challenges in identifying food components … in...challenges in identifying food components...
TRANSCRIPT
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Challenges in Identifying Food Components Responsible for Health Effects in Whole Foods
Elizabeth Jeffery, Bioactive Food Components March 24-25, 2005
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Our single greatest need in the field of BFC study is information: we need a solid scientific basis of knowledge about the food and the individuals who will consume the food
SAFE EFFECTIVE
BFC
BFC Food source knowledge base
Bioactivity knowledge base
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Q Are Cranberries an effective functional food?
Is protection from urinary infection an old wives tale or alternative medicine ?
Heath Family: Ericaceae– cranberries,
blueberries, huckleberries, bilberries
AGold standard response: Clinical trials can effectively persuade us of efficacy; history of use assumes safety.
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Clinical Trials of Cranberries in Prevention of Urinary Tract Infection
Reference Patient Group n Trial Design CranberryJuice Dose
Outcome
Dignam et.al.(1977)[27]
Elderly men andwomen
538 HistoricalComparisons
6 capsules or220 ml/day
Fewer UTIs(P=0.001)
Avon et.al.(1994)[25]
Elderly women 153 Placebo-controlled
300ml/day Reducedbacteriuria(P=0.004)
Haverkorn andMandigers(1994)[30]
Elderly men andwomen 7
Crossover(not blinded)
15 ml twicedaily
Fewer UTIs(P=0.004)
Walker et.al.(1997)[28]
Middle-agedwomen
10 Crossover(double-blind)
400 mgcapsules/day
Fewer UTIs(P<0.005)
Foda et.al.(1995)[29]
Children withneuropathic
bladders21 Crossover
(not blinded)15 ml/kg/day
Noreduction inprevalence
of UTI
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Fruits, Vegetables & Cancer Prevention:Epidemiology is undecided
Variety or Category % PositiveVegetables 80% (59/74)Fruits 64% (36/56)Raw vegetables 87% (40/46)CruciferousVegetables 69% (38/55)AlliumVegetables 77% (27/35)Green vegetables 77% (68/88)Carrots 81% (59/73)Tomatoes 71% (36/51)Citrus Fruit 66% (27/41)
The 1997 World Cancer Research Fund and the American Institute for Cancer Research (WCRF/AICR) report:Food, Nutrition and the Prevention of Cancer: a global perspective, p442. by John D Potter and other panel members
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SAFE EFFECTIVE
BFC
Bioavailability Biomarkers
BFC i.d. Formulation
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BFC i.d. Formulation
What is/are the active component(s), the food ?(garlic; olive oil; full Latin name if botanical)
Do multiple components have different roles, affecting different endpoints ?
Do components (active and/or inactive) interact ? (matrix effects; synergism between components)
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Some foods contain multiple, differently acting, bioactive components
Tea contains not only polyphenolicanticarcinogens such as Epigallocatechin-3-gallate, but 2 – 10 mM L-theamine also.
Alkylamines have been found to boost the immune system.
Kamath et al, 2003. PNAS 100:6009-6014
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WHOLE FOOD
+ − 0 0 + +
+++ SYNERGY
+++++ ENHANCEMENT
+ INHIBITION/ MASKING
ANTAGONISM 0
ACTIVITY (FOOD) =?= ACTIVITIES (Σ KNOWN BFCs)
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Synergism in bioactivityQuinone Reductase Activity
020406080
100120140160180200220
CO CB I3C MIX PF
Treatments
Spec
ific
activ
ity
(nm
ole/
min
/mg)
a ab
b
c
Mean ± SE, n=4 male F344 rats; (p≤ 0.05, ANOVA & LSD)Dose: 50 mg/kg rat crambene; 56 mg/kg rat Indole-3-carbinol
Nho and Jeffery, 2001
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Bioavailability Biomarkers
Biomarkers of exposure/ bioavailability (dietary intake measures; systemic levels; pharmacokinetic studies)
Biomarkers of efficacy(endpoint choices; validation)
Biomarkers of unexpected/ unwanted effects(the Vioxx factor; safety profile )
Biomarkers of Risk(genotyping, environment)
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Glucoraphanin Hydrolysis
Glucoraphanin
Myrosinase or gut bacteria(Crushing)
Unstable Intermediate
SC
O
N O SO3-
S C6H11O5
SC
O
N
SN
O
C S
SC
O
N O SO3-
SH+ C6H11O5
10-15% 85-90%
Sulforaphane Sulforaphane NitrileINACTIVE!
