Bioavailability comparison of free and esterified lutein for layer hens

Abstract

Lutein supplements are often used to pigment and enrich layer chicken eggs. This experiment was conduced to compare the bioavailability of free and esterified lutein, by depletion method. Forty chickens were randomly divided into two groups. After 2 weeks of washout period, when all birds were fed the same low lutein basal diet, the two groups were fed for another 2 weeks with diets supplemented with free lutein or esterified lutein. Two experimental diets were supplemented with the same amount of 15 mg lutein/kg. On day 0 (baseline) and days 3, 7, and 14, birds fasting morning plasma samples were collected and stored for lutein analysis by high performance liquid chromatography method (HPLC). Results showed that: 1) Plasma lutein concentration increased dramatically after feeding free or esterified lutein; 2) Plasma lutein level in birds fed the diet supplemented with free lutein significantly differed from those fed esterified lutein on day 3. 3) There were no significant differences in plasma lutein levels between free lutein and esterified lutein on days 7 and 14. In conclusion, the lutein bioavailability from free lutein or esterified lutein supplements was comparable.

Lutein, zeaxanthin and meso-zeaxanthin content of eggs laid by hens supplemented with free and esterified xanthophylls

“…In 2009, Wu et al . reported that L bioavailability, measured in hen plasma, from free L and esterified L supplements was comparable ( 30 ) . However, their experiment did not analyse the impact of supplementation in the eggs of the hens supplemented with the esterified and free L supplements.…”

Effect of dietary α‐tocopherol on the bioavailability of lutein in laying hen

“…Some researchers mentioned that the lutein is highly bio‐available as most of fats and fat‐soluble compounds (Chung et al., ) because fat‐soluble nutrients, such as vitamins A and E, are absorbed in the small intestine as free alcohol, but it is hypothesized that lutein esters can be transformed, by lipase catalysed hydrolysis, in free lutein, in the gut lumen, before being absorbed (Muller et al., ). Ultimately, the hypothesis failed when other researchers showed that the level of lutein found similar in blood serum either from free lutein or esterified lutein also effect the pigmentation of egg yolk (Wu et al., ).…”

Integrated solvent-free extraction and encapsulation of lutein from marigold petals and its application

“…The lutein powder was characterized to have better dispersibility in nonpolar environment than water-based system. The presence of lutein in esterified structure is supposed not to influence its bioavailability, since the previous study revealed that bioavailability of lutein esters was comparable to that of free lutein (Wu, Huang, Shi, & Tan, 2009), and no hindrance was possessed upon its conversion into free lutein during clinical trials (Bowen, Herbst, Hussain, & Stacewicz, 2002). The human gut is very efficient in cleaving esters of lutein from its food sources (Bowen & Clark, 2001).…”