Kean Ellie G, Hamaker Bruce R, Ferruzzi Mario G
Department of Food Science, Purdue University, West Lafayette, Indiana 47907, USA.
J Agric Food Chem. 2008 Nov 12;56(21):9918-26. doi: 10.1021/jf8018613. Epub 2008 Oct 21.
Although yellow maize (Zea mays) fractions and products are a source of dietary carotenoids, only limited information is available on the bioavailability of these pigments from maize-based foods. To better understand the distribution and bioavailability of carotenoid pigments from yellow maize (Z. mays) products, commercial milled maize fractions were screened for carotenoid content as were model foods including extruded puff, bread, and wet cooked porridge. Carotenoid content of maize fractions ranged from a low of 1.77-6.50 mg/kg in yellow maize bran (YCB) to 12.04-17.94 mg/kg in yellow corn meal (YCM). Lutein and zeaxanthin were major carotenoid species in maize milled fractions, accounting for approximately 70% of total carotenoid content. Following screening, carotenoid bioaccessibility was assessed from model foods using a simulated three-stage in vitro digestion process designed to measure transfer of carotenoids from the food matrix to bile salt lipid micelles (micellarization). Micellarization efficiency of xanthophylls was similar from YCM extruded puff and bread (63 and 69%), but lower from YCM porridge (48%). Xanthophyll micellarization from whole yellow corn meal (WYCM) products was highest in bread (85%) and similar in extruded puff and porridge (46 and 47%). For extruded puffs and breads, beta-carotene micellarization was 10-23%, but higher in porridge (40-63%), indicating that wet cooking may positively influence bioaccessibility of apolar carotenes. The results suggest that maize-based food products are good dietary sources of bioaccessible carotenoids and that specific food preparation methods may influence the relative bioaccessibility of individual carotenoid species.
尽管黄玉米（玉米）的组分和产品是膳食类胡萝卜素的一个来源，但关于这些色素在玉米类食品中的生物利用度，仅有有限的信息。为了更好地了解黄玉米（玉米）产品中类胡萝卜素色素的分布和生物利用度，对商业磨制的玉米组分以及包括挤压膨化食品、面包和湿煮粥在内的模型食品进行了类胡萝卜素含量筛选。玉米组分的类胡萝卜素含量范围从低至1.77 - 6.50毫克/千克的黄玉米麸（YCB）到12.04 - 17.94毫克/千克的黄玉米粉（YCM）。叶黄素和玉米黄质是玉米磨制组分中的主要类胡萝卜素种类，约占类胡萝卜素总含量的70%。筛选后，使用模拟的三阶段体外消化过程从模型食品中评估类胡萝卜素的生物可及性，该过程旨在测量类胡萝卜素从食物基质向胆盐脂质微团（微团化）的转移。叶黄素在YCM挤压膨化食品和面包中的微团化效率相似（分别为63%和69%），但在YCM粥中的微团化效率较低（48%）。全黄玉米粉（WYCM）产品中叶黄素的微团化在面包中最高（85%），在挤压膨化食品和粥中相似（分别为46%和47%）。对于挤压膨化食品和面包，β-胡萝卜素的微团化率为10 - 23%，但在粥中较高（40 - 63%），这表明湿煮可能对非极性类胡萝卜素的生物可及性有积极影响。结果表明，玉米类食品是生物可及性类胡萝卜素的良好膳食来源，并且特定的食品制备方法可能会影响单个类胡萝卜素种类的相对生物可及性。
