RESUMEN
Introduction: Irritable bowel syndrome (IBS) is a gastrointestinal disorder due to enteric nervous system impairment that produces different patterns of digestion. IBS is a common finding in diabetic patients. The functions of lncRNAs in IBS are still not clear and need to be further investigated. The aim of this study was to assess the diagnostic roles of lncRNA H19 and TUG1 for IBS associated with diabetes and to evaluate their association with clinical and laboratory findings. Subjects and Methods: Samples from 42 diabetic patients, 42 diabetic patients with IBS, and 42 healthy controls were obtained. The LncRNA H19 and TUG1 expressions were measured by quantitative real-time PCR. Results: The patients with IBS had significantly lower levels of lncRNA H19 and TUG1 expression than the healthy controls and diabetic-only patients (p < 0.001). LncRNA H19 and TUG1 can discriminate between diabetic-only patients and those with IBS (areas under the ROC curves of 0.95 and 0.722, respectively). The TUG1 expression levels were significantly different among types of IBS (IBS-D lower than IBS-M and IBS-C lower than IBS-M; p = 0.0165 and p = 0.043, respectively). H19 and TUG1 were downregulated in patients with poor glycemic control. lncRNA H19 and TUG1 expression in diabetic patients with IBS significantly negatively correlated with the IBS severity scoring system. Both lncRNAs' expression significantly predicted the disease severity. LncRNA H19 expression can be an independent predictor for disease severity (adjusted odds ratio = 0.00001, 95% CI = 0−0.5, p = 0.045). Conclusions: Diabetic patients with IBS had significantly lower levels of lncRNA H19 and TUG1 expression than healthy controls and diabetic-only patients. LncRNA H19 had better diagnostic performance criteria for IBS. LncRNA H19 expression can be an independent predictor for IBS severity.
RESUMEN
The cause of the ongoing massive pandemic, the SARS-CoV-2 virus, originated in Wuhan, China and spread rapidly worldwide. The pandemic has helped identify the difficulties associated with devising best practices necessary to augment the immune system to prevent the contraction of viral infections, as well as enhance the process of recovery if an infection does occur. Medical scholars and researchers have been actively assessing dietary aspects that may improve the health of immune systems. It is already well-established that malnourishment can lead to increased oxidative stress and cause inflammation. Such conditions weaken the immune system and make people vulnerable to bacterial and infectious illnesses. In the current scenario, scientists have confirmed that some dietary components can enhance immunity in COVID-19 patients. Empirical evidence suggested that the condition of COVID-19 patients is largely attributable to increased metabolic rates that drain the body's glucose supplies. This highlights the necessity of improving the quality of enteral nutrition provided to COVID-19 patients. Despite being dietarily sensitive, these individuals require regular monitoring and assessments to discern their nutritional deficiencies. In general, the diet should include foodstuffs with anti-inflammatory properties and micronutrients, including polyphenols, carotenoids, vitamin C, vitamin E, etc. Considering nutrition in the overall treatment provided will greatly fortify the immunity of COVID-19 patients and increase the probability of survival.