Kahlon Talwinder Singh, Chiu Mei-Chen M, Chapman Mary H
Western Regional Research Center, USDA-ARS, Albany, CA 94710, USA.
Nutr Res. 2008 Jun;28(6):351-7. doi: 10.1016/j.nutres.2008.03.007.
Bile acid binding capacity has been related to the cholesterol-lowering potential of foods and food fractions. Lowered recirculation of bile acids results in utilization of cholesterol to synthesize bile acid and reduced fat absorption. Secondary bile acids have been associated with increased risk of cancer. Bile acid binding potential has been related to lowering the risk of heart disease and that of cancer. Previously, we have reported bile acid binding by several uncooked vegetables. However, most vegetables are consumed after cooking. How cooking would influence in vitro bile acid binding of various vegetables was investigated using a mixture of bile acids secreted in human bile under physiological conditions. Eight replicate incubations were conducted for each treatment simulating gastric and intestinal digestion, which included a substrate only, a bile acid mixture only, and 6 with substrate and bile acid mixture. Cholestyramine (a cholesterol-lowering, bile acid binding drug) was the positive control treatment and cellulose was the negative control. Relative to cholestyramine, in vitro bile acid binding on dry matter basis was for the collard greens, kale, and mustard greens, 13%; broccoli, 10%; Brussels sprouts and spinach, 8%; green bell pepper, 7%; and cabbage, 5%. These results point to the significantly different (P < or = .05) health-promoting potential of collard greens = kale = mustard greens > broccoli > Brussels sprouts = spinach = green bell pepper > cabbage as indicated by their bile acid binding on dry matter basis. Steam cooking significantly improved the in vitro bile acid binding of collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage compared with previously observed bile acid binding values for these vegetables raw (uncooked). Inclusion of steam-cooked collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage in our daily diet as health-promoting vegetables should be emphasized. These green/leafy vegetables, when consumed regularly after steam cooking, would lower the risk of cardiovascular disease and cancer, advance human nutrition research, and improve public health.
胆汁酸结合能力与食物及食物成分降低胆固醇的潜力有关。胆汁酸再循环减少会促使利用胆固醇来合成胆汁酸，并减少脂肪吸收。二级胆汁酸与癌症风险增加有关。胆汁酸结合潜力与降低心脏病和癌症风险相关。此前，我们报道了几种生蔬菜的胆汁酸结合情况。然而，大多数蔬菜是烹饪后食用。本研究使用在生理条件下人体胆汁中分泌的胆汁酸混合物，探讨烹饪对各种蔬菜体外胆汁酸结合的影响。每种处理进行八次重复培养，模拟胃和肠道消化，包括仅含底物、仅含胆汁酸混合物以及含底物和胆汁酸混合物的六种情况。考来烯胺（一种降胆固醇、结合胆汁酸的药物）作为阳性对照处理，纤维素作为阴性对照。以干物质计，相对于考来烯胺，羽衣甘蓝、羽衣甘蓝和芥菜的体外胆汁酸结合率为13%；西兰花为10%；抱子甘蓝和菠菜为8%；青椒为7%；卷心菜为5%。这些结果表明，以干物质计的胆汁酸结合情况显示，羽衣甘蓝=羽衣甘蓝=芥菜>西兰花>抱子甘蓝=菠菜=青椒>卷心菜，它们促进健康的潜力存在显著差异（P≤0.05）。与之前观察到的这些蔬菜生（未烹饪）时的胆汁酸结合值相比，蒸制显著提高了羽衣甘蓝、羽衣甘蓝、芥菜、西兰花、青椒和卷心菜的体外胆汁酸结合能力。应强调将蒸制的羽衣甘蓝、羽衣甘蓝、芥菜、西兰花、青椒和卷心菜纳入日常饮食作为促进健康的蔬菜。这些绿色/叶菜类蔬菜，经常在蒸制后食用，将降低心血管疾病和癌症风险，推动人类营养研究，并改善公众健康。
