Abstract

The bactericidal test has been used to determine whether the consumption of concentrated carbohydrate affects the ability of human leukocytes to destroy bacteria. Subjects were given a dose of 100 grams of glucose. Two hours later a blood sample was drawn and incubated with Staphylococcus epidermidis for 120 minutes. There was no significant difference in the bactericidal activity of leukocytes of blood two hours following the ingestion of glucose from the bactericidal activity of fasting blood. A count done simultaneously with the bactericidal tests of the average number of single cocci engulfed per polymorphonuclear leukocyte showed a slightly lower phagocytic index in blood collected two hours after the ingestion of glucose than in fasting blood.

There is evidence to indicate that the ability of the neutrophil to phagocytize particles was impaired by post prandial blood glucose levels. However, once organisms had entered the neutrophil the ability of the cell to kill the organisms was not affected by blood glucose levels.

Department

Nutrition

School

Graduate School

First Advisor

Albert Sanchez

Second Advisor

Benjamin H. S. Lau

Third Advisor

Paul J. McMillan

Fourth Advisor

U. D. Register

Fifth Advisor

Rodney E. Willard

Sixth Advisor

Paul Y. Yahiku

Degree Name

Master of Science (MS)

Degree Level

M.S.

Year Degree Awarded

1974

Date (Title Page)

8-1974

Language

English

Library of Congress/MESH Subject Headings

Glucose; Neutrophils

Type

Thesis

Page Count

vi; 66

Digital Format

PDF

Digital Publisher

Loma Linda University Libraries

Usage Rights

This title appears here courtesy of the author, who has granted Loma Linda University a limited, non-exclusive right to make this publication available to the public. The author retains all other copyrights.

Collection

Loma Linda University Electronic Theses and Dissertations

Collection Website

http://scholarsrepository.llu.edu/etd/

Repository

Loma Linda University. Del E. Webb Memorial Library. University Archives

Included in

Nutrition Commons

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