Digestive stability, miceliarization, and uptake by Caco-2 human intestinal cell of chlorophyll derivatives from different preparations of pea (pisum sativum L.)

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 18, 2008, Pages 8379-8386

  Gallardo Guerrero, Lourdes ^a   Gandul Rojas, Beatriz ^a   Mínguez Mosquera, M Isabel ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Caco 2 cells; Chlorophyll derivatives; In vitro digestion; Pea

Indexed keywords

PISUM SATIVUM;

CHLOROPHYLL; DRUG DERIVATIVE; PHEOPHORBIDE A;

ARTICLE; BIOAVAILABILITY; CELL STRAIN CACO 2; CHEMISTRY; DIGESTION; DRUG STABILITY; FOOD PRESERVATION; FREEZING; HEAT; HUMAN; INTESTINE; METABOLISM; MICELLE; PEA;

BIOLOGICAL AVAILABILITY; CACO-2 CELLS; CHLOROPHYLL; DIGESTION; DRUG STABILITY; FOOD PRESERVATION; FREEZING; HEAT; HUMANS; INTESTINES; MICELLES; PEAS;

EID: 53649090642     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf8013684     Document Type: Article

References (32)

1. Dashwood, R. H. Chlorophylls as anticarcinogens. Int. J. Oncol. 1997, 10, 721-727.
2. Ferruzzi, M. G.; Blakeslee, J. Digestion, absorption, and cancer preventive activity of dietary chlorophyll derivatives. Nutr. Res. (N.Y.) 2007, 27, 1-12.
3. Reboul, E.; Richelle, M.; Perrot, E.; Desmoulins-Malezet, C.; Pirisi, V.; Borel, P. Bioaccesibility of carotenoids and vitamin E from their main dietary sources. J. Agric. Food Chem. 2006, 54, 8749-8755.
4. Stahl, W.; van der Berg, H.; Arthur, J.; Bast, A.; Dainty, J.; Faulks, R. M.; Gartner, C.; Haenen, G.; Hollman, P.; Hoist, B.; Kelly, F. J.; Polidori, M. C.; Rice-Evans, C.; Southon, S.; van Vliet, T.; Viña-Ribes, J.; Williamson, G.; Astley, S. B. Bioavailability and metabolism. Mol. Aspects Med. 2002, 23, 39-100.
5. Ferruzzi, M. G.; Failla, M. L.; Schwartz, S. J. Assesment of degradation and intestinal cell uptake of chlorophyll derivatives from spinach puree using an in vitro digestion and Caco-2 human cell model. J. Agric. Food Chem. 2001, 49, 2082-2089.
6. Ferruzzi, M. G.; Failla, M. L.; Schwartz, S. J. Sodium copper chlorophyllin: in vitro digestive stability and accumulation by Caco-2 human intestinal cells. J. Agric. Food Chem. 2002, 50, 2173-2179.
7. Faulks, R. M.; Southon, S. Challenges to understanding and measuring carotenoid bioavailability. Biochim. Biophys. Acta 2005, 1740, 95-100.
8. Mínguez-Mosquera, M. I.; Gandul-Rojas, B.; Gallardo-Guerrero, L.; Jarén-Galén, M. Chlorophylls. In Methods of Analysis for Functional Foods and Nutraceuticals; Hurst, W. J., Ed.; CRC Press: Boca Raton, FL, 2002; pp 159-218.
9. Garret, D. A.; Failla, M. L.; Sarama, R. J. Development of an in vitro digestion method to assess carotenoid bioavailability from meals. J. Agric. Food Chem. 1999, 47, 4301-4309.
10. Liu, C. S.; Glahn, R. P.; Liu, R. H. Assesment of carotenoid bioavailability of whole foods using a Caco-2 cell culture model coupled with an in vitro digestion. J. Agric. Food Chem. 2004, 52, 4330-4337.
11. Mínguez-Mosquera, M. I.; Gandul-Rojas, B.; Montañio- Asquerino, A.; Garrido-Fernández, J. Determination of chlorophylls and carotenoids by high-performance liquid chromatography during olive lactic fermentation. J. Chromatogr. 1991, 585, 259-266.
12. Mínguez-Mosquera, M. I.; Gandul-Rojas, B. High-performance liquid chromatographic study of alkaline treatment of chlorophyll. J. Chromatogr. 1995, 690, 161-176.
13. Mínguez-Mosquera, M. I.; Gandul-Rojas, B.; Garrido- Fernández, J. Preparation of Cu(II) complexes of oxidized chlorophylls and their determination by thin-layer and high-performance liquid chromatography. J. Chromatogr. 1996, 731, 261-271.
