1
|
Sasaki GY, Vodovotz Y, Yu Z, Bruno RS. Catechin Bioavailability Following Consumption of a Green Tea Extract Confection Is Reduced in Obese Persons without Affecting Gut Microbial-Derived Valerolactones. Antioxidants (Basel) 2022; 11:antiox11122490. [PMID: 36552698 PMCID: PMC9774199 DOI: 10.3390/antiox11122490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 12/09/2022] [Accepted: 12/15/2022] [Indexed: 12/23/2022] Open
Abstract
Obesity-related cardiometabolic disorders are driven by inflammation, oxidative stress, and gut dysbiosis. Green tea catechins protect against cardiometabolic disorders by anti-inflammatory, antioxidant, and prebiotic activities. However, whether obesity alters catechin bioavailability remains unknown. We hypothesized that obesity would decrease catechin bioavailability due to altered gut microbiota composition. Obese and healthy persons completed a pharmacokinetics trial in which a confection formulated with green tea extract (GTE; 58% epigallocatechin gallate, 17% epigallocatechin, 8% epicatechin, 6% epicatechin gallate) was ingested before collecting plasma and urine at timed intervals for up to 24 h. Stool samples were collected prior to confection ingestion. Catechins and γ-valerolactones were assessed by LC-MS. Obesity reduced plasma area under the curve (AUC0-12h) by 24-27% and maximum plasma concentrations by 18-36% for all catechins. Plasma AUC0-12h for 5'-(3',4'-dihydroxyphenyl)-γ-valerolactone and 5'-(3',4',5'-trihydroxyphenyl)-γ-valerolactone, as well as total urinary elimination of all catechins and valerolactones, were unaffected. ⍺-Diversity in obese persons was lower, while Slackia was the only catechin-metabolizing bacteria that was altered by obesity. Ascorbic acid and diversity metrics were correlated with catechin/valerolactone bioavailability. These findings indicate that obesity reduces catechin bioavailability without affecting valerolactone generation, urinary catechin elimination, or substantially altered gut microbiota populations, suggesting a gut-level mechanism that limits catechin absorption.
Collapse
Affiliation(s)
- Geoffrey Y. Sasaki
- Human Nutrition Program, The Ohio State University, Columbus, OH 43210, USA
| | - Yael Vodovotz
- Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA
| | - Zhongtang Yu
- Department of Animal Sciences, The Ohio State University, Columbus, OH 43210, USA
| | - Richard S. Bruno
- Human Nutrition Program, The Ohio State University, Columbus, OH 43210, USA
- Correspondence: ; Tel.: +1-614-292-5522
| |
Collapse
|
2
|
İlhan E, Poçan P, Kruk D, Wojciechowski M, Osuch M, Markiewicz R, Jurga S, Oztop MH. Water Dynamics in Starch Based Confectionery Products including Different Types of Sugar. Molecules 2022; 27:molecules27072216. [PMID: 35408623 PMCID: PMC9000446 DOI: 10.3390/molecules27072216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 03/24/2022] [Accepted: 03/25/2022] [Indexed: 11/17/2022] Open
Abstract
Starch-based confectionery products were prepared using different types of sugar. In addition to using different sugar, starch was replaced with soy protein isolate (SPI) in some of the products. 1H NMR spin-lattice relaxation experiments were performed for the collection of products in a broad frequency range from 4 KHz to 30 MHz to get insight into the influence of different sugar types and SPI on the dynamics of water in composite gel systems. The relaxation data have been decomposed into relaxation contributions associated with two different pools of water molecules characterized by different mobility. The translation dynamics of water molecules has been quantitatively described in terms of a dedicated relaxation model. The influence of the sample composition (the type of sugar and/or the presence of SPI) on the water mobility was thoroughly discussed. The results indicate that the addition of soy protein does not affect water dynamics for samples including sucrose. In addition, as the complementary measurements, physical properties of the products, such as the moisture content, water activity and texture, were investigated in terms of X-ray diffraction and thermogravimetric analysis.
