Postprandial response on fatty meal is affected by sea buckthorn (Hippophae rhamnoides) supplementation: NMR metabolomics study
authors Lindstedt, A; Jarvinen, R; Sinkkonen, J; Lehtonen, HM; Graca, G; Viitanen, M; Gil, AM; Kallio, H
nationality International
journal FOOD RESEARCH INTERNATIONAL
author keywords Ethyl-O-beta-D-glucopyranoside; Metabolomics; Methyl-O-beta-D-glucopyranoside; NMR; Postprandial lipemia; Sea buckthorn
keywords DIFFERENT ORIGINS; VITAMIN-C; URINE; LIPEMIA; METABOLITES; CONSUMPTION; BERRIES; PLASMA; ACIDS; SPECTROSCOPY
abstract Nuclear magnetic resonance fingerprinting (H-1 NMR) combined with different statistical tools was used to assess the effect of phenolics-rich sea buckthorn berries on postprandial plasma and urine after consumption of a fatty meal and to obtain information about the absorption and excretion of ethyl-O-beta-D-glucopyranoside and various inositols in sea buckthorn berries. Analyses of plasma samples indicated the delayed postprandial increase of lipid levels and the restrained increase of 3-hydroxy butanoic acid and N-acetyl glycoproteins when sea buckthorn meal was compared to control. The rise of acetic acid concentration and the occurrence of methyl-O-beta-D-glucopyranoside and ethyl-O-beta-D-glucopyranoside, but no inositols, were noticed after sea buckthorn meal in plasma. The methylglucoside was detected for the first time in plasma in relation to sea buckthorn containing diet, and the compound has subsequently been identified for the first time in sea buckthorn. Analyses of postprandial urine samples revealed a lower creatinine and dimethylamine concentrations and a higher hippuric acid concentration in urine after the berry meal when compared to the control. Excretion of the ethylglucoside in urine was detected after the sea buckthorn meal which indicates that this alkyl sugar is not efficiently metabolized by human body. (C) 2013 Elsevier Ltd. All rights reserved.
publisher ELSEVIER SCIENCE BV
issn 0963-9969
year published 2014
volume 58
beginning page 23
ending page 34
digital object identifier (doi) 10.1016/j.foodres.2013.12.010
web of science category Food Science & Technology
subject category Food Science & Technology
unique article identifier WOS:000333855600004
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