Evaluation of vitamin D bioaccessibility and mineral solubility from test meals containing meat and/or cereals and/or pulses using in vitro digestion

Antoine, Tiffany; Icard‐Vernière, Christèle; Scorrano, Giulia; Salhi, Amal; Halimi, Charlotte; Georgé, Stéphane; Carrière, Frédéric; Mouquet‐Rivier, Claire; Reboul, Emmanuelle

doi:10.1016/j.foodchem.2020.128621

Cited by 20 publications

(12 citation statements)

References 28 publications

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“…Such bioactive compounds, including phytates, polyphenols and tannins, are present in large amounts in pulses [ 13 ]. These bioactive compounds can impair the bioavailability of some micronutrients including iron, zinc or fat-soluble vitamins [ 66 , 67 ]. Therefore, conclusions may be different when considering micronutrient bioavailability.…”

Section: Discussionmentioning

confidence: 99%

Pulses Twice a Week in Replacement of Meat Modestly Increases Diet Sustainability

et al. 2021

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The French food-based dietary guidelines recommend eating pulses at least twice a week and to reduce meat consumption. This study assessed the impact on the sustainability characteristics (nutrition, cost, environment) of individual diets of meeting the pulse guideline. Dietary data of 2028 adults from the Esteban survey were completed with the nutritional content (considering bioavailability on iron, zinc and protein), price and environmental impacts of foods. When the pulse guideline (i.e., 57 g/day) was not met, two substitution scenarios raised the quantity of pulses to the recommended level, in replacement of an equivalent portion of (i) starches or (ii) meat. Only 9.6% of the participants reached the pulse guideline. Diet sustainability characteristics improved with the meat scenario (nutritional indicators improved; diet cost, greenhouse gas emissions and acidification decreased), while several indicators deteriorated with the starches scenario. Zinc available for absorption slightly decreased in both scenarios while iron available for absorption decreased in the meat scenario only. Increasing pulse consumption to two portions/week could modestly improve the sustainability of diets when pulses replace meat but not starches. Cultural acceptability of that substitution still needs to be proven, and iron and zinc status of individuals at risk of deficiency should be monitored.

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Section: Discussionmentioning

confidence: 99%

Pulses Twice a Week in Replacement of Meat Modestly Increases Diet Sustainability

et al. 2021

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“…Another important remark is that minerals bioavailability from plants and many staple foods such cereals and legumes can be affected by their contents of oxalate and phytate, which are inhibitors of zinc, iron and specially calcium absorption content [ 55 , 56 ]. Besides, it was found that phytates and tannins, as well as fibres and saponins, can negatively influence the bioavailability of fat-soluble vitamins such as vitamin D, possibly due to modulation of lipolysis during digestion [ 57 ]. Accordingly, vitamins and minerals supplementation through food matrices such as the powdered soup Años Dorados must consider a decreased absorption of mineral due to the chelating effect of the food ingredients.…”

Section: Discussionmentioning

confidence: 99%

Nutritional Status and Serum Levels of Micronutrients in an Elderly Group Who Participate in the Program for Complementary Food in Older People (PACAM) from the Metropolitan Region, Santiago de Chile

et al. 2021

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The increase in the Chilean elderly population has promoted public policies to favor an adequate nutrition in later life. This study evaluated the nutritional status, micronutrients intake and serum micronutrients levels of an elderly group beneficiary of the PACAM from the Metropolitan Region, Santiago de Chile. Anthropometric and dietary survey (24 h food recalls) were assessed in 182 elderly individuals (60 and 80 years old). Blood serum collection was used to measure the micronutrient status. The sample was comprised by 12.6, 46.1, 28.0 and 13.2% of underweight, normal weight, overweight and obese subjects, respectively. Women presented 11% of underweight, 45% of normal weight and 44% of overweight and obese, while men—18, 50 and 32%, respectively. Only the 63% of the elderlies consumed PACAM foods, reaching average daily intakes below (50%) the recommended daily serving. Serum deficiencies of 25-hydroxyvitamin D (88%), vitamin B12 (33%) and calcium (36%) were observed, being the highest ones in the PACAM foods women (60–75 years old). Chilean elderlies presented mainly a normal weight; however, an important proportion of overweight/obese subjects was observed. Although PACAM foods consumption significantly increased the micronutrient intake, it was not enough to ensure an adequate serum micronutrient levels in the elderly.