Collapse
Affiliation(s)
- Esmanur İlhan
- Department of Food Engineering, Middle East Technical University, Ankara 06800, Turkey; (E.İ.); (M.H.O.)
| | - Pelin Poçan
- Department of Food Engineering, Faculty of Engineering and Architecture, Konya Food and Agriculture University, Konya 42080, Turkey;
| | - Danuta Kruk
- Department of Physics & Biophysics, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Michala Oczapowskiego 4, 10-719 Olsztyn, Poland;
- Correspondence:
| | - Miłosz Wojciechowski
- Faculty of Mathematics and Computer Science, University of Warmia and Mazury in Olsztyn, Sloneczna 54, 10-710 Olsztyn, Poland;
| | - Maciej Osuch
- Department of Physics & Biophysics, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Michala Oczapowskiego 4, 10-719 Olsztyn, Poland;
| | - Roksana Markiewicz
- NanoBioMedical Centre, Adam Mickiewicz University, Wszechnicy Piastowskiej 3, 61-614 Poznan, Poland; (R.M.); (S.J.)
| | - Stefan Jurga
- NanoBioMedical Centre, Adam Mickiewicz University, Wszechnicy Piastowskiej 3, 61-614 Poznan, Poland; (R.M.); (S.J.)
| | - Mecit Halil Oztop
- Department of Food Engineering, Middle East Technical University, Ankara 06800, Turkey; (E.İ.); (M.H.O.)
| |
Collapse
|
3
|
Exploring the water mobility in gelatin based soft candies by means of Fast Field Cycling (FFC) Nuclear Magnetic Resonance relaxometry. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110422] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
4
|
Hodges JK, Zhu J, Yu Z, Vodovotz Y, Brock G, Sasaki GY, Dey P, Bruno RS. Intestinal-level anti-inflammatory bioactivities of catechin-rich green tea: Rationale, design, and methods of a double-blind, randomized, placebo-controlled crossover trial in metabolic syndrome and healthy adults. Contemp Clin Trials Commun 2020; 17:100495. [PMID: 31799477 PMCID: PMC6881604 DOI: 10.1016/j.conctc.2019.100495] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2019] [Revised: 11/07/2019] [Accepted: 11/17/2019] [Indexed: 12/18/2022] Open
Abstract
Metabolic endotoxemia initiates low-grade chronic inflammation in metabolic syndrome (MetS) and provokes the progression towards more advanced cardiometabolic disorders. Our recent works in obese rodent models demonstrate that catechin-rich green tea extract (GTE) improves gut barrier integrity to alleviate the translocation of gut-derived endotoxin and its consequent pro-inflammatory responses mediated through Toll-like receptor-4/nuclear factor κB (TLR4/NFκB) signaling. The objective of this clinical trial is to establish the efficacy of GTE to alleviate metabolic endotoxemia-associated inflammation in persons with MetS by improving gut barrier function. We plan a double-blind, placebo-controlled cross-over trial in persons with MetS and age- and gender-matched healthy persons (18-65 y; n = 20/group) who will receive a low-energy GTE-rich (1 g/day; 890 mg total catechins) confection snack food while following a low-polyphenol diet for 28 days. Assessments will include measures of circulating endotoxin (primary outcome) and secondary outcomes including biomarkers of endotoxin exposure, region-specific measures of intestinal permeability, gut microbiota composition, diversity, and functions, intestinal and systemic inflammatory responses, and catechins and microbiota-derived catechin metabolites. Study outcomes will provide the first report of the GTE-mediated benefits that alleviate gut barrier dysfunction in relation to endotoxemia-associated inflammation in MetS persons. This is expected to help establish an effective dietary strategy to mitigate the growing burden of MetS that currently affects ~35% of Americans.
