Department of Nutrition and Health, Universidade Federal de Viçosa, Viçosa, MG, Brazil.
Food Funct. 2017 Dec 13;8(12):4396-4403. doi: 10.1039/c7fo01139c.
We aimed to evaluate the postprandial secretion of inflammatory markers induced by SFA or MUFA high-fat meal consumption and whether orange juice intake could modulate this induction. This study included 55 healthy women (aged 20 to 40 years): 33 participants received an SFA high-fat meal (≈1000 kcal, 37.6% of energy intake (E) from SFA) and 22 participants received an MUFA high-fat meal (≈1000 kcal, 56.3% E from MUFA). Both interventions were accompanied by 500 ml of orange juice (test) or water (control). The plasma concentrations of inflammatory cytokines (IL-2, IL-4, IL-6, IL-10, IL-17A, IFN-γ, and TNF-α) and CRP were determined before (fasting) and 2, 3 and 5 hours after the test meal intake. The SFA high-fat meal induced a significant increase in AUC values (for TNF-α, IL-12, IL-10, IL-6 and IL-2 adjusted for baseline concentrations) in comparison with MUFA high-fat meal intervention. The results were independent of the drink which accompanied the meal (water or orange juice). Both IL-4 and IL-17A AUC values were significantly increased after an SFA high-fat meal intake, accompanied by water, but not by orange juice. In addition, these values were higher in relation to MUFA high-fat meal interventions. Also, IL-17A significantly increased at 3 h after an SFA high-fat meal intake accompanied by water, but not by orange juice. Overall, our conclusions indicate an anti-inflammatory effect of MUFA compared to SFA high-fat meal intake, while orange juice intake was able to mitigate the subclinical increase of postprandial inflammation, induced by SFA high-fat meal consumption, for a particular biomarker (IL-17A).
我们旨在评估 SFA 或 MUFA 高脂肪餐后炎症标志物的餐后分泌情况，以及橙汁摄入是否可以调节这种诱导。这项研究包括 55 名健康女性（年龄 20 至 40 岁）：33 名参与者接受 SFA 高脂肪餐（≈1000 千卡，37.6%的能量摄入来自 SFA），22 名参与者接受 MUFA 高脂肪餐（≈1000 千卡，56.3%的能量摄入来自 MUFA）。两种干预措施均伴随 500 毫升橙汁（测试）或水（对照）。在测试餐后 2、3 和 5 小时，测定血浆中炎症细胞因子（IL-2、IL-4、IL-6、IL-10、IL-17A、IFN-γ 和 TNF-α）和 CRP 的浓度。与 MUFA 高脂肪餐干预相比，SFA 高脂肪餐后 AUC 值（TNF-α、IL-12、IL-10、IL-6 和 IL-2 调整为基础浓度）显著增加。结果与伴随膳食的饮料（水或橙汁）无关。SFA 高脂肪餐后，IL-4 和 IL-17A AUC 值在水伴随下显著增加，但在橙汁伴随下没有增加。此外，这些值与 MUFA 高脂肪餐干预相比更高。此外，SFA 高脂肪餐后 3 小时，水伴随下 IL-17A 显著增加，但橙汁不增加。总的来说，我们的结论表明 MUFA 比 SFA 高脂肪餐摄入具有抗炎作用，而橙汁摄入能够减轻 SFA 高脂肪餐摄入引起的餐后炎症的亚临床增加，对于特定的生物标志物（IL-17A）而言。
