DOCSLIB.ORG

Metabolic Therapy for Age-Dependent Impaired Wound Healing Shannon Lynn Kesl

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Metabolic Therapy for Age-Dependent Impaired Wound Healing Shannon Lynn Kesl University of South Florida Scholar Commons Graduate Theses and Dissertations Graduate School 3-16-2016 Metabolic Therapy for Age-Dependent Impaired Wound Healing Shannon Lynn Kesl Follow this and additional works at: http://scholarcommons.usf.edu/etd Part of the Physiology Commons Scholar Commons Citation Kesl, Shannon Lynn, "Metabolic Therapy for Age-Dependent Impaired Wound Healing" (2016). Graduate Theses and Dissertations. http://scholarcommons.usf.edu/etd/6104 This Dissertation is brought to you for free and open access by the Graduate School at Scholar Commons. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of Scholar Commons. For more information, please contact [email protected]. Metabolic Therapy for Age-Dependent Impaired Wound Healing by Shannon Lynn Kesl A dissertation submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy Department of Molecular Physiology and Pharmacology Morsani College of Medicine University of South Florida Co-Major Professor: Dominic D’Agostino, Ph.D. Co-Major Professor: Mack Wu, M.D. Lisa Gould, M.D., Ph.D. Thomas Taylor-Clark, Ph.D. Paula Bickford, Ph.D. Kenneth Ugen, Ph.D. Date of Approval: December 09, 2015 Keywords: Aging, Chronic Wounds, Ketosis, Exogenous Ketone Supplementation Copyright © 2016, Shannon Lynn Kesl ACKNOWLEDGEMENTS The research included in this dissertation was made possible by support from our funding sources, including the James A. Haley Veterans Hospital’s Merit Review, the Department of Molecular Pharmacology and Physiology, Scivation Inc., and the Office of Naval Research (ONR). I would like to express my heartfelt gratitude to everyone who has supported me in my pursuit of my doctoral degree. Firstly, I want to acknowledge the contribution from all of the ratticans that have sacrificed their lives to further scientific research. To my mentor, Dr. Dominic D’Agostino thank you for your relentless encouragement, guidance, and always going above and beyond for me no matter what was going on around you. You are one of the hardest working people I know. Thank you for always being just an email or phone call away, and always working diligently through the night for the betterment of our lab, my career, and my life. Thank you for instilling in me your passion and drive for helping others through our research and for helping me to realize why our job as scientists is so important. To my Co-mentor, Dr. Mack Wu, thank you for investing in me when I needed someone and for your continuous direction and support. To Dr. Lisa Gould, thank you for believing in me as your first Ph.D. student, for always being there even when we are far apart, for giving me an opportunity to see the clinical aspect of our research, and especially for challenging me and making me a better scientist. To the members of my dissertation committee, Dr. Thomas Taylor-Clark, Dr. Paula Bickford, Dr. Kenneth Ugen, Dr. Patrick Bradshaw for their scientific guidance and support over the past five plus years. To my outside chair, Dr. Stanley Stevens Jr., thank you for stepping in last minute and handling everything efficiently. I wish I had gotten to know you earlier in my career, but am hopeful for a continued relationship in the future. To my lab family, Carol Landon, Dr. Jay Dean, Geoffrey Ciarlone, Jacob Sherwood, Dr. Christopher Rogers, Dr. Csilla Ari, Andrew Koutnik, and Nathan Ward, thank you for making work such an entertaining but reassuring environment even when I needed to order something last minute, we have had a midnight time point, or when I have forced you to listen to musicals. I will be forever grateful for the time we have shared. To Dr. Andrea Trujillo for your continued guidance and support, thank you for teaching me so much. I want to give a special recognition and thank you to my wonderful friend and colleague, Dr. Angela Poff, from my whole heart I wish to thank you for your unwavering love, support, and encouragement, none of this would have been possible without you. To my school family, Dr. Franklin Poff, Randi McCallian, Dr. Chase Lambert, and Dr. Jillian Whelan, who have always been there with wine, excellent dinners, wine, relaxing company, wine, ridiculous conversation, and wine to ease the stress of this journey. To Shelby Evans and Marilyn Rodriguez, who always listened when I gushed about science even when they didn’t understand and thought it was boring, thank you for being there whether near or far. To Myshell (Michelle) Jung, thank you for being a source of constant inspiration and love even when we didn’t get to see each other every day or get to braid hair during incubation times. To my friends and family who have always loved and encouraged me throughout my life, Beth Webster, Joshua Smith, Katie Rader, Chad Rader, Harper Rader, June Guy, Merle Guy, John Fry, Michelle Adkins, Kyle Adkins, Travis Adkins, Amanda Fox, James Fox, Keith Waldron, Jeanette Kesl, and Robert Kesl. To my Presley Rader for always being enthusiastic to learn about science, watching your face light up when you looked into a microscope for the first time restored my wonderment for science. To my hippo and chicken, thank you for your unconditional love and for always being there to melt my stress away with snuggles on the couch. To my best friend, my heart, my husband, Jason, I know it has been hard being apart for the majority of my dissertation work and prep, but know that I felt