG)中多个促炎基因。采用免疫组化法估计切口部位的神经纤维密度。数据分析采用双尾非配对学生t检验、Bonferroni后验的双向重复测量方差分析和Tukey多重比较检验的单向方差分析。结果:食用HFD诱导雄性小鼠疼痛致敏,术后疼痛加重(P < 0.0001)。在CD组中,切换到高或低BCAA饮食的小鼠对疼痛表型的影响较小。在HFD小鼠中,切换到高BCAA饮食加重了痛觉过敏和术后疼痛(P < 0.05),导致术后第3天DRG的促炎反应和切口部位附近神经纤维密度降低(P < 0.05);低BCAA日粮可缓解上述影响(P < 0.05)。结论:高BCAA摄入量对hfd喂养小鼠的疼痛敏感性和术后疼痛有负面影响。减少饮食中的支链氨基酸可能是一种新的非药物治疗方法,可以缓解传统高脂肪饮食个体的疼痛。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Journal of Nutrition
Journal of Nutrition 医学-营养学
CiteScore
7.60
自引率
4.80%
发文量
260
审稿时长
39 days
期刊介绍: The Journal of Nutrition (JN/J Nutr) publishes peer-reviewed original research papers covering all aspects of experimental nutrition in humans and other animal species; special articles such as reviews and biographies of prominent nutrition scientists; and issues, opinions, and commentaries on controversial issues in nutrition. Supplements are frequently published to provide extended discussion of topics of special interest.
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