Variation in the human lipidome associated with coffee consumption as revealed by quantitative targeted metabolomics
Variation in the human lipidome associated with coffee consumption as revealed by quantitative targeted metabolomics
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DOI：
10.1002/mnfr.200900116
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发表时间：
2009-11-01
影响因子：
5.2
通讯作者：
Suhre, Karsten
中科院分区：
文献类型：
--
作者：
Altmaier, Elisabeth;Kastenmueller, Gabi;Suhre, Karsten
咖啡消费对人类健康的影响仍存在争议。在这里，我们报告了一项关于咖啡消费的代谢组学研究的结果，我们测量了奥格斯堡研究人群中合作健康研究的284名男性参与者血清中的363种代谢物，年龄在55岁到79岁之间。对代谢物浓度和每天咖啡消耗量的统计分析表明，咖啡摄入量与两类鞘磷脂呈正相关，一类含有羟基(SM(OH))，另一类含有额外的羧基(SM(OH，COOH))。相比之下，长链和中链的酰肉碱随着咖啡消费量的增加而减少。值得注意的是，在这组研究中，总胆固醇浓度也随着咖啡摄入量的增加而上升。在这里观察到的这些羟化和羧化鞘脂与咖啡摄入量之间的联系可能是由胆固醇水平的变化引起的。或者，这些分子可以作为氧化物种的清除剂，随着咖啡摄入量的增加，氧化物种的数量会减少。综上所述，我们证明了咖啡消费与两类鞘磷脂之间有很强的正相关关系，而咖啡消费与长链和中链的脂酰肉碱之间存在负相关关系。
The effect of coffee consumption on human health is still discussed controversially. Here, we report results from a metabolomics study of coffee consumption, where we measured 363 metabolites in blood serum of 284 male participants of the Cooperative Health Research in the Region of Augsburg study population, aged between 55 and 79 years. A statistical analysis of the association of metabolite concentrations and the number of cups of coffee consumed per day showed that coffee intake is positively associated with two classes of sphingomyelins, one containing a hydroxy-group (SM(OH)) and the other having an additional carboxy-group (SM(OH,COOH)). In contrast, long- and medium-chain acylcarnitines were found to decrease with increasing coffee consumption. It is noteworthy that the concentration of total cholesterol also rises with an increased coffee intake in this study group. The association observed here between these hydroxylated and carboxylated sphingolipid species and coffee intake may be induced by changes in the cholesterol levels. Alternatively, these molecules may act as scavengers of oxidative species, which decrease with higher coffee intake. In summary, we demonstrate strong positive associations between coffee consumption and two classes of sphingomyelins and a negative association between coffee consumption and long- and medium-chain acylcarnitines.