Interdepartmental Graduate Program in Nutritional Sciences, University of Wisconsin, Madison, WI, USA.
J Nutr. 2012 Dec;142(12):2097-104. doi: 10.3945/jn.112.167544. Epub 2012 Oct 24.
Banana is a staple crop in many regions where vitamin A deficiency is prevalent, making it a target for provitamin A biofortification. However, matrix effects may limit provitamin A bioavailability from bananas. The retinol bioefficacies of unripe and ripe bananas (study 1A), unripe high-provitamin A bananas (study 1B), and raw and cooked bananas (study 2) were determined in retinol-depleted Mongolian gerbils (n = 97/study) using positive and negative controls. After feeding a retinol-deficient diet for 6 and 4 wk in studies 1 and 2, respectively, customized diets containing 60, 30, or 15% banana were fed for 17 and 13 d, respectively. In study 1A, the hepatic retinol of the 60% ripe Cavendish group (0.52 ± 0.13 μmol retinol/liver) differed from baseline (0.65 ± 0.15 μmol retinol/liver) and was higher than the negative control group (0.39 ± 0.16 μmol retinol/liver; P < 0.0065). In study 1B, no groups differed from baseline (0.65 ± 0.15 μmol retinol/liver; P = 0.20). In study 2, the 60% raw Butobe group (0.68 ± 0.17 μmol retinol/liver) differed from the 60% cooked Butobe group (0.87 ± 0.24 μmol retinol/liver); neither group differed from baseline (0.80 ± 0.27 μmol retinol/liver; P < 0.0001). Total liver retinol was higher in the groups fed cooked bananas than in those fed raw (P = 0.0027). Body weights did not differ even though gerbils ate more green, ripe, and raw bananas than cooked, suggesting a greater indigestible component. In conclusion, thermal processing, but not ripening, improves the retinol bioefficacy of bananas. Food matrix modification affects carotenoid bioavailability from provitamin A biofortification targets.
香蕉是许多维生素 A 缺乏症流行地区的主要作物，因此成为类胡萝卜素生物强化的目标。然而，基质效应可能会限制香蕉中类胡萝卜素的生物利用度。本研究在视黄醇缺乏的蒙古沙鼠（n = 97/研究）中，使用阳性和阴性对照，分别确定了生香蕉和熟香蕉（研究 1A）、生高类胡萝卜素香蕉（研究 1B）和生香蕉和熟香蕉（研究 2）的视黄醇生物效价。在研究 1 和 2 中，分别在视黄醇缺乏饮食喂养 6 周和 4 周后，给予含有 60%、30%或 15%香蕉的定制饮食，分别喂养 17 天和 13 天。在研究 1A 中，60%成熟的卡文迪什香蕉组（0.52 ± 0.13 μmol 视黄醇/肝）的肝视黄醇与基线（0.65 ± 0.15 μmol 视黄醇/肝）不同，高于阴性对照组（0.39 ± 0.16 μmol 视黄醇/肝；P < 0.0065）。在研究 1B 中，没有一组与基线（0.65 ± 0.15 μmol 视黄醇/肝；P = 0.20）不同。在研究 2 中，60%生 Butobe 组（0.68 ± 0.17 μmol 视黄醇/肝）与 60%熟 Butobe 组（0.87 ± 0.24 μmol 视黄醇/肝）不同；两组均与基线（0.80 ± 0.27 μmol 视黄醇/肝）不同；P < 0.0001）。与食用熟香蕉的组相比，食用生香蕉的组的总肝视黄醇更高（P = 0.0027）。尽管沙鼠吃了更多的绿色、成熟和生香蕉而不是熟香蕉，但体重没有差异，这表明不可消化的成分更多。总之，热处理，而不是成熟，可提高香蕉中视黄醇的生物效价。食物基质的改变会影响类胡萝卜素生物强化目标的类胡萝卜素生物利用度。
