Effects of Unfiltered Coffee and Bioactive Coffee Compounds on the Development of Metabolic Syndrome Components in a High-Fat-/High-Fructose-Fed Rat Model.
Effects of Unfiltered Coffee and Bioactive Coffee Compounds on the Development of Metabolic Syndrome Components in a High-Fat-/High-Fructose-Fed Rat Model.
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DOI：
10.3390/nu10101547
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发表时间：
2018-10-19
期刊：
影响因子：
5.9
通讯作者：
Gregersen S
中科院分区：
文献类型：
--
作者：
Shokouh P;Jeppesen PB;Hermansen K;Laustsen C;Stødkilde-Jørgensen H;Hamilton-Dutoit SJ;Søndergaard Schmedes M;Qi H;Stokholm Nørlinger T;Gregersen S
关于咖啡如何影响代谢综合征（MetS），以及哪些生物活性化合物对其代谢作用负责，文献并不一致。本研究旨在评估未经过滤的咖啡对饮食诱导的代谢综合征的影响，并研究酚酸和胡芦巴碱是否是咖啡中的主要生物活性化合物。24只雄性Sprague Sprague-Dawley道利大鼠被喂食高脂肪（35%W/W）饮食加20%W/W果糖饮用水14周，并随机分为三组：对照组、咖啡组或营养品组（5-O-咖啡酰奎宁酸、咖啡酸和胡芦巴碱）。在饮用水中提供咖啡或营养品，剂量等于人每天4杯。与对照组相比，仅咖啡组的总食物摄入量（p = 0.023）和终点时的平均体重（p = 0.016）以及估计的平均血糖（p = 0.041）较低。咖啡组胰岛素抵抗的替代指标，包括总体空腹胰岛素（p = 0.010）、终点HOMA-IR（p = 0.022）和口服葡萄糖耐量（p = 0.029）均得到改善。循环甘油三酯水平较低（p = 0.010），组织病理学和定量（p = 0.010）测量表明，与长期饮用咖啡后的对照组相比，肝脏脂肪变性程度较低。总之，酚酸和胡芦巴碱的组合在改善MetS的组分方面不如咖啡本身有效。这表明了其他咖啡化学物质的作用以及化合物之间的潜在协同作用。
The literature is inconsistent as to how coffee affects metabolic syndrome (MetS), and which bioactive compounds are responsible for its metabolic effects. This study aimed to evaluate the effects of unfiltered coffee on diet-induced MetS and investigate whether or not phenolic acids and trigonelline are the main bioactive compounds in coffee. Twenty-four male Sprague‒Dawley rats were fed a high-fat (35% W/W) diet plus 20% W/W fructose in drinking water for 14 weeks, and were randomized into three groups: control, coffee, or nutraceuticals (5-O-caffeoylquinic acid, caffeic acid, and trigonelline). Coffee or nutraceuticals were provided in drinking water at a dosage equal to 4 cups/day in a human. Compared to the controls, total food intake (p = 0.023) and mean body weight at endpoint (p = 0.016) and estimated average plasma glucose (p = 0.041) were lower only in the coffee group. Surrogate measures of insulin resistance including the overall fasting insulin (p = 0.010), endpoint HOMA-IR (p = 0.022), and oral glucose tolerance (p = 0.029) were improved in the coffee group. Circulating triglyceride levels were lower (p = 0.010), and histopathological and quantitative (p = 0.010) measurements indicated lower grades of liver steatosis compared to controls after long-term coffee consumption. In conclusion, a combination of phenolic acids and trigonelline was not as effective as coffee per se in improving the components of the MetS. This points to the role of other coffee chemicals and a potential synergism between compounds.
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