镁对菠菜类胡萝卜素的体外生物可及性有影响，这取决于肠道胆汁和胰腺酶的浓度。

Magnesium affects spinach carotenoid bioaccessibility in vitro depending on intestinal bile and pancreatic enzyme concentrations.

作者信息

Corte-Real Joana, Desmarchelier Charles, Borel Patrick, Richling Elke, Hoffmann Lucien, Bohn Torsten

机构信息

Department of Population Health, Luxembourg Institute of Health (LIH), 1A-B, rue Thomas Edison, L-1445 Strassen, Luxembourg; Environmental Research and Innovation (ERIN) Department, Luxembourg Institute of Science and Technology (LIST), 41 rue du Brill, L-4422 Belvaux, Luxembourg; Food Chemistry and Toxicology, Department of Chemistry, University of Kaiserslautern, Erwin-Schroedinger-Strasse 52, D-67663 Kaiserslautern, Germany.

NORT, Aix-Marseille Université, INRA, INSERM, F-13005 Marseille, France.

出版信息

Food Chem. 2018 Jan 15;239:751-759. doi: 10.1016/j.foodchem.2017.06.147. Epub 2017 Jun 29.

DOI:10.1016/j.foodchem.2017.06.147

PMID:28873632

Abstract

Magnesium may reduce carotenoid bioavailability by forming insoluble complexes with bile salts/fatty acids, inhibiting micelle formation. Here, we investigated whether altering bile/pancreatin concentration influenced potential negative effects of magnesium on carotenoid bioaccessibility. Spinach (4g) was digested in vitro with added magnesium (0, 200, 400mg/L) and canola oil/coffee creamer, at varying bile extract (1 or 8mM) and pancreatin (100 or 990mg/L) concentrations. Bioaccessibility was determined for β-carotene, lutein, and total carotenoids via HPLC. Additionally, lipolysis, particle size, and zeta potential of the micellar fractions were investigated. Increasing magnesium concentrations negatively affected carotenoid bioaccessibility (p<0.001), lipolysis, particle size and zeta potential. The impact of magnesium on carotenoid bioaccessibility was modulated mainly by bile concentration, with samples digested with 1mM of bile being more susceptible to inhibitory effects of magnesium than those digested with 8mM (p<0.001). Thus, magnesium was found to potentially interfere with carotenoid bioaccessibility at various physiologically plausible conditions.

摘要

镁可能通过与胆汁盐/脂肪酸形成不溶性复合物，抑制胶束形成，从而降低类胡萝卜素的生物利用度。在此，我们研究了改变胆汁/胰酶浓度是否会影响镁对类胡萝卜素生物可及性的潜在负面影响。将菠菜（4克）与添加的镁（0、200、400毫克/升）以及菜籽油/咖啡奶精在体外进行消化，胆汁提取物浓度分别为1或8毫摩尔，胰酶浓度分别为100或990毫克/升。通过高效液相色谱法测定β-胡萝卜素、叶黄素和总类胡萝卜素的生物可及性。此外，还研究了胶束部分的脂解作用、粒径和zeta电位。镁浓度的增加对类胡萝卜素生物可及性、脂解作用、粒径和zeta电位产生负面影响（p<0.001）。镁对类胡萝卜素生物可及性的影响主要受胆汁浓度调节，用1毫摩尔胆汁消化的样品比用8毫摩尔胆汁消化的样品更容易受到镁的抑制作用（p<0.001）。因此，发现在各种生理上合理的条件下，镁可能会干扰类胡萝卜素的生物可及性。