Ou Sean Jun Leong, Yang Dimeng, Pranata Hanny Putri, Tai E Shyong, Liu Mei Hui
Division of Endocrinology, Department of Medicine, Yong Loo Lin School of Medicine, National University of Singapore, 14 Medical Drive, Singapore, 117599, Singapore.
Department of Food Science and Technology, National University of Singapore, 3 Science Drive 3, Singapore, 117543, Singapore.
NPJ Sci Food. 2023 Nov 1;7(1):59. doi: 10.1038/s41538-023-00233-y.
Anthocyanin (ACN) fortification of commonly consumed foods is significant as a dietary strategy against the development of metabolic complications by delivering ACNs at high doses. However, its bioactivity and translated metabolic effects in the presence of varying food matrices and macro-constituents is particularly unclear. This end-to-end study investigates the metabolic effects of black rice ACN extract (BRAE) fortification-from in-vitro enzyme inhibitory activities and digestibility, to downstream in vivo impacts on GI, postprandial glycemia and lipidemia. The in vivo effects were investigated in two separate crossover randomised controlled trials (RCT) of 24 healthy participants each-the first RCT determined the postprandial blood glucose, insulin, and ACN bioavailability to a starch-rich single food over 2 h, while the second RCT determined the postprandial blood glucose, insulin, lipid panel, and lipoprotein particles and subfractions to a starch- and fat-rich composite meal over 4 h. In-vitro findings confirmed the inhibitory activities of major black rice ACNs on carbohydrases (p = 0.0004), lipases (p = 0.0002), and starch digestibility (p < 0.0001). in vivo, a 27-point mean GI reduction of wheat bread was observed with BRAE fortification, despite a non-significant attenuation in postprandial glycemia. Conversely, there were no differences in postprandial glycemia when fortified bread was consumed as a composite meal, but acute lipid profiles were altered: (1) improved plasma HDL-c, ([0.0140 mmol/L, 95% CI: (0.00639, 0.0216)], p = 0.0028), Apo-A1 ([0.0296 mmol/L, 95% CI: (0.00757, 0.0515)], p = 0.0203), and Apo-B ([0.00880 mmol/L, 95% CI: (0.00243, 0.0152)], p = 0.0185), (2) modified LDL and HDL subfractions (p < 0.05), and (3) remodelled lipid distributions in HDL and LDL particles. This end-to-end study indicates the potential of ACN fortification in GI reduction and modulating postprandial lipoprotein profiles to starch- and fat-rich composite meals.
通过高剂量提供花青素（ACN），对常见食用食品进行ACN强化作为一种预防代谢并发症的饮食策略具有重要意义。然而，在不同食物基质和大量成分存在的情况下，其生物活性和转化后的代谢效应尚不清楚。这项端到端研究调查了黑米ACN提取物（BRAE）强化的代谢效应——从体外酶抑制活性和消化率，到对胃肠道、餐后血糖和血脂的下游体内影响。在两项分别针对24名健康参与者的交叉随机对照试验（RCT）中研究了体内效应——第一项RCT测定了富含淀粉的单一食物在2小时内的餐后血糖、胰岛素和ACN生物利用度，而第二项RCT测定了富含淀粉和脂肪的复合餐在4小时内的餐后血糖、胰岛素、血脂指标以及脂蛋白颗粒和亚组分。体外研究结果证实了主要黑米ACN对碳水化合物酶（p = 0.0004）、脂肪酶（p = 0.0002）和淀粉消化率（p < 0.0001）的抑制活性。在体内，尽管餐后血糖的降低不显著，但BRAE强化使小麦面包的平均血糖生成指数降低了27点。相反，当食用强化面包作为复合餐时，餐后血糖没有差异，但急性血脂谱发生了改变：（1）血浆高密度脂蛋白胆固醇（HDL-c）改善（[0.0140 mmol/L，95%置信区间：（0.00639，0.0216）]，p = 0.0028）、载脂蛋白A1（[0.0296 mmol/L，95%置信区间：（0.00757，0.0515）]，p = 0.0203）和载脂蛋白B（[0.00880 mmol/L，95%置信区间：（(0.00243，0.0152）]，p = 0.0185），（2）低密度脂蛋白（LDL）和高密度脂蛋白亚组分改变（p < 0.05），以及（3）高密度脂蛋白和低密度脂蛋白颗粒中的脂质分布重塑。这项端到端研究表明，ACN强化在降低血糖生成指数和调节富含淀粉和脂肪的复合餐的餐后脂蛋白谱方面具有潜力。
