Iddir Mohammed, Porras Yaruro Juan Felipe, Cocco Emmanuelle, Hardy Emilie M, Appenzeller Brice M R, Guignard Cédric, Larondelle Yvan, Bohn Torsten
Department of Population Health, Luxembourg Institute of Health, 1445 Strassen, Luxembourg.
Louvain Institute of Biomolecular Science and Technology, UCLouvain, 1348 Louvain-la-Neuve, Belgium.
Antioxidants (Basel). 2021 Jun 23;10(7):1005. doi: 10.3390/antiox10071005.
Carotenoids are lipophilic pigments which have been associated with a number of health benefits, partly related to antioxidant effects. However, due to their poor solubility during digestion, carotenoid bioavailability is low and variable. In this study, we investigated the effect of frequently consumed proteins on carotenoid bioaccessibility and cellular uptake. Whey protein isolate (WPI), soy protein isolate (SPI), sodium caseinate (SC), gelatin (GEL), turkey and cod, equivalent to 0/10/25/50% of the recommended dietary allowance (RDA, approx. 60g/d), were co-digested gastro-intestinally with carotenoid-rich food matrices (tomato and carrot juice, spinach), and digesta further studied in Caco-2 cell models. Lipid digestion, surface tension and microscopic visualization were also carried out. Co-digested proteins positively influenced the micellization of carotenes (up to 3-fold, depending on type and concentration), especially in the presence of SPI ( < 0.001). An increased cellular uptake was observed for xanthophylls/carotenes (up to 12/33%, < 0.001), which was stronger for matrices with an initially poor carotenoid micellization (i.e., tomato juice, < 0.001), similar to what was encountered for bioaccessibility. Turkey and cod had a weaker impact. Significant interactions between carotenoids, lipids and proteins were observed during digestion. Co-digested proteins generally improved lipid digestion in all matrices ( < 0.001), especially for carrot juice, though slight decreases were observed for GEL. Protein impact on the surface tension was limited. In conclusion, proteins generally improved both carotenoid bioaccessibility and cellular uptake, depending on the matrices and carotenoid-type (i.e., carotene vs. xanthophylls), which may be relevant under specific circumstances, such as intake of carotenoid-rich food items low in lipids.
类胡萝卜素是亲脂性色素，与许多健康益处相关，部分与抗氧化作用有关。然而，由于它们在消化过程中溶解度较差，类胡萝卜素的生物利用度较低且变化不定。在本研究中，我们调查了经常食用的蛋白质对类胡萝卜素生物可及性和细胞摄取的影响。将相当于推荐膳食摄入量（RDA，约60克/天）的0/10/25/50%的乳清蛋白分离物（WPI）、大豆蛋白分离物（SPI）、酪蛋白酸钠（SC）、明胶（GEL）、火鸡肉和鳕鱼与富含类胡萝卜素的食物基质（番茄汁、胡萝卜汁、菠菜）一起进行胃肠道共消化，并在Caco-2细胞模型中进一步研究消化物。还进行了脂质消化、表面张力和显微镜观察。共消化的蛋白质对胡萝卜素的胶束化有积极影响（高达3倍，取决于类型和浓度），特别是在存在SPI的情况下（<0.001）。叶黄素/胡萝卜素的细胞摄取增加（高达12/33%，<0.001），对于最初类胡萝卜素胶束化较差的基质（即番茄汁，<0.001）更强，这与生物可及性情况类似。火鸡肉和鳕鱼的影响较弱。在消化过程中观察到类胡萝卜素、脂质和蛋白质之间存在显著相互作用。共消化的蛋白质通常能改善所有基质中的脂质消化（<0.001），尤其是胡萝卜汁，不过GEL有轻微下降。蛋白质对表面张力的影响有限。总之，蛋白质通常能改善类胡萝卜素的生物可及性和细胞摄取，这取决于基质和类胡萝卜素类型（即胡萝卜素与叶黄素），在特定情况下可能具有相关性，例如摄入低脂质的富含类胡萝卜素的食物。
