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
基本信息
- 批准号:BB/H004963/1
- 负责人:
- 金额:$ 37.07万
- 依托单位:
- 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:
- 关键词:
项目摘要
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.
食用大量水果和蔬菜的人似乎比食用少量水果和蔬菜的人更能预防心脏病。有证据表明,这种保护作用部分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已被推广为特别健康的食品,因为它们富含一类称为花青素的多酚。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。有单层细胞排列在血管中,对血液中的试剂/化合物敏感。当这一层由于损伤或慢性疾病而受损时,它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。花青素和含有花青素的食物已被证明对这一细胞层有直接的保护作用,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食品加工和储存条件下经常发生变化,这种影响被认为会对它们相对于生水果或蔬菜中的功能产生负面影响。同样,当我们吃花青素时,它们会被我们的身体改变,导致其原始形式发生剧烈变化。以前的实验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,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中,作为我们循环系统中因加工和消化过程中的变化而产生的改变产物。这些改变对花青素抗病特性的影响目前尚不清楚,可能比我们目前所感知的更大,不同或公正。本研究计划的目的是确定纯花青素相对于其加工和消化的改变产物对CVD风险的作用。为了确定它们的功能,我们必须首先确定它们在我们吃了它们之后在体内的形式。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花青素(花青素-3-葡萄糖苷,自然界中最丰富的花青素)发生的变化。我们还将喂给人类参与者一种纯花青素(花青素-3-葡萄糖苷),以追踪其在体内的路径和变化。然后,我们将通过探索这些化合物对血管细胞(培养细胞)的活性来研究它们对CVD风险的影响。通过这项研究,我们希望证明花青素作为预防心血管疾病的饮食治疗的有用性,使用体内发现的相关化合物;从而为花青素的健康益处提供明智的建议。这项研究的结果也与农业产业有关,因为粮食作物中的花青素含量可以通过育种策略和收获前后的操作很容易地增加。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改变通常被认为是负面影响,但拟议的研究可以将其确定为中性或潜在的有益结果;提供有价值的证据来支持使用果汁为健康提供有益成分。该提案还将产生可能对未来研究有用的发现,这些研究旨在调查其他膳食多酚的相对活性,例如咖啡,茶,葡萄酒或巧克力中发现的多酚。
项目成果
期刊论文数量(10)
专著数量(0)
科研奖励数量(0)
会议论文数量(0)
专利数量(0)
Anthocyanins and their physiologically relevant metabolites alter the expression of IL-6 and VCAM-1 in CD40L and oxidized LDL challenged vascular endothelial cells.
花青素及其与生理相关的代谢产物改变了CD40L中IL-6和VCAM-1的表达,并氧化了LDL挑战血管内皮细胞。
- DOI:10.1002/mnfr.201400803
- 发表时间:2015-06
- 期刊:
- 影响因子:5.2
- 作者:Amin HP;Czank C;Raheem S;Zhang Q;Botting NP;Cassidy A;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:
- 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
Effects of cyanidin-glucoside and its metabolites on inflammatory biomarkers of vascular function
花青素葡萄糖苷及其代谢物对血管功能炎症生物标志物的影响
- DOI:
- 发表时间:2013
- 期刊:
- 影响因子:0
- 作者:Amin H.
- 通讯作者:Amin H.
Metabolism of dietary flavnoids alters their effect on tumor necrosis factor-alpha
膳食黄酮类化合物的代谢改变了它们对肿瘤坏死因子-α的影响
- DOI:
- 发表时间:
- 期刊:
- 影响因子:0
- 作者:Jessica Di Gesso (Author)
- 通讯作者:Jessica Di Gesso (Author)
Rethinking paradigms for studying mechanisms of action of plant bioactives.
