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Yahia EM, de Jesús Ornelas-Paz J, Brecht JK, García-Solís P, Elena Maldonado Celis M. The contribution of mango fruit (Mangifera indica L.) to human nutrition and health. ARAB J CHEM 2023. [DOI: 10.1016/j.arabjc.2023.104860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/31/2023] Open
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Kim JK, Kim DW, Gebru YA, Choi HS, Kim YH, Kim MK. The Identification and Quantitative Analysis of Unusual Keto-Carotenoids in Ripe Fruits of Maclura tricuspidate and Its Potential as a Valuable Source of Cryptocapsin. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27238317. [PMID: 36500410 PMCID: PMC9736378 DOI: 10.3390/molecules27238317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 11/23/2022] [Accepted: 11/24/2022] [Indexed: 12/05/2022]
Abstract
Ripe fruits of Maclura tricuspidata (MT) are used as food material and a natural colorant in Korea. Although MT fruits have a deep red color due to carotenoid-like pigments, their chemical nature has not been explored in detail so far. The present study aimed at elucidating the chemical structures and composition of carotenoids in MT fruits and changes at different maturity stages. Two carotenoids from saponified MT fruit extract were isolated using repeated silica gel column chromatography. Based on interpretations of spectroscopic data, these compounds were determined as keto-carotenoids, i.e., capsanthin (3,3'-dihydroxy-β,κ-caroten-6'-one) and cryptocapsin (3'-hydroxy-β,κ-caroten-6'-one), and the contents of individual carotenoids were quantified with HPLC based on calibration curves obtained from authentic standards. The contents of capsanthin and cryptocapsin in the sample of saponified MT fruits were 57.65 ± 1.97 µg/g and 171.66 ± 4.85 μg/g as dry weight base (dw). The majority of these keto-carotenoids in the MT fruits were present in esterified forms with lauric, myristic or palmitic acid rather than in their free forms. The results also showed that esterification of these compounds occurred starting from early stage (yellow-brownish stage) of maturation. Considering the high cryptocapsin content, MT fruits can be applied as a potentially valuable source of cryptocapsin for food and medicinal application as well as a source of provitamin A.
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Affiliation(s)
- Jong-Kuk Kim
- Department of Food Science and Biotechnology, Jeonbuk National University, Jeonju 54896, Republic of Korea
| | - Dae-Woon Kim
- Department of Food Science and Biotechnology, Jeonbuk National University, Jeonju 54896, Republic of Korea
- Institute of Jinan Red Ginseng, Jinan-gun 55442, Republic of Korea
| | - Yoseph Asmelash Gebru
- Department of Biological and Chemical Engineering, Mekelle University, Mekelle 231, Ethiopia
| | - Han-Seok Choi
- Department of Agriculture and Fisheries Processing, Korea National College of Agriculture and Fisheries, Jeonju 54874, Republic of Korea
| | - Young-Hoi Kim
- Department of Food Science and Biotechnology, Jeonbuk National University, Jeonju 54896, Republic of Korea
| | - Myung-Kon Kim
- Department of Food Science and Biotechnology, Jeonbuk National University, Jeonju 54896, Republic of Korea
- Correspondence: ; Tel.: +82-63-270-2551; Fax: +82-63-270-2572
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Ke Y, Deng L, Dai T, Xiao M, Chen M, Liang R, Liu W, Liu C, Chen J. Effects of cell wall polysaccharides on the bioaccessibility of carotenoids, polyphenols, and minerals: an overview. Crit Rev Food Sci Nutr 2022; 63:11385-11398. [PMID: 35730204 DOI: 10.1080/10408398.2022.2089626] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Carotenoids, polyphenols, and minerals (CPMs) are representative bioactive compounds and micronutrients in plant-based foods, showing many potentially positive bioactivities. Bioaccessibility is a prerequisite for bioactivities of CPMs. Cell wall polysaccharides (CWPs) are major structural components of plant cell wall, and they have been proven to affect the bioaccessibility of CPMs in different ways. This review summarizes recent literatures about the effects of CWPs on the bioaccessibility of CPMs and discusses the potential mechanisms. Based on the current findings, CWPs can inhibit the bioaccessibility of CPMs in gastrointestinal tract. The effects of CWPs on the bioaccessibility of polyphenols and minerals mainly attributes to bind between them, while CWPs affect the bioaccessibility of carotenoids by changing the digestive environment. Further, this review overviews the factors (environmental conditions, CWPs properties and CPMs characteristics) affecting the interactions between CWPs and CWPs. This review may help to better design healthy and nutritious foods precisely.
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Affiliation(s)
- Yingying Ke
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, PR China
| | - Lizhen Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, PR China
| | - Taotao Dai
- Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning, Guangxi, PR China
| | - Min Xiao
- Jinggangshan Agricultural Science and Technology Park Management Committee, Ji'An, Jiangxi, PR China
| | - Mingshun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, PR China
| | - Ruihong Liang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, PR China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, PR China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, PR China
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, PR China
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Liu J, Liu D, Bi J, Liu X, Lyu Y, Verkerk R, Dekker M. Micelle separation conditions based on particle size strongly affect carotenoid bioaccessibility assessment from juices after in vitro digestion. Food Res Int 2022; 151:110891. [PMID: 34980416 DOI: 10.1016/j.foodres.2021.110891] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 12/03/2021] [Accepted: 12/10/2021] [Indexed: 11/04/2022]
Abstract
For assessing the carotenoid bioaccessibility during in vitro digestion, obtaining the micelle fraction that can diffuse through the mucin layer according to the particle size is an important step. However, the accuracy of the various approaches to obtaining the right fraction of micelles described in literature has not been investigated. In many studies the reported bioaccessible fraction might therefore be over- or underestimating the real bioaccessibility. The present study aimed to fill this gap and give approaches to get accurate data on the bioaccessible fraction from samples with different properties. Results illustrated that optimizing the centrifugal speed and duration of the digesta are essential in obtaining the micelle fraction. Different digesta have different optimum centrifugal parameters to obtain the bioaccessible fraction. 6,000 rpm and 40 min was selected as the optimum centrifugal parameter for combined juice (CJ). 6,000 rpm and 60 min was the optimum centrifugal parameter for CJ with oil, and CJ with emulsion using non-ionic emulsifier. 8,000 rpm and 20 min was the optimum centrifugal parameter for CJ with emulsion using ionic emulsifier. Polygalacturonanase (PG)-digested systems required higher centrifugal speed (10,000 rpm) compared with CJ-based systems (6,000 rpm or 8,000 rpm). A prediction model to determine the optimal centrifugation speed/time from the properties of the intestinal digesta was developed. Sample preparation conditions strongly affect carotenoid bioaccessibility assessment from juices during in vitro digestion. Based on these results, it is highly recommended to perform an optimized preparation procedure for bioaccessible fraction prior to carotenoid bioaccessibility analysis.
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Affiliation(s)
- Jianing Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Food Quality and Design Group, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - Dazhi Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Xuan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Ying Lyu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Ruud Verkerk
- Food Quality and Design Group, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - Matthijs Dekker
- Food Quality and Design Group, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
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Yao Y, Tan P, Kim JE. Effects of dietary fats on the bioaccessibility and bioavailability of carotenoids: a systematic review and meta-analysis of in vitro studies and randomized controlled trials. Nutr Rev 2021; 80:741-761. [PMID: 34897461 DOI: 10.1093/nutrit/nuab098] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
CONTEXT Dietary fats are one of the well-known stimulators of carotenoid absorption, but the effects of the quantity and the type of dietary fats on carotenoid absorption have not yet been studied systematically. OBJECTIVE This review aimed to analyze data from both in vitro studies and randomized controlled trials (RCTs) to examine the effects of dietary fats on the bioaccessibility and bioavailability of carotenoids. DATA SOURCES A systematic search of 5 databases (Scopus, PubMed, Embase, CINAHL and the Cochrane Library) was conducted. STUDY SELECTION In vitro studies and RCTs were selected according to the PICOS criteria and were reviewed independently by 2 investigators. DATE EXTRACTION Key study characteristics from the eligible in vitro studies and RCTs were extracted independently by 2 investigators using a standardized table. RESULTS A total of 27 in vitro studies and 12 RCTs were included. The meta-regression of in vitro studies showed that the bioaccessibility of carotenoids, except for lycopene, was positively associated with the concentration of dietary fats. The meta-analysis of RCTs showed that the bioavailability of carotenoids was enhanced when a higher quantity of dietary fats was co-consumed. Moreover, fats rich in unsaturated fatty acids resulted in greater improvement in carotenoid bioavailability (SMD 0.90; 95%CI, 0.69-1.11) as compared with fats rich in saturated fatty acids (SMD 0.27; 95%CI, 0.08-0.47). CONCLUSIONS Co-consuming dietary fats, particularly those rich in unsaturated fatty acids, with carotenoid-rich foods can improve the absorption of carotenoids. SYSTEMATIC REVIEW REGISTRATION PROSPERO registration number CRD42020188539.
