The Impact of Cocoa Processing on Flavanol Content Absorption and Health Effects

可可加工对黄烷醇含量吸收和健康影响的影响

• 批准号: BB/G005702/1
• 负责人: Jeremy Spencer
• 金额: $ 40.71万
• 依托单位: University of Reading
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2008
• 资助国家: 英国
• 起止时间: 2008 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=BB%2FG005702%2F1
• 关键词: Impact; Cocoa; Processing; Flavanol; Content

Representing one of the most important lifestyle factors, diet can strongly influence the incidence of cardiovascular disease and thus a healthy diet is crucial for healthy ageing. Recent dietary intervention studies, in particular those using wine, tea and cocoa, have demonstrated beneficial effects on reducing cardiovascular disease risk, including an ability to lower blood pressure and to prevent blood vessel ageing. While such foods and beverages differ greatly in chemical composition, nutrient content and calories per serving, they have in common that they are amongst the major dietary sources of a group of plant compounds known as flavanols. The beneficial effects of flavanols have been attributed to their potential to be absorbed into the blood and to exert direct actions on blood vessels. Whilst flavanol-rich foods can be regarded as being protective against cardiovascular disease, the content of active flavanols is significantly reduced during industrial processing. This is because during heating and storage, the flavanols react with to varying degrees with sugars to form new products known as flavanol-Maillard conjugates. At present, information regarding the absorption of these new conjugates and whether they possess similar beneficial properties to native flavanols is lacking. This proposal is designed to address these questions and to unravel the significance of industrial food processing on their inherent health properties. On completion of the proposal, we will be in an excellent position to advise manufacturers of flavanol-rich foods on the best processing conditions required to produce foods with optimum beneficial cardiovascular effects. Building on existing human work conducted in our laboratory, this multidisciplinary study is designed to: 1) investigate the formation of flavanol-Maillard products during the processing of a common flavanol-rich food, namely cocoa; 2) determine the fate of these compounds in the human stomach, small intestine and large intestine; and 3) assess their ability to exert beneficial effects human cells. The first objective will inform us of the major flavanol-Maillard conjugates formed in the flavanol-rich foods during the processing, in this case heating of the cocoa beans during roasting. Although we will study cocoa, heat processing is relevant to many other flavanol rich-foods and therefore will have wider relevance. Secondly, we will examine the absorption of these conjugates, along with native flavanols by feeding processed cocoa to human and measuring them in blood. This will tell us whether heat processing reduces the absorption of native flavanols and also whether the flavanol-Maillard conjugates are absorbed by humans. We will also investigate their metabolism in the large intestine and whether they have a beneficial effect on the balance of the gut microflora, akin to changes seen with pre-biotic functional foods. Lastly, we will examine the beneficial effects of the conjugates in cellular models of human colon cancer and cardiovascular disease using state-of-the-art molecular techniques. We predict that this proposal will help determine the optimum industrial processing conditions required to generate flavanol-rich foods capable of exerting the strongest cardiovascular protection. It will inform both industry and the consumer and will help us develop future strategies to maximise flavanols in our foods. The proposal will broaden understanding of the role that diet plays in the prevention of cardiovascular disease and will help provide evidence for new and promising dietary strategies for tackling cardiovascular disease. The results of this study therefore have important implications for an ageing population where an improvement in healthy ageing is greatly desired. Moreover, the potential benefits in terms of quality of life are relevant to the population as a whole, as are the potential savings in health care costs.