Collapse
Key Words
- BMI, body mass index
- Catechin
- Endotoxemia
- GTE, green tea extract
- Gut barrier function
- Gut dysbiosis
- Gut microbiota
- Inflammation
- LBP, LPS binding protein
- LPS, lipopolysaccharides
- MetS, metabolic syndrome
- Metabolic syndrome
- NFκB, nuclear factor κB
- PCoA, principal coordinates analysis
- SCFA, short chain fatty acid
- TLR4, Toll-like receptor-4
- TNF- α, tumor necrosis factor-α
- Tea
Collapse
Affiliation(s)
- Joanna K. Hodges
- Human Nutrition Program, The Ohio State University, Columbus, OH, USA
| | - Jiangjiang Zhu
- Human Nutrition Program, The Ohio State University, Columbus, OH, USA
- James Comprehensive Cancer Center, The Ohio State University, Columbus, OH, USA
| | - Zhongtang Yu
- Department of Animal Sciences, The Ohio State University, Columbus, OH, USA
| | - Yael Vodovotz
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA
| | - Guy Brock
- Department of Biomedical Informatics, The Ohio State University, Columbus, OH, USA
| | | | - Priyankar Dey
- Human Nutrition Program, The Ohio State University, Columbus, OH, USA
| | - Richard S. Bruno
- Human Nutrition Program, The Ohio State University, Columbus, OH, USA
| |
Collapse
|
5
|
Palabiyik I, Toker OS, Konar N, Gunes R, Güleri T, Alaşalvar H, Çam M. Phenolics release kinetics in sugared and sugar-free chewing gums: microencapsulated pomegranate peel extract usage. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13862] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Ibrahim Palabiyik
- Department of Food Engineering; Faculty of Agriculture; Namik Kemal University; 59000 Tekirdag Turkey
| | - Omer Said Toker
- Department of Food Engineering; Faculty of Chemical and Metallurgical Engineering; Yildiz Technical University; 34210 Istanbul Turkey
| | - Nevzat Konar
- Department of Food Engineering; Faculty of Architecture and Engineering; Siirt University; 56000 Siirt Turkey
| | - Recep Gunes
- Department of Food Engineering; Faculty of Engineering; Kirklareli University; 39000 Kirklareli Turkey
| | - Tuba Güleri
- Maykim Gumbase Company; Florya, Bakirkoy 34153 Istanbul Turkey
| | - Hamza Alaşalvar
- Department of Food Engineering; Faculty of Engineering; Omer Halisdemir University; 51245 Niğde Turkey
| | - Mustafa Çam
- Department of Food Engineering; Faculty of Engineering; Erciyes University; 38039 Kayseri Turkey
| |
Collapse
|
6
|
Sapper TN, Mah E, Ahn-Jarvis J, McDonald JD, Chitchumroonchokchai C, Reverri EJ, Vodovotz Y, Bruno RS. A green tea-containing starch confection increases plasma catechins without protecting against postprandial impairments in vascular function in normoglycemic adults. Food Funct 2016; 7:3843-53. [PMID: 27494176 PMCID: PMC6378873 DOI: 10.1039/c6fo00639f] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Postprandial hyperglycemia (PPH) increases cardiovascular disease risk regardless of glucose intolerance by transiently impairing vascular endothelial function (VEF) by limiting nitric oxide bioavailability in an oxidative stress-dependent manner. Preclinical studies show that green tea catechins attenuate PPH by inhibiting starch digestion. We hypothesized that a starch-based confection containing catechin-rich green tea extract (GTE) would limit PPH-mediated impairments in VEF in normoglycemic adults. We formulated a unique GTE confection and then conducted a double-blind, randomized, controlled, crossover study in healthy men (n = 15; 25.3 ± 1.0 years; 22.4 ± 1.8 kg m(-2)) in which they ingested starch confections (50 g carbohydrate) formulated with or without GTE (1 g) prior to evaluating sensory characteristics of confections and plasma glucose, biomarkers of lipid peroxidation and nitric oxide homeostasis, and brachial artery flow-mediated dilation (FMD) at 30 min intervals for 3 h. Sensory evaluation of confections indicated acceptable consumer appeal and an inability to distinguish between confections regardless of GTE. Plasma catechins concentrations increased following ingestion of the GTE confection. However, plasma glucose peaked at 60 min (P < 0.05) following confection ingestion and was unaffected throughout the postprandial period by the GTE confection (P > 0.05). FMD was significantly decreased only at 60 min regardless of confections containing GTE. Also at 60 min, both confections similarly increased plasma malondialdehyde while decreasing arginine and increasing asymmetric dimethylarginine/arginine. The successfully formulated GTE-containing confection effectively delivered catechins, but without mitigating PPH-mediated impairments in VEF in association with oxidative stress that likely limits nitric oxide bioavailability.
