Dietary and host-related factors influencing carotenoid bioaccessibility from spinach (Spinacia oleracea)

Biehler, Eric; Kaulmann, Anouk; Hoffmann, Lucien; Krause, Elmar; Bohn, Torsten

doi:10.1016/j.foodchem.2010.09.110

Cited by 73 publications

(52 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…For b-carotene BA, only significant differences within the same treatment (0%, 1%, and 2.5% lipid addition) are displayed. fraction (Bengtsson et al, 2009;Biehler et al, 2011;Failla, Huo, & Thakkar, 2008;Garrett et al, 1999;Granado-Lorencio et al, 2007;Lemmens et al, 2009). Fig.…”

Section: Liberated and Bioaccessible Carotenoid Fractionsmentioning

confidence: 97%

“…The digestion solution was kept at 37°C for 1 h at 95 rpm in the shaking incubator. Subsequently, the pH was adjusted to pH 5.3 with 0.9 M NaHCO 3 solution and 9 ml of a porcine bile extract/pancreatin solution (12 mg/ml porcine bile extract, 2 mg/ml pancreatin in 0.1 M NaHCO 3 as described by Biehler et al (2011)) were added. Since Granado-Lorencio et al, 2007 recently reported an efficient carotenol fatty acid ester cleavage by cholesterol esterase, 5 U of this enzyme were added in 0.1 M Na 2 HPO 4 buffer at pH 7 in the last phase of the digestion.…”

Section: Food Sourcementioning

confidence: 99%

See 1 more Smart Citation

Influence of chromoplast morphology on carotenoid bioaccessibility of carrot, mango, papaya, and tomato

et al. 2012

View full text Add to dashboard Cite

Section: Liberated and Bioaccessible Carotenoid Fractionsmentioning

confidence: 97%

Section: Food Sourcementioning

confidence: 99%

Influence of chromoplast morphology on carotenoid bioaccessibility of carrot, mango, papaya, and tomato

et al. 2012

View full text Add to dashboard Cite

“…A lipid diet was associated with a higher amount of bioaccessible b-carotene compared to that of the lowlipid diet under simulated in vitro intestinal conditions, which was consistent with the results from an in vivo study (Van LooBouwman et al, 2014). Biehler et al (2011) additionally clarified the effect of digestive enzymes on dietary fats; pancreatin can cleave triglycerides into smaller units, which enhance the rate of carotenoid micellarization, whereas pepsin did not. Therefore, the in vitro digestion with digestive pepsin and subsequently pancreatin has been widely utilized for screening to predict the degradation pathway, bioaccessibility, and functionality of b-carotene under closed physiological conditions (Alminger et al, 2014;Hur, Lim, Decker, & McClements, 2011).…”

Section: Introductionmentioning

confidence: 99%

“…The review published by Alminger et al (2014), stated that b-carotene is considered relatively labile in the gastric and duodenal compartments; however, after which it is partly degraded in the jejunal and ileal compartments, where its absorption takes place. Besides enzymes and pH conditions, the impact of food matrices influence b-carotene bioavailability as it has been discussed in many studies (Biehler, Kaulmann, Hoffmann, Krause, & Bohn, 2011;Hedren, Diaz, & Svanberg, 2002). The release of b-carotene from the delivering matrix determines the amount of bioavailable b-carotene in digestive systems.…”

Section: Introductionmentioning

confidence: 99%

The potential of zein nanoparticles to protect entrapped β-carotene in the presence of milk under simulated gastrointestinal (GI) conditions

Chuacharoen

Sabliov

2016

LWT - Food Science and Technology

View full text Add to dashboard Cite

a b s t r a c tThe addition of nanoentrapped b-carotene in milk is proposed as a valid method to improve stability and enhance antioxidant activity of b-carotene during GI transit. This study focused on two types of delivery systems, nanoparticles and nanoemulsions, and compared their ability to enhance the physicochemical stability and antioxidant activity of b-carotene in the presence of milk under simulated GI conditions. bCarotene-loaded zein nanoparticles and nanoemulsion, stabilized by pluronic F127 and lecithin, were synthesized and added to liquid milk. Degradation of b-carotene was spectrophotometrically analyzed, and antioxidant activity was measured using ABTS and TBARS assays in simulated gastric fluid (SGF) with pepsin for 2 h and in simulated intestinal fluid (SIF) with pancreatin for 24 h. The initial amount of bcarotene remained at 18.30 ± 1.29% and 4.41 ± 2.51% after a 26 h total time of GI exposure in nanoentrapped and emulsified forms, respectively. In both systems, nanoentrapment proved to be beneficial to beta-carotene stability, but this benefit was decreased in the presence of milk. The improvement in antioxidant activity of nanodelivered b-carotene was confirmed by ABTS and TBARS assays. In conclusion, zein nanoparticles improved chemical stability and antioxidant activity of entrapped beta-carotene versus emulsions in the presence of milk under simulated gastrointestinal environments.

show abstract

“…Although reduced fat absorption and cholesterol reduction can have a beneficial effect on human health, it is important whether the degree of bile acid binding is high enough to impair lipophilic micronutrients' absorption. A minimal bile concentration for optimal transfer of lutein and β-carotene from lipid droplets into mixed micelles was found as approximately 5 mM (Biehler et al, 2011). Bile salt concentration in the small intestine ranges from 4 to 20 mM, depending on whether the subject is in the fasted or fed state.…”

Section: In Vitro Antioxidant Ace Inhibitory Antidiabetic and Bile mentioning

confidence: 99%

Functional Salad Dressing as an Excipient Food

Karakaya¹,

El²,

Şimşek³

2015

Turkish JAF Sci.Tech.

View full text Add to dashboard Cite

The aim of this study is to develop salad dressing as an excipient food that can be used to enhance beneficial effects of salads when co-ingested together. The compounds that include bioactive constituents different from other salad dressings are germinated seed and sprouts of lentils and cowpeas, and caseinomacropeptide isolated from whey. The proximate composition, total phenols and total flavonoids of salad dressing were determined. Its beneficial effects on health (antioxidant activity, antidiabetic activity, bile acid binding capacity, and angiotensin converting enzyme inhibitory activity) were determined using in vitro methods. Energy value of salad dressing is 111 kcal/100 g and 11.41% of the energy value of the salad dressing is provided by protein. Total phenol content is 79 mg CE/100 g. Salad dressing displayed higher antioxidant activity against DPPH radical (130 mM Trolox/100 g) than that of ORAC value (72 mM Trolox/100 g). Salad dressing inhibited ACE by approximately 37%. Expected glycemic index of salad dressing was 74.0 and belongs to high glycemic index foods. Contrary to, salad dressing inhibited α-glucosidase and α-amylase with the IC50 values 1.77 mg protein/mL and 2.40 mg protein/mL, respectively. Relative to cholestyramine, bile acid binding capacity of salad dressing is 39.85%.

show abstract

Dietary and host-related factors influencing carotenoid bioaccessibility from spinach (Spinacia oleracea)

Cited by 73 publications

References 31 publications

Influence of chromoplast morphology on carotenoid bioaccessibility of carrot, mango, papaya, and tomato

Influence of chromoplast morphology on carotenoid bioaccessibility of carrot, mango, papaya, and tomato

The potential of zein nanoparticles to protect entrapped β-carotene in the presence of milk under simulated gastrointestinal (GI) conditions

Functional Salad Dressing as an Excipient Food

Contact Info

Product

Resources

About