Cambridge Journals Online

Research Article

Influence of prebiotics and antioxidants in bread on the immune system, antioxidative status and antioxidative capacity in male smokers and non-smokers

Christiane Seidela1, Volker Boehma1, Heinz Vogelsanga2, Andreas Wagnera1, Christoph Persina3, Michael Gleia1, Beatrice L. Pool-Zobela1 and Gerhard Jahreisa1 c1 a1 Friedrich Schiller University, Institute of Nutrition, Dornburger Strasse 24-29, D-07743 Jena, Germany a2 Friedrich Schiller University, Institute of Clinical Medicine and Laboratory Diagnostics, Jena, Germany a3 Kampffmeyer Food Service GmbH, Hamburg, Germany

Article author query seidel c   boehm v   vogelsang h   wagner a   persin c   glei m   pool-zobel bl   jahreis g

Abstract

Interest in functional foods is increasing. The aim of the present study was to investigate breads supplemented with functional components. One was bread supplemented with inulin, linseed and soya fibre (prebiotic bread). The other was a prebiotic antioxidant bread (pre-aox-bread), which additionally contained green tea powder, herbs and tomato paste. The effects of these two breads on immunological and antioxidative parameters were compared with control bread (placebo). Twenty smokers and eighteen non-smokers were enrolled in the randomised parallel study, which consisted of a control period and an intervention period, each lasting for 5 weeks. Daily intake of bread and nutrients did not differ between the intervention and the control period. Most of the twenty-three investigated immunological parameters measured in peripheral blood were unaffected. However, the percentage of CD19 increased after intervention with prebiotic bread, whereas intercellular adhesion molecule-1 (ICAM-1) and CD3+NK+ (P < 0·05) decreased in both intervention arms. The ferric reducing ability of plasma (FRAP) was increased after consumption of the pre-aox-bread for non-smokers (1256 v. 1147 μmol/l; P = 0·019) and remained unchanged for smokers consuming the pre-aox-bread. All analysed carotenoids (P ≤ 0·001) in plasma were increased after the consumption of pre-aox-bread. The concentrations of uric acid and α-tocopherol rose after intervention with both breads. ICAM-1 as a marker of stress decreased after consuming the prebiotic bread. In conclusion, increased plasma concentrations of carotenoids and the responses observed with the FRAP assay after intervention with the pre-aox-bread indicate a unique response in terms of antioxidative potentials for this type of functional food.

(Received April 28 2006)

(Revised September 26 2006)

(Accepted September 26 2006)

Key Words: Prebiotics; Green tea; Tomato paste; Antioxidant capacity; Smokers

Correspondence:

^c1 *Dr Gerhard Jahreis, fax +49 3641 949612, Gerhard.Jahreis@uni-jena.de

Footnotes

Abbreviations: FRAP, ferric reducing ability of plasma; GAE, gallic acid equivalent; ICAM-1, intercellular adhesion molecule-1; PCL, photosensitive chemoluminescence; pre-aox-bread, prebiotic antioxidant bread; TRAP, total radical-trapping antioxidant parameter