| 1. |
- Cindya Zanzer, Yoghatama, et al.
(författare)
-
Polyphenol-rich spice-based beverages modulated postprandial early glycaemia, appetite and PYY after breakfast challenge in healthy subjects : A randomized, single blind, crossover study
- 2017
-
Ingår i: Journal of Functional Foods. - : Elsevier BV. - 1756-4646. ; 35, s. 574-583
-
Tidskriftsartikel (refereegranskat)abstract
- Spices are rich in distinct polyphenols which might act on the gut by inhibiting glucose uptake and modulating appetite responses. To investigate this hypothesis, healthy adults were randomly assigned to receive isovolumetric (220 ml) spice-based (contained total polyphenol concentration to 185 mg gallic-acid equivalents) or control beverages followed by a standard bread breakfast containing 50 g available carbohydrates in a cross-over trial. Postprandial glucose, insulin, PYY and appetite responses were evaluated. Ultra-high-performance liquid chromatography coupled to electrospray quadrupole time-of-flight mass spectrometry (UHPLC-DAD-ESI-QTOF-MS) was used for polyphenols profiling. Cinnamon and turmeric lowered early blood glucose increment up to 45 min compared to control. Turmeric increased p-PYY and lowered ‘desire to eat’ and ‘prospective consumption (quantity of food wanted to it)’ compared to control. By offering appetite modulation and glucose lowering effects, certain spices (e.g. turmeric and cinnamon) may be important in lowering cardiometabolic risk.
|
|
| 2. |
- Cindya Zanzer, Yoghatama
(författare)
-
Spices in the postprandial metabolic regulation of healthy humans : An integrated physiological and omics approach
- 2018
-
Doktorsavhandling (övrigt vetenskapligt/konstnärligt)abstract
- Metabolic syndrome (MetS) is a consequence of obesity and defined as cluster of at least three out of five criteria covering insulin resistance/glucose intolerance, abdominal obesity, hypertension, low HDL-c and elevated TG levels. Imbalance between energy intake and expenditure is known to alter normal physiological function in many aspects, and leads to obesity, which in the long run may turn into type 2 diabetes (T2D) and ultimately cardiovascular disease (CVD). Looking at our everyday meal patterns (breakfast, lunch, dinner and snacks in between), we are constantly being challenged by foods that vary in macronutrient composition. In association with meal patterns, it is well established that the postprandial (occurring a meal) response is importantly associated with cardiovascular risk factors. Exaggerated response in the postprandial glucose and TG levels are known to provoke an atherogenic milieu. Diet and lifestyle interventions are key to alleviating obesity prior to the onset of CVD. Several strategies have been suggested to be beneficial, including the consumption of fibre-rich and whole grains foods, increasing fruit and vegetable intake, lowering fat and processed meat intake, reducing high sugar foods and salt as well as avoiding saturated and trans-fatty acids consumption, features that are also part of current Nordic Nutrition Recommendations. Plants, including spices are rich in various bioactive compounds owing pleiotropic health-associated benefits. Many studies have shown that diverse bioactives might beneficially influence several aspects of human metabolism by improving appetite regulation mediated by gut hormones or through their interaction with transient receptor potential (TRP) channels, inhibiting alpha-amylase and alpha-glucosidase leading to reduced glucose absorption, affecting lipid metabolism by influencing lipid-associated enzymes as well as modulating the transcription factors of genes associated with metabolic processes. Although in a small amount, spices are one the most commonly consumed plant products, often in the form of sauces. Despite extensive investigation on certain spices such as turmeric and cinnamon, evidences for their beneficial effects in humans are limited, particularly in the postprandial setting and therefore need to be explored. In a meal study performed within this dissertation, spices such as turmeric and cinnamon formulated as beverages, significantly improved early postprandial glycemia when consumed prior to white wheat bread (WWB) as a meal challenge. Not only that, improved appetite modulation was also achieved by turmeric- and star anise-based beverages, with the gut hormone peptide tyrosine-tyrosine (PYY) being increased after turmeric-based beverage. Another study included in this dissertation also showed that