BsmI (rs1544410) polymorphism of vitamin D receptor gene influences improvement of vitamin D status in overweight women with hypovitaminosis D

سال انتشار: 1395
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 459

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شناسه ملی سند علمی:

IPMCMED01_035

تاریخ نمایه سازی: 23 آذر 1397

چکیده مقاله:

The aim of the present study was to evaluate the possible influence of BsmI (rs1544410) polymorphism of vitamin D receptor (VDR) gene on response to vitamin D supplementation in women with hypovitaminosis D. Seventy-five apparently healthy overweight women aged 20-40 years with hypovitaminosis D were assessed. Hypovitaminosis D was described as plasma 25(OH)D3 level less than 30ng/mL. BsmI polymorphism of VDR were detected using PCR-sequencing. Subjects were given 50000 IU/w vitamin D3 for 12 weeks. Demographic data as well as dietary and physical activity habits were obtained by interview. Fasting blood samples were obtained from each subject at the beginning and after 12 weeks to evaluate the efficacy of vitamin D3 supplementation. Distribution of the genotypes of the BsmI polymorphism was as follows: GG (41 %), GA (45 %) and AA (14 %). Supplementation resulted in significant increase in 25(OH)D3 level in the studied subjects. The most increase in the 25(OH)D3 level was in the GG genotype of the BsmI variant. In the GG genotype group 51.5±22.1 ng/mL increase in the 25(OH)D3 level was observed. The increase in the 25(OH)D3 level in the GA genotype and AA genotype groups was 43.7±14.6 and 38.0±6.6 ng/mL, respectively. In conclusion, subjects carrying GG genotype of BsmI polymorphism of the VDR gene may response better to vitamin D supplementation compared to other genotypes of this VDR polymorphism.

کلیدواژه ها:

Vitamin D ، vitamin D receptor gene polymorphism ، BsmI ، supplementation

نویسندگان

Samira Ebrahimof

National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Sakineh Shab-bidar

Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences

Pooneh Angoorani

National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences

Somayeh Abedini

National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences