Department of Human Health & Nutritional Sciences, University of Guelph, Guelph, ON, Canada; Guelph Food Research Centre, Agriculture and Agri-Food Canada, Guelph, ON, Canada.
Department of Human Health & Nutritional Sciences, University of Guelph, Guelph, ON, Canada.
Food Chem. 2015 May 1;174:263-9. doi: 10.1016/j.foodchem.2014.11.074. Epub 2014 Nov 15.
Lutein-enriched foods would contribute towards promoting the consumption of this important carotenoid. In the current study cookies, muffins, and flatbreads were produced at three enrichment levels (0.5, 1.0 and 2.0mg lutein per serving) to investigate lutein bioavailability in vitro. Foods were subjected to in vitro simulation of human upper gastrointestinal digestion coupled with a Caco-2 monolayer absorption assay. Digestive conditions representative of the fed state conditions associated with significantly higher lutein bioaccessibility compared with the fasted state (p < 0.001). Lutein bioaccessibility of cookies and muffins was higher than flatbreads due to their elevated fat content, measured under either fed or fasted conditions. Lutein concentration in the aqueous phase was the most important factor in determining apical cell uptake of lutein, with cookies and muffins exhibiting a higher lutein uptake than flatbreads (p < 0.05). As commonly consumed foods, lutein-enriched cookies, muffins, and flatbreads have the potential to improve lutein intake.
富含叶黄素的食物有助于促进这种重要类胡萝卜素的消费。在本研究中，曲奇饼干、松饼和大饼分别以 0.5、1.0 和 2.0mg 叶黄素/份的三种浓度进行了强化，以研究叶黄素在体外的生物利用度。这些食物经过体外模拟人上消化道消化，并结合 Caco-2 单层吸收测定法进行了测试。与禁食状态相比，消化条件代表了与进食状态相关的条件，与进食状态相关的条件下，叶黄素生物利用率显著更高（p<0.001）。由于曲奇饼干和松饼的脂肪含量较高，其叶黄素的生物利用率高于大饼，无论是在进食状态还是禁食状态下都是如此。水相中叶黄素的浓度是决定叶黄素细胞摄取的最重要因素，曲奇饼干和松饼的叶黄素摄取量高于大饼（p<0.05）。作为常见的食用食品，富含叶黄素的曲奇饼干、松饼和大饼有可能提高叶黄素的摄入量。
