People with diabetes and hypovitaminosis C fail to conserve urinary vitamin C

Lunt, Helen; Carr, Anitra C.; Heenan, Helen; Spencer, Emma; Zawari, Masuma; Prickett, Timothy C. R.; Frampton, Chris

doi:10.1016/j.jcte.2023.100316

Cited by 2 publications

(3 citation statements)

References 25 publications

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“…Thus, people with diabetes and associated higher abdominal fat mass may be expected to have a greater turnover of vitamin C through its antioxidant activities [32]. Research has also indicated a greater loss of vitamin C in people with diabetes via enhanced renal leak, likely associated with diabetic kidney dysfunction [17,18]. We observed a weak inverse correlation between vitamin C concentrations and ACR in the NHANES cohort suggesting possible loss of vitamin C with increasing renal dysfunction.…”

Section: Discussionmentioning

confidence: 66%

“…The vitamin C intake of the NHANES cohort was a median of 53 (24, 102) mg/d and this was associated with a less than adequate median vitamin C status of 43 (23, 60) µmol/L. When the cohort was stratified by diabetes status, the group with diabetes had significantly lower vitamin C status than the group without diabetes (38 [17,52] µmol/L vs. 44 [25,61] µmol/L, p < 0.0001), as well as a higher proportion of hypovitaminosis C and vitamin C deficiency (p < 0.0001, Figure 2a). This was despite a comparable dietary intake to the group without diabetes (51 [26,93] mg/d vs. 53 [24,104] mg/d, p = 0.5).…”

Section: Vitamin C Intake and Status Relative To Diabetes Status In T...mentioning

confidence: 99%

“…Instead, likely factors include enhanced oxidative stress related to visceral fat-related inflammation [15], and a generally higher body weight resulting in a volumetric dilution of the vitamin [16]. Furthermore, enhanced renal leak of the vitamin is more prevalent in people with T2DM likely related to diabetic kidney dysfunction [17,18].…”

Section: Introductionmentioning

confidence: 99%

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Estimating Vitamin C Intake Requirements in Diabetes Mellitus: Analysis of NHANES 2017–2018 and EPIC-Norfolk Cohorts

Carr,

Lunt,

Wareham

et al. 2023

Antioxidants

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Vitamin C is an essential enzyme cofactor and antioxidant with pleiotropic roles in human physiology. Circulating vitamin C concentrations are lower in people with diabetes mellitus, suggesting a higher dietary requirement for the vitamin. We interrogated the NHANES 2017–2018 and EPIC-Norfolk datasets to compare vitamin C requirements between those with and without diabetes mellitus using dose–concentration relationships fitted with sigmoidal (four-parameter logistic) curves. The NHANES cohort (n = 2828 non-supplementing adults) comprised 488 (17%) participants with diabetes (self-reported or HbA1c ≥ 6.5%). The participants with diabetes had a lower vitamin C status (median [IQR]) than those without (38 [17, 52] µmol/L vs. 44 [25, 61] µmol/L, p < 0.0001), despite comparable dietary intakes between the two groups (51 [26, 93] mg/d vs. 53 [24, 104] mg/d, p = 0.5). Dose–concentration relationships indicated that the group without diabetes reached adequate vitamin C concentrations (50 µmol/L) with an intake of 81 (72, 93) mg/d, whilst those with diabetes required an intake of 166 (126, NA) mg/d. In the EPIC-Norfolk cohort, comprising 20692 non-supplementing adults, 475 (2.3%) had self-reported diabetes at baseline. The EPIC cohort had a lower BMI than the NHANES cohort (26 [24, 28] kg/m2 vs. 29 [25, 34] kg/m2, p < 0.0001). Correspondingly, the EPIC participants without diabetes required a lower vitamin C intake of 64 (63, 65) mg/d while those with diabetes required 129 (104, NA) mg/d to reach adequate circulating vitamin C status. C-reactive protein concentrations were strongly correlated with body weight and BMI and provided a surrogate biomarker for vitamin C requirements. In conclusion, people with diabetes had 1.4 to 1.6 fold higher requirements for vitamin C than those without diabetes. This corresponds to additional daily vitamin C intake requirements of ~30–40 mg for people with diabetes, equating to a total daily intake of at least 125 mg/d.

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Section: Discussionmentioning

confidence: 66%

Section: Vitamin C Intake and Status Relative To Diabetes Status In T...mentioning

confidence: 99%

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Estimating Vitamin C Intake Requirements in Diabetes Mellitus: Analysis of NHANES 2017–2018 and EPIC-Norfolk Cohorts

Carr,

Lunt,

Wareham

et al. 2023

Antioxidants

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Protein hydrolysate as a source of bioactive peptides in diabetic food products

Zinina,

Nikolina,

Khvostov

et al. 2024

Food systems

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Protein hydrolysates are a promising active component in specialized food products. Due to the presence of bioactive peptides with enzyme inhibiting activity in their composition, protein hydrolysates exert different physiological effects. The aim of the research was to establish the potential hypoglycemic activity of the protein hydrolysate of broiler chicken stomachs in whey and to develop a beverage on its basis for patients with diabetes mellitus. Protein hydrolysates obtained from microbial fermentation of muscular stomachs of broiler chickens in whey were assessed by UHPLC coupled to mass-spectrometry. Using the BioPEp database, the molecular weight distribution of peptides in the hydrolysates was determined. In addition, bioactive peptides showing the inhibitory activity toward enzymes dipeptidyl peptidase‑4 and amylase were revealed. Based on the obtained hydrolysates, recipes of beverages for patients with diabetes mellitus were modeled in the Excel software program with regard to the recommendations for nutrition of this population group. According to the obtained recipes, beverages were produced in the laboratory conditions and their taste was assessed. An effect of the beverage on glucose reduction in the blood of laboratory animals was assessed upon single peroral administration with a dose of 1.3 ml before the main meal. The results of the investigation of the peptide composition of protein hydrolysates showed the presence of bioactive peptides (SY, VW, SW) in them with the inhibitory activity toward enzymes dipeptidyl peptidase‑4 and amylase confirmed by the BioPep database. The highest amount of the above indicated bioactive peptides (37.1 mg/100 g hydrolysate) was in the protein hydrolysate produced by fermentation of raw materials with propionic acid bacteria. The beverage produced on the basis of the protein hydrolysate and lemon juice was more acceptable for consumers in terms of taste than the beverage with the taste of cacao. The results of the in vivo trials showed that the beverage based on the protein hydrolysate was effective in reducing sugar in blood of both healthy rats and rats with diabetes mellitus. The blood sugar level in the healthy animals of the G1 group (without using the beverage) increased by 151% relative to the initial values, which was a higher value compared to the G2 group (with the use of the beverage), where an increase was 87%. A more significant growth in the blood sugar level (61% relative to the initial values) was also observed in the ill animals in the G3 group (without using the beverage), while this increase was 46% in the G4 group (with the use of the beverage). Thus, the results of the study show the prospects of using the protein hydrolysates from broiler chicken stomachs in whey as an active hypoglycemic component in beverages for patients with diabetes mellitus. However, more profound research is necessary including studies on the representative group of patients.

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People with diabetes and hypovitaminosis C fail to conserve urinary vitamin C

Cited by 2 publications

References 25 publications

Estimating Vitamin C Intake Requirements in Diabetes Mellitus: Analysis of NHANES 2017–2018 and EPIC-Norfolk Cohorts

Estimating Vitamin C Intake Requirements in Diabetes Mellitus: Analysis of NHANES 2017–2018 and EPIC-Norfolk Cohorts

Protein hydrolysate as a source of bioactive peptides in diabetic food products

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