Whey protein isolate modulates beta-carotene bioaccessibility depending on gastro-intestinal digestion conditions

Abstract

Carotenoids are lipophilic phytochemicals; their intake has been associated with reduced chronic diseases. However, their absorption depends on emulsification during digestion and incorporation into mixed micelles, requiring digestive enzymes, gastric peristalsis, bile, and dietary lipids. In this study, we investigated whether whey-protein-isolate (WPI), a commonly consumed protein source, can modulate β-carotene bioaccessibility in vitro, especially under incomplete digestive conditions, i.e. under low digestive enzyme conditions. Thus, pepsin and pancreatin, kinetic energy, gastric digestion time, and amount bile and co-digested lipids were modified, and WPI at concentrations equivalent to 0/25/50% of the protein recommended dietary allowance (approx. 60 g/d) were added to β-carotene dissolved in oil. WPI enhanced bioaccessibility by up to 20% (p<0.001), especially under higher simulated peristalsis or reduced dietary lipids. Conversely, they impaired bioaccessibility to one third (p<0.001) under incomplete digestive conditions. WPI modulated βcarotene bioaccessibility depending on digestive conditions.

Effect of adding fungal β‐carotene to picual extra virgin olive oils on their physical and chemical properties

“…Some authors have investigated the dietary potential of these compounds and the potential influence of a number of host‐related factors on bioavailability‐related properties such as bioaccessibility and absorbability (Bohn et al., 2017). Others have found dietary lipids to considerably enhance carotenoid absorption by fostering micellization (Iddir et al., 2019). As regards safety, the European Food Safety Authority (EFSA) has set a maximum daily βC intake of 15 mg for safe consumption (EFSA, 2012; Meléndez‐Martínez, 2019).…”

Fate of β-Carotene within Loaded Delivery Systems in Food: State of Knowledge

“…Only then will β-carotene be available to travel to the target tissues and organs where it can exert beneficial health effects. For ingested β-carotene, there are several limitations that limits the amount that is distributed in the systemic circulation in its native form-e.g., chemical instability during the digestion process, poor solubility in the gastrointestinal tract (GIT), slow uptake from the GIT, cleavage by BCO1 in the enterocyte (producing 2 retinal molecules) [53], and first-pass metabolism ( Figure 1). The oral bioavailability (F) of encapsulated β-carotene in delivery systems can be determined by the following equation:…”

“…Rich and team recorded a one-hour increased transfer to oil in case of in vitro digested digesta at pH 2.1 as compared to in vitro digested digesta at pH 6.2 [64]. However, it has also been reported that under some conditions, proteins can aid in the emulsification of carotenoids including β-carotene in the digesta, improving its transfer into lipid droplet and thus later intestinal bioaccessibility [53]. This seemed to be the case especially under marginal digestion conditions-i.e., under low enzymatic digestive activity.…”

Fate of β-Carotene within Loaded Delivery Systems in Food: State of Knowledge

“…For ingested β-carotene, there are several limitations, which limits the proportion that arrives in the systemic circulation in its native form, e.g. chemical instability during the digestion process, poor solubility in the gastrointestinal tract (GIT), slow uptake from the GIT, cleavage by BCO1 in the enterocyte (producing 2 molecules of retinal) [53], and first-pass metabolism (Figure 4). The oral bioavailability (F) of encapsulated β-carotene in delivery systems can be determined by the following equation F = F × F × F Here, FB is the fraction of consumed β-carotene that survived through the upper GIT and released from the food matrix/delivery system into the GIT, thus becoming bioaccessible for uptake by brush-bordered enterocytes.…”

“…Rich and team recorded a one-hour increase transfer to oil in case of in vitro digested digesta at pH 2.1 as compared to in vitro digested digesta at pH 6.2 [64]. However, it has also been reported that under some conditions, proteins can aid in the emulsification of carotenoids including β-carotene in the digesta, improving its transfer into lipid droplet and thus later intestinal bioaccessibility [53]. This seemed to be the case especially under marginal digestion conditions, i.e.…”