Naslov
Effects of low-calorie and different weight- maintenance diets on IgG glycome composition

Autori
Deriš, Helena ; Tominac, Petra ; Vučković, Frano ; Briški, Nina ; Astrup, Arne ; Blaak, Ellen E. ; Lauc, Gordan ; Gudelj, Ivan

Izvornik
Frontiers in Immunology (1664-3224) 13 (2022); 995186, 7

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
IgG ; glycosylation ; calorie reduction ; weight maintenance ; healthy diet

Sažetak
Obesity-induced inflammation activates the adaptive immune system by altering immunoglobulin G (IgG) glycosylation in a way to produce more proinflammatory antibodies. The IgG glycome has already been well studied, and its alterations are correlated with a high body mass index (BMI) and central adiposity. Still, the IgG N-glycome susceptibility to different dietary regimes for weight control after the initial weight loss has not been studied. To explore changes in IgG glycosylation induced by weight loss and subsequent weight maintenance diets, we analyzed 1, 850 IgG glycomes from subjects in a dietary intervention Diogenes study. In this study, participants followed a low-calorie diet (LCD) providing 800 kcal/d for 8 weeks, followed by one of five weight maintenance diets over a 6-month period. The most significant alteration of the IgG N-glycome was present 8 weeks after the subjects underwent an LCD, a statistically significant decrease of agalactosylated and the increase of sialylated N glycans. In the follow-up period, the increase in glycans with bisecting GlcNAc and the decrease in sialylated glycans were observed. Those changes were present regardless of the diet type, and we did not observe significant changes between different diets. However, it should be noted that in all five diet groups, there were individuals who prominently altered their IgG glycome composition in either proinflammatory or anti-inflammatory directions.

Izvorni jezik
Engleski

Znanstvena područja
Biologija, Nutricionizam, Biotehnologija u biomedicini (prirodno područje, biomedicina i zdravstvo, biotehničko područje)

POVEZANOST RADA