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Affiliation(s)
- Yuanhang Yao
- Y. Yao, P. Tan, and J.E. Kim are with the Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore
| | - Peiyi Tan
- Y. Yao, P. Tan, and J.E. Kim are with the Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore
| | - Jung Eun Kim
- Y. Yao, P. Tan, and J.E. Kim are with the Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore
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In vitro and in vivo study of the enhancement of carotenoid bioavailability in vegetables using excipient nanoemulsions: Impact of lipid content. Food Res Int 2021; 141:110162. [DOI: 10.1016/j.foodres.2021.110162] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2020] [Revised: 01/13/2021] [Accepted: 01/13/2021] [Indexed: 01/30/2023]
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Cervantes-Paz B, Yahia EM, Ornelas-Paz JDJ, Victoria-Campos CI, Pérez-Martínez JD, Reyes-Hernández J. Bioaccessibility of fat-soluble bioactive compounds (FSBC) from avocado fruit as affected by ripening and FSBC composition in the food matrix. Food Res Int 2021; 139:109960. [PMID: 33509510 DOI: 10.1016/j.foodres.2020.109960] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2020] [Revised: 10/10/2020] [Accepted: 11/28/2020] [Indexed: 11/29/2022]
Abstract
Dried fruit pulp and oil from avocado fruit (Persea americana, Cv Hass) at five different ripening stages were digested in vitro to determine the bioaccessibility of several fat-soluble bioactive compounds (FSBC). Viscosity, particle size, ζ-potential and lipolysis were evaluated and related to the bioaccessibility of the tested compounds. Fatty acids were more bioaccessible than carotenoids and tocopherols. The viscosity of gastrointestinal medium was related to the initial fruit firmness and modulated the bioaccessibility of neoxanthin, violaxanthin, lutein and luteoxanthin, while particle size and ζ-potential influenced the bioaccessibility of fatty acids. Lipolysis degree highly altered the bioaccessibility of luteoxanthin, pheophytin b, and α-tocopherol indicating that these digestive events are highly involved in the bioaccessibility of FSBC. In summary, FSBC from avocado fruit are highly bioaccessible, but their bioaccessibility depends on fruit ripening stage and FSBC type and concentration.
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Affiliation(s)
- Braulio Cervantes-Paz
- Universidad Autónoma de Querétaro, Facultad de Ciencias Naturales, Avenida de las Ciencias S/N, C.P. 76230 Juriquilla, Querétaro, Mexico; Universidad Autónoma de San Luis Potosí, Instituto de Investigación de Zonas Desérticas, Altair 200, Col. Del Llano, C.P. 78377 San Luis Potosí, SLP, Mexico
| | - Elhadi M Yahia
- Universidad Autónoma de Querétaro, Facultad de Ciencias Naturales, Avenida de las Ciencias S/N, C.P. 76230 Juriquilla, Querétaro, Mexico.
| | - José de Jesús Ornelas-Paz
- Centro de Investigación en Alimentación y Desarrollo A.C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570 Cd, Cuauhtémoc, Chihuahua, Mexico
| | - Claudia Inés Victoria-Campos
- Universidad Autónoma de San Luis Potosí, Facultad de Enfermería y Nutrición, Av. Niño Artillero No. 130, Zona Universitaria, C.P. 78240 San Luis Potosí, Mexico
| | - Jaime David Pérez-Martínez
- Universidad Autónoma de San Luis Potosí, Facultad de Ciencias Químicas, Manuel Nava No. 6, Zona Universitaria, C.P. 78210 San Luis Potosí, Mexico
| | - Jaime Reyes-Hernández
- Universidad Autónoma de San Luis Potosí, Facultad de Enfermería y Nutrición, Av. Niño Artillero No. 130, Zona Universitaria, C.P. 78240 San Luis Potosí, Mexico
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Li X, Wang M, Yang Y, Lei B, Ma S, Yu Y. Influence of nutrients on the bioaccessibility and transepithelial transport of polybrominated diphenyl ethers measured using an in vitro method and Caco-2 cell monolayers. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2021; 208:111569. [PMID: 33396098 DOI: 10.1016/j.ecoenv.2020.111569] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/18/2020] [Revised: 10/20/2020] [Accepted: 10/25/2020] [Indexed: 06/12/2023]
Abstract
Previous research has shown the absorption of polybrominated diphenyl ethers (PBDEs) in the human gastrointestinal tract, but limited attention has been given to the influence of nutrients on PBDE absorption from food matrices. We investigated the effects of nutrients (oil, starch, protein, and dietary fiber) on the absorption and transport of PBDEs in a Caco-2 cell model and bioaccessibility of PBDEs by an in vitro gastrointestinal digestion method. The results showed that the accumulation ratios of PBDE congeners in Caco-2 cells were higher in the nutrient addition groups (oil: 26.7-50.6%, starch: 27.0-58.7%, protein: 12.1-44.1%, and dietary fiber: 28.2-55.1%) than the control group (7.17-36.1%), whereas the transport ratios were lower (oil: 2.30-7.20%, starch: 1.55-9.15%, protein: 1.04-8.78%, and dietary fiber: 0.85-7.04%) than control group (3.78-11.1%). Additionally, the PBDE bioaccessibility could be increased by adding the nutrients, particularly oil and starch. This study clarified the differences in PBDE absorption in the presence of nutrients using the in vitro digestion and Caco-2 cell model. The findings showed that nutrients were an important factor that promoted PBDE absorption in the gastrointestinal tract. Therefore, it is important to focus on a novel dietary strategy of food consumption with contaminant compounds to protect human health.
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Affiliation(s)
- Xiaojing Li
- School of Environmental and Chemical Engineering, Shanghai University, Shanghai 200444, PR China; Guangdong Key Laboratory of Environmental Catalysis and Health Risk Control, Guangzhou Key Laboratory of Environmental Catalysis and Pollution Control, School of Environmental Science and Engineering, Institute of Environmental Health and Pollution Control, Guangdong University of Technology, Guangzhou 510006, PR China
| | - Mengmeng Wang
- School of Environmental and Chemical Engineering, Shanghai University, Shanghai 200444, PR China
| | - Yan Yang
- Guangdong Key Laboratory of Environmental Catalysis and Health Risk Control, Guangzhou Key Laboratory of Environmental Catalysis and Pollution Control, School of Environmental Science and Engineering, Institute of Environmental Health and Pollution Control, Guangdong University of Technology, Guangzhou 510006, PR China; Synergy Innovation Institute of GDUT, Shantou 515100, PR China
| | - Bingli Lei
- School of Environmental and Chemical Engineering, Shanghai University, Shanghai 200444, PR China
| | - Shengtao Ma
- Guangdong Key Laboratory of Environmental Catalysis and Health Risk Control, Guangzhou Key Laboratory of Environmental Catalysis and Pollution Control, School of Environmental Science and Engineering, Institute of Environmental Health and Pollution Control, Guangdong University of Technology, Guangzhou 510006, PR China; Synergy Innovation Institute of GDUT, Shantou 515100, PR China
| | - Yingxin Yu
- School of Environmental and Chemical Engineering, Shanghai University, Shanghai 200444, PR China; Guangdong Key Laboratory of Environmental Catalysis and Health Risk Control, Guangzhou Key Laboratory of Environmental Catalysis and Pollution Control, School of Environmental Science and Engineering, Institute of Environmental Health and Pollution Control, Guangdong University of Technology, Guangzhou 510006, PR China.
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Prospective Evaluation of Mango Fruit Intake on Facial Wrinkles and Erythema in Postmenopausal Women: A Randomized Clinical Pilot Study. Nutrients 2020; 12:nu12113381. [PMID: 33158079 PMCID: PMC7694217 DOI: 10.3390/nu12113381] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2020] [Revised: 10/27/2020] [Accepted: 11/02/2020] [Indexed: 12/12/2022] Open
Abstract
Mangos are rich in β-carotene and other carotenoids, along with several phenolic acids that may provide oxidant defense and photoprotection to the skin. The objectives of this study are to investigate the effects of Ataulfo mango intake on the development of facial wrinkles and erythema. A randomized two-group parallel-arm study was conducted to assess 16 weeks of either 85 g or 250 g of mango intake in healthy postmenopausal women with Fitzpatrick skin type II or III. Facial photographs were captured at weeks 0, 8, and 16, and wrinkles at the lateral canthi and erythema at the cheeks were quantified. Skin carotenoid values were measured with reflection spectroscopy. Deep wrinkle severity decreased significantly in the 85 g group after 8 (p = 0.007) and 16 (p = 0.03) weeks compared to baseline measures. In contrast, those in the 250 g group showed an increase after 16 weeks in average wrinkle severity (p = 0.049), average wrinkle length (p = 0.007), fine wrinkle severity (p = 0.02), and emerging wrinkle severity (p = 0.02). Erythema in the cheeks increased with 85 g of mango intake (p = 0.04). The intake of 85 g of mangos reduced wrinkles in fair-skinned postmenopausal women, while an intake of 250 g showed the opposite effect. Further studies feeding 85 g of mangos are warranted.