Matusheski et al, 2001
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Bioavailability Biomarkers
Biomarkers of exposure(dietary intake measures)
Bioavailability: systemic levels and pharmacokinetics(lycopene, sulforaphane)
Biomarkers of efficacy(endpoint choices; validation)
Biomarkers of unexpected/ unwanted effects(the Vioxx factor; safety profile )
Biomarkers of Risk(genotyping, environment)
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“Antioxidants per serving”
Dark Chocolate 951 mg/40gMilk Chocolate 394 mg/40gHot Chocolate 45mg/240mL
Black Tea 943mg/240mLRed Wine 431mg/240 mL
Dark Chocolate 951 mg/40 gMilk Chocolate 394 mg/40 gHot Chocolate 45 mg/240 mL
Black Tea 943 mg/240 mLRed Wine 431 mg/240 mL
What does this mean ?
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The Oxygen Radical Absorbance Capacity (ORAC) correlates with estimate of total polyphenols
0
50
100
150
200
250
0 5 10 15 20 25 30 35 4
Total Polyphenols (µmol catechin equivalents/g broccoli)
OR
AC
(µm
ol T
rolo
x eq
uiv.
/g b
rocc
oli)
R = 0.788p = < 0.001
Not validated for any bioassay of antioxidant activity
Eberhardt et al, 2005 Experimental Biology
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0.0
10.0
20.0
30.0
40.0
50.0
60.0
70.0
80.0
90.0
0 50 100 150 200 250ORAC (µmol Trolox equivalents/g broccoli)
DC
FH (%
Dec
reas
e in
RO
S/m
g pr
otei
n)
HydrophilicLipophilic
R = 0.317p = 0.151
R = 0.596p = 0.006
ORAC showed poor correlation with a cellular measure of antioxidant activity
22 broccoli genotypes; extracts analyzed by ORAC and by a dichlorofluorescein measure of ROS quenching by extracts in HepG2 cells.
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Bioavailability Biomarkers
Biomarkers of exposure(dietary intake measures)
Bioavailability: systemic levels and pharmacokinetics(lycopene, sulforaphane)
Biomarkers of efficacy(endpoint choices; validation)
Biomarkers of unexpected/ unwanted effects(the Vioxx factor; safety profile )
Biomarkers of Risk(genotyping, environment)
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Plant Genetics
Bioavailability Biomarkers
Growing Environment
i.d. formulation
Phenotype
BFC i.d. Formulation
Bioavailability Biomarkers
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SAFE EFFECTIVE
BFC
Food Variability
Human Variability
BFC i.d. Formulation
Bioavailability Biomarkers
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Food variability
2003 USDA Nutritional Data for RAW BROCCOLI (abridged): Mean value per 100.00 grams edible part
Name Unit Amount %RDA
Food energy kcal : 28.00 1.0%
Protein g : 2.98 4.7%
Total lipid (fat) g : 0.35 0.4%
Carbohydrate g : 5.240 1.1%
Total saturated fat g : 0.05 0.2%
Cholesterol mg : 0.00 0.0%
Total dietary fiber g : 3.00 12.0%Vitamin A IU : 1542.00 15.4%Ascorbic acid mg : 93.20 155.3%
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Food variability
2005 and 2003 USDA Nutritional Data for RAW BROCCOLI (abridged): Mean value per 100.00 grams edible partName Unit Amount Amount #data S.E.
2003 2005 points
Food energy kcal: 28.00 28.00 1
Protein g : 2.98 2.98 22 .11
Total lipid (fat) g : 0.35 0.35 22 .03
Carbohydrate g : 5.24 5.24 1
Total saturated fat g : 0.05 0.05 1
Cholesterol mg : 0 0 1
Total dietary fiber g : 3.0 -
Vitamin A IU : 1542 3000 1
Ascorbic acid mg : 93.2 93.2 15 2
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Mean Vitamin Levels in 50 Broccoli Genotypes(mg/ 100 g fresh weight)
β-carotene 0.89range 0.37 - 2.42
α -tocopherol 1.62range 0.46 - 4.29
Ascorbate 74.7range 54.0 - 119.8
Kurilich et al, 2001
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Carotenoid content of Broccoli
0 10 20 30 40 50 60
Peto-13
Zeus
Packm an
Su003
M arathon
C avolo
Peto-6
Eu8-1
G EM
B rigadar
M ajestic
M A -191
Peto-7
B accus
EV 6-1
V I158
Pirate
G reen C om et
Shogan
B N C
H igh Sierra
A tlantic
micro m
ol / 100g DW
G enotypes
lutien
beta-carotene
Means, 22 different broccoli genotypes (µmol/100g DW)
10-fold difference
Lutein
Beta-carotene
Eberhardt et al, in preparation
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Variability due to Genotype, Environment or GxE
G enotype
Environm ent
G xE interaction
Rep
G enotype
Environm ent
G xE interaction
Rep
G: 71.2%*G: 71.2%*
E: <1.0%
GxE: 27.4%*
Lutein β-Carotene
G: 50.0%*G: 50.0%*
E: 13.9%
GxE: 30.6%*
10 broccoli genotypes, 4 environments* p<0.05Kobira et al, unpublished
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Stability Analysis of GxE variability in 6 genotypes: 2 genotypes accounted for most GxE variability
Lutein
BNC: 99.9%
Conclusions:Significant proportion of
variance (P<0.05) due to genotype : can breed for higher levels
Significant proportion of GxE variance (P<0.05) due to GxE : need choice of stable varieties as parents in a breeding program
Kobira et al, unpulished
β-Carotene
BNC: 26.6%
VI-158: 66.2%
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Glucosinolate variation among 50 broccoli varieties; one season
0
5
10
15
20
25
Brigadier Packman Peto 7 50 varieties
progoitringlucoraphaninglucobrassicin
Kushad et al, 1999
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Food variability
3-DAY SPROUTS
single variety on the market, less variation
MARKET STAGE BROCCOLI :
Broad variation in content of glucoraphanin
EXTRACT, AS FREEZE-FRIED POWDER or TEA
Least variation: Each lot can be analyzed
For clinical studies, variability can best be overcome by using juices, extracts or freeze-dried preparations.