your unconditional love and support even from Germany. Thank you for the countless times of reassurance, encouragement, laughter, and inspiration. I look forward to many more years of our life together. Last but not least to my mother, Jennifer Fry, thank you for always believing in me and pushing me to achieve my dreams. None of this would have been possible without your continual words of encouragement, your unconditional love, and your unwavering support no matter where life has taken me or how long it has taken me to get there. I am forever grateful. TABLE OF CONTENTS List of Tables ................................................................................................................................. iv List of Figures ..................................................................................................................................v List of Abbreviations .................................................................................................................... vii Abstract ........................................................................................................................................ xiii Chapter 1: Wound Healing Physiology ...........................................................................................1 1.1. Chapter Synopsis .....................................................................................................1 1.2. Skin Morphology .....................................................................................................2 1.3. Wound Classification and Closure Types ................................................................2 1.4. Acute Wound Healing Cascade ...............................................................................4 1.4.1. Hemostasis ...................................................................................................5 1.4.2. Inflammation ................................................................................................5 1.4.3. Proliferation .................................................................................................7 1.4.4. Maturation ..................................................................................................10 1.5. Cellular Energy Metabolism ..................................................................................10 1.5.1. Catabolism .................................................................................................11 1.5.2. Anabolism ..................................................................................................13 1.6. Wound Healing Metabolism ..................................................................................14 1.7. Nutrition and Wound Healing ................................................................................15 1.8. Chronic Wounds ....................................................................................................17 1.8.1. Classification of Chronic Wounds .............................................................18 1.8.2. Current Standard of Care, Therapies and Their Disadvantages .................20 1.8.2.1. TIME and Amputation .................................................................21 1.8.2.2. Adjunctive Therapies ...................................................................22 1.9. Age Influence on Chronic Wounds ........................................................................26 1.9.1. Aged Related Changes in Skin Morphology .............................................26 1.9.2. Age Related Changes in the Wound Healing Cascade ..............................27 1.10. Closing Remarks ....................................................................................................30 1.11. References for Chapter 1 .......................................................................................31 Chapter 2: Oral Ketone Supplementation as a Novel Therapy for Age-Dependent Delay Wound Healing .........................................................................................................................46
Load more

Recommended publications
  • The Dot Study
    LIFESTYLE INTERVENTIONS FOR NON-ALCOHOLIC FATTY LIVER DISEASE Kirsten Coppell, Public Health Physician Senior Research Fellow, Department of Medicine, University of Otago; Training Programme Supervisor, NZCPHM Principles of Healthy Eating In 9 words….. • Eat less • Move more • Eat mostly fruits and vegetables For additional clarification – a 5 word modifier…… • Go easy on junk foods Nestle, Marion (2006). What to Eat. New York: North Point Press (Farrar, Straus and Giroux). ISBN 978-0-86547-738-4. HOW? How much does weight loss surgery cost? Weight Loss Surgery Fees Initial Consultation $280 Gastric Banding Surgery $18,500 Gastric Sleeve Surgery $20,750 Gastric Bypass Surgery $23,500 Additional Fees The Optifast pre-surgery meal replacement diet must be purchased separately from your local pharmacy. Other additional costs may include staying extra nights in hospital, extra theatre time, blood transfusion and/or x-rays. PLEASE NOTE: 99% of patients do not incur additional costs. Based on these costs……… To provide BS for 192,000 210,000 with BMI ≥40kg/m2 @ $20,000 per operation = $3,840,000,000 $4,200,000,000 $74.46M PHARMAC 2017 Year in Review 570,000 PHARMAC 2016 Year in Review The prevalence of overweight and obesity in NZ adults by age group, 2016/17. 100 Overweight Obesity 90 80 70 60 39.3 32.4 37.2 38.4 27.0 50 31.1 40 24.0 30 14.7 Proportion (%)Proportion 12.3 20 10 0 0-14 15-17 18-24 25-34 35-44 45-54 55-64 65-74 75+ Age Groups Ministry of Health.
