Dupas Coralie, Marsset Baglieri Agnès, Ordonaud Claire, Tomé Daniel, Maillard Marie-Noëlle
UMR 1211 SCALE (ENSIA/INRA/CNAM)--ENSIA, Département Science de l'Aliment, Laboratoire de Chimie des Substances Naturelles: antioxydants, arômes, colorants, Massy, France.
Mol Nutr Food Res. 2006 Nov;50(11):1053-60. doi: 10.1002/mnfr.200600034.
According to epidemiologic studies, dietary phenolic antioxidants, such as chlorogenic acid (CQA), could prevent coronary heart diseases and some cancers. Coffee is the main source of CQA in the human diet. The aim of this study was to assess the effect of usual coffee consumption conditions, such as the addition of milk, on CQA bioavailability. Interactions between CQA and milk proteins were shown, using an ultrafiltration technique. These interactions proved to be slightly disrupted during an in vitro digestion process. CQA absorption and bioavailability were then studied in vitro using a Caco-2 cell model coupled with an in vitro digestion process, and in vivo, in a chronic supplementation study in which rats were fed daily coffee or coffee and milk for 3 weeks. Both experiments showed that CQA absorption under its native form is weak, but unmodified by the addition of milk proteins, and slightly reduced by the addition of Maillard reaction products. These data show that there are some interactions between coffee phenolics and milk proteins, but these have no significant effect on CQA bioavailability from coffee in the rat. CQA is poorly absorbed under its native form in the body, when ingested in a realistic food matrix.
根据流行病学研究，膳食酚类抗氧化剂，如绿原酸（CQA），可以预防冠心病和某些癌症。咖啡是人类饮食中CQA的主要来源。本研究的目的是评估通常的咖啡饮用条件，如添加牛奶，对CQA生物利用度的影响。使用超滤技术显示了CQA与乳蛋白之间的相互作用。在体外消化过程中，这些相互作用被证明略有破坏。然后，使用与体外消化过程相结合的Caco-2细胞模型在体外研究CQA的吸收和生物利用度，并在体内进行一项慢性补充研究，其中大鼠每天喂食咖啡或咖啡加牛奶，持续3周。两个实验均表明，天然形式的CQA吸收较弱，但添加乳蛋白不会对其产生影响，而添加美拉德反应产物会使其略有降低。这些数据表明，咖啡酚类物质与乳蛋白之间存在一些相互作用，但这些相互作用对大鼠体内咖啡中CQA的生物利用度没有显著影响。当在实际食物基质中摄入时，天然形式的CQA在体内吸收较差。
