Bioaccessibility, cellular uptake and transport of luteins and assessment of their antioxidant activities

Yang, Cheng; Fischer, Maike; Kirby, Christopher W.; Liu, Ronghua; Zhu, Honghui; Zhang, Hua; Chen, Yuhuan; Sun, Yong; Zhang, Lianfu; Tsao, Rong

doi:10.1016/j.foodchem.2017.12.055

Cited by 83 publications

(42 citation statements)

References 38 publications

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“…On the other hand, since Z ‐isomers of β‐carotene are less bioavailable for human and nonhuman animals than the all‐ E ‐isomer, it is unlikely that the same result can be obtained (Deming, Teixeira, & Erdman, ; Stahl, Schwarz, Laar, & Sies, ). Recently, research on the effect of Z ‐isomerization of carotenoids on their bioavailability (Cooperstone et al, ; Yang et al, ), functionality (Fenni et al, ; Müller et al, ; Yang et al, ), and physicochemical properties (Honda, Kodama, et al, ; Murakami et al, ) has attracted substantial attention and is being actively studied and developed throughout the world. The change in functionality was mainly reported as antioxidant capacity (Böhm et al, ; Müller et al, ; Yang et al, ); however, a few papers have indicated that some carotenoids, such as astaxanthin and fucoxanthin, showed improved anti‐inflammatory and anticancer activities via Z ‐isomerization (Nakazawa, Sashima, Hosokawa, & Miyashita, ; Yang et al, ).…”

Section: Resultsmentioning

confidence: 99%

Alterations in lycopene concentration and Z‐isomer content in egg yolk of hens fed all‐E‐isomer‐rich and Z‐isomer‐rich lycopene

Honda

Ishikawa

Hayashi

2019

Animal Science Journal

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Effects of feeding lycopene isomers to laying hens on egg qualities such as lycopene concentration and color of the yolk were investigated. Firstly, to evaluate the dietary transfer of lycopene to egg yolk, (all‐E)‐lycopene–rich diets (lycopene content, 100, 200, or 300 mg/kg diet) were fed to hens for 21 days. Lycopene in egg yolk could be detected after 4 days or more from the start of feeding, and the lycopene concentration increased according to the feed amount and period. Even though most of the dietary lycopene was the all‐E‐isomer, more than 65% of lycopene in egg yolk was present as Z‐isomers. Thus, the effect of lycopene Z‐isomer content in the diet (lycopene content, 200 mg/kg diet; lycopene Z‐isomer content, 35.1% or 61.3%) on egg qualities was investigated. As the Z‐isomer content increased, the lycopene concentration in the egg yolk increased, for example, when fed a diet rich in Z‐isomers (61.3%), the lycopene concentration in the egg yolk was approximately three times higher than when fed the (all‐E)‐lycopene–rich diet for 21 days. The results indicated that Z‐isomers of lycopene had higher bioavailability and/or higher transfer efficiency to the egg yolk than the all‐E‐isomer.

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Section: Resultsmentioning

confidence: 99%

Alterations in lycopene concentration and Z‐isomer content in egg yolk of hens fed all‐E‐isomer‐rich and Z‐isomer‐rich lycopene

Honda

Ishikawa

Hayashi

2019

Animal Science Journal

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“…The ORAC‐L assay was performed according to reported protocols with minor adjustments (Prior, Wu, & Schaich, ; Yang et al., ). To each well of the 96‐well microplate (Greiner Bio‐One GmbH, Frickenhausen, Germany), 20 µL of sample solution, blank or a series of trolox standard solutions (6.25, 12.5, 25, and 50 µmol/L) were added and mixed with 200 µL of fluorescein working solution (96 nmol/L phosphate buffer, pH 7.4), and incubated for 20 min at 37 °C.…”

Section: Methodsmentioning

confidence: 99%

LC‐MS/MS for simultaneous detection and quantification of Amadori compounds in tomato products and dry foods and factors affecting the formation and antioxidant activities

