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A serum metabolomics‐driven approach predicts orange juice consumption and its impact on oxidative stress and inflammation in subjects from the BIONAOS study
Author(s) -
RangelHuerta Oscar D.,
Aguilera Concepcion M.,
PerezdelaCruz Antonio,
Vallejo Fernando,
TomasBarberan Francisco,
Gil Angel,
Mesa Maria D.
Publication year - 2017
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.201600120
Subject(s) - metabolomics , oxidative stress , inflammation , orange juice , orange (colour) , food science , chemistry , biochemistry , medicine , chromatography
Scope To identify biomarkers of orange juice (OJ) consumption containing different doses of polyphenols and to determine its impact on oxidative stress and inflammation using an untargeted metabolomics analysis. Methods and results Thirty subjects aged 22–63 years from the BIONAOS study consumed a normal‐polyphenol OJ (NPJ) or a high‐polyphenol OJ (HPJ) (299 or 745 mg/L, respectively) for 12 weeks in a randomized, parallel, double‐blind study. UHPLC‐MS, univariate and multivariate statistical analysis and ROC curves were used to design biomarkers of consumption in serum. We propose betonicine, stachydrine, methyl glucopyranoside (alpha+beta), dihydroferulic acid and galactonate as a new metabolic signature to distinguish the intake of OJ with a different polyphenol content. Changes in metabolites related to OJ, oxidative stress and inflammation were observed. After HPJ consumption, the serum levels of hydroxyoctadecadienoic acid (9‐HODE+13‐HODE) and dihydroxyoctadecanoic acid (12,13‐DiHOME and 9,10‐DiHOME) decreased, whereas levels of 12‐hydroxyeicosatetraenoic acid (12‐HETE) increased. 5‐HETE increased after the NPJ intervention exclusively. Conclusion We designed a new panel of biomarkers to differentiate the intake of OJs containing different doses of polyphenols. On the other hand, the consumption of an OJ with a high content of flavanones improved oxidative stress and inflammatory biomarkers.