a Department of Food Science, School of Agriculture and Food Science , University College Dublin , Dublin , Ireland.
b Veterinary Science Centre, School of Veterinary Medicine , University College Dublin , Dublin , Ireland.
Int J Food Sci Nutr. 2018 Mar;69(2):176-182. doi: 10.1080/09637486.2017.1348493. Epub 2017 Jul 9.
This study evaluated the effect of a plant sterol-enriched turkey product on cholesterol bio-accessibility during in vitro digestion and cholesterol uptake by Caco-2 monolayers. Turkey products, one plant sterol-enriched (PS) and one plant sterol-free (C), were produced in an industrial pilot plant. Before simulated digestion, matrices were spiked with cholesterol (1:5 weight ratio of cholesterol to plant sterol). Plant sterols were included at a concentration equivalent to the minimum daily intake recommended by the European Food Safety Authority (EFSA) for cholesterol lowering. After simulated digestion, the percentage of cholesterol micellarization and uptake by Caco-2 cells in the presence of PS meat were measured. Compared to C meat, PS meat significantly inhibited cholesterol micellarization on average by 24% and Caco-2 cell accumulation by 10%. This study suggests that plant sterols in meat can reduce cholesterol uptake by intestinal epithelia and it encourages efforts to make new PS-based functional foods.
本研究评估了富含植物固醇的火鸡肉产品对体外消化过程中胆固醇生物可及性以及 Caco-2 单层细胞对胆固醇摄取的影响。火鸡产品包括一种富含植物固醇（PS）的产品和一种不含植物固醇（C）的产品，均在工业中试工厂生产。在模拟消化之前，基质中添加了胆固醇（胆固醇与植物固醇的重量比为 1:5）。植物固醇的添加浓度相当于欧洲食品安全局（EFSA）推荐的降低胆固醇的最低每日摄入量。在模拟消化后，测量了 PS 肉存在时胆固醇胶束化和被 Caco-2 细胞摄取的百分比。与 C 肉相比，PS 肉平均显著抑制胆固醇胶束化 24%，并抑制 Caco-2 细胞积累 10%。本研究表明，肉类中的植物固醇可以减少肠道上皮细胞对胆固醇的摄取，并鼓励努力开发基于植物固醇的新型功能性食品。
