In vitro screening of relative bioaccessibility of carotenoids from foods (original) (raw)
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In vitro screening of relative bioaccessibility of carotenoid from foods
Asia Pacific Journal of Clinical Nutrition
Carotenoids are lipophilic pigments in plant foods that are of particular interest as precursors of vitamin A, a nutrient required for vision, cell differentiation, and the immune system. In order to mediate such activities, carotenoids and their metabolites must be absorbed for delivery to tissues. Unlike many other dietary lipids, the efficiency of carotenoid absorption is typically inefficient, being affected by food matrix, style of processing, other dietary components, and nutritional and physiological status. Thus, reliable prediction of carotenoid bioavailability is problematic. We have developed a relatively simple and cost effective procedure to study the potential bioavailability, i.e., the bioaccessibility, of carotenoids. The method involves simulated oral, gastric and small intestinal digestion of test samples to access the efficiency of incorporation into micelles, an obligatory step for absorption of lipophilic compounds. The model can be further expanded by adding micelles generated during small intestinal phase of digestion to monolayers of Caco-2 human intestinal epithelial cells to investigate apical uptake, cellular metabolism and transepithelial transport of carotenoids. Recent work by Borel and associates has demonstrated that the relative bioaccessibility of carotenoids observed in vitro is highly correlated with in vivo observations and results from bioavailability trials with human subjects. Results from recent studies using the in vitro model to screen relative bioaccessibility of β-carotene in various cultivars of cassava, impact of amount and types of fatty acyl groups in triglycerides on micellarization of carotenoids, and the mechanism of digestion and intestinal cell uptake of xanthophyll esters are presented.
Journal of agricultural and food chemistry, 2017
In vitro digestion methods are routinely used to assess the bioaccessibility of carotenoids and other dietary lipophilic compounds. Here, we compared the recovery of carotenoids and their efficiency of micellarization in digested fruits, vegetables, egg yolk, salmon and mixed vegetable salad with and without the animal products using the static INFOGEST method (Maniekus et al. Food Funct. 2014, 5, 1113-1124) and the procedure of Failla et al. (Food Funct. 2014, 5, 1101-1112) modified to simulate conditions for the fed state. Carotenoid stability during simulated digestion was ≥ 70%. The efficiency of partitioning of carotenoids in mixed micelles was similar when individual plant foods and salad meals were digested using the two static methods. Furthermore, the addition of cooked egg or salmon to vegetable salads increased the bioaccessibility of some carotenoids. Our findings showed that the two methods of in vitro digestion generated similar estimates of carotenoid retention and b...
Development of an in Vitro Digestion Method To Assess Carotenoid Bioavailability from Meals
Journal of Agricultural and Food Chemistry, 1999
The objective of this study was to develop a model for assessing the bioavailability of carotenoids from meals using an in vitro digestion procedure. A meal was prepared using baby food carrots, spinach, and a meat, plus tomato paste. The aqueous fraction was isolated from digesta to determine the quantity of carotenoids transferred from the food to micelles. The micellarization of lutein (25-40%) exceeded (p < 0.01) that of R-and -carotene (12-18%) and lycopene (<0.5%). Micellarization of carotenoids was not affected by elimination of the gastric phase of the digestive process. The absence of bile extract prevented the transfer of carotenoids from foods to micelles, whereas omission of pancreatin only reduced the micellarization of the carotenes. Differentiated cultures of Caco-2 human intestinal cells accumulated 28-46% of micellarized carotenoids from the medium after 6 h. These results support the usefulness of the in vitro digestion process as a rapid and cost-effective model for screening the bioavailability of carotenoids from meals.
Bioavailability is a critical feature in the assessment of the role of micronutrients in human health, and the approaches to this issue include in vitro and in vivo methods. Food-and host-related factors affect the bioavailability of carotenoids and tocopherols, and major challenges in the study of bioavailability include the release of these compounds from the food matrix, micellization, the measurement of the plasma response and the inter-individual variability. To evaluate bioaccessibility, in vitro gastrointestinal models have been used to assess stability, hydrolysis of carotenol esters and transfer efficiency of carotenoids (i.e.-cryptoxanthin, lutein,-carotene, lycopene) and tocopherols (i.e.-and-tocopherol) from fruits and vegetables. In vivo (human) bioavailability has been studied mostly by assessing the responses in chylomicron fractions and serum produced by different dietary intervention protocols. Available in vitro data show that the stability of carotenoids and tocopherols is high, although micellization is a critical determinant of the bioaccessibility. In human studies, upon dietary intervention, changes in serum concentrations may be observed for some compounds (i.e.-cryptoxanthin, lutein,-tocopherol), but not for others (-tocopherol,-carotene). Overall, the behaviour of these phytochemicals under in vitro gastrointestinal conditions does not fully explain the changes observed in in vivo studies. The results indicate that in vitro methods are useful for assessing food-related factors affecting bioavailability, although host-related factors, physiological processes and methodological constraints may limit the comparability and the " predictive value " of in vitro models. In this respect, the two approaches should be considered complementary, but not necessarily interchangeable.