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SAFE EFFECTIVE
BFC
Food Variability
Human Variability
BFC i.d. Formulation
Bioavailability Biomarkers
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DNA RNA Protein Metabolites
Nutrigenomics
Nutrigenetics TranscriptomicsEpigenetics
proteomics metabolomicsPost-genomics
PHENOTYPE
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Case-Control Studies Cohort Studies
Epidemiology of Dietary Cancer Prevention : Fruit and Vegetables
Riboli and Norat, 2003
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Human Variability
Crucifers Lower Risk for Lung Cancer More Crucifers Lower Risk for Lung Cancer More Effectively in those at high riskEffectively in those at high risk
Crucifers/non-smokers 0.70 (ns)
Crucifers/smokers 0.31 (p<0.05)
Relative riskRelative risk
Zhao et al, 2001, Cancer Epi Bio Prev 10:1063-7
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Breast Cancer Risk is lowered by dietary Crucifers in those with a GSTT1 Null Phenotype
0
0.2
0.4
0.6
0.8
1
1.2
Q1 Q2 Q3 Q4
Wildtype, p trend=NS
Null, P trend<0.03
OR
, Bre
ast C
ance
r
Quartile of Urinary Isothiocyanates
Fowke et al., Cancer Res. 63: 3980-3986, 2003
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Synthesis of phosphatidylcholine
Diacylglycerol
PhosphatidylcholinePhosphatidylethanolamine
Cytidine diphosphate-Choline
Cytidine monophosphate
Cytidine diphosphate-Ethanol
Cytidine monophosphate
Choline
Serine
Ethanolamine
3 SAMCO2
PhosphatidylserineMetabolic redundancy: most pathways have built-in redundancy: here there are two paths for phosphatidyl choline formation
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Synthesis of phosphatidylcholineDiacylglycerol
Phosphatidylcholine
An example of enhanced choline requirement in a few individuals, to meet a metabolic need (choline acting as an essential nutrient) – choline is not acting as a BFC
Phosphatidylethanolamine
3 SAM
Cytidine diphosphate-Choline
Cytidine monophosphate
Cytidine diphosphate-Ethanol
Cytidine monophosphate
Serine
Ethanolamine
Choline
CO2Polymorphism that slows phosphatidyl ethanolamine translformation into phosphatidyl choline increases choline requirement.
Phosphatidylserine
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SAFE EFFECTIVE
BFC
Food Variability
Human Variability
BFC i.d. Formulation
Bioavailability Biomarkers
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PRODUCT SAFETY EFFICACY
Food history of use animal/ clinical
Drug pre/clinical/post pre/clinical
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PRODUCT SAFETY EFFICACY
Food history of use animal/ clinical
Dietary supplementsemipurified BFC
Dietary supplementpurified BFC
Epi & feeding
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PRODUCT SAFETY EFFICACY
Food history of use animal/ clinical
Dietary supplement/semipurified
Dietary supplement/ ? ?purifiedDrug pre/clinical/post pre/clinical
If BFC are purified, for supplements or fortification of foods, do we need to provide more safety (or efficacy) evaluation prior touse ?
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PRODUCT SAFETY EFFICACY
Food history of use animal/ clinical
Dietary supplement/semipurified
Dietary supplement/ ? ?purifiedDrug Pre: acute, chronic
Clinical: acutePost: AER
Pre: in vitro, animals Clinical: IND; trials
For drugs, we require acute and chronic testing preclinical, acute clinical evaluation of safety and post-market adverse event reporting
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PRODUCT SAFETY EFFICACY
Food history of use animal/ clinical
Dietary supplement/semipurified
Dietary supplement/ ? ?purifiedDrug Pre: acute, chronic
Clinical: acutePost: AER
Pre: in vitro, animals Clinical: IND; trials
Do we need to develop a safety profile in animal studies, that can act as an early warning system for safety of purified BFC ?