β-Carotene Micellarization during in Vitro Digestion and Uptake by Caco-2 Cells Is Directly Proportional to β-Carotene Content in Different Genotypes of Cassava ,

Abstract

Cassava, a staple food in sub-Saharan Africa, does not provide adequate amounts of pro-vitamin A (VA) carotenoids and has been targeted for biofortification (i.e. selectively breeding cultivars of increased nutrient density with agroeconomically acceptable characteristics). However, the accessibility of pro-VA carotenoids for absorption in different cultivars of cassava remains unknown. Here, we used the coupled in vitro digestion/Caco-2 cell uptake model to screen the relative accessibility of beta-carotene (betaC) in 10 cultivars of cassava with varying concentrations of betaC. After cooking (boiled for 30 min), the betaC concentration in tubers from different cultivars ranged from less than detectable to 6.9 microg betaC/g cassava. Samples were subjected to simulated oral, gastric, and small intestinal digestion to determine stability and micellarization of betaC. All-trans betaC, 9-cis betaC, and 13-cis betaC were the most abundant carotenoids in cooked cassava and recoveries after digestion exceeded 70%. Efficiency of micellarization of total betaC was 30 +/- 2% for various cultivars with no significant difference in isomers and linearly proportional to concentration in cooked cassava (r = 0.87; P < 0.001). Accumulation of all-trans betaC by Caco-2 cells incubated with the diluted micelle fraction for 4 h was proportional (R(2) = 0.99; P < 0.001) to the quantity present in micelles. These results suggest that all-trans betaC content appears to provide the key selection marker for breeding cassava to improve VA status and that the more complicated screening procedure using in vitro digestion coupled to cell uptake does not provide additional information on potential bioavailability.

Control of β-carotene bioaccessibility using starch-based filled hydrogels

“…To overcome these limitations, a useful method is to entrap the components into appropriate delivery systems, such as emulsions, nanoemulsions, micelles, microemulsions or solid lipid nanoparticles (Matalanis, Jones, & McClements, 2011;Matalanis & McClement, 2012;McClements, Decker, & Park, 2009;Qian, Decker, Xiao, & McClements, 2013;Singh, Ye, & Horne, 2009;Troncoso, Aguilera, & McClements, 2012a). Previous studies have shown that the bioaccessibility of highly lipophilic bioactive components (such as carotenoids) can be greatly increased by coingesting them with triacylglycerols (Hou et al, 2012;Thakkar, Maziya-Dixon, Dixon, & Failla, 2007). When the triacylglycerols are digested by gastric and pancreatic lipases, they form free fatty acids and monoacylglycerols that are incorporated along with bile acids and phospholipids into mixed micelles that can solubilise and transport hydrophobic materials to epithelial cells (Hernell, Staggers, & Carey, 1990;Porter, Trevaskis, & Charman, 2007).…”

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

“…Lycopene uptake was higher for the optimised soup in Cell study 1, but not in Cell study 2. Cellular uptake of carotenoids has previously been shown to be linearly dependent on the amount of carotenoids added to the cells [17,23,24,34]. The higher uptake of β-carotene from the optimised soup may therefore have been due to the higher carotene concentration in the micellar fraction ( Table 2, Figures 3(a), (b)).…”

“…In vitro carotenoid bioaccessibility can be estimated by measuring the fraction of carotenoid transferred from the food matrix after simulated gastrointestinal digestion, either to a supernatant obtained after centrifugation/decantation [13][14][15] or to a micellar phase obtained after centrifugation/microfiltration [16][17][18]. Both methods have been considered to be appropriate tools for estimation of bioavailability of carotenoids in different plant matrices [19,20], but recent studies suggest that the bioaccessibility values obtained from the supernatant and micellar phase can be significantly different, even when samples from the same plant food have been investigated [21,22].…”

The Role of Bile and Pancreatin in Improving the In Vitro Bioavailability of Lycopene and Starch in Extruded Snacks Containing Tomato Paste Powder

“…The lycopene present in the micelles was considered as the potentially bioavailable lycopene after the in vitro digestion. Micellar lycopene present in the digesta was separated from the crystallized forms and undigested material according to the method of Thakkar et al [26]. Lycopene was extracted using a mixture of petroleum ether/acetone (3:1 w/w) containing 0.1% (w/v) butylated hydroxytoluene.…”