Impact of Protein-Enriched Plant Food Items on the Bioaccessibility and Cellular Uptake of Carotenoids

Iddir, Mohammed; Yaruro, Juan Felipe Porras; Cocco, Emmanuelle; Hardy, Emilie; Appenzeller, Brice; Guignard, Cédric; Larondelle, Yvan; Bohn, Torsten

doi:10.3390/antiox10071005

Cited by 22 publications

(41 citation statements)

References 69 publications

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“…This study followed our recent in vitro investigation, reporting that proteins may interfere with the bioaccessibility and cellular uptake of carotenoids [ 14 ]. The main objective of this clinical trial was to verify these results in vivo.…”

Section: Discussionmentioning

confidence: 99%

“…The extraction of carotenoids from tomato and carrot juice samples was performed as described earlier [ 14 , 27 ]. Blood plasma and plasma TRL fraction extraction protocols were adapted from Unlu et al [ 26 ].…”

Section: Methodsmentioning

confidence: 99%

“…The analysis of carotenoids was carried out as described previously [ 14 ]. In brief, the dried extracts were re-dissolved with fridge-cold MTBE/MeOH (30/70, v/v ) in a total volume of 150 μL (TRL fraction), 600 μL (plasma samples) or 6 mL (tomato and carrot juice extracts).…”

Section: Methodsmentioning

confidence: 99%

“…These aspects stimulated interest in carotenoid absorption and metabolism, though the bioavailability of carotenoids is low and variable due to the multiple factors that affect their release, absorption, transport, metabolism, and storage [ 11 , 12 ]. The type of carotenoid species [ 13 , 14 ], dietary aspects such as matrix, as well as host-related factors [ 15 , 16 ] are known to interfere with these above-mentioned metabolic steps. The type of carotenoid species may play a role as they differ in their polarity, which could arbitrate the extent of micellization, also known as bioaccessibility.…”

Section: Introductionmentioning

confidence: 99%

“…This may be increased by exposing their amino acids by disrupting their tertiary structures, which can inhibit lipid oxidation through multiple pathways, including the inactivation of ROS, scavenging free radicals, chelation of pro-oxidative transition metals, reduction of hydroperoxides, and alterations of the physical properties of food systems [ 22 ]. In our previous in vitro studies, we have shown that various proteins (whey protein isolate (WPI), soy protein isolate (SPI), sodium caseinate (SC), and gelatin (GEL)) had positive and negative effects on the bioaccessibility of carotenoids originating from different matrices such as carrot juice, tomato juice, and spinach, depending on the type of carotenoids [ 23 ], but also on the type and concentration of proteins [ 14 ]. In fact, higher carotenoid polarity was associated with a stronger negative influence of proteins on their bioaccessibility, while hydrophobic carotenoids appeared in part to benefit from the presence of proteins regarding their micellization.…”

Section: Introductionmentioning

confidence: 99%

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Whey- and Soy Protein Isolates Added to a Carrot-Tomato Juice Alter Carotenoid Bioavailability in Healthy Adults

et al. 2021

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Recent findings suggested that proteins can differentially affect carotenoid bioaccessibility during gastro-intestinal digestion. In this crossover, randomized human trial, we aimed to confirm that proteins, specifically whey- and soy-protein isolates (WPI/SPI) impact postprandial carotenoid bioavailability. Healthy adults (n = 12 males, n = 12 females) were recruited. After 2-week washout periods, 350 g of a tomato-carrot juice mixture was served in the absence/presence of WPI or SPI (50% of the recommended dietary allowance, RDA ≈ 60 g/d). Absorption kinetics of carotenoids and triacylglycerols (TAGs) were evaluated via the triacylglycerol-rich lipoprotein (TRL) fraction response, at timed intervals up to 10 h after test meal intake, on three occasions separated by 1 week. Maximum TRL-carotenoid concentration (Cmax) and corresponding time (Tmax) were also determined. Considering both genders and carotenoids/TAGs combined, the estimated area under the curve (AUC) for WPI increased by 45% vs. the control (p = 0.018), to 92.0 ± 1.7 nmol × h/L and by 57% vs. SPI (p = 0.006). Test meal effect was significant in males (p = 0.036), but not in females (p = 0.189). In males, significant differences were found for phytoene (p = 0.026), phytofluene (p = 0.004), α-carotene (p = 0.034), and β-carotene (p = 0.031). Cmax for total carotenoids (nmol/L ± SD) was positively influenced by WPI (135.4 ± 38.0), while significantly lowered by SPI (89.6 ± 17.3 nmol/L) vs. the control (119.6 ± 30.9, p < 0.001). Tmax did not change. The results suggest that a well-digestible protein could enhance carotenoid bioavailability, whereas the less digestible SPI results in negative effects. This is, to our knowledge, the first study finding effects of proteins on carotenoid absorption in humans.

