Plasma appearance and correlation between coffee and green tea metabolites in human subjects
Plasma appearance and correlation between coffee and green tea metabolites in human subjects
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人体血浆中咖啡和绿茶代谢物的外观及相关性
DOI：
10.1017/s0007114510002709
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发表时间：
2010-12-01
影响因子：
3.6
通讯作者：
Williamson, Gary
中科院分区：
文献类型：
--
作者：
Renouf, Mathieu;Guy, Philippe;Williamson, Gary
咖啡和绿色茶是世界上消费最广泛的两种热饮。它们各自的生物利用度已分别进行了研究，但其各自的生物活性酚的吸收尚未进行比较。在一项随机交叉设计中，9名健康受试者饮用速溶咖啡和绿色茶。在12小时和24小时内采集血样，以评估恢复至基线水平。饮用绿色茶后，（-）-表没食子儿茶素（EGC）是主要的儿茶素，迅速出现在血浆中;（-）-EGC没食子酸酯（EGCg）和（-）-表儿茶素（EC）也存在，但未检测到（-）-EC没食子酸酯和C。二氢阿魏酸和二氢咖啡酸是饮用咖啡后出现的主要代谢产物，达到最大血浆浓度需要很长时间，表明在结肠中代谢和吸收。其他酚酸等价物（咖啡酸（CA），阿魏酸（FA）和异阿魏酸（iFA））检测较早，他们在较低的浓度达到峰值。测量的代谢物的血浆曲线下面积（AUC）的总和显示咖啡衍生的酚酸比绿色茶衍生的儿茶素多1.7倍（P=0.0014）。此外，我们发现基于AUC的咖啡代谢物之间存在显著相关性。观察到个体间差异，但具有高水平CA的个体也表现出相应的高水平FA。然而，茶儿茶素和咖啡酚酸之间没有观察到这种相关性。对于CA、FA和iFA以及EGCg，AUC与最大血药浓度之间的相关性也具有显著性。这意味着这两类化合物的吸收机制是不同的，并且酚酸的高吸收剂不一定是儿茶素的高吸收剂。
Coffee and green tea are two of the most widely consumed hot beverages in the world. Their respective bioavailability has been studied separately, but absorption of their respective bioactive phenolics has not been compared. In a randomised cross-over design, nine healthy subjects drank instant coffee and green tea. Blood samples were collected over 12 h and at 24 h to assess return to baseline. After green tea consumption, (-)-epigallocatechin (EGC) was the major catechin, appearing rapidly in the plasma; (-)-EGC gallate (EGCg) and (-)-epicatechin (EC) were also present, but (-)-EC gallate and C were not detected. Dihydroferulic acid and dihydrocaffeic acid were the major metabolites that appeared after coffee consumption with a long time needed to reach maximum plasma concentration, suggesting metabolism and absorption in the colon. Other phenolic acid equivalents (caffeic acid (CA), ferulic acid (FA) and isoferulic acid (iFA)) were detected earlier, and they peaked at lower concentrations. Summations of the plasma area under the curves (AUC) for the measured metabolites showed 1.7-fold more coffee-derived phenolic acids than green tea-derived catechins (P=0.0014). Furthermore, we found a significant correlation between coffee metabolites based on AUC. Inter-individual differences were observed, but individuals with a high level of CA also showed a correspondingly high level of FA. However, no such correlation was observed between the tea catechins and coffee phenolic acids. Correlation between AUC and maximum plasma concentration was also significant for CA, FA and iFA and for EGCg. This implies that the mechanisms of absorption for these two classes of compounds are different, and that a high absorber of phenolic acids is not necessarily a high absorber of catechins.