Martínez-Sánchez Sara María, Minguela Alfredo, Prieto-Merino David, Zafrilla-Rentero María Pilar, Abellán-Alemán José, Montoro-García Silvia
Cátedra de Riesgo Cardiovascular y Departamento de Nutrición, Facultad de Ciencias de la Salud, UCAM Universidad Católica San Antonio de Murcia, Campus de los Jerónimos, s/n, Guadalupe 30107 Murcia, Spain.
Instituto Murciano de Investigación Biosanitaria Virgen de la Arrixaca (IMIB-Arrixaca), Murcia, Spain.
Nutrients. 2017 Mar 23;9(4):321. doi: 10.3390/nu9040321.
: Dietary studies have shown that active biopeptides provide protective health benefits, although the mediating pathways are somewhat uncertain. To throw light on this situation, we studied the effects of consuming Spanish dry-cured ham on platelet function, monocyte activation markers and the inflammatory status of healthy humans with pre-hypertension. : Thirty-eight healthy volunteers with systolic blood pressure of >125 mmHg were enrolled in a two-arm crossover randomized controlled trial. Participants received 80 g/day dry-cured pork ham of >11 months proteolysis or 100 g/day cooked ham (control product) for 4 weeks followed by a 2-week washout before "crossing over" to the other treatment for 4 more weeks. Soluble markers and cytokines were analyzed by ELISA. Platelet function was assessed by measuring P-selectin expression and PAC-1 binding after ADP (adenosine diphosphate) stimulation using whole blood flow cytometry. Monocyte markers of the pathological status (adhesion, inflammatory and scavenging receptors) were also measured by flow cytometry in the three monocyte subsets after the interventional period. : The mean differences between dry-cured ham and cooked ham followed by a time period adjustment for plasmatic P-selectin and interleukin 6 proteins slightly failed ( 0.062 and 0.049, respectively), notably increased for MCP-1 levels ( 0.023) while VCAM-1 was not affected. Platelet function also decreased after ADP stimulation. The expression of adhesion and scavenging markers (ICAM1R, CXCR4 and TLR4) in the three subsets of monocytes was significantly higher (all 0.05). : The regular consumption of biopeptides contained in the dry-cured ham but absent in cooked ham impaired platelet and monocyte activation and the levels of plasmatic P-selectin, MCP-1 and interleukin 6 in healthy subjects. This study strongly suggests the existence of a mechanism that links dietary biopeptides and beneficial health effects.
饮食研究表明，活性生物肽对健康有益，尽管其介导途径尚不完全明确。为了阐明这一情况，我们研究了食用西班牙干腌火腿对健康的高血压前期人群血小板功能、单核细胞活化标志物及炎症状态的影响。38名收缩压>125 mmHg的健康志愿者参与了一项双臂交叉随机对照试验。参与者连续4周每天食用80克经过11个月以上蛋白水解的干腌火腿或100克熟火腿（对照产品），之后有2周的洗脱期，然后“交叉”接受另一种处理4周。通过酶联免疫吸附测定法（ELISA）分析可溶性标志物和细胞因子。使用全血细胞流式细胞术，通过测量二磷酸腺苷（ADP）刺激后P-选择素的表达和PAC-1的结合来评估血小板功能。在干预期后，还通过流式细胞术在三个单核细胞亚群中测量病理状态（黏附、炎症和清除受体）的单核细胞标志物。干腌火腿和熟火腿之间的平均差异，经过血浆P-选择素和白细胞介素6蛋白的时间调整后，略有下降（分别为0.062和0.049），单核细胞趋化蛋白-1（MCP-1）水平显著升高（0.023），而血管细胞黏附分子-1（VCAM-1）未受影响。ADP刺激后血小板功能也有所下降。单核细胞三个亚群中黏附及清除标志物（细胞间黏附分子1受体（ICAM1R）、CXC趋化因子受体4（CXCR4）和Toll样受体4（TLR4））的表达显著更高（均P<0.05）。经常食用干腌火腿中含有的但熟火腿中没有的生物肽，会损害健康受试者的血小板和单核细胞活化以及血浆P-选择素、MCP-1和白细胞介素6的水平。这项研究有力地表明存在一种将饮食生物肽与有益健康作用联系起来的机制。
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