Effects of culinary spices and psychological stress on postprandial lipemia and lipase activity: results of a randomized crossover study and in vitro experimentsReport as inadecuate




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Journal of Translational Medicine

, 13:7

First Online: 16 January 2015Received: 08 September 2014Accepted: 10 December 2014DOI: 10.1186-s12967-014-0360-5

Cite this article as: McCrea, C.E., West, S.G., Kris-Etherton, P.M. et al. J Transl Med 2015 13: 7. doi:10.1186-s12967-014-0360-5

Abstract

BackgroundData suggest that culinary spices are a potent, low-calorie modality for improving physiological responses to high fat meals. In a pilot study N = 6 healthy adults, we showed that a meal containing a high antioxidant spice blend attenuated postprandial lipemia by 30% compared to a low spice meal. Our goal was to confirm this effect in a larger sample and to consider the influence of acute psychological stress on fat metabolism. Further, we used in vitro methods to evaluate the inhibitory effect of spices on digestive enzymes.

MethodsIn a 2 x 2, randomized, 4-period crossover design, we compared the effects of 14.5 g spices black pepper, cinnamon, cloves, garlic, ginger, oregano, paprika, rosemary, and turmeric vs. placebo incorporated into a high fat meal 1000 kcal, 45 g fat, followed by psychological stress Trier Social Stress Test vs. rest on postprandial metabolism in 20 healthy but overweight adults. Blood was sampled at baseline and at 105, 140, 180, and 210 minutes for analysis of triglycerides, glucose, and insulin. Additional in vitro analyses examined the effect of the spice blend and constituent spices on the activity of pancreatic lipase PL and secreted phospholipase A2 PLA2. Mixed models were used to model the effects of spices and stress SAS v9.3.

ResultsSerum triglycerides, glucose and insulin were elevated following the meal p < 0.01. Spices reduced post-meal triglycerides by 31% when the meal was followed by the rest condition p = 0.048, but this effect was not present during stress. There was no effect of the spice blend on glucose or insulin; however, acute stress significantly increased both of these measures p < 0.01; mean increase of 47% and 19%, respectively. The spice blend and several of the individual spices dose-dependently inhibited PL and PLA2 activity in vitro.

ConclusionsInclusion of spices may attenuate postprandial lipemia via inhibition of PL and PLA2. However, the impact of psychological stress negates any influence of the spice blend on triglycerides, and further, increases blood glucose and insulin.

Trial registrationClinicalTrials.gov as NCT00954902.

KeywordsSpice Cinnamon Turmeric Black pepper Postprandial lipemia Pancreatic lipase Secreted phospholipase A2 Psychological stress TRIER Postprandial metabolism Cindy E McCrea and Sheila G West contributed equally to this work.

Electronic supplementary materialThe online version of this article doi:10.1186-s12967-014-0360-5 contains supplementary material, which is available to authorized users.

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Author: Cindy E McCrea - Sheila G West - Penny M Kris-Etherton - Joshua D Lambert - Trent L Gaugler - Danette L Teeter - Kathe

Source: https://link.springer.com/







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