University Clermont Auvergne, INRAE, Unité de Nutrition Humaine, UMR1019, 63000, Clermont-Ferrand, France.
Science et Technologie du Lait et de l'Oeuf, INRAE, AGROCAMPUS OUEST, 35042, Rennes, France.
Eur J Nutr. 2021 Feb;60(1):411-423. doi: 10.1007/s00394-020-02258-5. Epub 2020 May 3.
We examined the impact of matrix food structure on post-prandial folate bioavailability (and other macronutrients) in human volunteers using a randomized, controlled, crossover experimental design.
Twelve healthy male volunteers (22.6 ± 0.4 years old) were offered four food models (differing in matrix structure: Custard, Pudding, Sponge cake and Biscuit) to which 1 mg of folic acid was added, according to a randomized, controlled, crossover experimental design. Plasma folates, glucose, insulin, alpha amino nitrogen and triglycerides were measured over the post-prandial period (from T0 to T480 min).
Food matrix structure was capable of altering folate plasma availability. The highest folate availability was observed for pudding and to a lesser extent Sponge cake whereas the lowest was for the two matrices presenting extreme rheological properties: Custard (liquid) (P < 0.05 total AUC) and to a lesser extent Biscuit (hard solid) (P < 0.05, AUC 180 min). The analysis of plasma kinetics of appearance of other nutrients/metabolites helps to understand/explain the lower bioavailability of folates in Custard and Biscuit.
A least overall efficient bio-accessibility of all macronutrients and folic acid is observed in the gut lumen for Biscuit (delayed/incomplete destructuration of biscuit along the digestive tract). On the contrary, the lower folic acid absorption observed with custard does not fit with the rapid plasma appearance of other nutrients and should require further investigation.
我们采用随机对照交叉实验设计，研究了基质食物结构对人体志愿者餐后叶酸生物利用度（及其他宏量营养素）的影响。
12 名健康男性志愿者（22.6±0.4 岁）根据随机对照交叉实验设计，分别摄入 4 种添加 1mg 叶酸的食物模型（基质结构不同：奶油冻、布丁、海绵蛋糕和饼干）。在餐后期间（从 T0 到 T480 分钟）测量血浆叶酸、葡萄糖、胰岛素、α-氨基酸氮和甘油三酯。
食物基质结构能够改变叶酸的血浆可用性。布丁的叶酸生物利用率最高，其次是海绵蛋糕，而具有极端流变特性的两种基质（奶油冻（液体）和饼干（硬固体））的叶酸生物利用率最低（P<0.05 总 AUC）。对其他营养素/代谢物血浆出现动力学的分析有助于理解/解释叶酸在奶油冻和饼干中生物利用率较低的原因。
对于饼干而言，在肠道腔内观察到所有宏量营养素和叶酸的整体生物利用度最低（饼干在消化道中的结构破坏延迟/不完全）。相反，与其他营养素快速出现在血浆中不匹配的是，奶油冻中观察到的叶酸吸收较低，这需要进一步研究。
