Comparison of the postprandial chylomicron carotenoid responses in young and older subjects

Cardinault, Nicolas; Tyssandier, Viviane; Grolier, Pascal; Winklhofer‐Roob, Brigitte M.; Ribalta, Josep; Bouteloup-Demange, Corinne; Rock, Edmond; Borel, Patrick

doi:10.1007/s00394-003-0426-2

Cited by 61 publications

(39 citation statements)

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“…We therefore used an usual number of eight subjects with whom significant differences in carotenoid absorption had been observed previously (Cardinault et al, 2003;Riso et al, 2003;Tesoriere et al, 2004;Blum et al, 2005;Reboul et al, 2005b). Eight non-smoking, healthy male subjects, 20-40 years of age and with a body mass index under 24 kg/m 2 were selected by the Clinical Investigation Center (Sainte Marguerite, Marseille).…”

Section: Methodsmentioning

confidence: 99%

Effect of the main dietary antioxidants (carotenoids, γ-tocopherol, polyphenols, and vitamin C) on α-tocopherol absorption

et al. 2007

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Objective: (R,R,R)-a-tocopherol is a fat-soluble antioxidant vitamin generally ingested with other dietary antioxidants. The objective of this study was to assess whether the main dietary antioxidant classes, that is carotenoids, polyphenols, vitamin C and g-tocopherol, affect the intestinal absorption of a-tocopherol. Methods, design and subjects: We evaluated first the effect of different combinations of antioxidants on (R,R,R)-a-tocopherol absorption by a human intestinal cell line (Caco-2 clone TC7). Then we compared the effect of two doses of a dietary antioxidant (lutein) on the postprandial chylomicron a-tocopherol responses to an a-tocopherol-rich meal. Eight healthy men ate two similar meals in a random order at a 1 month interval. The meals contained 24 mg a-tocopherol in sunflower oil plus either 18 or 36 mg lutein. Blood samples were collected during the postprandial periods to compare chylomicron a-tocopherol responses. Results: A mixture of polyphenols (gallic acid, caffeic acid, ( þ )-catechin and naringenin) and a mixture of carotenoids (lycopene, b-carotene and lutein) significantly impaired a-tocopherol absorption in Caco-2 cells (Po0.001 and Po0.0001, respectively). The inhibitory effect of g-tocopherol was close to significance (P ¼ 0.055). In contrast, vitamin C had no significant effect (P ¼ 0.158). Naringenin was the only polyphenol that significantly impaired a-tocopherol absorption. Postprandial atocopherol response was weakest at the highest dose of lutein (6167280 nmol/l h vs 10017287 nmol/l h). The observed extent of reduction (À38%, P ¼ 0.069) supported the inhibitory effect of carotenoids observed in the Caco-2 experiments. Conclusion: Naringenin, carotenoids and probably g-tocopherol can impair a-tocopherol absorption whereas vitamin C and phenolic acids have no effect.

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Section: Methodsmentioning

confidence: 99%

Effect of the main dietary antioxidants (carotenoids, γ-tocopherol, polyphenols, and vitamin C) on α-tocopherol absorption

et al. 2007

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“…The major source of provitamin A carotenoids in papaya is b-carotene (15,16). In this study, the highest chylomicron intact appearance of b-carotene was observed in the zinc group, indicating the positive influence of zinc on b-carotene absorption, but not on bioconversion.…”

Section: Influence Of Iron Zinc and Iron1zinc On Chylomicron Intact mentioning

confidence: 57%

“…Chylomicrons were extracted from 1 mL of thawed serum layered under 1 mL NaCl 9 g/L (d51,004 kg/L after ultracentrifugation (150,000 3g for 1 h, at 20˚C)) in the lipid phase. The method had been previously described by Cardinault et al, using plasma (16). The chylomicron supernatant layer was collected, dried under nitrogen and stored at 280˚C until analyses.…”

Section: Methodsmentioning

confidence: 99%

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The Influence of Iron and Zinc Supplementation on the Bioavailability of Provitamin A Carotenoids from Papaya Following Consumption of a Vitamin A-Deficient Diet

