β-Carotene cleavage products after oxidation mediated by hypochlorous acid—a model for neutrophil-derived degradation

Sommerburg, Olaf; Langhans, Claus-Dieter; Arnhold, Jürgen; Leichsenring, Michael; Salerno, Costantino; Crifò, C; Hoffmann, Georg F.; Debatin, Klaus‐Michael; Siems, Werner

doi:10.1016/j.freeradbiomed.2003.08.020

Cited by 88 publications

(89 citation statements)

References 61 publications

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“…In vitro studies in which carotenoids are exposed to stimulated neutrophils certainly indicate that plasma carotenoids are at increased risk of destruction in such circumstances. 25,26 Furthermore, the work of Cser et al 19 and our own 20 suggests that in humans α-and β-carotene concentrations in plasma are more sensitive to oxidation than lutein concentrations and this has also been observed in in vitro studies. 27 In field studies done in free-living communities in developing countries, the volunteers recruited may be apparently healthy, but in such situations disease exposure is high and infestation by intestinal parasites is also common; thus the presence of subclinical inflammation is highly likely.…”

Section: Carotenoids and Inflammationsupporting

confidence: 57%

Bioequivalence of β‐carotene and retinol

Thurnham

2006

J Sci Food Agric

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For many years it was accepted that 6 mg of β-carotene were required to produce 1 mg of vitamin A in the form of retinol. The equivalence was based on the assumptions that two-thirds of dietary β-carotene are not absorbed, while in the metabolism of the remaining third 1 mol of β-carotene is converted to 1 mol retinol. Recently, the bioequivalence was raised to 12 mg β-carotene and 1 mg retinol. The objective of this review was to re-examine the data that were used to support the new equivalence ratio, especially since some of these data were obtained in developing countries where infestation with gut parasites and exposure to other infections is common, yet the influence of inflammation on plasma carotenoid and retinol concentrations is frequently ignored. Bioequivalence studies examined in this review include those done in developing and developed countries, depletion and repletion studies, feeding with vegetable sources of β-carotene or pure supplements, influence of helminths, carotenoid interactions and matrix effects and studies using stable isotopes (SI). SI studies show the bioefficacy of β-carotene conversion to retinol is generally poor even for pure β-carotene unless the dose is small and fed regularly until equilibration is reached. Retinol formation appears to be inversely influenced by previous vitamin A intake, the amount of material given and current vitamin A status. In spite of technical complexities, more SI studies where liver reserves of vitamin A are determined pre and post intervention are needed to evaluate β-carotene bioefficacy of different vegetable sources.

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Section: Carotenoids and Inflammationsupporting

confidence: 57%

Bioequivalence of β‐carotene and retinol

Thurnham

2006

J Sci Food Agric

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“…For instance, in oak wood, β-ionone, 5,6-epoxy-β-ionone and dihydroactinidiolide were identified [35]. In biological tissues, Sommerburg et al identified 5,6-epoxy-β-ionone, ionene, β-cyclocitral, β-ionone, dihydroactinidiolide and 4-oxo-β-ionone as cleavage products formed after degradation of β-carotene mediated by hypochlorous acid [36]. Non-enzymatic cleavage of carotenoids was supposed to be carried out primarily by oxidants liberated by polymorphonuclear leukocytes.…”

Section: Short-chain Cleavage Productsmentioning

confidence: 99%

Degradation of β-carotene during fruit and vegetable processing or storage: reaction mechanisms and kinetic aspects: a review

Pénicaud¹,

Achir²,

Dhuique-Mayer³

et al. 2011

Fruits

166

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-Introduction. Food processing significantly lowers the quality of fruits and vegetables, which is a major concern for the food industry. Micronutrients are particularly affected, and among them β-carotene, which exhibits very interesting sensory, nutritional and biological properties. The literature concerning β-carotene degradation is extensive, but the conclusions are very different as a function of the biological, chemical and food transformation points of view. This paper proposes a synthesis of complementary approaches in the study of β-carotene during food transformation and storage. Degradation reactions. Degradation compounds are numerous, including isomers, epoxides, apocarotenones, apocarotenals and short-chain cleavage products, among them some flavour compounds. A detailed reaction scheme of isomerisation and autoxidation of β-carotene could be deduced from the literature data. The main pathways are well documented, but the global reaction scheme is still incomplete. Furthermore, most of the mechanistic studies are carried out in model systems, thus data may misrepresent β-carotene behaviour in real food products. Kinetics during processing and storage. The determination of degradation kinetics permits the identification of the fastest reactions, i.e., generally those with the greatest impact, and also the quantification of the effect of the factors which can lower β-carotene content. Temperature, occurrence of oxygen, food composition and food structure are shown to affect the β-carotene loss rate significantly. However, the methodologies used to obtain the kinetic parameters are of major importance, and finally, most of the results found in the literature are specific to a study and difficult to generalise. Discussion and conclusion. Mechanistic and kinetic approaches each provide interesting data to improve understanding and monitoring of β-carotene. The combination of all this data, together with thermodynamic and analytical considerations, permits the building of observable reaction schemes which can further be transcribed through mathematical models. By this multidisciplinary approach, scarcely used for the time being, knowledge could be capitalised and useful tools could be developed to improve β-carotene retention during food processing and storage.France / fruits / vegetables / storage / processing / carotenoids / isomerisation / oxidation / degradation / chemical reactions La dégradation du β-carotène au cours de la transformation ou du stockage des fruits et des légumes : mécanismes réactionnels et aspects cinétiques : une revue.Résumé -Introduction. La diminution significative de la qualité des fruits et légumes au cours de leur transformation est une préoccupation majeure de l'industrie alimentaire. Les micronutriments sont particulièrement affectés, et, parmi eux, le β-carotène qui présente d'intéressantes propriétés sensorielles, nutritionnelles et biologiques. La littérature traitant de la dégradation du β-carotène est très dense, mais la nature des conclusions diffère en fo...

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“…The strains were cultured and maintained at 4 °C for periodical replications on Potato Dextrose Agar (PDA). The Kovats indices of compounds, pure pattern coinjection and the comparison of the spectra reported in literature (KOTSERIDIS et al, 1999;BAUMES;SKOUROUMOUNIS, 1998;SÁNCHEZ-CONTRERAS;JIMÉNEZ;SANCHES, 2000;FERREIRA et al, 1998FERREIRA et al, , 2008SOMMERBURG et al, 2003;RODRÍGUEZ-BUSTAMANTE et al, 2005, and the NIST105 library (Standard Reference Data Program of the NATIONAL Institute of Standards and Technology) were used as additional data to confirm the compounds identity.…”

Section: Microorganismsmentioning

confidence: 99%

“…Among the many products that are biosynthesized during the development of fruit and that affect its quality, the terpenes have a crucial role for they consist of pigments, such as carotenoids and aroma compounds such as mono-, sesquiterpenes and noroisoprenoid compounds (IBDAH et al, 2006). C-13 noroisoprenoids compounds, such as β-ionone, β-damascone, β-damascenone, pseudoionone and TTN ( Figure 1) are important aroma compounds related to carotenoids degradation (WINTERHALTER; ROUSEFF, 2002;SOMMERBURG et al, 2003;BALDERMANN;NAIM;FLEISCHMANN, 2005). The β-ionone is a compound derived…”

Section: Introductionmentioning

confidence: 99%