    [Show full text]
  • Understanding Gluten Avoidance and Point-Of-Decision Prompts to Increase Fiber Consumption
    University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Dissertations, Theses, & Student Research in Food Science and Technology Food Science and Technology Department Summer 7-30-2020 CONSUMER ATTITUDES, KNOWLEDGE, AND BEHAVIOR: UNDERSTANDING GLUTEN AVOIDANCE AND POINT-OF-DECISION PROMPTS TO INCREASE FIBER CONSUMPTION Kristina Arslain University of Nebraska - Lincoln, [email protected] Follow this and additional works at: https://digitalcommons.unl.edu/foodscidiss Part of the Food Science Commons Arslain, Kristina, "CONSUMER ATTITUDES, KNOWLEDGE, AND BEHAVIOR: UNDERSTANDING GLUTEN AVOIDANCE AND POINT-OF-DECISION PROMPTS TO INCREASE FIBER CONSUMPTION" (2020). Dissertations, Theses, & Student Research in Food Science and Technology. 110. https://digitalcommons.unl.edu/foodscidiss/110 This Article is brought to you for free and open access by the Food Science and Technology Department at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Dissertations, Theses, & Student Research in Food Science and Technology by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. CONSUMER ATTITUDES, KNOWLEDGE, AND BEHAVIOR: UNDERSTANDING GLUTEN AVOIDANCE AND POINT-OF-DECISION PROMPTS TO INCREASE FIBER CONSUMPTION by Kristina B. Arslain A THESIS Presented to the Faculty of The Graduate College of the University of Nebraska In Partial Fulfillment of Requirements For the Degree of Master of Science Major: Food Science and Technology Under the Supervision of Professors Devin J. Rose and Christopher R. Gustafson Lincoln, Nebraska July, 2020 CONSUMER ATTITUDES, KNOWLEDGE, AND BEHAVIOR: UNDERSTANDING GLUTEN AVOIDANCE AND POINT-OF-DECISION PROMPTS TO INCREASE FIBER CONSUMPTION Kristina B. Arslain, M.S. University of Nebraska, 2020 Advisors: Devin J. Rose and Christopher R. Gustafson Understanding consumer food behavior is important for creating effective health programs and policies that address obesity.
    [Show full text]
  • The Role of Diet Type, Dieting Strategies, Bmi, And
    LOSING WEIGHT AND EATING DISORDER RISK: THE ROLE OF DIET TYPE, DIETING STRATEGIES, BMI, AND PSYCHOLOGICAL FACTORS IN ACHIEVING WEIGHT LOSS AND INCREASING EATING DISORDER RISK By OLESYA VLADIMIROVNA MIKHEEVA A dissertation submitted in partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY WASHINGTON STATE UNIVERSITY Department of Psychology JULY 2019 © Copyright by OLESYA VLADIMIROVNA MIKHEEVA, 2019 All Rights Reserved © Copyright by OLESYA VLADIMIROVNA MIKHEEVA, 2019 All Rights Reserved To the Faculty of Washington State University: The members of the Committee appointed to examine the dissertation of OLESYA VLADIMIROVNA MIKHEEVA find it satisfactory and recommend that it be accepted. Sarah Tragesser, Ph.D., Chair Paul Kwon, Ph.D. Paul Strand, Ph.D. ii ACKNOWLEDGMENT I would like to thank Sarah Tragesser for her support and education throughout my graduate training and for her guidance in creating this project. I also extend my thanks to Eric Desmarais for his assistance as a statistics consultant and his support throughout this project. Finally, I thank Jacob Mussman for his constant support throughout this process. iii LOSING WEIGHT AND EATING DISORDER RISK: THE ROLE OF DIET TYPE, DIETING STRATEGIES, BMI, AND PSYCHOLOGICAL FACTORS IN ACHIEVING WEIGHT LOSS AND INCREASING EATING DISORDER RISK Abstract by Olesya Vladimirovna Mikheeva, Ph.D. Washington State University July 2019 Chair: Sarah Tragesser Although research has investigated various weight loss strategies among those with obesity, and the link between a desire to lose weight and eating disorders is well known, research focused on understanding how dieting attempts increase eating disorder risk is almost completely lacking. The present study was the first to examine these constructs simultaneously to determine how psychological factors, dieting strategies, type of diet, and BMI contribute to weight loss and/or eating disorder risk.
