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.
Study Type
INTERVENTIONAL
Allocation
NA
Purpose
BASIC_SCIENCE
Masking
NONE
Enrollment
20
Vegetarian pizza containing 10 grams of salt
Experimental & Clinical Research Center
Berlin, Germany
Oxygen consumption rate of immune cells
OCR (pmol oxygen/min/1000 cells) measured by Seahorse
Time frame: 3 hours after the pizza compared to baseline
Oxygen consumption rate of immune cells
OCR (pmol oxygen/min/1000 cells) measured by Seahorse
Time frame: 3 and 8 hours after the pizza adjusted for plasma sodium concentration compared to baseline
Plasma sodium
Plasma sodium concentration (mmol/l)
Time frame: 3 and 8 hours after the pizza compared to baseline
Mitochondrial membrane potential of immune cells
Mitochondrial membrane potential (Mean Fluorescence Intensity of TMRE) measured by flow cytometry
Time frame: 3 and 8 hours after the pizza compared to baseline
Extracellular acidification rate of immune cells
ECAR (mpH/min/1000 cells) measured by Seahorse
Time frame: 3 and 8 hours after the pizza compared to baseline
Interleukin 17 release after monocyte and T cell co-culture
IL-17 concentration (pg/ml) measured by ELISA
Time frame: Cell isolation at baseline and 3 hours after the pizza followed by 72 hours of co-culture
Interferon-gamma release after monocyte and T cell co-culture
INF-g concentration (pg/ml) measured by ELISA
Time frame: Cell isolation at baseline and 3 hours after the pizza followed by 72 hours of co-culture
This platform is for informational purposes only and does not constitute medical advice. Always consult a qualified healthcare professional.
Adenosine triphophate production of immune cells
Percent change of luminescence (%) measured by Luminescence Assay
Time frame: 3 and 8 hours after the pizza compared to baseline