Friedrich Schiller University Jena, Institute of Nutrition, Dornburger Strasse 25-29, 07743 Jena, Germany.
J Agric Food Chem. 2011 Feb 23;59(4):1163-70. doi: 10.1021/jf103892y. Epub 2011 Jan 25.
The present investigation aimed to expand the knowledge of bioaccessibility of carotenoids, tocopherols, and tocotrienols from cereal products such as pasta. Because most of the published approaches assessing the bioaccessibility of lipophilic micronutrients dealt with fruits and vegetables, a prevalent in vitro digestion procedure was modified. Additionally, several digestion parameters were evaluated with regard to their impact on the bioaccessibility of carotenoids and vitamin E from pasta. Overall, the estimated values were highly dependent on the amount of bile extract present in the digestive medium and to a lesser extent on the simulated gastric pH and the incubation time with digestive enzymes. The bioaccessibility of carotenoids and vitamin E from durum wheat pasta was quite high (71 ± 5 and 70 ± 4%, respectively), whereas these micronutrients were considerably less accessible from pasta containing 10% eggs (57 ± 1 and 49 ± 5%, respectively).
本研究旨在提高对类胡萝卜素、生育酚和三烯生育醇从面食类谷物产品中生物利用度的认识。由于大多数已发表的评估脂溶性微量营养素生物利用度的方法都涉及水果和蔬菜，因此对普遍的体外消化程序进行了修改。此外，还评估了几个消化参数对面食类胡萝卜素和维生素 E 生物利用度的影响。总体而言，估计值高度依赖于消化介质中胆汁提取物的量，在较小程度上还取决于模拟胃液 pH 值和与消化酶的孵育时间。从硬质小麦面食中类胡萝卜素和维生素 E 的生物利用度相当高（分别为 71±5%和 70±4%），而含有 10%鸡蛋的面食中这些微量营养素的生物利用度则明显较低（分别为 57±1%和 49±5%）。
