Journal of Nutritional Sciences and Dietetics 2016. 2(2):.

Effects of Arginine and Citrulline on inflammatory and nutritional markers, and their relations in critically ill patients
Bahareh Barkhidarian, Shirin seyedhamzeh, Seyed Issac Hashemy, Mohsen Nematy, Ashraf Rahbari, Roya Ranjbar, Mohammad Safarian

Abstract


Background: Arginine is a nonessential amino acid in the normal physiological state that becomes conditionally essential during periods of hypermetabolic stress. Recent literature supports the hypothesis that arginine plays an important role in the intermediary metabolism of the critically ill patients. Citrulline is also a nonessential amino acid that is a main precursor of Arginine and therefore could be a best alternative for arginine supplementation. In this study we compared effects of Arginine and Citrulline administration on inflammatory factors (CRP, IL6) and levels of serum pre-albumin, total protein and albumin and association of these factors levels with severity of illness in critically ill trauma patients.

Method: A total of 102 patients in 5 traumas ICU (on the basis of inclusion criteria) were divided into three groups: Arginine, Citrulline and Control. Patients received 10 g/d Arginine powder (Arginine Group) or 10 g/d Citrulline powder (Citrulline Group) for 10 days. Patients in Control Group received no supplement. All patients received standard hospital prepared feeding. Inflammatory factor (CRP, IL6), levels of serum Pre-albumin, Total protein and Albumin were determined in all patients before (day 0) and after intervention (day 11) and their correlation with APACHE II as an indicator of severity of disease were assessed.

Results: Our data shows that serum concentration of IL6 were decreased in Citrulline and Control groups (the mean changes was 1.9± 25.71, 10.87± 16.40, -1.24± 26.32 in Control, Citrulline and Arginine group respectively), so there were significant reduction in IL6 levels just in Citrulline group (p=0.009) also Serum levels of CRP decreased in both experimental group but it was elevated during study period in Control group (mean changes in control group were -0.28 ±19.66, in Citrulline group 11.16 and in arginine group it was 1.12) there were only a significant changes in Citrulline group (p= 0.025). Results showed that APACHE II score were decreased in all three groups but there were no significant differences between groups after 10 days intervention (P=0.77).Pre- albumin levels increased in Arginine and Control group but decreased in Citrulline group.  Mean changes in Arginine group were higher in comparison to Control group (-7.57± 24.85 vs -5.73± 23/04). During intervention albumin decreased in three groups, although this changes were significant within group but there were no significant differences between three groups in mean of changes (p=0.47).

Conclusion: Our data suggested that Citrulline could have modulatory effects on inflammatory response and therefore could have an effect on severity of illness and patient’s nutritional status and in this cases are more effective than arginine itself.


Keywords


critically ill Patients; Arginine; Citrulline; Inflammatory factors; Nutritional markers; APACHE II

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