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“…The free form of vitamin D 3 has likely been incorporated in the food matrices evaluated in some in vivo studies, although this is not specifically indicated [ 19 , 20 , 23 , 24 ]. Free vitamin D 3 has also been used in various in vitro studies [ 27 , 28 , 29 , 30 , 31 , 32 , 33 ], while free vitamin D 2 has been considered in only a few in vitro studies [ 31 ].…”

Section: Vitamin D Fortified Foods: Formulation Strategiesmentioning

confidence: 99%

“…In meat, semolina, and chickpeas, vitamin D 3 was applied after solubilization in refined olive oil, and the resulting bioaccessibility was 5, 25, and 25%, respectively. Low bioaccessibility in meat was attributed to intense oxidation during digestion [ 33 ]. Semolina and chickpea antioxidants protected vitamin D 3 from oxidative degradation; however, despite high vitamin D 3 content being found in the intestinal digesta of these meals, the incorporation of vitamin D 3 into the mixed micelles was hindered by tannins, fibers, and saponins [ 33 ].…”

Section: Vitamin D In Fortified Foods: Bioaccessibilitymentioning

confidence: 99%

“…Low bioaccessibility in meat was attributed to intense oxidation during digestion [ 33 ]. Semolina and chickpea antioxidants protected vitamin D 3 from oxidative degradation; however, despite high vitamin D 3 content being found in the intestinal digesta of these meals, the incorporation of vitamin D 3 into the mixed micelles was hindered by tannins, fibers, and saponins [ 33 ]. The decrease in vitamin D 3 bioaccessibility due to the occurrence of oxidation during digestion has also been supported by a previous study, which reported increased bioaccessibility of vitamin D 3 in brownies fortified with both vitamin D 3 and tert -butylhydroquinone, compared to a control fortified with vitamin D 3 alone.…”

Section: Vitamin D In Fortified Foods: Bioaccessibilitymentioning

confidence: 99%

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Vitamin D Incorporation in Foods: Formulation Strategies, Stability, and Bioaccessibility as Affected by the Food Matrix

Lavelli

D’Incecco

Pellegrino

2021

Foods

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Inadequate intake of vitamin D is a global health issue related to severe diseases, mainly involving subjects with dark skin pigmentation, patients affected by malnutrition, malabsorption syndromes, or obesity, and elderly people. Some foods fortified with vitamin D have been tested in vivo, but fortification strategies with a global outreach are still lacking. This review is focused on food fortification with vitamin D, with the aim to collect information on (a) formulation strategies; (b) stability during processing and storage; and (c) in vitro bioaccessibility. Approaches to add vitamin D to various foods were analyzed, including the use of free vitamin D, vitamin D loaded in simple and double nanoemulsions, liposomes, casein micelles, and protein nanocapsules. Numerous studies were reviewed to elucidate the impact of food technologies on vitamin D’s stability, and mechanisms that lead to degradation were identified—namely, acid-catalyzed isomerization, radical-induced oxidation, and photo-oxidation. There is, however, a lack of kinetic data that allow for the prediction of vitamin D’s stability under industrial processing conditions. The roles that lipids, proteins, fibers, and antioxidants play in vitamin bioaccessibility have been clarified in various studies, while future needs include the design of specific food matrices that simultaneously achieve a balance between the long-term stability, bioaccessibility and, ultimately, in vivo functionality of vitamin D.

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Evaluation of vitamin D bioaccessibility and mineral solubility from test meals containing meat and/or cereals and/or pulses using in vitro digestion

Cited by 20 publications

References 28 publications

Pulses Twice a Week in Replacement of Meat Modestly Increases Diet Sustainability

Pulses Twice a Week in Replacement of Meat Modestly Increases Diet Sustainability

Nutritional Status and Serum Levels of Micronutrients in an Elderly Group Who Participate in the Program for Complementary Food in Older People (PACAM) from the Metropolitan Region, Santiago de Chile

Vitamin D Incorporation in Foods: Formulation Strategies, Stability, and Bioaccessibility as Affected by the Food Matrix

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