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Maurya VK, Singh J, Ranjan V, Gothandam KM, Bohn T, Pareek S. Factors affecting the fate of β-carotene in the human gastrointestinal tract: A narrative review. INT J VITAM NUTR RES 2020; 92:385-405. [PMID: 32781911 DOI: 10.1024/0300-9831/a000674] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Carotenoids and their metabolites play crucial roles in human health such as in immunity, cell differentiation, embryonic development, maintenance of plasma membrane integrity, and gastrointestinal functions, in addition to counteracting night blindness and other eye-related diseases. However, carotenoid bioavailability is highly variable and often low. The bioavailability of β-carotene, among the most frequently consumed carotenoid from the diet, is determined by food matrix related factors such as carotenoid dose, its location in food the matrix, the physical state in food, the presence of other food compounds in the matrix such as dietary fiber, dietary lipids, other micronutrients present such as minerals, and food processing, influencing also the size of food particles, and the presence of absorption inhibitors (fat replacers and anti-obesity drugs) or enhancers (nano-/micro-formulations). However, also host-related factors such as physiochemical interactions by gastrointestinal secretions (enzyme and salts) and other host-related factors such as surgery, age, disease, obesity, and genetic variations have shown to play a role. This review contributes to the knowledge regarding factors affecting the bioavailability of β-carotene (food and host-relegated), as well as highlights in vitro models employed to evaluate β-carotene bioavailability aspects.
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Affiliation(s)
- Vaibhav Kumar Maurya
- Department of Basic and Applied Science, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India
| | - Jagmeet Singh
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India
| | - Vijay Ranjan
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India
| | | | - Torsten Bohn
- Luxembourg Institute of Health (LIH), Department of Population Health, Nutrition and Health Group, L-1445 Strassen, Luxembourg
| | - Sunil Pareek
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India
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Mirza B, Croley CR, Ahmad M, Pumarol J, Das N, Sethi G, Bishayee A. Mango ( Mangifera indica L.): a magnificent plant with cancer preventive and anticancer therapeutic potential. Crit Rev Food Sci Nutr 2020; 61:2125-2151. [PMID: 32506936 DOI: 10.1080/10408398.2020.1771678] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Mangifera indica L. (mango), a long-living evergreen plant belonging to the Anacardiaceae family, has been cultivated for thousands of years in the Indian subcontinent for its excellent fruits which represent a rich source of fiber, vitamin A and C, essential amino acids, and a plethora of phytochemicals. M. indica is extensively used in various traditional systems of medicine to prevent and treat several diseases. The health-promoting and disease-preventing effects of M. indica are attributed to a number of bioactive phytochemicals, including polyphenols, terpenoids, carotenoid and phytosterols, found in the leaf, bark, edible flesh, peel, and seed. M. indica has been shown to exhibit various biological and pharmacological activities, such as antioxidant, anti-inflammatory, immunomodulatory, antimicrobial, antidiabetic, antiobesity, and anticancer effects. There are a few studies conducted that have indicated the nontoxic nature of mango constituents. However, while there are numerous individual studies investigating anticancer effects of various constituents from the mango tree, an up-to-date, comprehensive and critical review of available research data has not been performed according to our knowledge. The purpose of this review is to present a comprehensive and critical evaluation of cancer preventive and anticancer therapeutic potential of M. indica and its phytochemicals with special focus on the cellular and molecular mechanisms of action. The bioavailability, pharmacokinetics, and safety profile of individual phytocomponents of M. indica as well as current limitations, challenges, and future directions of research have also been discussed.
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Affiliation(s)
- Bilal Mirza
- Lake Erie College of Osteopathic Medicine, Bradenton, Florida, USA
| | | | - Maha Ahmad
- Lake Erie College of Osteopathic Medicine, Bradenton, Florida, USA
| | - Joshua Pumarol
- Lake Erie College of Osteopathic Medicine, Bradenton, Florida, USA
| | - Niranjan Das
- Department of Chemistry, Iswar Chandra Vidyasagar College, Belonia, Tripura, India
| | - Gautam Sethi
- Department of Pharmacology, Yong Loo Lin School of Medicine, National University of Singapore, Singapore, Singapore
| | - Anupam Bishayee
- Lake Erie College of Osteopathic Medicine, Bradenton, Florida, USA
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12
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Improving the In Vitro Bioaccessibility of β-Carotene Using Pectin Added Nanoemulsions. Foods 2020; 9:foods9040447. [PMID: 32272575 PMCID: PMC7230828 DOI: 10.3390/foods9040447] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Revised: 03/20/2020] [Accepted: 03/27/2020] [Indexed: 11/30/2022] Open
Abstract
The intestinal absorption of lipophilic compounds such as β-carotene has been reported to increase when they are incorporated in emulsion-based delivery systems. Moreover, the reduction of emulsions particle size and the addition of biopolymers in the systems seems to play an important role in the emulsion properties but also in their behavior under gastrointestinal conditions and the absorption of the encapsulated compound in the intestine. Hence, the present study aimed to evaluate the effect of pectin addition (0%, 1%, and 2%) on the physicochemical stability of oil-in-water nanoemulsions containing β-carotene during 35 days at 4 °C, the oil digestibility and the compound bioaccessibility. The results showed that nanoemulsions presented greater stability and lower β-carotene degradation over time in comparison with coarse emulsion, which was further reduced with the addition of pectin. Moreover, nanoemulsions presented a faster digestibility irrespective of the pectin concentration used and a higher β-carotene bioaccessibility as the pectin concentration increased, being the maximum of ≈36% in nanoemulsion with 2% of pectin. These results highlight the potential of adding pectin to β-carotene nanoemulsions to enhance their functionality by efficiently preventing the compound degradation and increasing the in vitro bioaccessibility.
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Effects of ripening on the in vitro antioxidant capacity and bioaccessibility of mango cv. 'Ataulfo' phenolics. Journal of Food Science and Technology 2019; 56:2073-2082. [PMID: 30996441 DOI: 10.1007/s13197-019-03685-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/17/2018] [Accepted: 02/24/2019] [Indexed: 01/08/2023]
Abstract
Fruit ripening induces changes that strongly affect their matrices, and consequently, the bioaccessibility/bioavailability of its phenolic compounds. Flesh from 'slightly' (SR), 'moderately' (MR) and 'fully' (FR) ripe 'Ataulfo' mangoes were physicochemically characterized, and digested in vitro to evaluate how ripening impacts the bioaccessibility/bioavailability of its phenolic compounds. Ripening increased the flesh's pH and total soluble solids, while decreasing citric acid, malic acid and titratable acidity. MR and FR mango phenolics had higher bioaccessibility/bioavailability, which was related to a decreased starch and dietary fiber (soluble and insoluble) content. These results suggest that phenolics are strongly bound to the fruit's matrix of SR mango, but ripening liberates them as the major polysaccharides are hydrolyzed, thus breaking covalent bonds and disrupting carbohydrate-phenolic complexes. There was also a higher release percentage in the gastric digestion phase, as compared to the intestinal. Our data showed that the bioaccessibility/bioavailability of mango phenolics depends on fruit ripening and on digestion phase.
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14
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Dube N, Mashurabad PC, Hossain F, Pullakhandam R, Thingnganing L, Bharatraj DK. β-Carotene bioaccessibility from biofortified maize (Zea mays) is related to its density and is negatively influenced by lutein and zeaxanthin. Food Funct 2018; 9:379-388. [PMID: 29215107 DOI: 10.1039/c7fo01034f] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
Biofortification of maize with provitamin A (pro-VA) carotenoids has been successful, but the bioavailability of carotenoids needs to be explored. In the present study, we investigated the carotenoid content, micellarization and intestinal cell uptake of carotenoids from 10 maize hybrids [normal maize, quality protein maize (QPM), pro-VA carotenoid and double biofortified QPM + pro-VA maize hybrids] using a simulated in vitro digestion/Caco-2 cell model. The pro-VA carotenoid content of biofortified maize hybrids is 2-10 fold higher compared to that of normal maize. Furthermore, the ratio of non-pro-VA carotenoids lutein (LUT) plus zeaxanthin (ZEA) to the sum of pro-VA carotenoids β-cryptoxanthin (BCX), α-carotene (AC) and β-carotene (BC) in biofortified maize was much lower compared to that of normal maize. The consumption of 200 g day-1 of biofortified Pusa-PV-16-3 (BC = 808.4 μg per 100 g; AC = 839.3 μg per 100 g; BCX = 59 μg per 100 g) and Pusa-APQH8 (BC = 345.9 μg per 100 g; AC = 1739 μg per 100 g; BCX = 644.2 μg per 100 g) maize would contribute to 52 and 64% of RDAs for adult Indian men, respectively, after adjusting for cooking losses and conversion factors. The mean efficiency of micellarization of LUT (62.2% ± 5.3), ZEA (65% ± 4.7), and BCX (54% ± 9.5) exceeded that of AC (43% ± 8.9) and BC (49.8% ± 7.8) from all the maize hybrids. Furthermore, the micellarization and uptake in Caco-2 cells during a 4 h incubation period showed high correlation (P < 0.05) with the concentration of carotenoids in the maize digesta and micellar fraction, respectively. However, the LUT + ZEA content in the maize digesta and micellar fraction was inversely (p < 0.05) related to the BC micellarization and intestinal cell uptake, respectively. These results together suggest that the enrichment of pro-VA carotenoids together with decreasing the oxygenated carotenoid metabolites such as LUT and ZEA will further improve the bioavailability of BC from maize hybrids.