- DOI:10.1111/nbu.12178
- 发表时间:2015-12
- 期刊:
- 影响因子:3.3
- 作者:Kay CD
- 通讯作者:Kay CD
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Colin Kay其他文献
Characterization of Processing Influences on In Vitro Bioaccessibility of Carotenoids and Chlorophylls from Six Spinach Genotypes
- DOI:
10.1093/cdn/nzaa052_024 - 发表时间:
2020-06-01 - 期刊:
- 影响因子:
- 作者:
Micaela Hayes;Marti Pottorff;Colin Kay;Mary Ann Lila;Massimo Iorizzo;Mario Ferruzzi - 通讯作者:
Mario Ferruzzi
OR13-07-23 Enhanced Anthocyanin Metabolite Excretion in Adults With the Genotype for Persistent Lactase Expression
- DOI:
10.1016/j.cdnut.2023.101667 - 发表时间:
2023-07-01 - 期刊:
- 影响因子:
- 作者:
Martin Kohlmeier;Emmanuel Baah;Anju Lula;Daniele Del Rio;Colin Kay;Katie Meier - 通讯作者:
Katie Meier
Diversity in the Bioaccessibility of Carotenoid and Chlorophyll Compounds in 69 Spinach Genotypes (P06-007-19)
- DOI:
10.1093/cdn/nzz031.p06-007-19 - 发表时间:
2019-06-01 - 期刊:
- 影响因子:
- 作者:
Micaela Hayes;Marti Pottorff;Colin Kay;Allen Van Deynze;Jualiana Osorio-Marin;Mary Lila;Massimo Iorrizo;Mario Ferruzzi - 通讯作者:
Mario Ferruzzi
Evaluation of Poorly-Bioavailable Cocoa Flavanols and Their Gut Microbial Metabolites in Potentiating Anti-diabetic Activities Through BTBR.Cg-Lepob/ob/WiscJ Mice
- DOI:
10.1093/cdn/nzab037_071 - 发表时间:
2021-06-01 - 期刊:
- 影响因子:
- 作者:
Kathryn Racine;Lisard Iglesias-Carres;Lauren Essenmacher;Gabriella Agnello;Jeffery Tessem;Mario Ferruzzi;Colin Kay;Andrew Neilson - 通讯作者:
Andrew Neilson
Managing Risks Associated with Establishing the Metabolome of Dietary Phytochemicals (P06-010-19)
- DOI:
10.1093/cdn/nzz031.p06-010-19 - 发表时间:
2019-06-01 - 期刊:
- 影响因子:
- 作者:
Colin Kay;Jessica Everhart;Atul Rathore - 通讯作者:
Atul Rathore
Colin Kay的其他文献
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{{ truncateString('Colin Kay', 18)}}的其他基金
Are metabolites of flavonoids responsible for the health benefits of fruit and vegetable consumption?
黄酮类化合物的代谢物是否对水果和蔬菜的健康益处负责?
- 批准号:
BB/N008448/1 - 财政年份:2016
- 资助金额:
$ 37.07万 - 项目类别:
Research Grant
Development of complementary strategies for the analysis of dietary bioactives in foods and biofluids
开发食品和生物液体中膳食生物活性分析的补充策略
- 批准号:
BB/J020001/1 - 财政年份:2012
- 资助金额:
$ 37.07万 - 项目类别:
Research Grant
The collective bioactivity of dietary flavonoids: importance of specific structural characteristics for cardiovascular benefits
膳食黄酮类化合物的集体生物活性:特定结构特征对心血管益处的重要性
- 批准号:
BB/I006028/1 - 财政年份:2011
- 资助金额:
$ 37.07万 - 项目类别:
Research Grant
BBSRC Industrial CASE Partnership Grant
BBSRC 工业案例合作伙伴资助
- 批准号:
BB/I532761/1 - 财政年份:2010
- 资助金额:
$ 37.07万 - 项目类别:
Training Grant
BBSRC DRINC Training Grant 2010
BBSRC DRINC 培训补助金 2010
- 批准号:
BB/H532059/1 - 财政年份:2010
- 资助金额:
$ 37.07万 - 项目类别:
Training Grant
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$ 37.07万 - 项目类别:
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Effects of Fruit Juice Processing and Human Metabolism on the Functionality of Anthocyanins for Cardiovascular Health
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- 批准号:
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