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Wattanakul J, Syamila M, Darwish R, Gedi MA, Sutcharit P, Chi C, Akepach P, Sahaka M, Gontero B, Carrière F, Gray DA. Bioaccessibility of essential lipophilic nutrients in a chloroplast-rich fraction (CRF) from agricultural green waste during simulated human gastrointestinal tract digestion. Food Funct 2022; 13:5365-5380. [PMID: 35470837 DOI: 10.1039/d2fo00604a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
An in vitro gastrointestinal human digestion model, with and without additional rapeseed oil, was used to measure the bioaccessibility of the major lipophilic nutrients enriched in chloroplasts: β-carotene; lutein; α-tocopherol; and α-linolenic acid. Chloroplast-rich fraction (CRF) material for this work was prepared from post-harvest pea vine field residue (pea vine haulm, or PVH), an abundant source of freely available, underutilised green biomass. PVH was either steam sterilised (100 °C for 4 min) and then juiced (heat-treated PVH, or HPVH), or was juiced fresh and the juice heated (90 °C for 3 min) (heat-treated juice, or HJ); the CRF from all biomass treatments was recovered from the juice by centrifugation. The impact of postharvest heat treatment of the biomass (HPVH), or of heat treatment of the juice (HJ) derived from the biomass, on the retention and bioaccessibility of the target nutrients was determined. The results showed that both heat treatments increased the apparent retention of β-carotene, lutein, α-tocopherol, and α-linolenic acid in the CRF material during digestion. The presence of edible oil during digestion did not dramatically affect the retention of these nutrients, but it did increase the bioaccessibility of β-carotene, lutein, and α-tocopherol from CRF material derived from heated biomass or juice. The presence of oil also increased the bioaccessibility of β-carotene, but not of lutein, α-tocopherol, or α-linolenic acid, from fresh CRF material.
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Affiliation(s)
- Jutarat Wattanakul
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK. .,Department of Food Science and Technology, Faculty of Home Economics Technology, Rajamangala University of Technology Krungthep, Bangkok, 10120, Thailand
| | - Mansor Syamila
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK. .,Faculty of Science and Technology, Universiti Sains Islam Malaysia, Bandar Baru Nilai, 78100 Nilai, Negeri Sembilan, Malaysia
| | - Randa Darwish
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK.
| | - Mohamed A Gedi
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK.
| | - Poramat Sutcharit
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK.
| | - Chao Chi
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK.
| | - Patchaniya Akepach
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK. .,Department of Food Innovation and Nutrition, Faculty of Science and Technology, Suratthani Rajabhat University, Surat Thani, 84100, Thailand
| | - Moulay Sahaka
- Aix Marseille Univ, CNRS, UMR7281 Bioénergétique et lngénierie des Protéines, 31 Chemin Joseph Aiguier, 13402 Marseille, Cedex 09, France.
| | - Brigitte Gontero
- Aix Marseille Univ, CNRS, UMR7281 Bioénergétique et lngénierie des Protéines, 31 Chemin Joseph Aiguier, 13402 Marseille, Cedex 09, France.
| | - Frédéric Carrière
- Aix Marseille Univ, CNRS, UMR7281 Bioénergétique et lngénierie des Protéines, 31 Chemin Joseph Aiguier, 13402 Marseille, Cedex 09, France.
| | - David A Gray
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK.
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Jensen MB, Daugintis A, Jakobsen J. Content and Bioaccessibility of Vitamin K (Phylloquinone and Menaquinones) in Cheese. Foods 2021; 10:2938. [PMID: 34945489 PMCID: PMC8700448 DOI: 10.3390/foods10122938] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 11/24/2021] [Accepted: 11/26/2021] [Indexed: 12/23/2022] Open
Abstract
Vitamin K is a fat-soluble group of vitamers consisting of phylloquinone (PK) and menaquinones (MKs). To date, only a daily reference intake for PK is set; however, in the last decade, research studying the correlation between MKs intake and improvement of health in regards to cardiovascular diseases, bone metabolism, and chronic kidney disease has been conducted. MKs are synthesised by bacteria in the fermentation process of foods, e.g., cheeses. The content and bioaccessibility of vitamin K vitamers (PK, MK-4, MK-5, MK-6, MK-7, MK-8, MK-9, and MK-10) were assessed in eight different cheese products differing in ripening time, starter culture, fat content, and water content. The bioaccessibility was assessed using the static in vitro digestion model INFOGEST 2.0. Variation of the vitamin K content (<0.5 μg/100 g-32 μg/100 g) and of the vitamin K bioaccessibility (6.4-80%) was observed. A longer ripening time did not necessarily result in an increase of MKs. These results indicate that the vitamin K content and bioaccessibility differs significantly between different cheese products, and the ripening time, starter culture, fat content, and water content cannot explain this difference.
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Affiliation(s)
- Marie Bagge Jensen
- Research Group for Bioactives—Analysis and Application, National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark; (A.D.); (J.J.)
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Gleize B, Hiolle M, Meunier N, Pereira B, Richard R, Savary‐Auzeloux I, Buffière C, Peyron M, Halimi C, Caris‐Veyrat C, Nau F, Reboul E. Food Structure Modulates the Bioavailability of Triglycerides and Vitamin D, and Partly That of Lutein: A Randomized Trial with a Crossover Design in Adults. Mol Nutr Food Res 2020; 64:e2000228. [DOI: 10.1002/mnfr.202000228] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2020] [Revised: 09/10/2020] [Indexed: 01/12/2023]
Affiliation(s)
| | - Manon Hiolle
- STLO, INRAE AGROCAMPUS OUEST Rennes 35042 France
| | - Nathalie Meunier
- CHU Clermont‐Ferrand Centre de Recherche en Nutrition Humaine Auvergne Clermont‐Ferrand 63000 France
| | - Bruno Pereira
- CHU Clermont‐Ferrand DRCI Clermont‐Ferrand 63000 France
| | - Ruddy Richard
- CHU Clermont‐Ferrand Centre de Recherche en Nutrition Humaine Auvergne Clermont‐Ferrand 63000 France
- CHU Clermont‐Ferrand DRCI Clermont‐Ferrand 63000 France
| | - Isabelle Savary‐Auzeloux
- INRAE, Unité de Nutrition Humaine, UMR1019 University Clermont Auvergne Clermont‐Ferrand F‐63000 France
| | - Caroline Buffière
- INRAE, Unité de Nutrition Humaine, UMR1019 University Clermont Auvergne Clermont‐Ferrand F‐63000 France
| | - Marie‐Agnès Peyron
- INRAE, Unité de Nutrition Humaine, UMR1019 University Clermont Auvergne Clermont‐Ferrand F‐63000 France
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