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Affiliation(s)
- Nivedita Dube
- Food and Drug Toxicology Research Center, National Institute of Nutrition, Indian Council of Medical Research, Hyderabad, Telangana, India
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15
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Mapelli-Brahm P, Stinco CM, Rodrigo MJ, Zacarías L, Meléndez-Martínez AJ. Impact of thermal treatments on the bioaccessibility of phytoene and phytofluene in relation to changes in the microstructure and size of orange juice particles. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.04.044] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023] Open
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16
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González-Casado S, Martín-Belloso O, Elez-Martínez P, Soliva-Fortuny R. In Vitro Bioaccessibility of Colored Carotenoids in Tomato Derivatives as Affected by Ripeness Stage and the Addition of Different Types of Oil. J Food Sci 2018; 83:1404-1411. [PMID: 29660792 DOI: 10.1111/1750-3841.14140] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2017] [Revised: 02/02/2018] [Accepted: 03/04/2018] [Indexed: 11/29/2022]
Abstract
The simultaneous effect of tomato ripeness stage (mature green, pink, and red-ripe), mechanical processing (dicing and grinding), and oil addition (coconut, sunflower, and olive oils) on the amount and bioaccessible fraction of carotenoids were evaluated. Tomato products obtained from fruits at the most advanced ripeness stage exhibited the greatest values of both concentration and bioaccessible fraction of total carotenoids and lycopene. The type of processing also exerted an important influence on carotenoids content, as well as on its bioaccessibility. Thus, despite the concentration of carotenoids in tomato puree significantly decreased (36% to 59%), their bioaccessibility was greater (up to 2.54-fold increase) than in tomato cubes. Moreover, the addition of oil significantly improved the carotenoid bioaccessibility, especially when olive oil was added, reaching up to 21-fold increase with respect to samples without oil. The results obtained clearly indicate that carotenoids bioaccessibility of tomato derivatives was strongly influenced by the ripeness stage of the fruit, processing and the addition of oil. PRACTICAL APPLICATION Bioaccessibility of carotenoids is known to be affected by different factors. This study provides useful information about the synergic effect of different factors affecting the amount and the bioaccessible fraction of carotenoids, especially lycopene, in two common tomato derivatives. The findings of this work may contribute to develop tomato derivatives with high content of bioaccessible carotenoids, leading to the enhancement of their health-promoting properties.
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Affiliation(s)
- Sandra González-Casado
- Dept. of Food Technology, Agrotecnio Center, Univ. of Lleida, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain
| | - Olga Martín-Belloso
- Dept. of Food Technology, Agrotecnio Center, Univ. of Lleida, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain
| | - Pedro Elez-Martínez
- Dept. of Food Technology, Agrotecnio Center, Univ. of Lleida, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain
| | - Robert Soliva-Fortuny
- Dept. of Food Technology, Agrotecnio Center, Univ. of Lleida, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain
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17
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Quirós-Sauceda AE, Chen CYO, Blumberg JB, Astiazaran-Garcia H, Wall-Medrano A, González-Aguilar GA. Processing 'Ataulfo' Mango into Juice Preserves the Bioavailability and Antioxidant Capacity of Its Phenolic Compounds. Nutrients 2017; 9:E1082. [PMID: 28961171 PMCID: PMC5691699 DOI: 10.3390/nu9101082] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2017] [Revised: 09/23/2017] [Accepted: 09/25/2017] [Indexed: 12/13/2022] Open
Abstract
The health-promoting effects of phenolic compounds depend on their bioaccessibility from the food matrix and their consequent bioavailability. We carried out a randomized crossover pilot clinical trial to evaluate the matrix effect (raw flesh and juice) of 'Ataulfo' mango on the bioavailability of its phenolic compounds. Twelve healthy male subjects consumed a dose of mango flesh or juice. Blood was collected for six hours after consumption, and urine for 24 h. Plasma and urine phenolics were analyzed by electrochemical detection coupled to high performance liquid chromatography (HPLC-ECD). Five compounds were identified and quantified in plasma. Six phenolic compounds, plus a microbial metabolite (pyrogallol) were quantified in urine, suggesting colonic metabolism. The maximum plasma concentration (Cmax) occurred 2-4 h after consumption; excretion rates were maximum at 8-24 h. Mango flesh contributed to greater protocatechuic acid absorption (49%), mango juice contributed to higher chlorogenic acid absorption (62%). Our data suggests that the bioavailability and antioxidant capacity of mango phenolics is preserved, and may be increased when the flesh is processed into juice.
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Affiliation(s)
- Ana Elena Quirós-Sauceda
- Centro de Investigación en Alimentación y Desarrollo, AC (CIAD, AC), Carretera a la Victoria Km 0.6. La Victoria, Sonora, Hermosillo 83304, Mexico.
- Antioxidants Research Laboratory, Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, 711 Washington Street, Boston, MA 02111, USA.
| | - C-Y Oliver Chen
- Antioxidants Research Laboratory, Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, 711 Washington Street, Boston, MA 02111, USA.
| | - Jeffrey B Blumberg
- Antioxidants Research Laboratory, Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, 711 Washington Street, Boston, MA 02111, USA.
| | - Humberto Astiazaran-Garcia
- Centro de Investigación en Alimentación y Desarrollo, AC (CIAD, AC), Carretera a la Victoria Km 0.6. La Victoria, Sonora, Hermosillo 83304, Mexico.
| | - Abraham Wall-Medrano
- Departamento de Ciencias de la Salud, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del PRONAF y Estocolmo s/n, Ciudad Juárez, Chihuahua 32315, Mexico.
| | - Gustavo A González-Aguilar
- Centro de Investigación en Alimentación y Desarrollo, AC (CIAD, AC), Carretera a la Victoria Km 0.6. La Victoria, Sonora, Hermosillo 83304, Mexico.
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Cervantes-Paz B, Ornelas-Paz JDJ, Ruiz-Cruz S, Rios-Velasco C, Ibarra-Junquera V, Yahia EM, Gardea-Béjar AA. Effects of pectin on lipid digestion and possible implications for carotenoid bioavailability during pre-absorptive stages: A review. Food Res Int 2017; 99:917-927. [PMID: 28847428 DOI: 10.1016/j.foodres.2017.02.012] [Citation(s) in RCA: 60] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2016] [Revised: 02/03/2017] [Accepted: 02/17/2017] [Indexed: 12/21/2022]
Abstract
Pectin, an abundant polysaccharide in the human diet, has structural characteristics and functional properties that are strongly dependent on the food matrix (e.g., origin, type, cultivar/variety, ripening stage, style and intensity of processing). These polysaccharides have a strong effect on lipid digestion, which is required for the liberation of carotenoids from emulsified lipid droplets in the gastrointestinal content and for the formation of micelles, in which the carotenoids must be incorporated before absorption. Only micellarized carotenoids can be absorbed and subsequently exert protective effects on human health. The alteration of lipolysis by pectin can occur through several mechanisms; however, they have not been linked directly to carotenoid micellarization. This paper provides an overview of the effects of the properties of pectin on the ion concentration in the digestive content, the viscosity of the digestive medium, the properties of the lipid droplet surfaces and lipase activity and analyzes the impact of these events on lipid digestion and subsequent carotenoid micellarization.
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Affiliation(s)
- Braulio Cervantes-Paz
- Centro de Investigación en Alimentación y Desarrollo, A.C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico.
| | - José de Jesús Ornelas-Paz
- Centro de Investigación en Alimentación y Desarrollo, A.C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico.
| | - Saul Ruiz-Cruz
- Instituto Tecnológico de Sonora, Departamento de Biotecnología y Ciencias Alimentarias, 5 de Febrero 818 Sur, C.P. 85000 Cd. Obregón, Sonora, Mexico.
| | - Claudio Rios-Velasco
- Centro de Investigación en Alimentación y Desarrollo, A.C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico.
| | - Vrani Ibarra-Junquera
- Universidad de Colima, Bioengineering Laboratory, Km. 9 carretera Coquimatlán-Colima, C.P. 28400 Coquimatlán, Colima, Mexico.
| | - Elhadi M Yahia
- Universidad Autónoma de Querétaro, Facultad de Ciencias Naturales. Avenida de las Ciencias S/N, C.P. 76230 Juriquilla, Querétaro, Mexico.
| | - Alfonso A Gardea-Béjar
- Centro de Investigación en Alimentación y Desarrollo, A.C.-Unidad Guaymas, Carretera al Varadero Nacional km. 6.6, Col. Las Playitas, C.P. 85480 Guaymas, Sonora, Mexico.
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19
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Estévez-Santiago R, Olmedilla-Alonso B, Fernández-Jalao I. Bioaccessibility of provitamin A carotenoids from fruits: application of a standardised static in vitro digestion method. Food Funct 2016; 7:1354-66. [PMID: 26669648 DOI: 10.1039/c5fo01242b] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Provitamin A carotenoids (β-carotene, α-carotene, and β-cryptoxanthin) contribute to the dietary intake of vitamin A and are associated with decreased risk of many chronic diseases. Besides their contents in foods, their bioaccessibility is of great interest since it represents the amount that will be absorbed in the gut. The aim of this study was to adopt, for the first time, the in vitro digestion model suitable for food, proposed in a consensus paper by Minekus et al. (2014), to assess the bioaccessibility of carotenoids from the fruits that are the major contributors to the intake of β-cryptoxanthin in Spain (orange, tangerine, red pepper, peach, watermelon, and persimmon) and loquat. The highest β-cryptoxanthin content and the lowest bioaccessibility was found in mandarin and loquat (13331.6 and 929.2 μg per 100 g respectively), whereas the highest contents of β-carotene and α-carotene were recorded in red pepper (1135.3 and 90.4 μg per 100 g respectively). The bioaccessibility of β-cryptoxanthin was similar to that of β-carotene (0.02-9.8% and 1-9.1%, respectively) and was higher than that of β-carotene in red pepper, watermelon and peach. α-Carotene bioaccessibility ranged between 0% and 4.6%. We discuss the critical factors for comparing our data: the form of the food being analyzed (raw/cooked/previously frozen, in the presence or absence of oil/fat) and the protocol for bioaccessibility assessment. Different food processing techniques may increase carotenoid bioaccessibility compared to raw food. However, given the difficulties encountered when comparing the results of studies on bioaccessibility, it seems logical to propose the application of the previously mentioned standardized in vitro protocol.