Advances in nutrition (Bethesda, Md.), 2018
Carotenoids are orange, yellow, and red lipophilic pigments present in many fruit and vegetables, as well as other food groups. Some carotenoids contribute to vitamin A requirements. The consumption and blood concentrations of specific carotenoids have been associated with reduced risks of a number of chronic conditions. However, the interpretation of large, population-based observational and prospective clinical trials is often complicated by the many extrinsic and intrinsic factors that affect the physiologic response to carotenoids. Extrinsic factors affecting carotenoid bioavailability include food-based factors, such as co-consumed lipid, food processing, and molecular structure, as well as environmental factors, such as interactions with prescription drugs, smoking, or alcohol consumption. Intrinsic, physiologic factors associated with blood and tissue carotenoid concentrations include age, body composition, hormonal fluctuations, and variation in genes associated with caroten...
Journal of Agricultural and Food Chemistry, 2004
Epidemiological studies have shown that consumption of carotenoid-rich fruits and vegetables is associated with a reduced risk of developing chronic diseases.-Carotene, R-carotene, and-cryptoxanthin are precursors of vitamin A, a nutrient essential for human health. However, little is known about the bioavailability of carotenoids from whole foods. This study characterized the intestinal uptake performance of carotenoids using monolayers of differentiated Caco-2 human intestinal cells and mimicked human digestion to assess carotenoid absorption from carrots and corn. Results showed that Caco-2 cellular uptake of-carotene and zeaxanthin was higher than that of lutein. Uptake performances of pure carotenoids and carotenoids from whole foods by Caco-2 cells were both curvilinear, reaching saturated levels after 4 h of incubation. The time kinetics and dose response of carotenoid uptake presented a similar pattern in Caco-2 cells after plating for 2 and 14 days. Furthermore, the applicability of this new model was verified with whole grain corn, showing that cooked corn grain significantly enhanced carotenoid bioavailability. These results support the feasibility of the in vitro digestion cell model for assessing carotenoid absorption from whole foods as a suitable and cost-effective physiological alternative to current methodologies.
Trends in Food Science & Technology, 2010
Carotenoids represent an example of micronutrients for which processing-induced food structure changes (e.g., matrix disruption) strongly influence their bioavailability. The available scientific information on this topic resulting from both in vivo and in vitro studies shows however the complexity of this problem. Although in vitro studies have been shown useful to better understand the relation between processing and carotenoid bioavailability, there is still conflicting information. To expand our current knowledge on this topic in order to allow rational design of food processing solutions resulting in products with maximal carotenoid accessibility and (bio)availability, it is suggested (i) to further evaluate and standardize in vitro models to be used as high throughput screening tools to determine the effect of extrinsic (process-related) and intrinsic (product-related) factors and (ii) to integrate food structure information as a useful approach for understanding and quantifying the bioavailability of carotenoids in foods. However, it will be necessary to validate the information obtained from these in vitro methods thoroughly against human studies (in vivo studies). * Corresponding author. 1 The bioavailability is defined as 'the fraction of ingested nutrients that is available for utilization in normal physiological functions or storage' and includes nutrient accessibility. The nutrient accessibility is defined as 'the fraction of ingested nutrients that is released from the food matrix (to mixed micelles) and thereby made available for intestinal absorption'.
Antioxidants
Carotenoids are lipophilic pigments which have been associated with a number of health benefits, partly related to antioxidant effects. However, due to their poor solubility during digestion, carotenoid bioavailability is low and variable. In this study, we investigated the effect of frequently consumed proteins on carotenoid bioaccessibility and cellular uptake. Whey protein isolate (WPI), soy protein isolate (SPI), sodium caseinate (SC), gelatin (GEL), turkey and cod, equivalent to 0/10/25/50% of the recommended dietary allowance (RDA, approx. 60g/d), were co-digested gastro-intestinally with carotenoid-rich food matrices (tomato and carrot juice, spinach), and digesta further studied in Caco-2 cell models. Lipid digestion, surface tension and microscopic visualization were also carried out. Co-digested proteins positively influenced the micellization of carotenes (up to 3-fold, depending on type and concentration), especially in the presence of SPI (p < 0.001). An increased ce...
The Journal of Nutritional Biochemistry, 2000
We previously developed an in vitro model to estimate the relative bioavailability of carotenoids from a meal prepared using commercial baby foods. The general applicability of this model was tested using a stir-fried meal consisting of fresh spinach, fresh carrots, tomato paste, and vegetable oil. After in vitro digestion of the cooked meal, the aqueous fraction was separated from residual oil droplet and solids by centrifugation to quantify micellarized carotenoids. The percentages of lutein, lycopene, ␣-carotene, and -carotene transferred from the meal to the micellar fraction were 29.0 Ϯ 0.6, 3.2 Ϯ 0.1, 14.7 Ϯ 0.3, and 16.0 Ϯ 0.4, respectively. Carotenoid transfer from the meal to the aqueous fraction was inhibited when bile extract was omitted from the intestinal phase of digestion. The bioavailability of the micellarized carotenoids was validated using differentiated cultures of Caco-2 human intestinal cells. All four carotenoids were accumulated in a linear manner throughout a 6-hr incubation period. Metabolic integrity was not compromised by exposure of cultures to the diluted aqueous fraction from the digested meal. The addition of 500 mol/L ␣-tocopherol to test medium significantly improved the stability of the micellar carotenoids within the tissue culture environment. These results support the utility of the in vitro digestion procedure for estimating the bioavailability of carotenoids from foods and meals. (J. Nutr.