餐后
双孢蘑菇
麦角新碱
生物利用度
医学
抗氧化剂
蘑菇
食品科学
氧化应激
摄入
餐食
甘油三酯
药理学
生物化学
胆固醇
内科学
化学
胰岛素
作者
AuBrei J. Weigand-Heller,Penny M. Kris‐Etherton,Robert B. Beelman
标识
DOI:10.1016/j.ypmed.2011.12.028
摘要
Ergothioneine (ET) is a sulfur containing amino acid that functions as an antioxidant. Mushrooms are a primary source of ET containing from 0.4 to 2.0 mg/g (dry-weight). The bioavailability of ET from mushrooms in humans remains unclear. We evaluated the bioavailability of ET in healthy men (n = 10) in a pilot study, using a randomized, cross-over, dose–response, postprandial time-course design, conducted at the General Clinical Research Center at Pennsylvania State University in 2009. ET was administered through a mushroom test meal containing 8 g and 16 g of mushroom powder. Postprandial red blood cell concentrations of ET were measured. Plasma glucose, triglycerides, HDL, LDL and total cholesterol also were monitored. Biomarkers of inflammation and oxidative stress were evaluated using C-reactive protein and ORACtotal. ET was bioavailable after consuming mushrooms and a trend in the postprandial triglyceride response indicated that there was a blunting effect after both the 8 g and 16 g ET doses were compared with the 0 g dose. Despite ET's antioxidant properties, ORACtotal values decreased after the 8 g and 16 g mushroom meal. Ergothioneine from A. bisporus mushrooms is bioavailable as assessed by red blood cell uptake postprandially, and consumption is associated with an attenuated postprandial TG response.
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