Borel Patrick, Desmarchelier C, Dumont U, Halimi C, Lairon D, Page D, Sébédio J L, Buisson C, Buffière C, Rémond D
1NORT Nutrition, Obesity and Risk of Thrombotis, Aix-Marseille University,INRA National Institute for Agricultural Research, INSERM National Institute of Health and Medical Research,13005 Marseille,France.
2Security and quality of plant products (SQPOV),INRA,Université d'Avignon et des Pays du Vaucluse,84140 Avignon,France.
Br J Nutr. 2016 Dec;116(12):2091-2096. doi: 10.1017/S0007114516004335. Epub 2017 Jan 10.
Lycopene (LYC) bioavailability is relatively low and highly variable, because of the influence of several factors. Recent in vitro data have suggested that dietary Ca can impair LYC micellarisation, but there is no evidence whether this can lead to decreased LYC absorption efficiency in humans. Our objective was to assess whether a nutritional dose of Ca impairs dietary LYC bioavailability and to study the mechanism(s) involved. First, in a randomised, two-way cross-over study, ten healthy adults consumed either a test meal that provided 19-mg (all-E)-LYC from tomato paste or the same meal plus 500-mg calcium carbonate as a supplement. Plasma LYC concentration was measured at regular time intervals over 7 h postprandially. In a second approach, an in vitro digestion model was used to assess the effect of increasing Ca doses on LYC micellarisation and on the size and zeta potential of the mixed micelles produced during digestion of a complex food matrix. LYC bioavailability was diminished by 83 % following the addition of Ca in the test meal. In vitro, Ca affected neither LYC micellarisation nor mixed micelle size but it decreased the absolute value of their charge by 39 %. In conclusion, a nutritional dose of Ca can impair dietary LYC bioavailability in healthy humans. This inhibition could be due to the fact that Ca diminishes the electrical charge of micelles. These results call for a thorough assessment of the effects of Ca, or other divalent minerals, on the bioavailability of other carotenoids and lipophilic micronutrients.
由于多种因素的影响，番茄红素（LYC）的生物利用度相对较低且高度可变。最近的体外数据表明，膳食钙会损害LYC的胶束化，但尚无证据表明这是否会导致人体中LYC吸收效率降低。我们的目标是评估营养剂量的钙是否会损害膳食LYC的生物利用度，并研究其中涉及的机制。首先，在一项随机的双向交叉研究中，10名健康成年人食用了一份提供19毫克（全反式）LYC的番茄酱测试餐，或者是同一餐加上500毫克碳酸钙作为补充剂。在餐后7小时内定期测量血浆LYC浓度。在第二种方法中，使用体外消化模型来评估增加钙剂量对LYC胶束化以及复杂食物基质消化过程中产生的混合胶束大小和zeta电位的影响。在测试餐中添加钙后，LYC的生物利用度降低了83%。在体外，钙既不影响LYC的胶束化也不影响混合胶束的大小，但它使混合胶束电荷的绝对值降低了39%。总之，营养剂量的钙会损害健康人体中膳食LYC的生物利用度。这种抑制可能是由于钙降低了胶束的电荷。这些结果要求对钙或其他二价矿物质对其他类胡萝卜素和亲脂性微量营养素生物利用度的影响进行全面评估。