a black pepper-based beverage improved overall appetite regulation, but the mechanism behind this response might not be related to gut hormones release. Given prominence to the favourable effect of turmeric on glucose and appetite regulation from the earlier study, another study included in this dissertation showed that turmeric-based beverages significantly improved lipid and and oxidative stress markers when consumed prior to medium (MF) or high fat (HF) meals. Furthermore, another study using spice blend included in a high fat meal (HF-Spices) was compared to high fat meal (HF) alone as control. Relative to HF, HF-Spices showed a profound effect in reducing postprandial insulin and increasing insulin sensitivity as well as increasing high density lipoprotein cholesterol (HDL-c). In addition, appetite sensations were also modulated after HF-Spices relative to HF. To a certain extent, cardiometabolic risk markers and appetite sensations were differently affected by gender and metabolic status (i.e. body mass index), which clearly marks the importance of inter-individual variability and supports the concept of personalized nutrition in nutritional research and interventions.Bile acids are known to facilitate lipid digestion and absorption, and are important players in lipid and glucose metabolisms. Turmeric-based beverage consumed prior to MF or HF was shown to modulate the circulating bile acid profiles in postprandial setting, turning it into a possible healthier one.A transcriptomic array covering more than 47000 genes involved in human metabolism revealed possible underlying mechanisms involved in the different responses observed after the intervention. In a study covered within this dissertation, mixed spices included in a high fat meal profoundly dampened inflammatory response indicated by a lower inflammation-associated gene expression of peripheral blood mononuclear cells (PBMCs), such as interleukin (IL)-8, tumour necrosis factor alpha (TNF-alpha) and prostaglandin-endoperoxide synthase (PTGS)2. The enriched differentially expressed genes were related with pathways and processes involved in inflammation, apoptosis, lipid metabolism and cell adhesion associated with early atherosclerosis process. Furthermore, HF-Spices also appeared to promote cholesterol efflux, possibly mediated by the increase of ATP-binding cassette transporter (ABCA)1 expression in PBMCs accompanied by increased HDL-c levels relative to HF.In conclusion, this dissertation brings novel findings and sheds light on the beneficial effect of spices on the human metabolism. This offers new evidence for advocating the inclusion of bioactive-rich spices in meals in order to mitigate the alteration of cardiometabolic risk-associated markers induced by the diet.
|
|
| 3. |
- Ghaffarzadegan, Tannaz, et al.
(författare)
-
Postprandial Responses of Serum Bile Acids in Healthy Humans After Ingestion of Turmeric Before Medium /High‐Fat Breakfasts
- 2019
-
Ingår i: Molecular Nutrition and Food Research. - : Wiley. - 1613-4133 .- 1613-4125.
-
Tidskriftsartikel (refereegranskat)abstract
- Scope: Bile acids (BAs) are known to regulate a number of metabolic activities in the body. However, very little is known about how BAs are affected by diet. This study aimed to investigate whether a single-dose of turmeric-based beverage (TUR) before ingestion of medium- (MF) or high-fat (HF) breakfasts would improve the BA profile in healthy subjects. Methods and results: Twelve healthy subjects were assigned to a randomized crossover single-blind study. The subjects received iso-caloric MF or HF breakfasts after a drink containing flavored water with or without an extract of turmeric with at least one-week wash-out period between the treatments. Postprandial BAs were measured using protein precipitation followed by ultra-high-performance liquid chromatography-mass spectrometry analysis (UHPLC-MS). The concentration of BAs was generally higher after HF than MF breakfasts. Ingestion of TUR before MF breakfast increased the serum concentrations of free and conjugated forms of cholic and ursodeoxycholic acids, as well as the concentrations of chenodeoxycholic acid and its taurine-conjugated form. However, the concentration of conjugated forms of deoxycholic acid decreased when TUR was taken before HF breakfast. Conclusion: TUR ingestion before MF and HF breakfasts improved BA profiles and may therefore have potential health-promoting effects on BA metabolism.
|
|
| 4. |
- Zanzer, Yoghatama Cindya, et al.
