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Impact of fatty acyl composition and quantity of triglycerides on bioaccessibility of dietary carotenoids

Huo, Tianyao
http://rave.ohiolink.edu/etdc/view?acc_num=osu1195514528

Abstract Details

2007, Master of Science, Ohio State University, Human Nutrition and Food Management.
A carotenoid-rich salad meal with varying amounts and types of triglycerides (TG) was digested using simulated gastric and small intestinal conditions. Xanthophylls (lutein and zeaxanthin) and carotenes (alpha-carotene, beta-carotene and lycopene) in chyme and micelle fraction were quantified to determine digestive stability and the efficiency of micellarization (bioaccessibility). Micellarization of lutein (+zeaxanthin) significantly exceeded alpha- and beta-carotenes which significantly exceeded that of lycopene for all test conditions. Micellarization of carotenes, but not lutein (+zeaxanthin), was enhanced (P< 0.05) by addition of TG (2.5% v/w) to meal and dependent on fatty acyl length of chains in structured TG (c18:1 > c8:0 > c4:0). The degree of unsaturation of c18 fatty acyl chains in TG added to the salad puree did not significantly alter the efficiency of micellarization of carotenoids. Relatively low amounts of triolein and canola oil (0.5-1%) were required for maximum micellarization of carotenes, but more oil (~2.5%) was required when TG with medium chain length saturated fatty acyl groups (e.g., trioctanoin and coconut oil) was added to salad. Uptake of lutein and beta-carotene by Caco-2 cells also was examined by exposing cells to micelles generated during simulated digestion of salad purée with either triolein or trioctanoin. Cell accumulation of beta-carotene was independent of fatty acyl composition of micelles, whereas lutein uptake was slightly, but significantly, increased from samples with digested triolein compared to trioctanoin. The results show that in vitro transfer of alpha-carotene, beta-carotene and lycopene from chyme to mixed micelles during digestion requires minimal (0.5-1%) lipid content in the meal and is affected by length of fatty acyl chains, but not degree of unsaturation, in TG. In contrast, fatty acyl chain length has limited, if any, impact on carotenoid uptake by small intestinal epithelial cells. These data suggest that the amount of TG in a typical meal does not limit the bioavailability of carotenoids. Reproduced with permission from J.Agric Food. Chem. 2007, 55 (22) , 8950-8957. Copyright 2007 American Chemical Society
Mark Failla (Advisor)
98 p.
Bioavailability; bioaccessibility; carotenoids; in vitro digestion; Caco-2 cells

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Citations

  • Huo, T. (2007). Impact of fatty acyl composition and quantity of triglycerides on bioaccessibility of dietary carotenoids [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1195514528

    APA Style (7th edition)

  • Huo, Tianyao. Impact of fatty acyl composition and quantity of triglycerides on bioaccessibility of dietary carotenoids. 2007. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1195514528.

    MLA Style (8th edition)

  • Huo, Tianyao. "Impact of fatty acyl composition and quantity of triglycerides on bioaccessibility of dietary carotenoids." Master's thesis, Ohio State University, 2007. http://rave.ohiolink.edu/etdc/view?acc_num=osu1195514528

    Chicago Manual of Style (17th edition)

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This open access ETD is published by The Ohio State University and OhioLINK.