Yang

Zhang

Shi

et al. 2020

Journal of Food Science

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In order to establish an efficient detection method to evaluate the formation of Amadori compounds (ACs) in food products and study the potential health effects, an ultra-high performance liquid chromatography-tandem mass spectrometric (UPLC-MS/MS) method using caffeine as internal standard was developed to determine eight ACs. The detection limits ranged from 0.0179 to 0.0887 mg/L for the ACs. The accuracy of the method was tested through measuring recovery of the spiked samples that varied from 81.90 ± 2.98% to 108.74 ± 2.34%. This method was further applied to detect ACs in 10 food products. Results showed that dry fruits and vegetables were rich in ACs, the total content of ACs varied from 1.36 ± 0.26 to 3415.91 ± 147.96 mg/100 g. The total amount of ACs in tomato juice heated under vacuum condition showed significant increment (P < 0.05) in 25 min at 80°C comparing with that under atmospheric pressure due to the rapid loss of water. Besides, the amino acid content shows positive correlation with the corresponding AC formation in Maillard reaction during food drying. After heated at fixed water activity (Aw) for 4 hr by sous-vide process, the ACs content in tomato powder increased significantly and the antioxidant activity improved as well.Practical Application: Results of this study provided a valuable tool to evaluate the formation of ACs in complex dry food products, facilitated the quality control of food products. The knowledge obtained will offer useful information to food processors. The synthesized ACs would facilitate further study into the antioxidant activities and potential health effects of specified AC.

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“…It has been not only considered as a coloring agent in food and feed, but also has shown antioxidant activity, free radical scavenging and quenching of photo‐induced reactive oxygen species. It has also been shown to inhibit the auto‐oxidation of cellular lipids, enhance the immune function and prevent or slow cancers, atherosclerosis and cardiovascular diseases, as well as have beneficial effects on reducing the risk of cataract and age‐related macular degeneration (Grudzinski et al, ; Madaan et al, ; Yang et al, ). Lutein is also the predominant carotenoid in the central nervous system, especially frontal and occipital cortex and hippocampus areas, where it may have specific relationships with anti‐inflammatory activity, metabolic processes, antioxidant pathways, alongside functional roles in neurotransmission, memory, learning, and better cognition performance and also neural development of pediatric brains (Picone et al, ; Uzun, Kim, Leal, & Padua, ).…”

Section: Introductionmentioning

confidence: 99%

Microemulsion as nanoreactor for lutein extraction: Optimization for ultrasound pretreatment

2019

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In the present study, the capability of microemulsion technique, as a novel technique for synchronous extraction and solubilization of lipophilic compounds, on lutein extraction from marigold petals was investigated. Under the optimized sonication (amplitude 100%, 120 s, 25°C), the extraction efficiency increased (85%) using SDS:ethanol (1:2)‐based ME. Moreover, sonication led to smaller droplets (12–163 nm) with favorable thermodynamic stability. In addition, the developed MEs showed higher thermal and especially UV stability in comparison to organic solvent extracts which were fainted with first‐order kinetics. It was also found that co‐surfactant could be eliminated from formulation on the expense of the optimized sonication, was valuable output form industrial point of view. These findings revealed the high potential of ultrasound technique on the extraction and solubilization of lutein by ME technique which can be directly utilized in lutein‐enriched functional foods and beverages. Practical applications From applicability point of view, the solvent extracted compounds cannot be easily dissolved in food or pharmaceutical systems that are mostly hydrophilic. Therefore, microemulsions (MEs), as green and environmentally friendly food‐grade systems, due to their potential capability for simultaneous extraction and solubilization of carotenoids are of great interest. Therefore, the present study confirmed the practical ability of MEs in lutein extraction and protection. All in all, the developed lutein MEs with high lutein extraction capacity and superior lutein chemical stability against thermal treatment and especially UV radiation is an original finding which allows design of new functional foods and could be potentially useful for enriching foods, pharmaceuticals, nutraceuticals, and supplement formulation.

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Bioaccessibility, cellular uptake and transport of luteins and assessment of their antioxidant activities

Cited by 83 publications

References 38 publications

Alterations in lycopene concentration and Z‐isomer content in egg yolk of hens fed all‐E‐isomer‐rich and Z‐isomer‐rich lycopene

Alterations in lycopene concentration and Z‐isomer content in egg yolk of hens fed all‐E‐isomer‐rich and Z‐isomer‐rich lycopene

LC‐MS/MS for simultaneous detection and quantification of Amadori compounds in tomato products and dry foods and factors affecting the formation and antioxidant activities

Microemulsion as nanoreactor for lutein extraction: Optimization for ultrasound pretreatment

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