Estimation of carotenoid bioavailability from fresh stir-fried vegetables using an in vitro digestion/Caco-2 cell culture model

Garrett, Dean; Failla, Mark L.; Sarama, Robert J

doi:10.1016/s0955-2863(00)00122-4

Cited by 105 publications

(94 citation statements)

References 33 publications

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“…Similarly, previous investigations of the efficiency of transfer of individual carotenoids from a food matrix to the aqueous or micellar fraction in response to in vitro digestion have shown that β-carotene is more readily micellarised than lycopene [29,30,35]. These findings therefore support the validity of in vitro models for comparisons of the relative bioavailability of different carotenes.…”

Section: In Vitro Releasesupporting

confidence: 77%

“…The efficiency of this transfer has been found to vary depending on type of carotenoid, with very low efficiency for very polar compounds as lycopene and β-carotene [29]. Garrett et al [30] found that less than 1% of lycopene in a meal with tomato paste was micellarised during in vitro digestion and that the efficiency of micellarization of lycopene was markedly less than that of lutein and β-carotene during digestion of a stir-fried meal containing spinach, carrot and tomato paste. In Study 2, both the release from the food matrix and the amount of β-carotene obtained in the micellar phase after in vitro digestion of the optimised soup was significantly higher than the corresponding values obtained after in vitro digestion of the reference soup ( Table 2).…”

Section: Release From the Matrix And Micellarization Of Carotenoidsmentioning

confidence: 99%

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Applicability of in Vitro Models in Predicting the in Vivo Bioavailability of Lycopene and β-Carotene from Differently Processed Soups

Alminger¹,

Svelander²,

Wellner³

et al. 2012

FNS

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Presently, there is no clear consensus on the best approach to estimate carotenoid bioavailability. The best alternative would be to use human studies, but they are labour-intensive and expensive and can only be used to investigate a limited number of samples. Hence, a number of in vitro models have been developed to study pre-absorptive processes and factors affecting bioavailability. The question is, however, how well the results obtained by the various methods correlate to each other and to the in vivo situation. In the present paper, we have compared in vivo data from two human studies on differently processed soups containing carrots, tomato and broccoli, with results obtained by in vitro characterisation of the same soups. In vitro bioaccessibility was estimated by a static in vitro digestion investigating matrix release and micellarization of carotenoids and by uptake studies in a human intestinal cell line (Caco-2). In vivo data was obtained from clinical studies measuring total plasma carotenoid concentrations in human subjects after 4 weeks daily consumption of the soups. Comparison of the in vitro and in vivo results indicate that the combination of a two-step in vitro digestion and Caco-2 cells seems to be a useful tool for estimation of β-carotene bioaccessibility and screening of factors governing the release of β-carotene from this type of food. For lycopene the in vitro and in vivo results were less consistent, suggesting that reliable prediction of lycopene bioavailability might be more problematic.

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Section: In Vitro Releasesupporting

confidence: 77%

Section: Release From the Matrix And Micellarization Of Carotenoidsmentioning

confidence: 99%

Applicability of in Vitro Models in Predicting the in Vivo Bioavailability of Lycopene and β-Carotene from Differently Processed Soups

Alminger¹,

Svelander²,

Wellner³

et al. 2012

FNS

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“…Garrett et al [14] have recently demonstrated that the in vitro digestion model , which was earlier used for determining the bioaccessibility of ß-carotene in highly processed infant foods, is also suitable for minimally processed foods such as stir-fried vegetables (which involved stir-frying in vegetable oil at 1778C for 4 min). This in vitro digestion system serves as a simple model for screening the relative bioavailability of carotenoids in various plant foods.…”

Section: Discussionmentioning

confidence: 99%

Determination of bioaccessibility of β‐carotene in vegetables by in vitro methods

