Institute of Human Nutrition and Food Science, Christian-Albrechts-University of Kiel, Kiel, Germany.
Br J Nutr. 2012 Jul;108(2):234-44. doi: 10.1017/S0007114511005642. Epub 2011 Oct 20.
Regular consumption of fruit and vegetables may be associated with decreased CVD risk. In the present study, we investigated the effects of blackcurrant (BC) juice, rich in polyphenols and ascorbic acid, on oxidative and inflammatory biomarkers in cultured macrophages in vitro and in human subjects with an atherosclerosis-prone phenotype (after consumption of a high-energy meal). In cultured macrophages (RAW264.7), BC treatment significantly inhibited lipopolysaccharide-induced inflammation as indicated by lower mRNA levels of TNF-α, IL-1β and inducible NO synthase (iNOS) and lower nuclear p65 levels indicating decreased NF-κB activity. iNOS protein levels were lower and haem oxygenase 1 levels higher in BC-treated cells when compared with untreated controls. Subjects given a high-energy meal had elevated serum glucose and insulin levels with no significant difference between the BC-based juice and placebo treatment groups. TAG following meal ingestion tended to be attenuated after the BC treatment. Plasma ascorbic acid and radical-scavenging capacity were decreased following placebo meal consumption; however, BC significantly elevated both parameters compared with baseline and placebo ingestion. Plasma oxidised LDL, α-tocopherol and paraoxonase activity were unchanged in both treatment groups. Furthermore, production of TNF-α and IL-1β was not significantly changed by BC meal consumption. The present results suggest potential antioxidative and anti-inflammatory properties of BC in vitro in cultured macrophages. Although the observations were not directly transferable to a postprandial in vivo situation, the present results show that BC juice consumption may improve postprandial antioxidant status as indicated by higher ascorbic acid levels and free radical-scavenging capacity in plasma.
经常食用水果和蔬菜可能与降低 CVD 风险有关。在本研究中，我们研究了黑加仑（BC）果汁对体外培养的巨噬细胞氧化和炎症生物标志物的影响，以及富含多酚和抗坏血酸的 BC 果汁对具有动脉粥样硬化倾向表型的人类受试者（在高能量餐后）的影响。在培养的巨噬细胞（RAW264.7）中，BC 处理显著抑制了脂多糖诱导的炎症，表现为 TNF-α、IL-1β 和诱导型一氧化氮合酶（iNOS）的 mRNA 水平降低，核 p65 水平降低表明 NF-κB 活性降低。与未处理对照组相比，BC 处理的细胞中 iNOS 蛋白水平较低，血红素加氧酶 1 水平较高。给予高能量餐后，受试者的血清葡萄糖和胰岛素水平升高，但 BC 基果汁和安慰剂治疗组之间无显著差异。进餐后 TAG 水平有下降趋势，但在 BC 处理后下降幅度更大。与安慰剂餐后相比，血浆抗坏血酸和自由基清除能力在安慰剂餐后降低；然而，BC 与基线和安慰剂摄入相比，显著升高了这两个参数。血浆氧化型 LDL、α-生育酚和对氧磷酶活性在两个治疗组中均无变化。此外，BC 餐后 TNF-α和 IL-1β 的产生没有明显变化。这些结果表明 BC 在体外培养的巨噬细胞中具有潜在的抗氧化和抗炎特性。尽管这些观察结果不能直接转化为体内餐后情况，但本研究结果表明，BC 果汁的摄入可能会改善餐后抗氧化状态，表现为血浆中抗坏血酸水平和自由基清除能力升高。