Collapse
Affiliation(s)
- Teryn N Sapper
- Human Nutrition Program, The Ohio State University, Columbus, Ohio 43210, USA.
| | | | | | | | | | | | | | | |
Collapse
|
7
|
Sehwag S, Das M. Composition and functionality of whole jamun based functional confection. Journal of Food Science and Technology 2016; 53:2569-79. [PMID: 27478212 DOI: 10.1007/s13197-016-2219-7] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/11/2016] [Accepted: 03/28/2016] [Indexed: 11/26/2022]
Abstract
Whole jamun based functional confection (WJFC) was developed from an optimized blend (through response surface methodology) containing 26.585 % paste of jamun pulp with adhering skin, 2 % jamun seed powder, hydrocolloid mixture (2.289 % agar, 1.890 % pectin and 27.236 % polydextrose), antimicrobials (0.022 % benzoic acid and 0.085 % sorbic acid), and 40 % added water. The confection also contained 0.08 % sucralose, 0.06 % citric acid and 100 mg CaCl2.2H2O/g pectin. The confection was found to be rich in minerals like Ca, Mg, K, Na and P, with prebiotic activity and low glycemic index (48.1). Additionally, WJFC had reduced calorie (1.48 kcal/g) and high dietary fiber content (15.49 ± 0.058 g/100 g (db)). The antioxidant potential measured as DPPH radical scavenging activity and FRAP with different extraction solvents was found to range between 0.26 ± 0.01 and 0.98 ± 0.04 mg BHA/g and 2.57 ± 0.97 and 18.17 ± 1.30 μM Fe(2+)/g, respectively, with highest yield obtained for 50 % aq. ethanolic extract. Moreover, the antioxidant potential was observed to be dose dependent with IC50 values as 9.89 and 2.75 mg (db) against DPPH and superoxide anion radicals, respectively. WJFC was found to suppress α-amylase activity and retard glucose dialysis depicting the antidiabetic effect.
Collapse
Affiliation(s)
- Sneha Sehwag
- Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, West Bengal 721302 India
| | - Madhusweta Das
- Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, West Bengal 721302 India
| |
Collapse
|
8
|
Gu J, Ahn-Jarvis JH, Vodovotz Y. Development and characterization of different black raspberry confection matrices designed for delivery of phytochemicals. J Food Sci 2015; 80:E610-8. [PMID: 25676542 DOI: 10.1111/1750-3841.12808] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2014] [Accepted: 01/12/2015] [Indexed: 11/28/2022]
Abstract
Three forms of confections containing black raspberries (BRB) powder were developed to provide controlled release of phytochemicals for oral disease prevention. Our objective was to investigate the impact of varying confection matrices on the release rate of BRB phytochemicals. Confections were developed and prepared. Textural properties of confections were analyzed, compared and correlated with the release rate of phytochemicals from BRB confections with in vitro dissolution test. In the results, BRB content reached 22% in hard candy and pectin-based confections and 40% in starch-based confections, respectively. Pectin- and starch-based confections retained >93% of its original anthocyanins after processing while hard candy had 59%. Starch confections showed higher G' in rheological analysis and higher hardness but lower cohesiveness and springiness in textural profile analysis than pectin confections (P < 0.05). The confection types showed different microstructure with scanning electronic microscopy (SEM). Corresponding to their physicochemical properties, confections showed fast (hard candy), intermediate (pectin confections), and slow (starch confections) release rates with a final releasing time of 90, 150, and 540 min in dissolution studies. Three confections were rated between neither like nor dislike to like slightly (n = 60). Pectin confections had the highest overall acceptance (like slightly) and 62% of subjects rated this type of confection as the most liked ones. These results indicate that delivery matrix could modulate the phytochemical release rate from BRB confection and also influence sensory preference.
Collapse
Affiliation(s)
- Junnan Gu
- Interdisciplinary Ph.D. Program in Nutrition, The Ohio State Univ, Columbus, OH, U.S.A
| | | | | |
Collapse
|
9
|
Hani NM, Romli SR, Ahmad M. Influences of red pitaya fruit puree and gelling agents on the physico-mechanical properties and quality changes of gummy confections. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12638] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Norziah M. Hani
- Food Technology Department; School of Industrial Technology; Universiti Sains Malaysia; 11800 Penang Malaysia
| | - Siti Rashima Romli
- Food Technology Department; School of Industrial Technology; Universiti Sains Malaysia; 11800 Penang Malaysia
| | - Mehraj Ahmad
- Food Technology Department; School of Industrial Technology; Universiti Sains Malaysia; 11800 Penang Malaysia
| |
Collapse
|