(författare)
-
Black pepper-based beverage induced appetite-suppressing effects without altering postprandial glycaemia, gut and thyroid hormones or gastrointestinal well-being : A randomized crossover study in healthy subjects
- 2018
-
Ingår i: Food and Function. - : Royal Society of Chemistry (RSC). - 2042-6496 .- 2042-650X. ; 9:5, s. 2774-2786
-
Tidskriftsartikel (refereegranskat)abstract
- Pleiotropic effects of spices on health, particularly on glucose metabolism and energy regulation, deserve further clinical investigation into their efficacy. The aim of the current study was to evaluate whether consumption of a black pepper-based beverage (BPB) preload containing 20 mg gallic acid equivalent (GAE) would exert any effect on postprandial glycaemia, appetite sensations, gut hormones, thyroid function, and gastrointestinal well-being after a white wheat bread (WWB) challenge meal containing 50 g available carbohydrates (CHO) compared to a control beverage. Sixteen healthy subjects (10 men; 6 women; 26 ± 0.9 years; BMI 22.93 ± 0.53 kg m-2) completed a randomized, crossover intervention study. The BPB's bioactive compounds were characterized using ultra high-performance liquid chromatography coupled to a quadrupole time-of-flight mass spectrometer with an electrospray ionization source (UHPLC-DAD-ESI-QTOF-MS). Nine compounds tentatively identified in BPB include: dihydroxybenzoic acid hexoside-pentoside, decaffeoyl-acteoside, cynaroside A, apigenin 6,8-di-C-hexoside, luteolin 6-C-hexoside-8-C-rhamnoside, apigenin 8-C-hexoside-C-deoxyhexoside, kaempferol 3-rhamnoside-4′-xyloside, apigenin 7-neohesperidoside, and apigenin-8-C-arabinopyranoside-2′′-rhamnoside. Blood glucose and serum insulin responses, insulin sensitivity and β-cell function were not affected during the acute intervention with BPB. Neither were effects on gastrointestinal well-being observed after BPB. However, BPB modulated overall acute appetite by lowering 'hunger', 'desire to eat', and 'prospective consumption', and increasing 'satiety' and 'fullness'. In contrast, there were no changes in gut (peptide tyrosine-tyrosine [PYY] and glucagon-like peptide-1 [GLP-1]) and thyroid (triiodothyronine [T3] and thyroxine [T4]) hormones after BPB compared to the control beverage. In conclusion, inclusion of BPB prior to the WWB challenge meal might be beneficial for appetite modulation, but we did not find supporting evidence in glycaemia, gut and thyroid hormones. Further studies are needed to elucidate the mechanisms of appetite-reducing pungent spices, such as black pepper.
|
|
| 5. |
- Zanzer, Yoghatama Cindya, et al.
(författare)
-
Difficulties in Translating Appetite Sensations Effect of Turmeric-Based Beverage When Given Prior to Isoenergetic Medium- or High-Fat Meals in Healthy Subjects
- 2019
-
Ingår i: Nutrients. - : MDPI AG. - 2072-6643. ; 11:4
-
Tidskriftsartikel (refereegranskat)abstract
- The established effect of turmeric and its curcuminoids on appetite sensations was previously shown to be mediated by gut hormones release. In in vitro and preclinical studies, curcumin was shown to induce GLP-1 secretion and improve postprandial glycemia. In humans, consumption of 220 mL turmeric-based beverage (TUR, containing 185 mg gallic acid equivalents (GAE)) prior to white wheat bread (WWB, 50 g available carbohydrate) reduced early postprandial glucose levels and induced peptide tyrosine⁻tyrosine (PYY) release, as well as lowered 'desire to eat' and 'prospective consumption' in a postprandial setting, compared to control. In the present study, 12 healthy participants (5 men, 7 women) were admitted. An identical beverage was given and consumed prior to isoenergetic (423 kcal) medium-fat (MF) or high-fat (HF) meals. Appetite sensations including perceived 'hunger', 'desire to eat', 'satiety', 'fullness', 'prospective consumption', and 'thirst' were measured using visual analogue scales. MF induced 18% (p = 0.039) higher 'satiety' compared to HF. TUR consumption prior to either MF or HF did not modulate the perceived appetite sensations. Whether macronutrient-induced appetite sensations override the actual turmeric effects warrants further investigation.
|
|
