Changes in plasma and oral mucosal lycopene isomer concentrations in healthy adults consuming standard servings of processed tomato products
Changes in plasma and oral mucosal lycopene isomer concentrations in healthy adults consuming standard servings of processed tomato products
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DOI：
10.1207/s15327914nc4701_6
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发表时间：
2003-01-01
影响因子：
2.9
通讯作者：
Clinton, SK
中科院分区：
文献类型：
--
作者：
Allen, CM;Schwartz, SJ;Clinton, SK
番茄制品的消费与降低心血管疾病和几种癌症的风险有关。据推测，番茄制品中主要的类胡萝卜素番茄红素可能介导了这种关系。我们设计了一项研究，以检查血浆和口腔粘膜细胞（BMC）番茄红素浓度的变化，在健康成年人消费标准的日常服务的加工番茄产品：意大利酱料，番茄汤，或蔬菜汁。36名健康受试者食用无番茄红素的饮食2周，然后被分配到三个干预组（n = 12）之一，每天食用单份酱料（21毫克，番茄红素每112杯），汤（12毫克番茄红素每1杯），或果汁（17毫克番茄红素每8盎司）4周。通过高效液相色谱分析类胡萝卜素和番茄红素异构体，对空腹血液和BMC样本进行评估。在2周的洗脱期内，总血浆番茄红素浓度（平均SEM）从1.05 +/- 0.07 μ mol/l降至0.54 +/-0.05 μ mol/l（49%，P < 0.0001）。干预后，食用酱料、汤和果汁的人血浆番茄红素浓度显著增加（与洗脱基线相比），分别为2.08（192%，P < 0.0001）、0.91（122%，P < 0.0001）和0.99（92%，P < 0.0001）μ mol/l。研究开始时，血浆异构体浓度显示顺式：全反式比例为61：39。在2周的洗脱期间，血浆全反式番茄红素的减少大于合并的顺式异构体（70：30顺式：反式比率，P < 0.001）。饮食干预2周后，异构体比例恢复到研究开始时观察到的水平。总BMC番茄红素浓度在短暂洗脱期间没有显著变化。在为期4周的干预期间，食用酱料、汤和果汁的BMC总番茄红素浓度分别增加了165、42和48% nmol/mug蛋白质（P < 0.005）。这项研究表明，血浆番茄红素减少了50%，约2周后，对番茄-firee饮食与全反式与顺式异构体的比例下降。每天一次食用加工番茄制品可显著增加血液和BMC番茄红素，持续2周。对番茄红素生物利用度、异构化、代谢和生物活性的进一步研究将为流行病学研究和实验室调查所提出的潜在健康益处提供更深入的了解。
The consumption of tomato products is associated with a reduced risk of cardiovascular disease and several cancers. It is hypothesized that lycopene, the major carotenoid in tomato products, may mediate this relationship. We designed a study to examine changes in plasma and buccal mucosal cell (BMC) lycopene concentrations in healthy adults consuming standard daily servings of processed tomato products: spaghetti sauce, tomato soup, or vegetable juice. Thirty-six healthy subjects consumed a lycopene-free diet for 2 wk and were then assigned to one of three (n = 12) intervention groups consuming daily, single servings of sauce (21 mg, lycopene per 112 cup), soup (12 mg lycopene per I cup), or juice (17 mg lycopene per 8 oz) for 4 wk. Fasting blood and BMC samples were evaluated by high-performance liquid chromatography analysis for carotenoids and lycopene isomers. Total plasma lycopene concentrations (Mean SEM) decreased from 1.05 +/- 0.07 to 0.54 +/- 0.05,mumol/l (49%, P < 0.0001) during the 2-wk washout period. Following intervention, plasma lycopene concentrations increased significantly for those consuming sauce, soup, and juice (compared with washout baseline) to 2.08 (192%, P < 0.0001), 0.91 (122%, P < 0.0001), and 0.99 (92%, P < 0.0001),mumol/l, respectively. Plasma isomer concentrations show a 61:39 ratio of cis:all-trans at the start of the study. During the 2-wk washout the decrease in plasma all-trans-lycopene was greater than that for pooled cis isomers (70:30 cis:trans ratio, P < 0.001). After 2 wk of dietary intervention isomer ratios returned to those observed at the start of the study. Total BMC lycopene concentrations did not significantly change during the brief washout. During the 4-wk intervention period, BMC total lycopene concentrations increased (P < 0.005) by 165, 42, and 48% nmol/mug protein for those consuming sauce, soup, and juice, respectively. This study demonstrates that plasma lycopene decreases by 50% after approximately 2 wk on a lycopene-firee diet with a decrease in the ratio of all-trans compared with cis isomers. Single, daily servings of processed tomato products significantly increase blood and BMC lycopene for 2 wk. Additional studies of lycopene bioavailability, isomerization, metabolism, and bioactivity will provide greater insight into the potential health benefits suggested by epidemiological studies and laboratory investigations.