    [Show full text]
  • Noticia the New York Times
    Bridal Hunger Games Losing Weight in Time for the Wedding Barbara Fernandez for The New York Times Jessica Schnaider, 41, spent eight days on a feeding tube, a process that costs $1,500 for 10 days, so she would fit into her wedding gown when she marries in Argentina in June. She had the tube removed early because she was losing too much weight. JENNIFER DERRICK’S weight had crept to 159 pounds from 125, and she knew she would not fit into her grandmother’s wedding dress. Related Barbara Fernandez for The New York Times “Women were smaller back then, and there was nothing to let out,” said Ms. Derrick, of Rockford, Ill. She took prescription pills, had vitamin B shots and made weekly $45 visits to a Medithin clinic in Janesville, Wis. When she married on March 18, she was back to 125 pounds; the gown, from 1938, fit perfectly. In March, Jessica Schnaider, 41, of Surfside, Fla., was preparing to shop for a wedding gown by spending eight days on a feeding tube. The diet, under a doctor’s supervision, offered 800 calories a day while she went about her business, with a tube in her nose. A 2007 Cornell University study by Lori Neighbors and Jeffery Sobal found that 70 percent of 272 engaged women said they wanted to lose weight, typically 20 pounds. So brides are increasingly going on crash diets, inspired by seeing celebrities like Sarah Jessica Parker or Gwyneth Paltrow, cowed by the prospect of wearing a revealing and expensive gown and knowing that wedding photos (if not the marriage) are forever.
    [Show full text]
  • Fad Diets and Diabetes Sifting Through the Myths for Better Health
    Fad Diets and Diabetes Sifting Through the Myths for Better Health MARIA GIVLER, RD PEHP HEALTHY UTAH Fad Diets Acai Berry Diet Beverly Hills Diet 3 Day Diet Grapefruit Diet Cabbage Soup Diet Tapeworm Diet HCG 17 Day Diet Negative Calorie Diet Atkins Diet Hollywood Diet Dukan Diet Apple Cider Vinegar Diet Paleo Diet Sacred Heart Diet Liquid Amino Acid Diet The Alkaline Diet Zone Diet The Baby Food Diet South Beach Diet The Clean Program The Blood Type Diet The KE Diet The Pil-Sook Diet What is a fad diet? Rappgid weight loss. Quantities and limitations. Specific food combinations. Rigid menus. No need to exercise. What is a fad diet? Recommendations that promise a quick fix. Dire warnings of danger from a single product or regimen. Simplistic conclusions drawn from a complex study. Recommendations based on a single study. Statements refdfuted by reputable scientific organizations. What is a fad diet? Lists of “good” and “bad” foods. Recommendations made to help sell a product. Recommendations based on studies that aren’t peer reviewed. Recommendations from studies that ignore differences among individuals or groups. Goals To decrease the risk of diabetes and cardiovascular disease by promoting healthy food choices and physical activity leading to moderate weight loss that is maitiintaine d. Goals The Goals of MNT that apply to individuals with diabetes: Achieve and maintain: a. Blood glucose levels in the normal range or as close to normal as is safely possible. b. A lipid and lipoprotein profile that reduces the risk for vascular disease. c. Blood ppgressure levels in the normal range or as close to normal as is safel y possible.