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Affiliation(s)
- R Estévez-Santiago
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), Madrid, Spain.
| | - B Olmedilla-Alonso
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), Madrid, Spain.
| | - I Fernández-Jalao
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), Madrid, Spain.
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20
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Effect of pectin concentration and properties on digestive events involved on micellarization of free and esterified carotenoids. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.04.038] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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21
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Oliveira A, Pintado M. Stability of polyphenols and carotenoids in strawberry and peach yoghurt throughout in vitro gastrointestinal digestion. Food Funct 2016; 6:1611-9. [PMID: 25882006 DOI: 10.1039/c5fo00198f] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The aim of this research was to evaluate the influence of in vitro gastrointestinal digestion on the stability and bio-accessibility of phenolic compounds and carotenoids, as well as on the antioxidant activity in strawberry and peach enriched yoghurt. The radical scavenging capacity of strawberry and peach yoghurt was 480 and 550% higher, respectively, at the level of the intestine than in fruit yoghurt not subjected to digestion. In strawberry the amount of bio-accessible anthocyanins increased during gastric digestion and the transition to the intestinal compartment produced a decrease in all the analyzed classes of polyphenols, being more pronounced in pelargonidin-3-glucoside (65%) and pelargonidin-3-rutinoside (58%). In peach the (+)-catechin content strongly decreased (80%), and neochlorogenic, chlorogenic acid, rutin and the carotenoid zeaxanthin decreased at lower levels, between 32-45%, while β-carotene was rather stable under gastric conditions (increased by 12%) during intestinal digestion. Despite the decrease in the concentration of these bioactive compounds after being subjected to in vitro gastrointestinal digestion, results suggest that fruit yoghurt is an important source of bio-accessible polyphenols and carotenoids and that despite some losses induced by digestion conditions, it still releases relevant amounts at the level of the intestine to be absorbed and to promote health benefits.
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Affiliation(s)
- Ana Oliveira
- Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, 4202-401 Porto, Portugal.
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22
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Liu X, Bi J, Xiao H, McClements DJ. Enhancement of Nutraceutical Bioavailability using Excipient Nanoemulsions: Role of Lipid Digestion Products on Bioaccessibility of Carotenoids and Phenolics from Mangoes. J Food Sci 2016; 81:N754-61. [DOI: 10.1111/1750-3841.13227] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2015] [Accepted: 12/22/2015] [Indexed: 12/22/2022]
Affiliation(s)
- Xuan Liu
- Inst. of Food Science and Technology CAAS, Key Laboratory of Agro‐Products ProcessingMinistry of Agriculture Beijing 100193 China
- Dept. of Food ScienceUniv. of Massachusetts Amherst Mass. 01003 U.S.A
- Center for Bioactive Delivery, Inst. of Applied Life ScienceUniv. of Massachusetts Amherst Mass. 01003 U.S.A
| | - Jinfeng Bi
- Inst. of Food Science and Technology CAAS, Key Laboratory of Agro‐Products ProcessingMinistry of Agriculture Beijing 100193 China
| | - Hang Xiao
- Dept. of Food ScienceUniv. of Massachusetts Amherst Mass. 01003 U.S.A
| | - David Julian McClements
- Dept. of Food ScienceUniv. of Massachusetts Amherst Mass. 01003 U.S.A
- Center for Bioactive Delivery, Inst. of Applied Life ScienceUniv. of Massachusetts Amherst Mass. 01003 U.S.A
- Dept. of Biochemistry, Faculty of ScienceKing Abdulaziz Univ P. O. Box 80203 Jeddah 21589 Saudi Arabia
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23
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Cervantes-Paz B, Victoria-Campos CI, Ornelas-Paz JDJ. Absorption of Carotenoids and Mechanisms Involved in Their Health-Related Properties. Subcell Biochem 2016; 79:415-454. [PMID: 27485232 DOI: 10.1007/978-3-319-39126-7_16] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Carotenoids participate in the normal metabolism and function of the human body. They are involved in the prevention of several diseases, especially those related to the inflammation syndrome. Their main mechanisms of action are associated to their potent antioxidant activity and capacity to regulate the expression of specific genes and proteins. Recent findings suggest that carotenoid metabolites may explain several processes where the participation of their parent carotenoids was unclear. The health benefits of carotenoids strongly depend on their absorption and transformation during gastrointestinal digestion. The estimation of the 'bioaccessibility' of carotenoids through in vitro models have made possible the evaluation of the effect of a large number of factors on key stages of carotenoid digestion and intestinal absorption. The bioaccessibility of these compounds allows us to have a clear idea of their potential bioavailability, a term that implicitly involves the biological activity of these compounds.
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Affiliation(s)
- Braulio Cervantes-Paz
- Centro de Investigación en Alimentación y Desarrollo A. C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico
| | - Claudia I Victoria-Campos
- Centro de Investigación en Alimentación y Desarrollo A. C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico
| | - José de Jesús Ornelas-Paz
- Centro de Investigación en Alimentación y Desarrollo A. C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico.
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Yi J, Zhong F, Zhang Y, Yokoyama W, Zhao L. Effects of Lipids on in Vitro Release and Cellular Uptake of β-Carotene in Nanoemulsion-Based Delivery Systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:10831-10837. [PMID: 26629789 DOI: 10.1021/acs.jafc.5b04789] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
β-Carotene (BC) nanoemulsions were successfully prepared by microfluidization. BC micellarization was significantly affected by bile salts and pancreatin concentration. Positive and linear correlation was observed between BC release and bile salts concentration. Pancreatin facilitated BC's release in simulated digestion. Compared to the control (bulk oil) (4.6%), nanoemulsion delivery systems significantly improved the micellarization of BC (70.9%). The amount of BC partitioned into micelles was positively proportional to the length of carrier oils. Unsaturated fatty acid (UFA)-rich oils were better than saturated fatty acid (SFA)-rich oils in transferring BC (p < 0.05). No significant difference was observed between monounsaturated fatty acid (MUFA)-rich oils and polyunsaturated fatty acid (PUFA)-rich oils (p > 0.05). A positive and linear relationship between the degree of lipolysis and the release of BC in vitro digestion was observed. Bile salts showed cytotoxicity to Caco-2 cells below 20 times dilution. BC uptake by Caco-2 cells was not affected by fatty acid (FA) compositions in micelles, but BC uptake was proportional to its concentration in the diluted micelle fraction. The results obtained are beneficial to encapsulate and deliver BC or other bioactive lipophilic carotenoids in a wide range of commercial products.
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Affiliation(s)
- Jiang Yi
- College of Chemistry and Environmental Engineering, Shenzhen University , Shenzhen 518060, China
| | - Fang Zhong
- Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Food Science and Technology, Jiangnan University , Wuxi 214122, China
| | - Yuzhu Zhang
- Western Regional Research Center, ARS, U.S. Department of Agriculture , Albany, California 94710, United States
| | - Wallace Yokoyama
- Western Regional Research Center, ARS, U.S. Department of Agriculture , Albany, California 94710, United States
| | - Liqing Zhao
- College of Chemistry and Environmental Engineering, Shenzhen University , Shenzhen 518060, China
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Liu X, Bi J, Xiao H, McClements DJ. Increasing Carotenoid Bioaccessibility from Yellow Peppers Using Excipient Emulsions: Impact of Lipid Type and Thermal Processing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:8534-8543. [PMID: 26357977 DOI: 10.1021/acs.jafc.5b04217] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Many phytochemicals from fruits and vegetables exert biological activities that may be beneficial to human health, but these benefits are not fully realized because of their poor oral bioavailability. The objective of this research was to establish the potential of excipient emulsions to increase carotenoid bioaccessibility from raw and cooked yellow peppers using a gastrointestinal model that included oral, gastric, and intestine phases. The influence of oil type (medium chain triglycerides, MCT; long chain triglycerides, LCT; and, indigestible orange oil, OO) on microstructural changes, particle properties, lipid digestibility, and carotenoid bioaccessibility was investigated. Oil type had a major impact, with carotenoid bioaccessibility decreasing in the following order: LCT > MCT > OO > control (no oil). Conversely, thermal treatment (raw versus boiled) had little influence on carotenoid bioaccessibility. These results will facilitate the rational design of excipient emulsions that boost the bioavailability of phytochemicals in fruits and vegetables.