14. Edelenbos, M.; Christensen, L. P.; Grevsen, K. HPLC determination of chlorophyll and carotenoid pigments in processed green pea cultivars Pisum sativum L. J. Agric. Food Chem. 2001, 49, 4769-4774.
15. Gross, J., Ed. Pigments in Vegetables. Chlorophylls and Carotenoids; Van Nostrand Reinhold: New York, 1991.
16. Kuronen, P.; Hyvärinen, K.; Hynninen, P. H. High-performance liquid chromatographic separation and isolation of the methanolic allomerization products of chlorophyll a. J. Chromatogr. 1993, 654, 93-104.
17. Mínguez-Mosquera, M. I.; Gallardo-Guerrero, L. Anomalous transformation of chloroplastic pigments in Gordal variety olives during processing for table olives. J. Food Prot. 1995, 58, 1241-1248.
18. Pennington, F. C.; Strain, H. H.; Svec, W. A.; Katz, J. J. Preparation and properties of 10-hydroxychlorophylls a and b. J. Am. Chem. Soc. 1967, 89, 3875-3880.
19. Gökmen, V.; Bahçeci, K. S.; Serpe, A.; Acar, J. Study of lipoxygenase and peroxidase as blanching indicator enzymes in peas: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage. LWT Food Sci. Technol. 2005, 38, 903-908.
20. Gandul-Rojas, B.; Roca, M.; Mínguez-Mosquera, M. I. Chlorophyll and carotenoid degradation mediated by thylakoid-associated peroxidative activity in olives (Olea europaea) cv. Hojiblanca. J. Plant Physiol. 2004, 49, 499-507.
21. Gazarian, I. G.; Lagrimini, L. M.; George, S. J.; Thorneley, R. N. F. Anionic tobacco peroxidase is active at extremely low pH: veratryl alcohol oxidation with a pH optimum of 1.8. Biochem. J. 1996, 320, 369-372.
22. Yamauchi, N.; Funamoto, Y.; Kanetsune, Y. Involvement of chlorophyll degrading enzymes with chlorophyll degradation in stored broccoli (Brassica oleracea L.) florets. LWT Food Sci. Technol. Res. 1999, 5, 300-303.
23. Buckle, K. A.; Edwards, R. A. Chlorophyll degradation and lipid oxidation in frozen unblanched peas. J. Sci. Food Agric. 1970, 21, 307-312.
24. Chisari, M.; Barbagallo, R. N.; Spagna, G. Characterization and role of polyphenol oxidase and peroxidase in browing of freshcutmelon. J. Agric. Food Chem. 2008, 56, 132-138.
25. Gokmen, V.; Bahçeci, S.; Acar, J. Characterization of crude lipoxygenase extract from green pea using a modified spectrophotometric method. Eur. Food Res. Technol. 2002, 215, 42-45.
26. Yoon, S.; Klein, B. P. Some properties of pea lipoxygenase isoenzymes. J. Agric. Food Chem. 1979, 27, 955-962.
27. Miglio, C.; Chiavaro, E.; Visconti, A.; Fogliano, V.; Pellegrini, N. Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables. J. Agric. Food Chem. 2008, 56, 139-147.
28. Thurnhman, D. I. Bioequivalence of β-carotene and retinol. J. Sci. Food Agric. 2007, 87, 13-39.
29. Dongowski, G. Influence of pectin structure on the interaction with bile acids under in vitro conditions. Z Lebensm. Unters. Forsch. 1995, 201, 390-398.
30. Sajjaanantakul, T.; Van Buren, J. P.; Downing, D. L. J. Food Sci. 1989, 54, 1272-1277.
31. Reboul, E.; Thap, S.; Toumiaire, F.; Andre, M.; Juhel, C.; Morange, S.; Amiot, M. J.; Lairon, D.; Borel, P. Differential effect of dietary antioxidant classes (carotenoids, polyphenols, vitamins C and E) on lutein absorption. Br. J. Nutr. 2007, 97, 440-446.
32. Reboul, E.; Thap, S.; Perrot, E.; Amiot, M. J.; Lairon, D.; Borel, P. Effect of the main dietary antioxidant (carotenoids, γ-tocopherol, polyphenols, and vitamin C) on α-tocopherol absorption. Eur. J. Clin. Nutr. 2007, 61, 1167-1173.