Aix-Marseille University, INRA, INSERM, C2VN, Marseille, France.
MS-Nutrition, 13005, Marseille, France.
Mol Nutr Food Res. 2019 Jun;63(11):e1801323. doi: 10.1002/mnfr.201801323. Epub 2019 Apr 18.
It is widely advised to increase pulse consumption. However, pulses are rich in molecules displaying lipid-lowering properties, including fibers, phytates, saponins, and tannins. The effects of pulses on fat-soluble vitamin bioavailability were thus explored.
Vitamin A (β-carotene and retinyl palmitate), vitamin E (α-tocopherol), vitamin D (cholecalciferol), and vitamin K (phylloquinone) bioaccessibility was evaluated by assessing micellarization after in vitro digestion of meals containing either potatoes (control), household-cooked, or canned pulses. The obtained mixed micelles were delivered to Caco-2 cells to evaluate vitamin uptake. The impact of fibers, phytates, saponins, and tannins on both phylloquinone (used as a model vitamin) bioaccessibility and uptake were then specifically assessed.
The presence of pulses significantly decreased both vitamin bioaccessibility (up to -65% for β-carotene, -69% for retinyl-palmitate, -45% for cholecalciferol, -53% for α-tocopherol and -67% for phylloquinone) and uptake (-40% for retinyl-palmitate, -67% for cholecalciferol, -50% for α-tocopherol and -57% for phylloquinone). Effects on bioaccessibility, but not on uptake, are dependent on pulse cooking method. Phylloquinone bioaccessibility is specifically impacted by saponins, tannins, and fibers while its uptake is impacted by saponins, fibers, and phytates.
Pulses can alter fat-soluble micronutrient bioavailability. Pulses should thus be cooked appropriately and consumed within micronutrient-rich meals.
普遍建议增加脉搏消耗。然而，豆类富含具有降低血脂特性的分子，包括纤维、植酸盐、皂苷和单宁。因此，研究了豆类对脂溶性维生素生物利用度的影响。
通过评估含有土豆（对照）、家庭烹饪或罐装豆类的膳食在体外消化后胶束化情况，评估维生素 A（β-胡萝卜素和视黄醇棕榈酸酯）、维生素 E（α-生育酚）、维生素 D（胆钙化醇）和维生素 K（叶绿醌）的生物可及性。所得混合胶束被递送至 Caco-2 细胞以评估维生素摄取。然后专门评估纤维、植酸盐、皂苷和单宁对叶绿醌（用作模型维生素）生物可及性和摄取的影响。
豆类的存在显著降低了维生素的生物可及性（β-胡萝卜素降低了 65%，视黄醇棕榈酸酯降低了 69%，胆钙化醇降低了 45%，α-生育酚降低了 53%，叶绿醌降低了 67%）和摄取（视黄醇棕榈酸酯降低了 40%，胆钙化醇降低了 67%，α-生育酚降低了 50%，叶绿醌降低了 57%）。对生物可及性的影响，而不是对摄取的影响，取决于豆类的烹饪方法。皂苷、单宁和纤维会影响叶绿醌的生物可及性，而皂苷、纤维和植酸盐会影响其摄取。
豆类会改变脂溶性微量营养素的生物利用度。因此，豆类应适当烹饪，并与富含微量营养素的膳食一起食用。
