Human Nutrition Unit, Laboratory of Nutrition and Public Health, Food Science and Nutrition Department, University of the Aegean, 11472 Myrina, Greece.
Outpatιent Clinic, 11472 Myrina, Greece.
Nutrients. 2022 Mar 21;14(6):1316. doi: 10.3390/nu14061316.
Several fruit by-products may exert a beneficial role on oxidative stress and inflammation modulation, providing essential bioactive components, such as polyphenols and carotenoids. Recently, the potential bioactivity of miso has been reported. The aim of this dietary intervention−clinical study was to evaluate the acute effect of a novel, functional miso-type sauce based on legumes, on postprandial biomarkers of oxidative stress and inflammation. In this randomized, cross-over design, intervention−clinical trial, 14 healthy volunteers, aged 20−30 years old, consumed a rice meal rich in fat and carbohydrates (258 g), containing a legume-based sauce. After a 1-week washout period, the same subjects consumed the same meal, containing the novel fermented miso-type sauce, enhanced with 50% carotenoid-rich, fruit peel extract. Differences in postprandial total plasma antioxidant capacity according to the FRAP method, serum lipids, glucose, uric acid levels, and antithrombotic activity in platelet-rich plasma were evaluated before, 30 min, 1.5 h, and 3 h after consumption. The results showed that, in comparison to the control group, consumption of the novel sauce resulted in a significantly increased total plasma antioxidant capacity 3 h after consumption (p < 0.05). In addition, we observed a significant attenuation of triglycerides concentration increase in the last 1.5 h in the functional group (p < 0.05). A significant decrease in serum aggregation was found at 30 min and 3 h after functional sauce intake in comparison with the baseline (p < 0.05). Finally, LDL-cholesterol concentrations were significantly reduced 3 h after the functional meal consumption, in comparison with baseline values (p < 0.05). The remaining biomarkers did not show statistically significant differences (p > 0.05). Further investigation is needed in order to validate the current results.
几种水果副产品可能通过提供多酚和类胡萝卜素等必需生物活性成分，对氧化应激和炎症调节发挥有益作用。最近，报道了味噌的潜在生物活性。本饮食干预-临床研究的目的是评估一种新型基于豆类的功能性味噌酱对餐后氧化应激和炎症生物标志物的急性影响。在这项随机、交叉设计的干预-临床试验中，14 名年龄在 20-30 岁的健康志愿者食用了富含脂肪和碳水化合物的米饭（258 克），其中包含一种基于豆类的酱汁。在 1 周洗脱期后，相同的受试者食用了相同的膳食，其中包含新型发酵味噌型酱汁，并添加了 50%富含类胡萝卜素的果皮提取物。在摄入前、30 分钟、1.5 小时和 3 小时后，根据 FRAP 方法评估餐后总血浆抗氧化能力、血清脂质、葡萄糖、尿酸水平和富含血小板的血浆抗血栓活性的差异。与对照组相比，新型酱汁的摄入可使 3 小时后的总血浆抗氧化能力显著增加（p <0.05）。此外，我们观察到功能性组在最后 1.5 小时内甘油三酯浓度的增加明显减弱（p <0.05）。与基线相比，在功能性酱汁摄入 30 分钟和 3 小时后，发现血清聚集显著降低（p <0.05）。与基线值相比，功能性膳食摄入 3 小时后 LDL-胆固醇浓度显著降低（p <0.05）。其余生物标志物无统计学差异（p >0.05）。需要进一步研究以验证当前结果。
