Combating inflammaging through a Mediterranean whole diet approach: The NU-AGE project's conceptual framework and design

被引：102

作者：

Santoro, Aurelia ^{[1
]}

Pini, Elisa ^{[2
]}

Scurti, Maria ^{[1
]}

Palmas, Giustina ^{[2
]}

Berendsen, Agnes ^{[3
]}

Brzozowska, Anna ^{[4
]}

Pietruszka, Barbara ^{[4
]}

Szczecinska, Anna ^{[4
]}

Cano, Noel ^{[5
]}

Meunier, Nathalie ^{[6
]}

de Groot, C. P. G. M. ^{[3
]}

Feskens, Edith ^{[3
]}

Fairweather-Tait, Susan ^{[7
]}

Salvioli, Stefano ^{[1
]}

Capri, Miriam ^{[1
]}

Brigidi, Patrizia ^{[8
]}

Franceschi, Claudio ^{[1
,2
]}

Fabbri, Cristina ^{[9
]}

Bertarelli, Claudia ^{[9
]}

Izzi, Massimo ^{[9
]}

Mazzocchi, Mario ^{[9
]}

Chardigny, Jean Michel ^{[10
]}

Morio, Beatrice ^{[10
]}

Rossi, Daniele ^{[11
]}

Notarfonso, Maurizio ^{[11
]}

O'Toole, Paul W. ^{[12
]}

Cashman, Kevin ^{[12
]}

Carding, Simon R. ^{[13
]}

Nicoletti, Claudio ^{[13
]}

Jacobs, Dirk ^{[14
]}

Xipsiti, Maria ^{[14
]}

Fernandez, Laura ^{[15
]}

Wills, Josephine ^{[15
]}

Irz, Xavier ^{[16
]}

Kuosmanen, Natalia ^{[16
]}

Gonos, Efstathios S. ^{[17
]}

Voutetakis, Konstantinos ^{[17
]}

Salmon, Michael

Toussaint, Olivier

Traill, Bruce W.

Nocella, Giuseppe

Caracciolo, Barbara

Xu, Weili

Ikonen, Mikko ^{[18
]}

Tuure, Tuula ^{[18
]}

Brummer, Robert ^{[19
]}

Kadi, Fawzi ^{[19
]}

Breton, Sylvie ^{[20
]}

Triomphe, Marie ^{[20
]}

Magario, Guido ^{[21
]}

机构：

[1] Univ Bologna, Dept Expt Diagnost & Specialty Med, I-40126 Bologna, Italy

[2] Univ Bologna, CIG Interdept Ctr L Galvani, I-40126 Bologna, Italy

[3] Wageningen Univ, Dept Human Nutr, NL-6700 AP Wageningen, Netherlands

[4] WULS SGGW, Div Human Nutr, Warsaw, Poland

[5] Univ Clermont Ferrand 2, INRA, Ctr Rech Nutr Humaine Auvergne, Clermont Ferrand, France

[6] CHU Clermont Ferrand, Unite Explorat Nutr, Clermont Ferrand, France

[7] Univ E Anglia, Norwich Med Sch, Norwich NR4 7TJ, Norfolk, England

[8] Univ Bologna, Dept Pharm & Biotechnol, Bologna, Italy

[9] Univ Bologna, I-40126 Bologna, Italy

[10] INRA, Paris, France

[11] Spread EuropeanSafetyGeie, Bologna, Italy

[12] Natl Univ Ireland Univ Coll Cork, Cork, Ireland

[13] Inst Food Res, Norwich, Norfolk, England

[14] FoodDrinkEurope, Brussels, Belgium

[15] European Food Informat Council AISBL, Brussels, Belgium

[16] Maa Ja Elintarviketalouden Tutkimuskeskus, Helsinki, Finland

[17] Ethniko Idryma Erevnon, Athens, Greece

[18] Straticell Screening Technol, Gembloux, Belgium

[19] Univ Reading, Reading RG6 2AH, Berks, England

[20] Karolinska Inst, S-10401 Stockholm, Sweden

[21] ValioOy, Helsinki, Finland

[22] Univ Orebro, S-31705 Orebro, Sweden

[23] Lesieur SAS, Coudekerque, France

[24] Villani Spa, Modena, Italy

[25] WiesbauerGourmet Gastro GmbH, Reidling, Austria

[26] Zeelandia Spol Sro, Malsice, Czech Republic

[27] Mevgal SA, Thessaloniki, Greece

[28] TNO, NederlandseOrganisatieVoorToegepast, Delft, Netherlands

[29] Nestec Ltd, Vevey, Switzerland

[30] Mirelite Mirsa Zartkoruen Mukodo Reszvenytarsasag, Albertirsa, Hungary

[31] Wageningen Univ, NL-6700 AP Wageningen, Netherlands

[32] EC6 Sarl, Paris, France

来源：

MECHANISMS OF AGEING AND DEVELOPMENT | 2014年 / 136卷

基金：

英国生物技术与生命科学研究理事会;

关键词：

Inflammaging; Ageing; Mediterranean diet; Elderly-tailored foods; Gut microbiota; CD8(+) T-CELLS; CELLULAR SENESCENCE; OLDER-ADULTS; STYLE DIET; LONGEVITY; DECLINE; FRAILTY; IMMUNOSENESCENCE; PERSPECTIVE; MICROBIOME;

D O I：

10.1016/j.mad.2013.12.001

中图分类号：

Q2 [细胞生物学];

学科分类号：

071009 ; 090102 ;

摘要：

The development of a chronic, low grade, inflammatory status named "inflammaging" is a major characteristic of ageing, which plays a critical role in the pathogenesis of age-related diseases. Inflammaging is both local and systemic, and a variety of organs and systems contribute inflammatory stimuli that accumulate lifelong. The NU-AGE rationale is that a one year Mediterranean whole diet (considered by UNESCO a heritage of humanity), newly designed to meet the nutritional needs of the elderly, will reduce inflammaging in fully characterized subjects aged 65-79 years of age, and will have systemic beneficial effects on health status (physical and cognitive). Before and after the dietary intervention a comprehensive set of analyses, including omics (transcriptomics, epigenetics, metabolomics and metagenomics) will be performed to identify the underpinning molecular mechanisms. NU-AGE will set up a comprehensive database as a tool for a systems biology approach to inflammaging and nutrition. NU-AGE is highly interdisciplinary, includes leading research centres in Europe on nutrition and ageing, and is complemented by EU multinational food industries and SMEs, interested in the production of functional and enriched/advanced traditional food tailored for the elderly market, and European Federations targeting policy makers and major stakeholders, from consumers to EU Food & Drink Industries. (C) 2013 Published by Elsevier Ireland Ltd.

引用

页码：3 / 13

页数：11

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