O'Sullivan Laurie, Ryan Lisa, Aherne S Aisling, O'Brien Nora M
Department of Food and Nutritional Sciences, University College Cork, Cork, Republic of Ireland.
Nutr Res. 2008 Aug;28(8):532-8. doi: 10.1016/j.nutres.2008.05.011.
Lutein, a carotenoid found in significant levels in spinach, has attracted a great deal of attention owing to its reported function as a shield against the photooxidative effects of blue light. Therefore, the rationale of this study was to examine the effects of various processing and cooking methods on lutein bioavailability from spinach (Spinacia oleracea) using an in vitro digestion procedure coupled with the use of a human intestinal Caco-2 cell model. Fresh, frozen, and canned spinach were analyzed uncooked and after boiling or microwave cooking. Lutein content from the uncooked and cooked digested food (digestate) and appropriate micelles was determined. Micellarized lutein from the spinach samples was adjusted to 0.1 micromol/L and added to Caco-2 cells. Cellular uptake and secretion (cellular transport) of lutein were determined. Our results showed that digestate obtained from uncooked canned spinach had greater lutein content (P < .05) than uncooked fresh or frozen spinach. Microwave cooking, but not boiling, significantly lowered the lutein content of canned spinach digestate and micelles compared with their uncooked counterparts. Interestingly, there were no differences in the micellarization of lutein between the cooking and processing methods. Cellular transport of lutein was greater from uncooked spinach micelles compared with boiled or microwave-cooked spinach. To conclude, although the lutein content of digesta and micelles may have been modified, its micellarization was not significantly affected by any of the cooking or processing methods tested. In general, cellular transport of lutein was greatest in uncooked spinach irrespective of whether the spinach was fresh, frozen, or canned.
叶黄素是一种在菠菜中含量很高的类胡萝卜素，由于其据报道具有抵御蓝光光氧化作用的功能，因而备受关注。因此，本研究的目的是采用体外消化程序并结合使用人肠道Caco-2细胞模型，来检测各种加工和烹饪方法对菠菜（Spinacia oleracea）中叶黄素生物利用度的影响。对新鲜、冷冻和罐装菠菜在未烹饪时以及经过煮沸或微波烹饪后进行了分析。测定了未烹饪和烹饪后的消化食物（消化物）以及相应微团中的叶黄素含量。将菠菜样品中的微团化叶黄素调整至0.1微摩尔/升，并添加到Caco-2细胞中。测定了叶黄素的细胞摄取和分泌（细胞转运）情况。我们的结果表明，未烹饪的罐装菠菜的消化物中叶黄素含量（P <.05）高于未烹饪的新鲜或冷冻菠菜。与未烹饪的对应物相比，微波烹饪而非煮沸显著降低了罐装菠菜消化物和微团中的叶黄素含量。有趣的是，烹饪和加工方法之间叶黄素的微团化没有差异。与煮沸或微波烹饪的菠菜相比，未烹饪的菠菜微团中叶黄素的细胞转运更大。总之，尽管消化物和微团中的叶黄素含量可能已发生改变，但其微团化并未受到所测试的任何烹饪或加工方法的显著影响。一般来说，无论菠菜是新鲜、冷冻还是罐装，未烹饪的菠菜中叶黄素的细胞转运最大。
