Jayne Abraham studies the effect of dietary antioxidants on the neurobehavioral deficits induced by infections and aging. (2006)

        When a person or animal develops an infection, the immune system conveys a message to the brain and their behavior changes: They stop eating; they become lethargic; they have reduced cognitive abilities. According to research conducted by Dr. Rodney Johnson, miscommunication between the immune system and the brain leads to prolonged sickness symptoms and other cognitive disorders in elderly people and animals with infections.

       Knowing how aging affects the communication between the immune system and the brain is impor-

elderly, making them more susceptible to infections. Peripheral infection is also a risk factor for development and progression of certain neurodegenerative diseases. Part of Johnson's research is exploring nutritional strategies that influence the interaction between the immune system and brain.

        Nutritional Sciences graduate student Jayne Abraham earned a B.S. degree in biology from the University of Illinois Urbana-Champaign and is pursuing a Ph.D. in Dr. Rodney Johnson's laboratory of Integrative Immunology and Behavior. Abraham is a member of an interdisciplinary team investigating why cognitive-motor impairment in older persons with an infection is increased compared to young persons with a similar infection. Her research in mice has shown that aging increases the brain's sensitivity to inflammatory stimuli. Her goal is to use a nutritional intervention to normalize the miscommunication between the immune system and brain and, thereby, increase the likelihood of healthy aging.

        “The diverse interests and expertise found within the Division of Nutritional Sciences has allowed me to view nutrition and the application of nutritional technologies in an entirely new way”, said Abraham.

Genomics aids in optimizing companion animal nutrition. Research of LAWRENCE B. SCHOOK, GEORGE C. FAHEY, JR. and KELLY S. SWANSON (2006)

        Nutrition research increasingly will focus on how our genes are affected by what we eat. The benefits of this research include the development of optimal diets for individuals and improved methods for preventing many lifestyle-related diseases. With the sequencing and annotation of the human genome and other model organisms, including dogs and pigs, new tools and new opportunities for nutrition research has arrived.

        The U of I is a center for excellence in companion animal nutrition and assists the pet industry as they develop new formulations to optimize pet nutrition. Larry Schook, George Fahey and Kelly Swanson recently completed a canine nutrigenomics

tract of young and old dogs and if there were any identifiable gene expression changes. “To our knowledge, this experiment is the first of its kind in dogs”, Swanson said.

        “Genomics will permit us to design diets with respect to the breed of the animal or predisposition to diabetes or obesity”, said Schook. “Dog health like human health reflects not only the diet, but our genes and how we exercise. Understanding the interactions of diet and exercise with genetic makeup will assist in formulating new diets to increase animal health.”

        “By utilizing the molecular biological techniques now available, we can measure the effects of a single nutrient on the gene expression profile of a cell or tissue”, added Swanson.

KELLY SWANSON makes an impact with his research in the pet food industry. (2002)

        "The area of companion animal nutrition is rapidly evolving as pets live longer lives and become susceptible to the same chronic diseases that afflict people. Pet owners are also more willing to pay for higher quality ingredients for their pets' food.

        My research focused on the effect of prebiotics and probiotics of gut immunology, microbial populations, and nutrient digestibility in adult dogs. A prebiotic is a fiber-like carbohydrate that stimulates the growth of beneficial bacteria in the gut, while a probiotic is live bacteria consumed in food (e.g., yogurt). I found that prebiotics in pet foods were beneficial; however, no clear benefit of probiotics was shown.

        It is very satisfying to know that my research findings are useful to researchers in this field of study and will most likely impact whether these ingredients are included in commercial pet foods.

        Throughout my class work and research, I have interacted with and learned from some of the best nutritionists in the nation and the world, including my advisor, Dr. George Fahey. To me, that is really exciting.”

BRIAN BERG benefits from a lab with long-term research projects and weekly seminar speakers. (2002)

        "I chose the Division of Nutritional Sciences at the University of Illinois for my Ph.D. training mainly because of its stellar reputa­tion and the high praise it received from my professors al North Carolina State University. I soon found my niche here in Dr. Rod­ney Johnson's lab in the Animal Sciences Department. Dr. Johnson maintains a very rare and biologically valuable aging mouse colony that continuously generates “aged” and “young” mice for investigations into the phenomenon of aging. As a graduate student in nutrition, this gives me a tremendous opportunity to study the role of diet, specifically antioxidants, in manipulating some of the adverse events associated with aging. Specifically, my dissertation focuses on the biological, neuro-immunological, and cognitive effects of vitamin E and selenium on the aging process. It is anticipated that our investigations will provide critical data on the potential use of diet to address chronic age-related diseases.

        On a more personal level, the Division provides multiple environments to foster the building of professional and personal networks, both within and outside the University. The NSGSA (Nutritional Sciences Graduate Student Association) is very active in providing students opportunities to interact with our weekly seminar speakers as well as members of the External Advisory Committee. These interactions give us specific insights into different areas of research and also types of jobs available for nutritional science graduates. I have been very satisfied with my choice of the Division, and I am confident that I will obtain an excellent postdoctoral position upon graduation to pursue my goal of becoming a professor of nutrition.”