Solubilization of carotenoids from carrot juice and spinach in lipid phases: II. Modeling the duodenal environment.
We have been investigating the factors determining the bioavailability of carotenoids from vegetables. The previous paper [Rich, G.T., Bailey, A.L., Faulks, R.M., Parker, M.L., Wickham, M.S.J., and Fillery-Travis, A. (2003) Solubilization of Carotenoids from Carrot Juice and Spinach in Lipid Phases: I. Modeling the Gastric Lumen, Lipids 38, 933-945] modeled the gastric lumen and studied the solubilization pathway of carotenes and lutein from carrot juice and homogenized spinach to oil. Using the same vegetable preparations, we have extended our investigations to solubilization pathways potentially available in the duodenum and looked at the ease of solubilization of carotenes and lutein within simplified lipid micellar and oil phases present within the duodenum during digestion. Micellar solubility of raw spinach carotenoids was low and was enhanced by freezing, which involved a blanching step. The efficiency of solubilization of carotenoids in glycodeoxycholate micelles decreased in the order lutein(carrot) > lutein(blanched-frozen spinach) > carotene(blanched-frozen spinach) > carotene(carrot). Frozen spinach carotenoids were less soluble in simple micelles of taurocholate than of glycodeoxycholate. The results comparing the solubility of the carotenoids in mixed micelles (bile salt with lecithin) with simple bile salt micelles are explained by the relative stability of the carotenoid in the organelle compared to that in the micelle. The latter is largely determined by the polarity of the micelle. Below their critical micelle concentration (CMC), bile salts inhibit transfer of carotenoids from tissue to a lipid oil phase. Above their CMC, the bile salts that solubilize a carotenoid can provide an additional route to the oil from the tissue for that carotenoid by virtue of the equilibrium between micellar phases and the interfacial pathway. Mixed micellar phases inhibit transfer of both carotenoids from the tissue to the oil phase, thereby minimizing this futile pathway.
Rich
Gillian T
GT
Institute of Food Research, Norwich Research Park, Colney, Norwich, United Kingdom NR4 7UA.
Faulks
Richard M
RM
Wickham
Martin S J
MS
Fillery-Travis
Annette
A
D001647:Bile Acids and Salts / Q000378:metabolism; D001682:Biological Availability; D002338:Carotenoids / Q000032:analysis* / Q000737:chemistry* / Q000378:metabolism; D018552:Daucus carota / Q000737:chemistry*; D004386:Duodenum / Q000378:metabolism*; D005628:Frozen Foods; D006863:Hydrogen-Ion Concentration; D008055:Lipids / Q000737:chemistry*; D014975:Lutein / Q000032:analysis / Q000737:chemistry; D008823:Micelles; D008954:Models, Biological; D000069463:Olive Oil; D010434:Pepsin A / Q000378:metabolism; D010938:Plant Oils; D010940:Plant Proteins / Q000378:metabolism; D012995:Solubility; D018724:Spinacia oleracea / Q000737:chemistry*
D001647:Bile Acids and Salts; D008055:Lipids; D008823:Micelles; D000069463:Olive Oil; D010938:Plant Oils; D010940:Plant Proteins; D002338:Carotenoids; D010434:Pepsin A; D014975:Lutein