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Affiliation(s)
- Xuan Liu
- Institute of Food Science and Technology CAAS , Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
| | - Jinfeng Bi
- Institute of Food Science and Technology CAAS , Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
- Center for Bioactive Delivery, Institute of Applied Life Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
| | - David Julian McClements
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
- Center for Bioactive Delivery, Institute of Applied Life Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
- Department of Biochemistry, Faculty of Science, King Abdulaziz University , P.O. Box 80203, Jeddah 21589, Saudi Arabia
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26
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Priyadarshani AMB. A review on factors influencing bioaccessibility and bioefficacy of carotenoids. Crit Rev Food Sci Nutr 2015; 57:1710-1717. [DOI: 10.1080/10408398.2015.1023431] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Okino Delgado CH, Fleuri LF. Orange and mango by-products: Agro-industrial waste as source of bioactive compounds and botanical versus commercial description—A review. FOOD REVIEWS INTERNATIONAL 2015. [DOI: 10.1080/87559129.2015.1041183] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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The effect of ripening, heat processing and frozen storage on the in vitro bioaccessibility of capsaicin and dihydrocapsaicin from Jalapeño peppers in absence and presence of two dietary fat types. Food Chem 2015; 181:325-32. [PMID: 25794757 DOI: 10.1016/j.foodchem.2015.02.119] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2014] [Revised: 01/21/2015] [Accepted: 02/23/2015] [Indexed: 11/24/2022]
Abstract
To date, there is no information in the literature regarding the bioaccessibility of capsaicinoids from natural sources. The effect of ripening and heat-processing on the in vitro bioaccessibility of capsaicin and dihydrocapsaicin was studied in the absence and presence of two dietary fat types. The capsaicinoid bioaccessibility was also studied during the frozen storage of peppers for 6 months. Fresh green peppers showed the highest capsaicinoid bioaccessibility, as compared with that of other experimental groups. The bioaccessibility of capsaicinoids from green peppers decreased as the intensity of heat treatment increased. The dietary fat increased the bioaccessibility of capsaicin and dihydrocapsaicin in digestions with red peppers, especially that of dihydrocapsaicin. The bioaccessibility of capsaicinoids was altered by frozen storage. The Caco-2 cells incorporated capsaicin and dihydrocapsaicin (8.4% and 10.9%, respectively) but they were probably metabolized by cells.
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30
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Carotenoid bioaccessibility in fruit- and vegetable-based food products as affected by product (micro)structural characteristics and the presence of lipids: A review. Trends Food Sci Technol 2014. [DOI: 10.1016/j.tifs.2014.05.005] [Citation(s) in RCA: 110] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Alminger M, Aura AM, Bohn T, Dufour C, El S, Gomes A, Karakaya S, Martínez-Cuesta M, McDougall G, Requena T, Santos C. In VitroModels for Studying Secondary Plant Metabolite Digestion and Bioaccessibility. Compr Rev Food Sci Food Saf 2014; 13:413-436. [DOI: 10.1111/1541-4337.12081] [Citation(s) in RCA: 218] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2013] [Accepted: 02/28/2014] [Indexed: 12/18/2022]
Affiliation(s)
- M. Alminger
- Dept. of Chemical and Biological Engineering; Chalmers Univ. of Technology; SE 412 96 Gothenburg Sweden
| | - A.-M. Aura
- VTT Technical Research Centre of Finland; P.O.Box 1000 Tietotie 2 Espoo FI-02044 VTT Finland
| | - T. Bohn
- Environment and Agro-biotechnologies Dept; Centre de Recherche Public - Gabriel Lippmann; 4422 Belvaux Luxembourg
| | - C. Dufour
- INRA, UMR408 Safety and Quality of Plant Products F-84000 Avignon; France
- Univ. of Avignon; UMR408 Safety and Quality of Plant Products F-84000 Avignon; France
| | - S.N. El
- Engineering Faculty Dept. of Food Engineering; Ege Univ. 35100 Izmir Turkey
| | - A. Gomes
- Inst. de Biologia Experimental e Tecnológica; Apartado 12, 2781-901 Oeiras Portugal
- Inst. de Tecnologia Química e Biológica; Univ. Nova de Lisboa; Av. da República, EAN, 2781-901 Oeiras Portugal
| | - S. Karakaya
- Engineering Faculty Dept. of Food Engineering; Ege Univ. 35100 Izmir Turkey
| | - M.C. Martínez-Cuesta
- Inst. de Investigación en Ciencias de la Alimentación CIAL (CSIC-UAM); Nicolás Cabrera 9, 28049 Madrid Spain
| | - G.J. McDougall
- The James Hutton Inst., Invergowrie; DD2 5DA; Dundee United Kingdom
| | - T. Requena
- Inst. de Investigación en Ciencias de la Alimentación CIAL (CSIC-UAM); Nicolás Cabrera 9, 28049 Madrid Spain
| | - C.N. Santos
- Inst. de Biologia Experimental e Tecnológica; Apartado 12, 2781-901 Oeiras Portugal
- Inst. de Tecnologia Química e Biológica; Univ. Nova de Lisboa; Av. da República, EAN, 2781-901 Oeiras Portugal
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Van
Loo-Bouwman CA, Naber TH, Minekus M, van
Breemen RB, Hulshof PJM, Schaafsma G. Food matrix effects on bioaccessibility of β-carotene can be measured in an in vitro gastrointestinal model. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:950-5. [PMID: 24397305 PMCID: PMC3954432 DOI: 10.1021/jf403312v] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/09/2013] [Revised: 01/03/2014] [Accepted: 01/08/2014] [Indexed: 06/03/2023]
Abstract
Since the food matrix determines β-carotene availability for intestinal absorption, food matrix effects on the bioaccessibility of β-carotene from two diets were investigated in vitro and compared with in vivo data. The "mixed diet" consisted of β-carotene-rich vegetables, and the "oil diet" contained β-carotene-low vegetables with supplemental β-carotene. The application of extrinsically labeled β-carotene was also investigated. The bioaccessibility of β-carotene was 28 μg/100 μg β-carotene from the mixed diet and 53 μg/100 μg β-carotene from the oil diet. This ratio of 1.9:1 was consistent with in vivo data, where the apparent absorption was 1.9-fold higher in the oil diet than in the mixed diet. The labeled β-carotene was not equally distributed over time. In conclusion, the food matrix effects on bioaccessibility of β-carotene could be measured using an in vitro model and were consistent with in vivo data. The application of extrinsically labeled β-carotene was not confirmed.
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Affiliation(s)
- Carolien A. Van
Loo-Bouwman
- Department
of Gastroenterology and Hepatology, Radboud
University Nijmegen Medical Centre, Nijmegen, The Netherlands
| | - Ton H.
J. Naber
- Department
of Gastroenterology and Hepatology, Radboud
University Nijmegen Medical Centre, Nijmegen, The Netherlands
- Department
of Internal Medicine and Gastroenterology, Tergooi, Hilversum, The Netherlands
| | - Mans Minekus
- Netherlands
Organisation for Applied Scientific Research, TNO, Zeist, The
Netherlands
| | - Richard B. van
Breemen
- Department
of Medicinal Chemistry and Pharmacognosy, College of Pharmacy, University of Illinois, Chicago, Illinois 60612, United States
| | - Paul J. M. Hulshof
- Division of Human Nutrition, Wageningen
University, Wageningen, The Netherlands
| | - Gertjan Schaafsma
- Schaafsma
Advisory Services in Food, Health and Safety, Scherpenzeel, The Netherlands
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Victoria-Campos CI, Ornelas-Paz JDJ, Yahia EM, Jiménez-Castro JA, Cervantes-Paz B, Ibarra-Junquera V, Pérez-Martínez JD, Zamudio-Flores PB, Escalante-Minakata P. Effect of ripening, heat processing, and fat type on the micellarization of pigments from jalapeño peppers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:9938-9949. [PMID: 24047354 DOI: 10.1021/jf4032124] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Raw and heat-processed (boiled and grilled) jalapeño peppers at three intermediate ripening stages (brown, 50% red, and 75% red) were digested in vitro without fat and in the presence of soybean oil (SO) or beef tallow (BT), and the micellarization of their lipid soluble pigments (LSP) was measured. The micelles from digestions with brown, 50% red, and 75% red peppers contained up to 27, 35, and 29 different LSP, respectively. Boiling and grilling decreased the micellarization of LSP from brown peppers, whereas the opposite was observed with 75% red peppers. Heat processing did not clearly affect the micellarization of LSP from 50% red fruits. The impact of fat on LSP micellarization was ripening-dependent, but the micellarization of the less polar carotenoids was always increased by SO or BT. This positive effect of fat was higher with SO than with BT.
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Affiliation(s)
- Claudia I Victoria-Campos
- Centro de Investigación en Alimentación y Desarrollo A. C. (CIAD), Unidad Cuauhtémoc, Avenida Rı́o Conchos S/N, Parque Industrial, C.P. 31570 Cd. Cuauhtémoc, Chihuahua, Mexico
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34
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Stinco CM, Fernández-Vázquez R, Heredia FJ, Meléndez-Martínez AJ, Vicario IM. Bioaccessibility, antioxidant activity and colour of carotenoids in ultrafrozen orange juices: Influence of thawing conditions. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.04.003] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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35
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Fu J, Cui Y. In vitro digestion/Caco-2 cell model to estimate cadmium and lead bioaccessibility/bioavailability in two vegetables: the influence of cooking and additives. Food Chem Toxicol 2013; 59:215-21. [PMID: 23791752 DOI: 10.1016/j.fct.2013.06.014] [Citation(s) in RCA: 76] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2013] [Revised: 06/06/2013] [Accepted: 06/11/2013] [Indexed: 01/02/2023]
Abstract
The estimation of heavy metal bioaccessibility and bioavailability in vegetables is helpful for human health risk assessment. Using an in vitro digestion/Caco-2 cell model, the bioaccessibility and bioavailability of cadmium (Cd) and lead (Pb) in raw/cooked pakchoi (Brassica rapa L., Chinensis Group) and Malabar spinach (Basella rubra L.) were studied. The effect of the addition of iron, calcium and acetic acid to the samples was also determined. The results indicated that Cd bioaccessibility was higher in the gastric phase and Pb bioaccessibility was higher in the small intestinal phase. Cadmium and Pb bioavailability were 11.2% and 9.4% in the raw vegetables, respectively, and found to be higher significantly than the cooked vegetables with 6.1% for Cd and 3.2% for Pb. The results showed that it will be overestimating the risk of Pb and Cd based on the data of raw vegetables ingestion. Using bioavailability values, average Cd and Pb daily intake by adult were 23% and 28% respectively, of the base bioaccessibility values. Our study will be better understanding the possible health risks of some vegetables base on the bioaccessibility or bioavailability.
