Effects of Fruit Juice Processing and Human Metabolism on the Functionality of Anthocyanins for Cardiovascular Health

果汁加工和人体代谢对花青素心血管健康功能的影响

• 批准号: BB/H00503X/1
• 负责人: Paul Kroon
• 金额: $ 9.54万
• 依托单位: Quadram Institute
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2010
• 资助国家: 英国
• 起止时间: 2010 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=BB%2FH00503X%2F1
• 关键词: Effects; Fruit; Juice; Processing; Human

People who consume the highest quantities of fruits and vegetables appear to be more protected against heart disease than those who consume lower quantities. Evidence suggests that this protective effect is in part the result of substances in the fruits and vegetables called polyphenols. In recent years, berries and berry derived juices and wines have been promoted as especially healthy foods as they are high in a particular class of polyphenol called anthocyanins. These anthocyanins are reported to have activities that benefit the heart and blood vessels. Cardiovascular diseases (CVD) and specifically stiffness of the arteries results from accumulated damage to blood vessel walls. There is a single layer of cells that lines the blood vessels which is sensitive to agents/compounds within the blood. When this layer is damaged as a result of injury or chronic disease, it loses its ability to maintain normal blood vessel function and becomes prone to processes that lead to heart disease. Anthocyanins and anthocyanin containing foods have been shown to have direct protective effects on this cell layer, thus restoring proper function to the blood vessels. However, the anthocyanins in the foods we eat often become altered during standard food processing and storage conditions, an effect that is believed to negatively alter their function relative to those in raw fruits or vegetables. As well, when we eat anthocyanins they become modified by our bodies, resulting in drastic changes to their original form. Previous experiments have used unaltered or original forms of anthocyanins to explore how these compounds affect the cells in our bodies and blood vessels. However, no studies have explored the true activity of anthocyanins as they exist within our bodies, as altered products in our circulatory system resulting from changes during processing and digestion. The effects of these alterations on the disease fighting properties of anthocyanins are currently unknown and could be greater, different or impartial to what we currently perceive. The aim of the present program of research is to identify the actions of pure anthocyanins relative to their altered products of processing and digestion on CVD risk. In order to determine their functions, we must first identify their forms in the body after we eat them. We will identify changes that occur to anthocyanins (cyanidin-3-glucoside, the most abundant anthocyanin in nature) in common fruit juices on the UK market, during standard processing and storage conditions. We will also feed human participants a pure anthocyanin (cyanidin-3-glucoside) in order to trace its path and alteration through the body. We will then study the effects of the identified compounds on CVD risk by exploring their activities on the cells (cultured-cells) lining our blood vessels. With this study we hope to prove the usefulness of anthocyanins as a dietary treatment for the prevention of cardiovascular disease, using the relevant compounds found in the body; thus providing informed advice on the health benefits of anthocyanins. The results of this study are also relevant to agricultural industries as levels of anthocyanins in food crops can be easily increased using breeding strategies and pre and post harvest manipulation. This project is particularly relevant to the processed food and beverage industry, as although the alteration of anthocyanins during food processing has generally been considered of negative consequence, the proposed research could establish this as a neutral or potentially beneficial outcome; providing valuable evidence to support the use of fruit juices for the delivery of beneficial components for health. This proposal will also generate findings that may be useful for future studies aimed at investigating the relative activity of other dietary polyphenols, such as those found in coffee, tea, wine or chocolate.

摄入最多水果和蔬菜的人似乎比那些摄入较少水果和蔬菜的人更容易预防心脏病。有证据表明，这种保护作用在一定程度上是水果和蔬菜中称为多酚的物质的结果。近年来，浆果和浆果衍生的果汁和葡萄酒被宣传为特别健康的食物，因为它们含有一种名为花青素的特殊类别的多酚。据报道，这些花青素具有有益于心脏和血管的活性。心血管疾病(CVD)，特别是动脉僵硬，是血管壁累积损伤的结果。血管里只有一层细胞，它对血液中的试剂/化合物很敏感。当这一层由于受伤或慢性疾病而受损时，它就失去了维持正常血管功能的能力，并容易发生导致心脏病的过程。花色苷和含有花色苷的食物已被证明对这一细胞层具有直接保护作用，从而恢复血管的正常功能。然而，我们吃的食物中的花青素在标准的食品加工和储存条件下经常会发生变化，这种影响被认为会对它们的功能产生负面影响，而不是生水果或蔬菜中的花青素。此外，当我们食用花青素时，它们会被我们的身体改变，导致它们的原始形式发生巨大变化。之前的实验已经使用未改变或原始形式的花青素来探索这些化合物如何影响我们身体和血管中的细胞。然而，还没有研究探索花青素的真正活性，因为它们存在于我们的身体内，作为我们循环系统中的改变产物，在加工和消化过程中发生变化。这些变化对花青素抗病特性的影响目前尚不清楚，可能与我们目前所知的更大、不同或不同。本研究的目的是确定纯花色苷相对于其加工和消化的改变产物对心血管疾病风险的作用。为了确定它们的功能，我们必须首先在我们吃了它们之后识别它们在体内的形式。我们将确定在标准加工和储存条件下，英国市场上常见果汁中的花青素(花青素-3-葡萄糖苷，自然界中含量最丰富的花青素)的变化。我们还将给参与者喂食一种纯花青素(花青素-3-葡萄糖苷)，以追踪其在体内的路径和变化。然后，我们将通过探索它们对血管内壁细胞(培养细胞)的活性，来研究已识别的化合物对心血管疾病风险的影响。通过这项研究，我们希望利用体内发现的相关化合物，证明花色苷作为预防心血管疾病的饮食治疗的有效性；从而为花色苷的健康益处提供明智的建议。这项研究的结果也与农业相关，因为利用育种策略和收获前和收获后的操作可以很容易地提高粮食作物中的花青素水平。该项目与加工食品和饮料行业特别相关，因为虽然食品加工过程中花青素的变化通常被认为是负面后果，但拟议的研究可能确定这是一个中性或潜在有益的结果；提供有价值的证据支持使用果汁提供有益健康的成分。这项建议还将产生一些发现，这些发现可能对未来旨在调查其他饮食多酚的相对活性的研究有用，例如咖啡、茶、葡萄酒或巧克力中发现的那些多酚。

项目成果

Signatures of anthocyanin metabolites identified in humans inhibit biomarkers of vascular inflammation in human endothelial cells.

• DOI: 10.1002/mnfr.201700053
• 发表时间: 2017-09
• 期刊: Molecular nutrition & food research
• 影响因子: 5.2
• 作者: Warner EF;Smith MJ;Zhang Q;Raheem KS;O'Hagan D;O'Connell MA;Kay CD
• 通讯作者: Kay CD

The pharmacokinetics of anthocyanins and their metabolites in humans.

• DOI: 10.1111/bph.12676
• 发表时间: 2014-07
• 期刊: British journal of pharmacology
• 影响因子: 7.3
• 作者: de Ferrars RM;Czank C;Zhang Q;Botting NP;Kroon PA;Cassidy A;Kay CD
• 通讯作者: Kay CD