Bub Achim, Möseneder Jutta, Wenzel Gerhard, Rechkemmer Gerhard, Briviba Karlis
Federal Research Centre for Nutrition and Food, Institute of Nutritional Physiology, Haid-und-Neu-Str. 9, 76131 Karlsruhe, Germany.
Eur J Nutr. 2008 Mar;47(2):99-103. doi: 10.1007/s00394-008-0702-2. Epub 2008 Mar 4.
The carotenoid zeaxanthin accumulates in the human macula lutea and protects retinal cells from blue light damage. However, zeaxanthin intake from food sources is low. Increasing zeaxanthin in common foods such as potatoes by traditional plant breeding or by genetic engineering could contribute to an increased intake of this carotenoid and, consequently, to a decreased risk of age-related macular degeneration. Our aim was to investigate whether zeaxanthin from genetically modified zeaxanthin-rich potatoes is bioavailable in humans. Three men participated in this randomized, controlled double-blinded, crossover pilot study. All subjects consumed 1,100 g of mashed potatoes, either genetically modified (Solanum tuberosum L. var. Baltica GM47/18; 3 mg zeaxanthin) or wild-type control potatoes (Solanum tuberosum L. var. Baltica; 0.14 mg zeaxanthin). A second treatment was followed after a 7-day wash-out period. The concentration of zeaxanthin was significantly increased in chylomicrons after consumption of genetically modified potatoes and 0.27 mg of the 3 mg zeaxanthin dose could be detected in chylomicrons. Consumption of control potatoes had no effect on concentrations of zeaxanthin in chylomicrons. After normalization of chylomicron zeaxanthin for plasma triacylglycerol, the time course of zeaxanthin concentrations peaked at 7 h after consumption of genetically modified potatoes. There were no significant differences in the concentrations of other major potato carotenoids such as lutein and beta-carotene in chylomicrons after consumption of genetically modified and wild type control potatoes. Thus, consumption of zeaxanthin-rich potatoes significantly increases chylomicron zeaxanthin concentrations suggesting that potentially such potatoes could be used as an important dietary source of zeaxanthin.
类胡萝卜素玉米黄质在人黄斑中积累，并保护视网膜细胞免受蓝光损伤。然而，从食物来源摄入的玉米黄质含量较低。通过传统植物育种或基因工程增加常见食物（如土豆）中的玉米黄质含量，可能有助于增加这种类胡萝卜素的摄入量，从而降低与年龄相关的黄斑变性风险。我们的目的是研究来自转基因富含玉米黄质土豆的玉米黄质在人体中是否具有生物利用性。三名男性参与了这项随机、对照双盲交叉试点研究。所有受试者食用1100克土豆泥，要么是转基因土豆（Solanum tuberosum L. var. Baltica GM47/18；含3毫克玉米黄质），要么是野生型对照土豆（Solanum tuberosum L. var. Baltica；含0.14毫克玉米黄质）。经过7天的洗脱期后进行第二次治疗。食用转基因土豆后，乳糜微粒中玉米黄质的浓度显著增加，在乳糜微粒中可检测到3毫克玉米黄质剂量中的0.27毫克。食用对照土豆对乳糜微粒中玉米黄质的浓度没有影响。将乳糜微粒玉米黄质标准化为血浆三酰甘油后，食用转基因土豆后7小时玉米黄质浓度的时间进程达到峰值。食用转基因土豆和野生型对照土豆后，乳糜微粒中其他主要土豆类胡萝卜素（如叶黄素和β-胡萝卜素）的浓度没有显著差异。因此，食用富含玉米黄质的土豆显著增加了乳糜微粒中玉米黄质的浓度，这表明这类土豆有可能作为玉米黄质的重要饮食来源。
