Main factors governing the transfer of carotenoids from emulsion lipid droplets to micelles

Tyssandier, Viviane; Lyan, Bernard; Borel, Patrick

doi:10.1016/s1388-1981(01)00163-9

Cited by 199 publications

(150 citation statements)

References 18 publications

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“…Similarly, previous investigations of the efficiency of transfer of individual carotenoids from a food matrix to the aqueous or micellar fraction in response to in vitro digestion have shown that β-carotene is more readily micellarised than lycopene [29,30,35]. These findings therefore support the validity of in vitro models for comparisons of the relative bioavailability of different carotenes.…”

Section: In Vitro Releasesupporting

confidence: 77%

“…The degree of micellarization during the digestion process is often used as an indicator of carotenoid bioavailability since a higher degree of micellarization is suggested to facilitate the transfer of carotenoids to the brush border surface of enterocytes for uptake and subsequent absorption. The efficiency of this transfer has been found to vary depending on type of carotenoid, with very low efficiency for very polar compounds as lycopene and β-carotene [29]. Garrett et al [30] found that less than 1% of lycopene in a meal with tomato paste was micellarised during in vitro digestion and that the efficiency of micellarization of lycopene was markedly less than that of lutein and β-carotene during digestion of a stir-fried meal containing spinach, carrot and tomato paste.…”

Section: Release From the Matrix And Micellarization Of Carotenoidsmentioning

confidence: 99%

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Applicability of in Vitro Models in Predicting the in Vivo Bioavailability of Lycopene and β-Carotene from Differently Processed Soups

Alminger¹,

Svelander²,

Wellner³

et al. 2012

FNS

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Presently, there is no clear consensus on the best approach to estimate carotenoid bioavailability. The best alternative would be to use human studies, but they are labour-intensive and expensive and can only be used to investigate a limited number of samples. Hence, a number of in vitro models have been developed to study pre-absorptive processes and factors affecting bioavailability. The question is, however, how well the results obtained by the various methods correlate to each other and to the in vivo situation. In the present paper, we have compared in vivo data from two human studies on differently processed soups containing carrots, tomato and broccoli, with results obtained by in vitro characterisation of the same soups. In vitro bioaccessibility was estimated by a static in vitro digestion investigating matrix release and micellarization of carotenoids and by uptake studies in a human intestinal cell line (Caco-2). In vivo data was obtained from clinical studies measuring total plasma carotenoid concentrations in human subjects after 4 weeks daily consumption of the soups. Comparison of the in vitro and in vivo results indicate that the combination of a two-step in vitro digestion and Caco-2 cells seems to be a useful tool for estimation of β-carotene bioaccessibility and screening of factors governing the release of β-carotene from this type of food. For lycopene the in vitro and in vivo results were less consistent, suggesting that reliable prediction of lycopene bioavailability might be more problematic.

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Section: In Vitro Releasesupporting

confidence: 77%

Section: Release From the Matrix And Micellarization Of Carotenoidsmentioning

confidence: 99%

Applicability of in Vitro Models in Predicting the in Vivo Bioavailability of Lycopene and β-Carotene from Differently Processed Soups

Alminger¹,

Svelander²,

Wellner³

et al. 2012

FNS

View full text Add to dashboard Cite

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“…In fact, the transfer of carotenoids from emulsified oils to an aqueous micellar phase has been found to be inversely related to their hydrophobicity. 16) Taken together, these results indicate that less lipophilic -tocopherol and lutein in vegetables were more bioaccessible than highly lipophilic -carotene. These results for bioaccessibility found in the simulated digestion would explain the bioavailability of spinach carotenoids in a human study by West et al 17) They have reported that the relative bioavailability of -carotene in several spinach products was extremely low compared to that of a -carotene suspension in vegetable oil.…”

Section: Discussionmentioning

confidence: 74%

Effects of Fats and Oils on the Bioaccessibility of Carotenoids and Vitamin E in Vegetables

Nagao

Kotake-Nara

Hase

2013

Bioscience, Biotechnology, and Biochemistry

106

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“…1). It has recently been shown that the efficiency of carotenoid transfer from emulsion lipid droplets to micelles diminishes as the pH decreases (43). It may also result from its higher hydrophobicity.…”

