Effect of acute and chronic red wine consumption on lipopolysaccharide concentrations
Effect of acute and chronic red wine consumption on lipopolysaccharide concentrations
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DOI：
10.3945/ajcn.112.051128
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发表时间：
2013-05-01
影响因子：
7.1
通讯作者：
Tinahones, Francisco J.
中科院分区：
文献类型：
--
作者：
Clemente-Postigo, Mercedes;Isabel Queipo-Ortuno, Maria;Tinahones, Francisco J.
背景资料：长期饮用红葡萄酒（RW）与心血管疾病风险降低有关，主要归因于血脂的改善。RW摄入量也能够改变肠道微生物群的组成。最近有报道称，高脂肪摄入会增加代谢性内毒素血症。肠道菌群被认为是代谢性内毒素血症（metabolic endotoxemia，EET）中血浆脂多糖（lipopolysaccharide，LPS）的主要来源。目的：我们分析了中年男性长期摄入RW和急性摄入RW与高脂肪摄入之间的关系对LPS浓度的影响。在慢性研究中，10名中年男性志愿者被随机分配到一个交叉试验中，经过一段洗脱期后，所有受试者都接受了RW，脱醇红葡萄酒（DRW）或杜松子酒20 d。在洗脱期后和每次治疗后测定血清内毒素和LPS结合蛋白（LBP）浓度，并定量粪便微生物群的变化。对于急性研究，5名成年男性经历了脂肪过载或脂肪过载与RW，DRW或杜松子酒的消费。基线和餐后血清LPS和LBP浓度和餐后乳糜微粒LPS浓度measured.Results：有慢性RW，DRW和杜松子酒消费之间的LPS或LBP浓度的变化没有显着差异。双歧杆菌和普氏菌的数量显着增加RW和LPS浓度呈负相关。急性RW，DRW，或杜松子酒摄入量与脂肪meal.Conclusion：慢性RW消费增加双歧杆菌和普氏菌量，这可能有有益的影响，导致较低的LPS浓度之间的餐后血清LPS，LBP，或乳糜微粒LPS浓度没有差异。该试验已在对照试验中注册。com as ISRCTN88720134.美国临床营养杂志2013;97：1053-61。
Background: Chronic red wine (RW) consumption has been associated with decreased cardiovascular disease risk, mainly attributed to an improvement in lipid profile. RW intake is also able to change the composition of gut microbiota. High fat intake has recently been reported to increase metabolic endotoxemia. The gut microbiota has been proposed as the main resource of plasma lipopolysaccharides (LPSs) in metabolic endotoxemia.Objective: We analyzed the effect on LPS concentrations of chronic RW consumption and acute RW intake in relation to high fat intake in middle-aged men.Design: For the chronic study, 10 middle-aged male volunteers were randomly assigned in a crossover trial, and after a washout period, all subjects received RW, dealcoholized red wine (DRW), or gin for 20 d. Serum endotoxin and LPS-binding protein (LBP) concentrations were determined after the washout period and after each of the treatments, and changes in fecal microbiota were quantified. For the acute study, 5 adult men underwent a fat overload or a fat overload together with the consumption of RW, DRW, or gin. Baseline and postprandial serum LPS and LBP concentrations and postprandial chylomicron LPS concentrations were measured.Results: There were no significant differences in the change in LPS or LBP concentrations between chronic RW, DRW, and gin consumption. Bifidobacterium and Prevotella amounts were significantly increased by RW and correlated negatively with LPS concentrations. There were no differences in postprandial serum LPS, LBP, or chylomicron LPS concentrations between acute RW, DRW, or gin intake together with a fatty meal.Conclusion: Chronic RW consumption increases Bifidobacterium and Prevotella amounts, which may have beneficial effects by leading to lower LPS concentrations. This trial was registered at controlled-trials. com as ISRCTN88720134. Am J Clin Nutr 2013;97:1053-61.