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Affiliation(s)
- Jin Fu
- College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 100049, China
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36
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Victoria-Campos CI, Ornelas-Paz JDJ, Yahia EM, Failla ML. Effect of the interaction of heat-processing style and fat type on the micellarization of lipid-soluble pigments from green and red pungent peppers (Capsicum annuum). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:3642-3653. [PMID: 23517119 DOI: 10.1021/jf3054559] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The high diversity of carotenoids and chlorophylls in foods contrasts with the reduced number of pigments that typically are investigated in micellarization studies. In this study, pepper samples (raw and heat-treated) contained 68 individual pigments, but only 38 of them were micellarized after in vitro digestion. The micellarization of pigments was majorly determined by the interaction effect of processing style (food matrix effect) and fat type (saturated and unsaturated). The highest micellarization was observed with raw peppers. Unsaturated fat increased the micellarization of carotenoid esters, while the impact of fat on the micellarization of free carotenoids seemed to be dependent on pigment structure. The micellarization efficiency was diminished as the esterification level of carotenoids increased. The type of fatty acid moiety and the polarity of the carotenoids modulated their micellarization. Chlorophylls were transformed into pheophytins by heat-processing and digestion, with the pheophytins being stable under gastrointestinal conditions. Micellarization of pheophytins was improved by fat.
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Affiliation(s)
- Claudia I Victoria-Campos
- Centro de Investigación en Alimentación y Desarrollo AC, Unidad Cuauhtémoc, Cd. Cuauhtémoc, Chihuahua, México
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37
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Effect of heat treatment on the content of some bioactive compounds and free radical-scavenging activity in pungent and non-pungent peppers. Food Res Int 2013. [DOI: 10.1016/j.foodres.2011.01.006] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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38
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Li L, Yang Y, Xu Q, Owsiany K, Welsch R, Chitchumroonchokchai C, Lu S, Van Eck J, Deng XX, Failla M, Thannhauser TW. The Or gene enhances carotenoid accumulation and stability during post-harvest storage of potato tubers. MOLECULAR PLANT 2012; 5:339-52. [PMID: 22155949 DOI: 10.1093/mp/ssr099] [Citation(s) in RCA: 68] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
Provitamin A carotenoids in staple crops are not very stable during storage and their loss compromises nutritional quality. To elucidate the fundamental mechanisms underlying carotenoid accumulation and stability, we investigated transgenic potato tubers that expressed the cauliflower Orange (Or) gene. We found that the Or transgene not only promoted retention of β-carotene level, but also continuously stimulated its accumulation during 5 months of cold storage. In contrast, no increased levels of carotenoids were observed in the tubers of vector-only controls or a yellow-flesh variety during the same period of storage. The increased carotenoid accumulation was found to be associated with the formation of lipoprotein-carotenoid sequestering structures, as well as with the enhanced abundance of phytoene synthase, a key enzyme in the carotenoid biosynthetic pathway. Furthermore, the provitamin A carotenoids stored were shown to be stable during simulated digestion and accessible for uptake by human intestinal absorptive cells. Proteomic analysis identified three major functional groups of proteins (i.e. heat shock proteins, glutathione-S-transferases, and carbohydrate metabolic proteins) that are potentially important in the Or-regulated carotenoid accumulation. Our results show that regulation of carotenoid sequestration capacity is an important mechanism by which carotenoid stability is regulated. Our findings suggest that induction of a proper sink structure formation in staple crops may provide the crops with a unique ability to promote and/or stabilize provitamin A accumulation during plant growth and post-harvest storage.
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Affiliation(s)
- Li Li
- Robert W. Holley Center for Agriculture and Health, USDA-ARS, Cornell University, Ithaca, NY 14853, USA.
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FLESHMAN MATTHEWK, LESTER GENEE, RIEDL KENM, KOPEC RACHELE, NARAYANASAMY SURESHBABU, CURLEY ROBERTW, SCHWARTZ STEVENJ, HARRISON EARLH. Carotene and novel apocarotenoid concentrations in orange-fleshed Cucumis melo melons: determinations of β-carotene bioaccessibility and bioavailability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:4448-54. [PMID: 21417375 PMCID: PMC3544477 DOI: 10.1021/jf200416a] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/07/2023]
Abstract
Muskmelons, both cantaloupe (Cucumis melo Reticulatus Group) and orange-fleshed honeydew (C. melo Inodorus Group), a cross between orange-fleshed cantaloupe and green-fleshed honeydew, are excellent sources of β-carotene. Although β-carotene from melon is an important dietary antioxidant and precursor of vitamin A, its bioaccessibility/bioavailability is unknown. We compared β-carotene concentrations from previously frozen orange-fleshed honeydew and cantaloupe melons grown under the same glasshouse conditions, and from freshly harvested field-grown, orange-fleshed honeydew melon to determine β-carotene bioaccessibility/bioavailability, concentrations of novel β-apocarotenals, and chromoplast structure of orange-fleshed honeydew melon. β-Carotene and β-apocarotenal concentrations were determined by HPLC and/or HPLC-MS, β-carotene bioaccessibility/bioavailability was determined by in vitro digestion and Caco-2 cell uptake, and chromoplast structure was determined by electron microscopy. The average β-carotene concentrations (μg/g dry weight) for the orange-fleshed honeydew and cantaloupe were 242.8 and 176.3 respectively. The average dry weights per gram of wet weight of orange-fleshed honeydew and cantaloupe were 0.094 g and 0.071 g, respectively. The bioaccessibility of field-grown orange-fleshed honeydew melons was determined to be 3.2 ± 0.3%, bioavailability in Caco-2 cells was about 11%, and chromoplast structure from orange-fleshed honeydew melons was globular (as opposed to crystalline) in nature. We detected β-apo-8'-, β-apo-10', β-apo-12'-, and β-apo-14'-carotenals and β-apo-13-carotenone in orange-fleshed melons (at a level of 1-2% of total β-carotene). Orange-fleshed honeydew melon fruit had higher amounts of β-carotene than cantaloupe. The bioaccessibility/bioavailability of β-carotene from orange-fleshed melons was comparable to that from carrot (Daucus carota).
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Affiliation(s)
- MATTHEW K. FLESHMAN
- Department of Human Nutrition, The Ohio State University, Columbus, OH 43210
| | - GENE E. LESTER
- Kika de la Garza Subtropical Agricultural Research Center, United States Department of Agriculture, Weslaco, TX 78596
- Address correspondence to Gene Lester, USDA-ARS, 10300 Baltimore Ave. Bldg. 002, Beltsville, Maryland 20705 [telephone (301) 504-5981; fax (301) 504-5107; ] or Earl Harrison, The Ohio State University, 350 Campbell Hall, 1787 Neil Avenue, Columbus, OH 43210 [telephone (614) 292-8189; fax (614) 292-8880; ]
| | - KEN M. RIEDL
- Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210
| | - RACHEL E. KOPEC
- Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210
| | | | - ROBERT W. CURLEY
- College of Pharmacy, The Ohio State University, Columbus, OH 43210
| | - STEVEN J. SCHWARTZ
- Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210
| | - EARL H. HARRISON
- Department of Human Nutrition, The Ohio State University, Columbus, OH 43210
- Address correspondence to Gene Lester, USDA-ARS, 10300 Baltimore Ave. Bldg. 002, Beltsville, Maryland 20705 [telephone (301) 504-5981; fax (301) 504-5107; ] or Earl Harrison, The Ohio State University, 350 Campbell Hall, 1787 Neil Avenue, Columbus, OH 43210 [telephone (614) 292-8189; fax (614) 292-8880; ]
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40
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Biehler E, Kaulmann A, Hoffmann L, Krause E, Bohn T. Dietary and host-related factors influencing carotenoid bioaccessibility from spinach (Spinacia oleracea). Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.09.110] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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41
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Abstract
Carotenoids are one of the most widespread groups of pigments in nature and more than 600 of these have been identified. Beside provitamin A activity, carotenoids are important as antioxidants and protective agents against various diseases. They are isoprenoids with a long polyene chain containing 3 to 15 conjugated double bonds, which determines their absorption spectrum. Cyclization at one or both ends occurs in hydrocarbon carotene, while xanthophylls are formed by the introduction of oxygen. In addition, modifications involving chain elongation, isomerization, or degradation are also found. The composition of carotenoids in food may vary depending upon production practices, post-harvest handling, processing, and storage. In higher plants they are synthesized in the plastid. Both mevalonate dependent and independent pathway for the formation of isopentenyl diphosphate are known. Isopentenyl diphosphate undergoes a series of addition and condensation reactions to form phytoene, which gets converted to lycopene. Cyclization of lycopene either leads to the formation of β-carotene and its derivative xanthophylls, β-cryptoxanthin, zeaxanthin, antheraxanthin, and violaxanthin or α-carotene and lutein. Even though most of the carotenoid biosynthetic genes have been cloned and identified, some aspects of carotenoid formation and manipulation in higher plants especially remain poorly understood. In order to enhance the carotenoid content of crop plants to a level that will be required for the prevention of diseases, there is a need for research in both the basic and the applied aspects.