    [Show full text]
  • Making Fad Diets Work for You and Your Patient
    2/22/2015 Teresa Martin RD, CDE, LD [email protected] http://www.ispot.tv/ad/7xYC/weight- watchers-2015-super-bowl-commercial-all- you-can-eat 1558- The Art of Living Long -a popular diet made up of flattened potatoes drenched in vinegar 1863- The Banting Diet by William Banting-1st low carb diet 1900’s- Fletcherism by Horace Fletcher- “chewing craze” eat anything but chew 100 times to prevent weight gain 1915- Hospital DM Diet: no food for 48 hours, give 1 oz of whiskey every 2 hours for 12 hours with black coffee 1918- Diet & Health: With Key to the Calories -Doctor Lulu Hunt Peters published this first diet bestseller 1920’s- calorie counting craze took off 1 2/22/2015 576,228 (or s0) ~David Katz Take a look at the good, the bad, and the really ugly diets that exist in the market today Review current research and evidenced- based guidelines that relate to diabetes and obesity Provide tips for helping pts make healthy, safe and sustainable food choices that ultimately will allow them to manage their weight and their DM 2 2/22/2015 None Currently work for the NCQA recognized Diabetes Education Program (DEP) with NNI The DEP is fully funded by Novo Nordisk Today’s content is based on my professional opinion that has been formed by my recent literature review of the topic and over 25 years of experience in the field of nutrition, obesity, and diabetes ~671 million obese people in the world (2013) Kuwait = 42.8% 3 2/22/2015 ~78.6 million obese adults (34.9%) in US Some groups in the US are affected more by obesity than
    [Show full text]
  • How Does Identifying As Gluten-Free Impact Information Choice
    University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Dissertations and Theses in Agricultural Economics Agricultural Economics Department 8-2019 How Does Identifying as Gluten-Free Impact Information Choice Regarding the Gluten-Free Diet? Pratiksha Baishya University of Nebraska - Lincoln, [email protected] Follow this and additional works at: https://digitalcommons.unl.edu/agecondiss Part of the Agribusiness Commons, Agricultural and Resource Economics Commons, Behavioral Economics Commons, and the Marketing Commons Baishya, Pratiksha, "How Does Identifying as Gluten-Free Impact Information Choice Regarding the Gluten-Free Diet?" (2019). Dissertations and Theses in Agricultural Economics. 60. https://digitalcommons.unl.edu/agecondiss/60 This Article is brought to you for free and open access by the Agricultural Economics Department at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Dissertations and Theses in Agricultural Economics by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. HOW DOES IDENTIFYING AS GLUTEN-FREE IMPACT INFORMATION CHOICE REGARDING THE GLUTEN-FREE DIET? By Pratiksha Baishya A THESIS Presented to the Faculty of The Graduate College at the University of Nebraska In Partial Fulfillment of Requirements For the Degree of Master of Science Major: Agricultural Economics Under the Supervision of Professor Christopher R. Gustafson Lincoln, Nebraska August, 2019 HOW DOES IDENTIFYING AS GLUTEN-FREE IMPACT INFORMATION CHOICE REGARDING THE GLUTEN-FREE DIET? Pratiksha Baishya, M.S. University of Nebraska, 2019 Advisor: Christopher R. Gustafson The market for gluten-free products is a multi-billion-dollar industry in the United States and has seen tremendous growth in the recent years. The retail sales of gluten-free foods in the United States almost tripled between 2011 and 2015, although rates of diagnosed gluten-related health problems have not risen.
    [Show full text]
  • Feasibility of Protein Sparing Modified Fast by Tube
    US National Library of Medicine National Institutes of Health Mediterranean Journal of Nutrition and Metabolism Med J Nutrition Metab. 2013; 6: 165–176. Published online 2013 May 30. doi: 10.1007/s12349-013-0126-2 PMCID: PMC3764321 Feasibility of protein-sparing modified fast by tube (ProMoFasT) in obesity treatment: a phase II pilot trial on clinical safety and efficacy (appetite control, body composition, muscular strength, metabolic pattern, pulmonary function test) S. G. Sukkar, A. Signori, C. Borrini, G. Barisione, C. Ivaldi, C. Romeo, R. Gradaschi, N. Machello, E. Nanetti, and A. L. Vaccaro Author information ► Article notes ► Copyright and License information ► Abstract Anecdotal data in the last few years suggest that protein-sparing modified diet (PSMF) delivered by naso-gastric tube enteral (with continuous feeding) could attain an significant weight loss and control of appetite oral feeding, but no phase II studies on safety and efficacy have been done up to now. To verify the safety and efficacy of a protein-sparing modified fast administered by naso-gastric tube (ProMoFasT) for 10 days followed by 20 days of a low-calorie diet, in patients with morbid obesity (appetite control, fat free mass maintenance, pulmonary function tests and metabolic pattern, side effects), 26 patients with a BMI ≥30 kg/m2 have been selected. The patients had to follow a protein-sparing fast by enteral nutrition (ProMoFasT) for 24 h/day, for 10 days followed by 20 days of low-calorie diet (LCD). The endpoint was represented by body weight, BMI, abdominal circumference, Haber’s appetite test, body composition by body impedance assessment (BIA), handgrip strength test, metabolic pattern, pulmonary function test.
    [Show full text]