Effects of Mayonnaise on Postprandial Serum Lutein/Zeaxanthin and β-Carotene Concentrations in Humans

Takeda, Sayaka; Masuda, Yasunobu; Usuda, Mika; Marushima, Ranko; Ueji, Toshiyuki; Hasegawa, Mineo; Maruyama, Chizuko

doi:10.3177/jnsv.55.479

Cited by 8 publications

(6 citation statements)

References 32 publications

(27 reference statements)

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“…This agrees with our previous study, showing that mayonnaise may be beneficial for increasing the absorption of ␤-carotene and lutein in broccoli (9).…”

Section: Discussionsupporting

confidence: 93%

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Mayonnaise Contributes to Increasing Postprandial Serum β-Carotene Concentration through the Emulsifying Property of Egg Yolk in Rats and Humans

Takeda¹,

Kimura²,

Marushima³

et al. 2011

J Nutr Sci Vitaminol

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SummaryWe performed in vitro, animal, and human studies to clarify the effect of mayonnaise on ␤ -carotene intake and its mechanism. In an artificial gastric juice model, we examined the transfer of ␤ -carotene from grated carrot to mayonnaise or vegetable oil. Mayonnaise was more easily dispersed in artificial gastric juice than vegetable oil. The ␤ -carotene concentration was greater in mayonnaise than vegetable oil. In rats, the postprandial serum ␤ -carotene concentration in the mayonnaise group ( ␤ -carotene with mayonnaise) was higher than that in the control ( ␤ -carotene only) and vegetable oil ( ␤ -carotene with vegetable oil) groups. Continuous feeding of dietary ␤ -carotene (14 d), employing mayonnaise or egg yolk, resulted in an increased accumulation of ␤ -carotene in the liver. In a human study, diets were provided in the form of (1) carrot as a control (CON), (2) carrot juice (JU), (3) carrot with oil (OIL) and (4) carrot with mayonnaise (MS). Following collection of fasting blood samples, nine adult males consumed one of the four diets in random order. Fasting and postprandial changes in serum ␤ -carotene were assessed at 2, 3, 4, 6 and 8 h following ingestion of each diet. The incremental areas under the curves of serum ␤ -carotene concentration were higher following MS than following both CON and JU. In conclusion, we suggest that mayonnaise contributes to raising the serum ␤ -carotene concentration when consumed with carrots rich in ␤ -carotene, and that its mechanism is related to the emulsifying property of the egg yolk contained in mayonnaise.

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“…This agrees with our previous study, showing that mayonnaise may be beneficial for increasing the absorption of ␤-carotene and lutein in broccoli (9).…”

Section: Discussionsupporting

confidence: 93%

“…Moreover, as ␤ -carotene is a lipophilic nutrient, its absorption following vegetable consumption was shown to increase more significantly when associated with the concurrent ingestion of fat ( 7 , 8 ). In a previous report, the presence of mayonnaise contributed to increased ␤ -carotene absorption ( 9 ).…”

mentioning

confidence: 70%

Mayonnaise Contributes to Increasing Postprandial Serum β-Carotene Concentration through the Emulsifying Property of Egg Yolk in Rats and Humans

Takeda¹,

Kimura²,

Marushima³

et al. 2011

J Nutr Sci Vitaminol

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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

JAT

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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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“…As fat-soluble components, the presence of oil improves their bioavailability by up to 50% (Deming & Erdman, 1999). Emulsions have been shown to be particularly effective in improving the bioavailability of carotenoids (Takeda et al, 2009(Takeda et al, , 2011. Processing conditions could affect structural changes to carotenoids and affect bioavailability.…”

Section: Phytochemicalsmentioning

confidence: 99%

Designing emulsion droplets of foods and beverages to enhance delivery of lipophilic bioactive components – a review of recent advances

Raikos

Ranawana

2016

Int J of Food Sci Tech

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Summary Lipophilic bioactive compounds such as lipids, vitamins and phytochemicals serve important antioxidant, functional, nutritional and structural roles in the human body. Colloidal systems such as emulsions are particularly suitable matrices for the protection and delivery of these compounds. This article summarises the principal lipophilic bioactives important for human health and challenges associated with their delivery. It discusses the compositional and physical characteristics of emulsions in relation to bioactive delivery, and chemical stability aspects to consider when engineering efficient emulsion delivery systems. The literature shows that aspects such as oil type, droplet size, interfacial composition and solubilisation capacity impact bioactive availability and that their effects are bioactive specific. Therefore, emulsions must be tailored to the bioactives delivered. Much of the present knowledge is based on in vitro studies, and more data from animal and human models are required to better understand the relationship between emulsion characteristics and bioavailability of lipophilic bioactives.

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Effects of Mayonnaise on Postprandial Serum Lutein/Zeaxanthin and β-Carotene Concentrations in Humans

Cited by 8 publications

References 32 publications

Mayonnaise Contributes to Increasing Postprandial Serum β-Carotene Concentration through the Emulsifying Property of Egg Yolk in Rats and Humans

Mayonnaise Contributes to Increasing Postprandial Serum β-Carotene Concentration through the Emulsifying Property of Egg Yolk in Rats and Humans

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

Designing emulsion droplets of foods and beverages to enhance delivery of lipophilic bioactive components – a review of recent advances

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