Veda

Kamath

Platel

et al. 2006

Molecular Nutrition Food Res

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The in vitro method in use for the determination of beta-carotene bioaccessibility involves simulated gastrointestinal digestion followed by ultracentrifugation to separate the micellar fraction containing bioaccessible beta-carotene and its quantitation. In this study, the suitability of two alternatives viz., membrane filtration and equilibrium dialysis were examined to separate the micellar fraction. Values of beta-carotene bioaccessibility obtained with the membrane filtration method were similar to those obtained by the ultracentrifugation method. Equilibrium dialysis was found not suitable for this purpose. Among the vegetables analyzed, fenugreek leaves had the highest content of beta-carotene (9.15 mg/100 g), followed by amaranth (8.17 mg/100 g), carrot (8.14 mg/100 g) and pumpkin (1.90 mg/100 g). Percent bioaccessibility of beta-carotene ranged from 6.7 in fenugreek leaves to 20.3 in carrot. Heat treatment of these vegetables by pressure cooking and stir-frying had a beneficial influence on the bioaccessibility of beta-carotene from these vegetables. The increase in the percent bioaccessibility of beta-carotene as a result of pressure-cooking was 100, 48 and 19% for fenugreek leaves, amaranth and carrot, respectively. Stir-frying in presence of a small quantity of oil led to an enormous increase in the bioaccessibility of beta-carotene from these vegetables, the increase being 263% (fenugreek leaves), 192% (amaranth leaves), 63% (carrot) and 53% (pumpkin).

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“…After a simulated digestion of spinach puree containing 10% corn oil, the micellar fractions of lutein, and b-carotene tended to be equivalent [19]. However, at 2.1-3.5% fat the micellization of a-carotene and b-carotene after an in vitro digestion was shown to be approximately one-half of that of lutein [20][21][22]. With a limited oil phase, the micellization of the highly lipophilic carotenes is inhibited, while the relatively polar xanthophylls seem to travel more freely from the food matrix to the lipid and micellar phases of the digesta.…”

Section: Amount Of Dietary Fatmentioning

confidence: 93%

Intestinal absorption of dietary carotenoids

Yonekura

Nagao²

2006

Molecular Nutrition Food Res

356

246

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The assessment of carotenoid bioavailability has long been hampered by the limited knowledge of their absorption mechanisms. However, recent reports have elucidated important aspects of carotenoid digestion and absorption. Disruption of food matrix and increasing amounts of fat seem to enhance the absorption of carotenes to a larger extent than that of xanthophylls. Comparing different carotenoid species, xanthophylls seem to be more easily released from the food matrix and more efficiently micellized than the carotenes. On the other hand, carotenes are more efficiently taken up by the enterocytes. However, carotenoid emulsification and micellization steps are largely affected by the food matrix and dietary components, being the main determinant of carotenoid bioavailability from foodstuffs. Although the intestinal uptake of carotenoids has been thought to occur by simple diffusion, recent studies reported the existence of receptor-mediated transport of carotenoids in enterocytes. Comparisons between the intestinal absorption of a wide array of carotenoids would be useful to elucidate the absorption mechanism of each carotenoid species, in view of the recent indications that intestinal carotenoid uptake may involve the scavenger receptor class B type I and possibly other epithelial transporters. The unraveling of the whole mechanism underlying the absorption of carotenoids will be the challenge for future studies.

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Estimation of carotenoid bioavailability from fresh stir-fried vegetables using an in vitro digestion/Caco-2 cell culture model

Cited by 105 publications

References 33 publications

Applicability of <i>in Vitro</i> Models in Predicting the <i>in Vivo</i> Bioavailability of Lycopene and <i>β</i>-Carotene from Differently Processed Soups

Applicability of <i>in Vitro</i> Models in Predicting the <i>in Vivo</i> Bioavailability of Lycopene and <i>β</i>-Carotene from Differently Processed Soups

Determination of bioaccessibility of β‐carotene in vegetables by in vitro methods

Intestinal absorption of dietary carotenoids

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Estimation of carotenoid bioavailability from fresh stir-fried vegetables using an in vitro digestion/Caco-2 cell culture model

Cited by 105 publications

References 33 publications

Applicability of &lt;i&gt;in Vitro&lt;/i&gt; Models in Predicting the &lt;i&gt;in Vivo&lt;/i&gt; Bioavailability of Lycopene and &lt;i&gt;β&lt;/i&gt;-Carotene from Differently Processed Soups

Applicability of &lt;i&gt;in Vitro&lt;/i&gt; Models in Predicting the &lt;i&gt;in Vivo&lt;/i&gt; Bioavailability of Lycopene and &lt;i&gt;β&lt;/i&gt;-Carotene from Differently Processed Soups

Determination of bioaccessibility of β‐carotene in vegetables by in vitro methods

Intestinal absorption of dietary carotenoids

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Applicability of <i>in Vitro</i> Models in Predicting the <i>in Vivo</i> Bioavailability of Lycopene and <i>β</i>-Carotene from Differently Processed Soups

Applicability of <i>in Vitro</i> Models in Predicting the <i>in Vivo</i> Bioavailability of Lycopene and <i>β</i>-Carotene from Differently Processed Soups