Lycopene and β-carotene transfer to oil and micellar phases during in vitro digestion of tomato and red carrot based-fractions

Food Research International

Volumn 64, Issue , 2014, Pages 831-838

  Palmero, Paola ^a   Panozzo, Agnese ^a   Simatupang, Dorothy ^a   Hendrickx, Marc ^a   Van Loey, Ann ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Digestion; Lycopene; Structural barriers; Transfer efficiency; Carotene

Indexed keywords

BETA CAROTENE; IN-VITRO DIGESTIONS; LYCOPENES; MICELLAR PHASIS; STRUCTURAL BARRIERS; TRANSFER EFFICIENCY;

SLUDGE DIGESTION;

EID: 84907817017     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.08.022     Document Type: Article

References (48)

1. Borel P., Grolier P., Armand M., Partier A., Lafont H., Lairon D., et al. Carotenoids in biological emulsions: Solubility, surface-to-core distribution, and release from lipid droplets. Journal of Lipid Research 1996, 37(2):250-261.
2. Britton G. Structure and properties of carotenoids in relation to function. The FASEB Journal 1995, 9(15):1551-1558.
3. Canene-Adams K., Erdman J.W. Absorption, transport, distribution in tissues and bioavailability. Carotenoids 2009, Birkhäuser Basel.
4. Castenmiller J., West C. Bioavailability and bioconversion of carotenoids. Annual Review of Nutrition 1998, 18(1):19-38.
5. Clinton S.K. Lycopene: Chemistry, biology, and implications for human health and disease. Nutrition Reviews 1998, 56(2):35-51.
6. Colle I., Lemmens L., Van Buggenhout S., Van Loey A., Hendrickx M. Effect of thermal processing on the degradation, isomerization, and bioaccessibility of lycopene in tomato pulp. Journal of Food Science 2010, 75(9):C753-C759.
7. Colle I., Van Buggenhout S., Lemmens L., Van Loey A.M., Hendrickx M.E. The type and quantity of lipids present during digestion influence the in vitro bioaccessibility of lycopene from raw tomato pulp. Food Research International 2012, 45(1):250-255.
8. Colle I., Van Buggenhout S., Van Loey A., Hendrickx M. High pressure homogenization followed by thermal processing of tomato pulp: Influence on microstructure and lycopene in vitro bioaccessibility. Food Research International 2010, 43(8):2193-2200.
9. De Belie N., Herppich W., De Baerdemaeker J. A kinetic model for turgor loss in red cabbage cells during mild heat treatment. Journal of Plant Physiology 2000, 157(3):263-272.
10. Fernández-García E., Carvajal-Lérida I., Jarén-Galán M., Garrido-Fernández J., Pérez-Gálvez A., Hornero-Méndez D. Carotenoids bioavailability from foods: From plant pigments to efficient biological activities. Food Research International 2012, 46(2):438-450.
11. Fernández-García E., Mínguez-Mosquera M.I., Pérez-Gálvez A. Changes in composition of the lipid matrix produce a differential incorporation of carotenoids in micelles. Interaction effect of cholesterol and oil. Innovative Food Science & Emerging Technologies 2007, 8(3):379-384.
12. Gerster H. Anticarcinogenic effect of common carotenoids. International Journal for Vitamin and Nutrition Research. Internationale Zeitschrift fur Vitamin-und Ernahrungsforschung. Journal International de Vitaminologie et de Nutrition 1992, 63(2):93-121.
13. Gupta R., Kopec R.E., Schwartz S.J., Balasubramaniam V.M. Combined pressure-temperature effects on carotenoid retention and bioaccessibility in tomato juice. Journal of Agricultural and Food Chemistry 2011, 59(14):7808-7817.
14. Hedren E., Diaz V., Svanberg U. Estimation of carotenoid accessibility from carrots determined by an in vitro digestion method. European Journal of Clinical Nutrition 2002, 56(5):425-430.
15. Huo T., Ferruzzi M.G., Schwartz S.J., Failla M.L. Impact of fatty acyl composition and quantity of triglycerides on bioaccessibility of dietary carotenoids. Journal of Agricultural and Food Chemistry 2007, 55(22):8950-8957.
