Effects of culinary spices and psychological stress on postprandial lipemia and lipase activity: Results of a randomized crossover study and in vitro experiments

Cindy E. McCrea, Sheila Grace West, Penny Margaret Kris-Etherton, Joshua D. Lambert, Trent L. Gaugler, Danette L. Teeter, Katherine A. Sauder, Yeyi Gu, Shannon L. Glisan, Ann C. Skulas-Ray

Research output: Contribution to journalArticle

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Abstract

Background: Data 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. Methods: In a 2 × 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). Results: Serum 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. Conclusions: Inclusion 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.

Original languageEnglish (US)
Article number7
JournalJournal of Translational Medicine
Volume13
Issue number1
DOIs
StatePublished - Jan 16 2015

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Spices
Hyperlipidemias
Lipase
Psychological Stress
Cross-Over Studies
Triglycerides
Fats
Insulin
Phospholipases A2
Metabolism
Glucose
Meals
Experiments
Secretory Phospholipase A2
Blood Glucose
Blood
Antioxidants
In Vitro Techniques
Enzymes
Piper nigrum

All Science Journal Classification (ASJC) codes

  • Biochemistry, Genetics and Molecular Biology(all)

Cite this

@article{9841f793790d40549bbee03ab84d897b,
title = "Effects of culinary spices and psychological stress on postprandial lipemia and lipase activity: Results of a randomized crossover study and in vitro experiments",
abstract = "Background: Data 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. Methods: In a 2 × 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). Results: Serum 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. Conclusions: Inclusion 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.",
author = "McCrea, {Cindy E.} and West, {Sheila Grace} and Kris-Etherton, {Penny Margaret} and Lambert, {Joshua D.} and Gaugler, {Trent L.} and Teeter, {Danette L.} and Sauder, {Katherine A.} and Yeyi Gu and Glisan, {Shannon L.} and Skulas-Ray, {Ann C.}",
year = "2015",
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day = "16",
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language = "English (US)",
volume = "13",
journal = "Journal of Translational Medicine",
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Effects of culinary spices and psychological stress on postprandial lipemia and lipase activity : Results of a randomized crossover study and in vitro experiments. / McCrea, Cindy E.; West, Sheila Grace; Kris-Etherton, Penny Margaret; Lambert, Joshua D.; Gaugler, Trent L.; Teeter, Danette L.; Sauder, Katherine A.; Gu, Yeyi; Glisan, Shannon L.; Skulas-Ray, Ann C.

In: Journal of Translational Medicine, Vol. 13, No. 1, 7, 16.01.2015.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Effects of culinary spices and psychological stress on postprandial lipemia and lipase activity

T2 - Results of a randomized crossover study and in vitro experiments

AU - McCrea, Cindy E.

AU - West, Sheila Grace

AU - Kris-Etherton, Penny Margaret

AU - Lambert, Joshua D.

AU - Gaugler, Trent L.

AU - Teeter, Danette L.

AU - Sauder, Katherine A.

AU - Gu, Yeyi

AU - Glisan, Shannon L.

AU - Skulas-Ray, Ann C.

PY - 2015/1/16

Y1 - 2015/1/16

N2 - Background: Data 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. Methods: In a 2 × 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). Results: Serum 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. Conclusions: Inclusion 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.

AB - Background: Data 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. Methods: In a 2 × 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). Results: Serum 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. Conclusions: Inclusion 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.

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