作为最重要的生活方式因素之一，饮食可以强烈影响心血管疾病的发病率，因此健康的饮食对健康的老龄化至关重要。最近的饮食干预研究，特别是那些使用葡萄酒、茶和可可的研究，已经证明对降低心血管疾病风险的有益影响，包括降低血压和防止血管老化的能力。虽然这些食物和饮料在化学成分、营养成分和每份热量方面差异很大，但它们的共同点是它们都是一组称为黄烷醇的植物化合物的主要膳食来源。黄烷醇的有益效果归因于它们被吸收到血液中并对血管施加直接作用的潜力。虽然富含黄烷醇的食物可以被认为是预防心血管疾病的，但在工业加工过程中，活性黄烷醇的含量会显着减少。这是因为在加热和储存过程中，黄烷醇与糖发生不同程度的反应，形成称为黄烷醇-美拉德缀合物的新产物。目前，关于这些新的共轭物的吸收以及它们是否具有与天然黄烷醇相似的有益特性的信息还缺乏。该提案旨在解决这些问题，并揭示工业食品加工对其固有健康特性的重要性。当建议完成后，我们将处于一个非常有利的位置，向富含黄烷醇的食品制造商提供建议，说明生产具有最佳心血管功效的食品所需的最佳加工条件。在我们实验室进行的现有人类工作的基础上，这项多学科研究旨在：1）研究在富含黄烷醇的常见食物，即可可加工过程中黄烷醇-美拉德产物的形成; 2）确定这些化合物在人体胃，小肠和大肠中的命运; 3）评估它们对人体细胞产生有益影响的能力。第一个目标将告诉我们在加工过程中，在富含黄烷醇的食品中形成的主要黄烷醇-美拉德结合物，在这种情况下，在烘焙过程中加热可可豆。尽管我们将研究可可，但热加工与许多其他富含黄烷醇的食品相关，因此具有更广泛的相关性。其次，我们将通过将加工过的可可喂给人并在血液中测量这些结合物与天然黄烷醇一起沿着的吸收。这将告诉我们热处理是否会减少天然黄烷醇的吸收，以及黄烷醇-美拉德结合物是否会被人体吸收。我们还将研究它们在大肠中的代谢，以及它们是否对肠道微生物菌群的平衡有有益的影响，类似于益生元功能性食品的变化。最后，我们将使用最先进的分子技术研究缀合物在人结肠癌和心血管疾病的细胞模型中的有益作用。我们预测，这一建议将有助于确定最佳的工业加工条件，以产生富含黄烷醇的食品，能够发挥最强的心血管保护。它将告知行业和消费者，并将帮助我们制定未来的战略，以最大限度地提高我们的食品中的黄烷醇。该提案将扩大对饮食在预防心血管疾病中所起作用的理解，并将有助于为应对心血管疾病的新的和有前途的饮食策略提供证据。因此，这项研究的结果对人口老龄化具有重要意义，因为人们非常希望改善健康老龄化。此外，在生活质量方面的潜在好处与整个人口有关，在保健费用方面的潜在节省也是如此。

项目成果

The effect of flavanol-rich cocoa on cerebral perfusion in healthy older adults during conscious resting state: a placebo controlled, crossover, acute trial.

在有意识的静息状态下，健康老年人中富含黄酮醇的可可醇对脑灌注的影响：安慰剂控制，跨界，急性试验。

• DOI: 10.1007/s00213-015-3972-4
• 发表时间: 2015-09
• 期刊: Psychopharmacology
• 影响因子: 3.4
• 作者: Lamport DJ;Pal D;Moutsiana C;Field DT;Williams CM;Spencer JP;Butler LT
• 通讯作者: Butler LT

Mediation of coffee-induced improvements in human vascular function by chlorogenic acids and its metabolites: Two randomized, controlled, crossover intervention trials.

绿原酸及其代谢物对咖啡诱导的人体血管功能改善的调节：两项随机、对照、交叉干预试验。

• DOI: 10.7892/boris.95024
• 发表时间: 2017
• 作者: Marmet C

Inhibition of colon adenocarcinoma cell proliferation by flavonols is linked to a G2/M cell cycle block and reduction in cyclin D1 expression

• DOI: 10.1016/j.foodchem.2011.07.033
• 发表时间: 2012-02-01
• 期刊: FOOD CHEMISTRY
• 影响因子: 8.8
• 作者: Gomez-Alonso, Sergio;Collins, Vanessa J.;Spencer, Jeremy P. E.
• 通讯作者: Spencer, Jeremy P. E.

Mediation of coffee-induced improvements in human vascular function by chlorogenic acids and its metabolites: Two randomized, controlled, crossover intervention trials

• DOI: 10.1016/j.clnu.2016.11.013
• 发表时间: 2017-12-01
• 期刊: CLINICAL NUTRITION
• 影响因子: 6.3
• 作者: Mills, Charlotte E.;Flury, Andreas;Spencer, Jeremy P. E.
• 通讯作者: Spencer, Jeremy P. E.