The effect of coffee intake on lysophosphatidylcholines: A targeted metabolomic approach
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2017
Autores
Miranda, Andreia Machado
Ferreira Carioca, Antonio Augusto
Steluti, Josiane
Silva, Ismael Dale Cotrim Guerreiro da [UNIFESP]
Fisberg, Regina Mara
Marchioni, Dirce Maria
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Background & aim: Lysophosphatidylcholines (lysoPC) are known to be a pathological component of oxidized-LDL, and several studies demonstrate its pro-inflammatory properties in vitro. Nevertheless, bioactive compounds found in coffee, such as phenolic acids might inhibit LDL oxidation. The relationship between coffee consumption and lysoPC has not been described previously in humans. The aim of the present study was to assess the association between coffee intake and plasma lysoPC levels in adults. Methods: Data was from the "Health Survey of Sao Paulo (ISA-Capital)", a cross-sectional population based survey in Sao Paulo, among 169 individuals aged 20 years or older. This population was categorized into three groups: non-coffee consumers (0 mL/day-G1), low coffee consumers (<= 100 mL/day-G2), and high coffee consumers (>100 mLiday-G3). Usual coffee intake was estimated by two 24HR and one FFQ using Multiple Source Method. Quantification of the metabolites was performed by mass spectrometry (FIA-MS/MS and HPLC-MS/MS) and 14 lysoPC species were identified. The association between coffee intake and lysoPC was analyzed by multiple linear regression adjusted for age, sex, household per capita income, smoking, physical activity, body mass index, total energy intake, use of drugs, vegetables and fruit consumption and caffeine intake. Results: LysoPC levels were significantly lower in G3 than in Gl, for the lysoPC a C16:1 ((beta = -0.56; p = 0.014), lysoPC a C18:1 (beta = -2.57; p = 0.018), and lysoPC a C20:4 (beta = -1.14; p = 0.037). In opposition, the ratios of C16:0/C16:1 and C18:0/18:1 was higher in G3 (beta= 5.04; p = 0.025 and beta = 0.28; p = 0.003, respectively). Conclusion: LysoPC profile differed according to coffee intake, showing a possible beneficial health effect of this beverage on inflammatory and oxidative processes. 2016 Published by Elsevier Ltd.
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Clinical Nutrition. Edinburgh, v. 36, n. 6, p. 1635-1641, 2017.