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Affiliation(s)
- K K Namitha
- Human Resource Development, Central Food Technological Research Institute (CSIR), Mysore, India
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42
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In vitro approaches to estimate the effect of food processing on carotenoid bioavailability need thorough understanding of process induced microstructural changes. Trends Food Sci Technol 2010. [DOI: 10.1016/j.tifs.2010.09.010] [Citation(s) in RCA: 104] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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43
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Rodriguez-Amaya DB. Quantitative analysis, in vitro assessment of bioavailability and antioxidant activity of food carotenoids—A review. J Food Compost Anal 2010. [DOI: 10.1016/j.jfca.2010.03.008] [Citation(s) in RCA: 160] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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44
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Martin D, Nieto-Fuentes JA, Señoráns FJ, Reglero G, Soler-Rivas C. Intestinal digestion of fish oils and ω-3 concentrates under in vitro conditions. EUR J LIPID SCI TECH 2010. [DOI: 10.1002/ejlt.201000329] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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45
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Bengtsson A, Brackmann C, Enejder A, Alminger ML, Svanberg U. Effects of thermal processing on the in vitro bioaccessibility and microstructure of β-carotene in orange-fleshed sweet potato. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:11090-11096. [PMID: 20886817 DOI: 10.1021/jf1024104] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
The effects of different preparation methods on the bioaccessibility of β-carotene in orange-fleshed sweet potato (OFSP), an important food crop in sub-Saharan Africa, have been evaluated using an in vitro digestion procedure. The preparation methods included, on fresh roots, boiling followed by puréeing and oil addition (BOL) and homogenization followed by boiling and oil addition (HOM); on milled flour from freeze-dried fresh roots, cooking of porridge followed by oil addition (POA) and oil addition to flour followed by cooking of porridge (POB). The retention of all-trans-β-carotene ranged from 58% (POB) to 72% (BOL). The presence of oil during heating resulted in a significantly higher formation of 13-cis-β-carotene for the POB-treated samples than for the other samples. The efficiency of micellarization of all-trans-β-carotene after in vitro digestion was 50% (HOM), 48% (POB), 31% (POA), and 16% (BOL). Brightfield microscopy of the cell structure after processing and in vitro digestion showed a high degree of cell-wall rupture for the HOM-treated samples, whereas cells appeared intact for the BOL samples. Also, coherent anti-Stokes Raman scattering (CARS) microscopy showed smaller β-carotene bodies residing in the HOM samples than in the BOL samples after digestion. These results suggest that the in vitro bioaccessibility of β-carotene in an OFSP meal can be improved by processing methods that promote cell-wall rupture.
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Affiliation(s)
- Anton Bengtsson
- Department of Chemical and Biological Engineering, Food Science
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46
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Ornelas-Paz. Bioconversion Efficiency of β-Carotene from Mango Fruit and Carrots in Vitamin A. ACTA ACUST UNITED AC 2010. [DOI: 10.3844/ajabssp.2010.301.308] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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47
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Failla ML, Thakkar SK, Kim JY. In vitro bioaccessibility of beta-carotene in orange fleshed sweet potato (Ipomoea batatas, Lam.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:10922-10927. [PMID: 19919124 DOI: 10.1021/jf900415g] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Substitution of white with orange fleshed varieties of sweet potatoes (OFSP) was recently shown to alleviate vitamin A deficiency in children in Africa. However, the relationship between beta-carotene (BC) content of different cultivars of OFSP and its bioavailability is unknown. Here, we used the three phase (oral, gastric and small intestinal) in vitro digestion procedure to examine the bioaccessibility of BC from eight cultivars of boiled OFSP. All-trans BC (all-E-BC) was the only isomer of BC detected in raw roots for cultivars of OFSP with amounts ranging from 112 to 281 microg/g. Boiling OFSP decreased all-E-BC content by 11% with conversion to 13-cis BC (13-Z-BC). The efficiency of BC micellarization during simulated digestion of boiled OFSP was only 0.6-3%. Addition of soybean oil (2% vol/wt) to boiled OFSP prior to in vitro digestion more than doubled partitioning of all-E-BC in the micelle fraction for all cultivars. The relatively poor bioaccessibility of all-E-BC was not a limitation of the in vitro model as micellarization was proportional to amount of OFSP digested from 0.5 to 3.0 g and minimally altered by increasing bile salt content during small intestinal digestion. Moreover, micellarization of all-E-BC from boiled fresh OFSP and commercially processed OFSP was significantly less than from carrots processed identically. These results indicate the need for further efforts to elucidate the basis for relatively poor bioaccessibility of BC from OFSP.
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Affiliation(s)
- Mark L Failla
- Interdisciplinary PhD Program in Nutrition, Department of Human Nutrition, The Ohio State University, Columbus, OH 43210, USA.
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48
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Blanquet-Diot S, Soufi M, Rambeau M, Rock E, Alric M. Digestive stability of xanthophylls exceeds that of carotenes as studied in a dynamic in vitro gastrointestinal system. J Nutr 2009; 139:876-83. [PMID: 19297426 DOI: 10.3945/jn.108.103655] [Citation(s) in RCA: 75] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Epidemiological studies have suggested that high consumption of tomato products is associated with a lower risk for chronic diseases. To exert their health effect, the phytochemicals of tomatoes have to be bioavailable and therefore it implies their stability through the digestion process. Here, we assessed the digestive stability of the red-pigmented lycopene and other carotenoids brought in nutritional quantity within different food matrixes, using the TNO gastrointestinal tract model (TIM). This multicompartmental dynamic system accurately reproduces the main parameters of gastric and small intestinal digestion in human. In vitro digestions of a standard meal containing red tomato (RT), yellow tomato (devoid of lycopene), or lycopene beadlets were performed. Zeaxanthin and lutein were stable throughout artificial digestions, whereas beta-carotene and all-trans lycopene were degraded (approximately 30 and 20% loss at the end of digestion, respectively) in the jejunal and ileal compartments. The recovery of beta-carotene in the digesta of the RT meal was significantly lower than that in the yellow one, showing a food matrix effect. In the same way, until 180 min of digestion, the recovery percentages of all-trans lycopene from RT were significantly lower than those issued from the supplement. Isomeric conformation also influenced the stability of carotenoids, 5-cis lycopene being the most stable isomer followed by all-trans and 9-cis. No trans-cis isomerization of lycopene occurred in the TIM. By using a relevant dynamic in vitro system, this study allowed us to gain further insight into the parameters influencing the digestive stability of carotenoids, and therefore their bioavailability, in humans.
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Affiliation(s)
- Stéphanie Blanquet-Diot
- Equipe de Recherche Technologique Conception, Ingénierie et Développement de l'Aliment et du Médicament, Université Clermont-Ferrand I, Centre de Recherche en Nutrition Humaine Auvergne, France.
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49
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Kean EG, Hamaker BR, Ferruzzi MG. Carotenoid bioaccessibility from whole grain and degermed maize meal products. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:9918-9926. [PMID: 18937488 DOI: 10.1021/jf8018613] [Citation(s) in RCA: 74] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Although yellow maize (Zea mays) fractions and products are a source of dietary carotenoids, only limited information is available on the bioavailability of these pigments from maize-based foods. To better understand the distribution and bioavailability of carotenoid pigments from yellow maize (Z. mays) products, commercial milled maize fractions were screened for carotenoid content as were model foods including extruded puff, bread, and wet cooked porridge. Carotenoid content of maize fractions ranged from a low of 1.77-6.50 mg/kg in yellow maize bran (YCB) to 12.04-17.94 mg/kg in yellow corn meal (YCM). Lutein and zeaxanthin were major carotenoid species in maize milled fractions, accounting for approximately 70% of total carotenoid content. Following screening, carotenoid bioaccessibility was assessed from model foods using a simulated three-stage in vitro digestion process designed to measure transfer of carotenoids from the food matrix to bile salt lipid micelles (micellarization). Micellarization efficiency of xanthophylls was similar from YCM extruded puff and bread (63 and 69%), but lower from YCM porridge (48%). Xanthophyll micellarization from whole yellow corn meal (WYCM) products was highest in bread (85%) and similar in extruded puff and porridge (46 and 47%). For extruded puffs and breads, beta-carotene micellarization was 10-23%, but higher in porridge (40-63%), indicating that wet cooking may positively influence bioaccessibility of apolar carotenes. The results suggest that maize-based food products are good dietary sources of bioaccessible carotenoids and that specific food preparation methods may influence the relative bioaccessibility of individual carotenoid species.
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Affiliation(s)
- Ellie G Kean
- Department of Food Science, Purdue University, West Lafayette, Indiana 47907, USA
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