16. Jeffery J., Holzenburg A., King S. Physical barriers to carotenoid bioaccessibility. Ultrastructure survey of chromoplast and cell wall morphology in nine carotenoid-containing fruits and vegetables. Journal of the Science of Food and Agriculture 2012, 92:2594-2602.
17. Jeffery J., Turner N.D., King R. Carotenoid bioaccessibility from nine raw carotenoid-storing fruits and vegetables using an in vitro model. Journal of the Science of Food and Agriculture 2012, 92:2603-2610.
18. Karakaya S., Yilmaz N. Lycopene content and antioxidant activity of fresh and processed tomatoes and in vitro bioavailability of lycopene. Journal of the Science of Food and Agriculture 2007, 87(12):2342-2347.
19. Knockaert G., Pulissery S.K., Colle I., Van Buggenhout S., Hendrickx M., Loey A.V. Lycopene degradation, isomerization and in vitro bioaccessibility in high pressure homogenized tomato puree containing oil: Effect of additional thermal and high pressure processing. Food Chemistry 2012, 135(3):1290-1297.
20. Kohlmeier L., Hastings S.B. Epidemiologic evidence of a role of carotenoids in cardiovascular disease prevention. The American Journal of Clinical Nutrition 1995, 62(6):1370S-1376S.
21. Krinsky N.I., Johnson E.J. Carotenoid actions and their relation to health and disease. Molecular Aspects of Medicine 2005, 26(6):459-516.
22. Lemmens L., Van Buggenhout S., Oey I., Van Loey A., Hendrickx M. Towards a better understanding of the relationship between the β-carotene in vitro bio-accessibility and pectin structural changes: A case study on carrots. Food Research International 2009, 42(9):1323-1330.
23. López-Sánchez P., Nijsse J., Blonk H.C., Bialek L., Schumm S., Langton M. Effect of mechanical and thermal treatments on the microstructure and rheological properties of carrot, broccoli and tomato dispersions. Journal of the Science of Food and Agriculture 2011, 91(2):207-217.
24. Moelants K.R., Lemmens L., Vandebroeck M., Van Buggenhout S., Van Loey A.M., Hendrickx M.E. Relation between particle size and carotenoid bioaccessibility in carrot-and tomato-derived suspensions. Journal of Agricultural and Food Chemistry 2012, 60(48):11995-12003.
25. Palmero P., Lemmens L., Hendrickx M., Van Loey A. Role of carotenoid type on the effect of thermal processing on bioaccessibility. Food Chemistry 2014, 157:275-282.
26. Palmero P., Lemmens L., Ribas-Agustí A., Sosa C., Met K., de Dieu Umutoni J., et al. Novel targeted approach to better understand how natural structural barriers govern carotenoid in vitro bioaccessibility in vegetable-based systems. Food Chemistry 2013, 141(3):2036-2043.
27. Panozzo A., Lemmens L., Van Loey A., Manzocco L., Nicoli M.C., Hendrickx M. Microstructure and bioaccessibility of different carotenoid species as affected by high pressure homogenisation: A case study on differently coloured tomatoes. Food Chemistry 2013, 141(4):4094-4100.
28. Reboul E., Richelle M., Perrot E., Desmoulins-Malezet C., Pirisi V., Borel P. Bioaccessibility of carotenoids and vitamin E from their main dietary sources. Journal of Agricultural and Food Chemistry 2006, 54(23):8749-8755.
29. Rich G.T., Bailey A.L., Faulks R.M., Parker M.L., Wickham M.S., Fillery-Travis A. Solubilization of carotenoids from carrot juice and spinach in lipid phases: I. Modeling the gastric lumen. Lipids 2003, 38(9):933-945.
30. Rich G.T., Faulks R.M., Wickham M.S., Fillery-Travis A. Solubilization of carotenoids from carrot juice and spinach in lipid phases: II. Modeling the duodenal environment. Lipids 2003, 38(9):947-956.
31. Ryan L., O'Connell O., O'Sullivan O., Aherne S., O'Brien N. Micellarisation of carotenoids from raw and cooked vegetables. Plant Foods for Human Nutrition (Formerly Qualitas Plantarum) 2008, 63(3):127-133.
