饮用含糖饮料会诱发健康成年人的餐后内毒素血症,但饮用稀释的混浊苹果汁不会。

IF 6.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY NPJ Science of Food Pub Date : 2024-06-21 DOI:10.1038/s41538-024-00283-w
Raphaela Staltner, Sarah Valder, Maximilian F. Wodak, Magdalena Köpsel, Volker Herdegen, Tuba Esatbeyoglu, Tihomir Kostov, Patrick Diel, Ina Bergheim
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引用次数: 0

摘要

含糖饮料被认为是导致代谢性内毒素血症的关键因素。在此,我们采用交叉设计研究法评估了稀释的浑浊苹果汁(AJ)、等热量加糖安慰剂(P)或水(W)对健康、体重正常的成年人餐后内毒素血症的影响。获取空腹血液后,19 名健康男性和女性按随机顺序饮用 500 毫升 AJ、P 或 W,120 分钟和 180 分钟后抽取血液。Caco-2 细胞与饮料一起培养。对肠道屏障功能的标志物进行了评估。摄入 P 而非 AJ 或 W 后,120 分钟和 180 分钟后血清中的 TLR2 配体和细菌内毒素分别显著增加。P 而非 AJ 能明显增加 Caco-2 细胞对细菌毒素的渗透。我们的研究结果表明,含糖饮料对肠道屏障功能指标的影响与果汁明显不同。
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Sugar-sweetened beverage but not diluted cloudy apple juice consumption induces post-prandial endotoxemia in healthy adults
Sugar beverages are discussed as critical in the development of metabolic endotoxemia. Here, employing a cross-over design study we assessed the effect of diluted cloudy apple juice (AJ), an iso-caloric and -sweetened placebo (P), or water (W) on post-prandial endotoxemia in healthy, normal weight adults. After obtaining fasting blood, 19 healthy men and women consumed 500 mL AJ, P, or W in a randomized order and blood was taken 120 and 180 min later. Caco-2 cells were incubated with the beverages. Markers of intestinal barrier function were assessed. The intake of P but not of AJ or W was associated with a significant increase in TLR2 ligands and bacterial endotoxin in serum after 120 min and 180 min, respectively. P but not AJ significantly increased bacterial toxin permeation in Caco-2 cells. Our results suggest that the effects of sugar-sweetened beverages on markers of intestinal barrier function markedly differ from those of fruit juices.
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来源期刊
NPJ Science of Food
NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-
CiteScore
7.50
自引率
1.60%
发文量
53
期刊介绍: npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.
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