Original Article

Effects of Arginine and Citrulline supplementation on inflammatory markers in critically ill patients

Abstract

Background: Citrulline is a nonessential amino acid that is a main precursor of Arginine and therefore could be a best alternative for arginine supplementation. The current study aimed to assess the effects of Arginine and Citrulline administration on inflammatory factors (C-reactive protein (CRP), interlukine-6 (IL-6)) in critically ill trauma patients.
Method: A total of 102 patients in 5 traumas intensive care units (ICU) 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. Serum level of CRP, IL-6 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: There were significant reduction in IL6 levels only in Citrulline group (P=0.009). Moreover, 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 ± 22.72 and in arginine group it was -1.12 ± 28.30) which was only significant 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=0.44).  Changes in APACHE II score had significant correlation with IL6 level (r=0.29, P=0.02).
Conclusion: Citrulline supplementation could have modulatory effects on inflammatory biomarkers.

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IssueVol 2, No 2 (Spring 2016) QRcode
SectionOriginal Article(s)
Keywords
L-arginine L-citrulline Inflammatory factors Critically ill patients

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How to Cite
1.
Barkhidarian B, seyedhamzeh S, Hashemi SI, Nematy M, Rahbar A, Ranjbar R, Safarian M. Effects of Arginine and Citrulline supplementation on inflammatory markers in critically ill patients. J Nutr Sci & Diet. 2017;2(2).