The Acute Effect of a Novel Miso-Type Sauce, Enhanced with a Carotenoid-Rich Extract from Fruit By-Products, on Postprandial Biomarkers of Oxidative Stress and Inflammation
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...
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| Veröffentlicht in: | Nutrients 2022-03, Vol.14 (6), p.1316 |
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| creator | Papagianni, Olga Delli, Eleni Vasila, Melina-Eleni Loukas, Thomas Magkoutis, Athanasios Dimou, Charalampia Karantonis, Haralampos C Koutelidakis, Antonios E |
| description | 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. |
| doi_str_mv | 10.3390/nu14061316 |
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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.</description><identifier>ISSN: 2072-6643</identifier><identifier>EISSN: 2072-6643</identifier><identifier>DOI: 10.3390/nu14061316</identifier><identifier>PMID: 35334973</identifier><language>eng</language><publisher>Switzerland: MDPI AG</publisher><subject>Adult ; Alcohol ; Antioxidants ; Biological activity ; Biomarkers ; Biomarkers - metabolism ; Body composition ; By products ; Byproducts ; Carbohydrates ; Carotenoids ; Cholesterol ; COVID-19 ; Fermentation ; Fermented food ; Food ; Fruit - metabolism ; Fruits ; Functional foods & nutraceuticals ; Functional groups ; Humans ; Inflammation ; Legumes ; Lipids ; Low density lipoprotein ; Meals ; Metabolism ; Nutrition ; Oxidative Stress ; Plant extracts ; Plant Extracts - pharmacology ; Polyphenols ; Questionnaires ; Sauces ; Serum lipids ; Soy Foods ; Statistical analysis ; Triglycerides ; Uric acid ; Young Adult</subject><ispartof>Nutrients, 2022-03, Vol.14 (6), p.1316</ispartof><rights>2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). 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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). 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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.</abstract><cop>Switzerland</cop><pub>MDPI AG</pub><pmid>35334973</pmid><doi>10.3390/nu14061316</doi><orcidid>https://orcid.org/0000-0003-0026-0630</orcidid><orcidid>https://orcid.org/0000-0001-5137-0499</orcidid><orcidid>https://orcid.org/0000-0003-1134-7811</orcidid><orcidid>https://orcid.org/0000-0002-8453-0716</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Adult Alcohol Antioxidants Biological activity Biomarkers Biomarkers - metabolism Body composition By products Byproducts Carbohydrates Carotenoids Cholesterol COVID-19 Fermentation Fermented food Food Fruit - metabolism Fruits Functional foods & nutraceuticals Functional groups Humans Inflammation Legumes Lipids Low density lipoprotein Meals Metabolism Nutrition Oxidative Stress Plant extracts Plant Extracts - pharmacology Polyphenols Questionnaires Sauces Serum lipids Soy Foods Statistical analysis Triglycerides Uric acid Young Adult |
| title | The Acute Effect of a Novel Miso-Type Sauce, Enhanced with a Carotenoid-Rich Extract from Fruit By-Products, on Postprandial Biomarkers of Oxidative Stress and Inflammation |
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