32. Sadler G., Davis J., Dezman D. Rapid extraction of lycopene and β-carotene from reconstituted tomato paste and pink grapefruit homogenates. Journal of Food Science 1990, 55:1460-1461.
33. Sánchez-Moreno C., Plaza L., de Ancos B., Cano M.P. Effect of combined treatments of high-pressure and natural additives on carotenoid extractability and antioxidant activity of tomato puree (Lycopersicum esculentum Mill.). European Food Research and Technology 2004, 219(2):151-160.
34. Schweiggert R.M., Mezger D., Schimpf F., Steingass C.B., Carle R. Influence of chromoplast morphology on carotenoid bioaccessibility of carrot, mango, papaya, and tomato. Food Chemistry 2012, 135:2736-2742.
35. Sila D.N., Smout C., Vu S.T., Van Loey A., Hendrickx M. Influence of pretreatment conditions on the texture and cell wall components of carrots during thermal processing. Journal of Food Science 2005, 70(2):E85-E91.
36. Svelander C.A., Tibäck E.A., Ahrné L.M., Langton M.I., Svanberg U.S., Alminger M.A. Processing of tomato: impact on in vitro bioaccessibility of lycopene and textural properties. Journal of the Science of Food and Agriculture 2010, 90(10):1665-1672.
37. Sy C., Gleize B., Dangles O., Landrier J.F., Veyrat C.C., Borel P. Effects of physicochemical properties of carotenoids on their bioaccessibility, intestinal cell uptake, and blood and tissue concentrations. Molecular Nutrition & Food Research 2012, 56(9):1385-1397.
38. Takada N., Nelson P.E. Pectin-protein interaction in tomato products. Journal of Food Science 1983, 48(5):1408-1411.
39. Tibäck E.A., Svelander C.A., Colle I.J., Altskär A.I., Alminger M.A., Hendrickx M.E., et al. Mechanical and thermal pretreatments of crushed tomatoes: Effects on consistency and in vitro accessibility of lycopene. Journal of Food Science 2009, 74(7):E386-E395.
40. Tydeman E.A., Parker M.L., Wickham M.S., Rich G.T., Faulks R.M., Gidley M.J., Fillery-Travis A., Waldron K.W. Effect of carrot (Daucus carota) microstructure on carotene bioaccessibilty in the upper gastrointestinal tract. 1. In vitro simulations of carrot digestion. Journal of Agricultural and Food Chemistry 2010, 58(17):9847-9854.
41. Tyssandier V., Borel P., Choubert G., Grolier P., Alexandre-Gouabau M.C., Azais Braesco V. The bioavailability of carotenoids is positively related to their polarity. Sciences des Alimentes 1998, 18.
42. Tyssandier V., Lyan B., Borel P. Main factors governing the transfer of carotenoids from emulsion lipid droplets to micelles. Biochimica et Biophysica Acta (BBA)-Molecular and Cell Biology of Lipids 2001, 1533(3):285-292.
43. Tyssandier V., Reboul E., Dumas J.F., Bouteloup-Demange C., Armand M., Marcand J., et al. Processing of vegetable-borne carotenoids in the human stomach and duodenum. American Journal of Physiology - Gastrointestinal and Liver Physiology 2003, 284(6):G913-G923.
44. Unlu N.Z., Bohn T., Clinton S.K., Schwartz S.J. Carotenoid absorption from salad and salsa by humans is enhanced by the addition of avocado or avocado oil. The Journal of Nutrition 2005, 135(3):431-436.
45. Van Buggenhout S., Alminger M., Lemmens L., Colle I., Knockaert G., Moelants K., et al. In vitro approaches to estimate the effect of food processing on carotenoid bioavailability need thorough understanding of process induced microstructural changes. Trends in Food Science & Technology 2010, 21(12):607-618.
46. Van den Berg H. Carotenoid interactions. Nutrition Reviews 1999, 57(1):1-10.
47. Van het Hof K.H., West C.E., Weststrate J.A., Hautvast J.G. Dietary factors that affect the bioavailability of carotenoids. The Journal of Nutrition 2000, 130(3):503-506.
48. Yeum K.J., Russell R.M. Carotenoid bioavailability and bioconversion. Annual Review of Nutrition 2002, 22(1):483-504.