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Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Whey- and Soy Protein Isolates Added to a Carrot-Tomato Juice Alter Carotenoid Bioavailability in Healthy Adults

et al. 2021

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Quality changes in high hydrostatic pressure treated enriched tomato sauce

Erdem,

Tas,

Erol

et al. 2024

J Sci Food Agric

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BACKGROUNDUse of high hydrostatic pressure (HHP) with reduced processing times is gaining traction in the food industry as an alternative to conventional thermal treatment. In order to enhance functional benefits while minimizing processing losses, functionalized products are being developed with such novel techniques. In this study, changes in quality parameters for HHP treated enriched tomato sauce were evaluated, with the aim to assess its viability as an alternative to conventional thermal treatment methods.RESULTSHHP treatments at 500 MPa, 30 °C/50 °C significantly increased the total phenolic and lycopene content of the sauce samples, achieving 6.7% and 7.5% improvements over conventionally treated samples. The antioxidant capacity of the HHP‐treated samples was also found to match or be better than conventionally treated samples. Furthermore, a T2 relaxation time study revealed that pressure–temperature processing treatments were effective in maintaining the structural integrity of water molecules. Microbiological analyses revealed that 500 MPa/50 °C 5 min treatment can offer 8 logs reduction colony formation, matching the results of conventional thermal treatment.CONCLUSIONCombined pressure–temperature treatments improve results, reduce time consumption. 500 MPa/50 °C treatments provided retention of quality parameters and significant reduction in microbial activity. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Influence of Proteins on the Absorption of Lipophilic Vitamins, Carotenoids and Curcumin – A Review

Iddir

Vahid

Merten

et al. 2022

Molecular Nutrition Food Res

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While proteins have been widely used to encapsulate, protect, and regulate the release of bioactive food compounds, little is known about the influence of co-consumed proteins on the absorption of lipophilic constituents following digestion, such as vitamins (A, D, E, K), carotenoids, and curcumin. Their bioavailability is often low and very variable, depending on the food matrix and host factors. Some proteins can act as emulsifiers during digestion. Their liberated peptides have amphiphilic properties that can facilitate the absorption of microconstituents, by improving their transition from lipid droplets into mixed micelles. Contrarily, the less well digested proteins could negatively impinge on enzymatic accessibility to the lipid droplets, slowing down their processing into mixed micelles and entrapping apolar food compounds. Interactions with mixed micelles and proteins are also plausible, as shown earlier for drugs. This review focuses on the ability of proteins to act as effective emulsifiers of lipophilic vitamins, carotenoids, and curcumin during digestion. The functional properties of proteins, their chemical interactions with enzymes and food constituents during gastro-intestinal digestion, potentials and limitations for their use as emulsifiers are emphasized and data from human, animal, and in vitro trials are summarized.

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Impact of Protein-Enriched Plant Food Items on the Bioaccessibility and Cellular Uptake of Carotenoids

Cited by 22 publications

References 69 publications

Whey- and Soy Protein Isolates Added to a Carrot-Tomato Juice Alter Carotenoid Bioavailability in Healthy Adults

Whey- and Soy Protein Isolates Added to a Carrot-Tomato Juice Alter Carotenoid Bioavailability in Healthy Adults

Quality changes in high hydrostatic pressure treated enriched tomato sauce

Influence of Proteins on the Absorption of Lipophilic Vitamins, Carotenoids and Curcumin – A Review

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