Kana-Sop

Gouado

Achu

et al. 2015

J Nutr Sci Vitaminol

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Summary Iron deficiency anemia, zinc and vitamin A deficiencies are serious public health problems in Cameroon, as in many developing countries. Local vegetables which are sources of provitamin A carotenoids (PACs) can be used to improve vitamin A intakes. However, traditional meals are often unable to cover zinc and iron needs. The aim of this study was to determine the bioavailability of 3 PACs (a-carotene, b-carotene, and b-cryptoxanthin) in young men, who were fed with a vitamin A-free diet and received iron and zinc supplementation. Twelve healthy participants were divided into three groups and were supplemented with elemental iron (20 mg of iron fumarate), 20 mg of zinc sulfate or iron1zinc (20 mg of iron in the morning and 20 mg of zinc in the evening) for 11 d. They were given a vitamin A-and PAC-free diet from the 6th to the 11th day, followed by a test meal containing 0.55 kg of freshly peeled papaya as a source of PACs. Blood samples were collected four times successively on the 11th day (the test meal day), at T0 (just after the test meal), after 2 h (T2), after 4 h (T4) and after 7 h (T7). Ultracentrifugation was used to isolate serum chylomicrons. Retinol appearance and PAC postprandial concentrations were determined. The supplementation with zinc, iron and iron1zinc influenced the chylomicron appearance of retinol and PACs differently as reflected by retention times and maximum absorption peaks. Iron led to highest retinol levels in the chylomicron. Zinc and iron1zinc supplements were best for optimal intact appearance of a-carotene, b-carotene and b-cryptoxanthin respectively. Supplementation with iron led to the greatest bioavailability of PACs from papaya and its conversion to retinol.

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“…This is the first investigation to focus on the effects of vegetable consumption on changes in postprandial PON1 levels. The consumption of vegetables 22,23) or meals supplemented with vitamins 24,25) reportedly increases the amount of lipid soluble antioxidants in postprandial TG-rich lipoproteins. Therefore, colored vegetable consumption is expected to decrease postprandial oxidative stress and increase PON1 activity by protecting PON1 enzymes from oxidative stress-induced inactivation.…”

Section: Discussionmentioning

confidence: 99%

Postprandial Paraoxonase 1 Activity Following Consumption of Recommended Amounts of Mixed Meals in Healthy Males

Kameyama

Maruyama

Kotani

et al. 2016

J Atheroscler Thromb

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Aim: Postprandial lipid level increases induce oxidative stress, which is involved in atherogenesis.The antioxidant properties of paraoxonase 1 (PON1) have attracted attention. However, changes in postprandial PON1 levels differ across prior studies, and changes in PON1 lactonase activity, potentially relevant to PON1 physiology, after the consumption of ordinary meals are unknown. Herein we evaluated postprandial serum lipid levels and PON1 changes following mixed-meal consumption of the amounts recommended for ordinary meals. Methods: Nine healthy male volunteers consumed three different meals in a randomized cross-over design. The test meals were as follows: S, white rice; SMF, S with fat-containing protein-rich main dishes; and SMFV: SMF with vegetable dishes. The serum lipid concentrations and PON1 lactonase and arylesterase activities were determined during a three-hour period after the consumption of these meals. Results: The postprandial triglyceride levels were higher after consuming the SMF and SMFV meals than after consuming the S meal. Despite postprandial high-density lipoprotein cholesterol being unchanged, PON1 lactonase activity was decreased, while PON1 arylesterase activity was increased in the postprandial state after all test meals. Postprandial changes in lactonase and arylesterase activities did not differ among the test meals. Conclusions: Inverse changes in PON1 lactonase and arylesterase activities were observed after consuming recommended ordinary meals. This observation provides useful information for choosing PON1 species as postprandial markers. J Atheroscler Thromb, 2016; 23: 225-232.

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Comparison of the postprandial chylomicron carotenoid responses in young and older subjects

Cited by 61 publications

References 50 publications

Effect of the main dietary antioxidants (carotenoids, γ-tocopherol, polyphenols, and vitamin C) on α-tocopherol absorption

Effect of the main dietary antioxidants (carotenoids, γ-tocopherol, polyphenols, and vitamin C) on α-tocopherol absorption

The Influence of Iron and Zinc Supplementation on the Bioavailability of Provitamin A Carotenoids from Papaya Following Consumption of a Vitamin A-Deficient Diet

Postprandial Paraoxonase 1 Activity Following Consumption of Recommended Amounts of Mixed Meals in Healthy Males

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