Overview of carotenoid bioavailability determinants: From dietary factors to host genetic variations

Desmarchelier, Charles; Borel, Patrick

doi:10.1016/j.tifs.2017.03.002

Cited by 210 publications

(151 citation statements)

References 135 publications

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“…This transfer, as well as the transfer of VA to mixed micelles, is modulated by numerous factors, e.g., food matrix, food processing, presence of fibers, lipids, etc. It is beyond the scope of this review to describe the current knowledge on all of these factors, but dedicated reviews can be found elsewhere [14,18]. This transfer can be facilitated by gastric and pancreatic enzymes that participate in food digestion, i.e., proteases, amylases and lipases.…”

Section: Metabolism Of Vitamin a In The Gastrointestinal Lumenmentioning

confidence: 99%

Genetic Variations Associated with Vitamin A Status and Vitamin A Bioavailability

2017

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Blood concentration of vitamin A (VA), which is present as different molecules, i.e., mainly retinol and provitamin A carotenoids, plus retinyl esters in the postprandial period after a VA-containing meal, is affected by numerous factors: dietary VA intake, VA absorption efficiency, efficiency of provitamin A carotenoid conversion to VA, VA tissue uptake, etc. Most of these factors are in turn modulated by genetic variations in genes encoding proteins involved in VA metabolism. Genome-wide association studies (GWAS) and candidate gene association studies have identified single nucleotide polymorphisms (SNPs) associated with blood concentrations of retinol and β-carotene, as well as with β-carotene bioavailability. These genetic variations likely explain, at least in part, interindividual variability in VA status and in VA bioavailability. However, much work remains to be done to identify all of the SNPs involved in VA status and bioavailability and to assess the possible involvement of other kinds of genetic variations, e.g., copy number variants and insertions/deletions, in these phenotypes. Yet, the potential usefulness of this area of research is exciting regarding the proposition of more personalized dietary recommendations in VA, particularly in populations at risk of VA deficiency.

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Section: Metabolism Of Vitamin a In The Gastrointestinal Lumenmentioning

confidence: 99%

Genetic Variations Associated with Vitamin A Status and Vitamin A Bioavailability

2017

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“…Carotenoids. Carotenoids, regarded as the most important food antioxidants, have been associated with a decreased risk of chronic diseases (Desmarchelier & Borel, 2017). Carotenoid sources, their general characteristics, applications, and the great importance in human health lead more attention to the valorization of the daily production and discharged industrial bioresidues derived from vegetable peels, seeds, and pericarp (Martins & Ferreira, 2017).…”

Section: Fruit and Beverage Industrymentioning

confidence: 99%

Recovery of High Value‐Added Nutrients from Fruit and Vegetable Industrial Wastewater

Chen

Zhang

Tian

et al. 2019

Comp Rev Food Sci Food Safe

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The industrial processing water of fruit and vegetables has raised serious environmental concerns due to the presence of many important bioactive compounds being disposed in the wastewater. Bioactive compounds have great potential for the food industry to optimize their process and to recover these compounds in order to develop value‐added products and to reduce environmental impacts. However, to achieve this goal, some challenges need to be addressed such as safety assurance, technology request, product regulations, cost effectiveness, and customer factors. Therefore, this review aims to summarize the recent advances of bioactive compounds recovery and the current challenges in wastewater from fruit and vegetable processing industry, including fruit and beverage, soybean by‐products, starch and edible oil industry. Moreover, future direction for novel and green technology of bioactive compounds recovery are discussed, and a prospect of bioactive compounds reuse and sustainable development is proposed.

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“…These functional changes are likely caused by the change in physicochemical properties such as solubility and crystallinity upon Z ‐isomerization . Namely, as for bioavailability, carotenoids are generally absorbed into a body from intestinal mucosal cells after the formation of bile acid micelles . However, it is considered that the carotenoid amount incorporated into the micelles increase by the change in its solubility with Z ‐isomerization, and thus the bioavailability is improved .…”

Section: Introductionmentioning

confidence: 99%

Enhanced solubility and reduced crystallinity of carotenoids, β-carotene and astaxanthin, by Z -isomerization

Honda

Kodama

Kageyama

et al. 2018

Eur. J. Lipid Sci. Technol.

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The impact of the Z‐isomer content of carotenoids, β‐carotene and astaxanthin, on their solubility in organic solvents and crystallinity is investigated. Carotenoid samples containing different Z‐isomer contents are prepared from the high‐purity all‐E‐isomers by the thermal isomerization and filtering technique: β‐carotene, 27.4% and 89.8% Z‐isomer content; astaxanthin, 34.5% and 63.2% Z‐isomer content. As the Z‐isomer content of the carotenoids increases, their relative solubility markedly improves, e.g., the solubility in ethanol of β‐carotene containing 89.8% Z‐isomer is ≈250 times higher than that of the all‐E‐isomer. Moreover, differential scanning calorimetry (DSC), powder X‐ray diffraction (XRD), and scanning electron microscopy (SEM) analyses clearly indicate that the (all‐E)‐carotenoids are present in the crystal state, while the Z‐isomers are present in an amorphous state. A number of studies have reported that the Z‐isomerization of carotenoids induced changes in bioavailability and antioxidant activity. This may be due to the change in physicochemical properties such as solubility and crystallinity by Z‐isomerization. In addition, these changes are important information for improving carotenoid processing. Practical Applications: Carotenoids in plants occur predominantly in the all‐E‐configuration, whereas the Z‐isomers are present in the human body in considerable quantity. Since (all‐E)‐carotenoids have low solubility in solvents and high crystallinity, efficiencies of those processing such as solvent extraction, micronization, and emulsification are low. However, this study experimentally reveals that solubilities of carotenoids, β‐carotene and astaxanthin, are significantly improved and crystallinities of them are reduced by Z‐isomerization. These fundamental data should contribute to improvement of carotenoids processing efficiency. The effect of the Z‐isomer content of carotenoids, β‐carotene and astaxanthin, on their solubility in organic solvents and crystallinity is investigated. Increasing the Z‐isomer contents of the carotenoids, those solubility improved and those crystallinity reduced.

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Overview of carotenoid bioavailability determinants: From dietary factors to host genetic variations

Cited by 210 publications

References 135 publications

Genetic Variations Associated with Vitamin A Status and Vitamin A Bioavailability

Genetic Variations Associated with Vitamin A Status and Vitamin A Bioavailability

Recovery of High Value‐Added Nutrients from Fruit and Vegetable Industrial Wastewater

Enhanced solubility and reduced crystallinity of carotenoids, β-carotene and astaxanthin, by Z -isomerization

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