Section: Discussionmentioning

confidence: 99%

Processing of vegetable-borne carotenoids in the human stomach and duodenum

Tyssandier

Reboul

Dumas

et al. 2003

American Journal of Physiology-Gastrointestinal and Liver Physi

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239

186

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Carotenoids are thought to diminish the incidence of certain degenerative diseases, but the mechanisms involved in their intestinal absorption are poorly understood. Our aim was to obtain basic data on the fate of carotenoids in the human stomach and duodenum. Ten healthy men were intragastrically fed three liquid test meals differing only in the vegetable added 3 wk apart and in a random order. They contained 40 g sunflower oil and mashed vegetables as the sole source of carotenoids. Tomato purée provided 10 mg lycopene as the main carotenoid, chopped spinach (10 mg lutein), and carrot purée (10 mg β-carotene). Samples of stomach and duodenal contents and blood samples were collected at regular time intervals after meal intake. all -trans and ciscarotenoids were assayed in stomach and duodenal contents, in the fat and aqueous phases of those contents, and in chylomicrons. The cis-trans β-carotene and lycopene ratios did not significantly vary in the stomach during digestion. Carotenoids were recovered in the fat phase present in the stomach during digestion. The proportion of all -trans carotenoids found in the micellar phase of the duodenum was as follows (means ± SE): lutein (5.6 ± 0.4%), β-carotene (4.7 ± 0.3%), lycopene (2.0 ± 0.2%). The proportion of 13- cis β-carotene in the micellar phase was significantly higher (14.8 ± 1.6%) than that of the all -trans isomer (4.7 ± 0.3%). There was no significant variation in chylomicron lycopene after the tomato meal, whereas there was significant increase in chylomicron β-carotene and lutein after the carrot and the spinach meals, respectively. There is no significant cis-transisomerization of β-carotene and lycopene in the human stomach. The stomach initiates the transfer of carotenoids from the vegetable matrix to the fat phase of the meal. Lycopene is less efficiently transferred to micelles than β-carotene and lutein. The very small transfer of carotenoids from their vegetable matrices to micelles explains the poor bioavailability of these phytomicroconstituents.

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Main factors governing the transfer of carotenoids from emulsion lipid droplets to micelles

Cited by 199 publications

References 18 publications

Applicability of <i>in Vitro</i> Models in Predicting the <i>in Vivo</i> Bioavailability of Lycopene and <i>β</i>-Carotene from Differently Processed Soups

Applicability of <i>in Vitro</i> Models in Predicting the <i>in Vivo</i> Bioavailability of Lycopene and <i>β</i>-Carotene from Differently Processed Soups

Effects of Fats and Oils on the Bioaccessibility of Carotenoids and Vitamin E in Vegetables

Processing of vegetable-borne carotenoids in the human stomach and duodenum

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Main factors governing the transfer of carotenoids from emulsion lipid droplets to micelles

Cited by 199 publications

References 18 publications

Applicability of &lt;i&gt;in Vitro&lt;/i&gt; Models in Predicting the &lt;i&gt;in Vivo&lt;/i&gt; Bioavailability of Lycopene and &lt;i&gt;β&lt;/i&gt;-Carotene from Differently Processed Soups

Applicability of &lt;i&gt;in Vitro&lt;/i&gt; Models in Predicting the &lt;i&gt;in Vivo&lt;/i&gt; Bioavailability of Lycopene and &lt;i&gt;β&lt;/i&gt;-Carotene from Differently Processed Soups

Effects of Fats and Oils on the Bioaccessibility of Carotenoids and Vitamin E in Vegetables

Processing of vegetable-borne carotenoids in the human stomach and duodenum

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Product

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Applicability of <i>in Vitro</i> Models in Predicting the <i>in Vivo</i> Bioavailability of Lycopene and <i>β</i>-Carotene from Differently Processed Soups

Applicability of <i>in Vitro</i> Models in Predicting the <i>in Vivo</i> Bioavailability of Lycopene and <i>β</i>-Carotene from Differently Processed Soups