Comparative in vitro bioaccessibility of carotenoids from relevant contributors to carotenoid intake.
To compare the in vitro bioaccessibility of lutein, zeaxanthin, beta-cryptoxanthin, lycopene, and alpha-and beta-carotenes from relevant dietary contributors, a gastrointestinal model was used to assess the stability, isomerization, carotenol ester hydrolysis, and micellarization. Salivar, gastric, duodenal, and micellar phases were extracted, with and without saponification, and analyzed by using a quality-controlled HPLC method. The stability of carotenoids under digestion conditions was >75%, regardless of the food analyzed, whereas micellarization ranged from 5 to 100%, depending on the carotenoid and the food. cis-Isomers were maintained in processed foods, but increased in fresh foods. Xanthophyll ester hydrolysis was incomplete (<40%), and both free and ester forms were incorporated into supernatants, regardless of the xanthophyll involved and the food assessed. In vitro bioaccesibility varies widely both for different carotenoids in a given food and for a given carotenoid in different foods. Although in vitro bioaccesibility may not be enough to predict the in vivo bioavailability, it may be relevant for the food industry and for food-based dietary guidelines.
Granado-Lorencio
Fernando
F
Unidad de Vitaminas, Servicio de Bioquímica Clínica, Hospital Universitario Puerta de Hierro, 28035 Madrid, Spain. fgranado.hpth@salud.madrid.org
Olmedilla-Alonso
Begoña
B
Herrero-Barbudo
Carmen
C
Pérez-Sacristan
Belén
B
Blanco-Navarro
Inmaculada
I
Blazquez-García
Silvia
S
D001682:Biological Availability; D002338:Carotenoids / Q000008:administration & dosage* / Q000378:metabolism*; D002851:Chromatography, High Pressure Liquid; D004032:Diet; D004063:Digestion; D004355:Drug Stability; D005638:Fruit; D006868:Hydrolysis; D066298:In Vitro Techniques; D007536:Isomerism; D008823:Micelles; D014675:Vegetables
D008823:Micelles; D002338:Carotenoids