Abstract
Presently, there is no clear consensus on the best approach to estimate carotenoid bioavailability. The best alternative would be to use human studies, but they are labour-intensive and expensive and can only be used to investigate a limited number of samples. Hence, a number of in vitro models have been developed to study pre-absorptive processes and factors affecting bioavailability. The question is, however, how well the results obtained by the various methods correlate to each other and to the in vivo situation. In the present paper, we have compared in vivo data from two human studies on differently processed soups containing carrots, tomato and broccoli, with results obtained by in vitro characterisation of the same soups. In vitro bioaccessibility was estimated by a static in vitro digestion investigating matrix release and micellarization of carotenoids and by uptake studies in a human intestinal cell line (Caco-2). In vivo data was obtained from clinical studies measuring total plasma carotenoid concentrations in human subjects after 4 weeks daily consumption of the soups. Comparison of the in vitro and in vivo results indicate that the combination of a two-step in vitro digestion and Caco-2 cells seems to be a useful tool for estimation of β-carotene bioaccessibility and screening of factors governing the release of β-carotene from this type of food. For lycopene the in vitro and in vivo results were less consistent, suggesting that reliable prediction of lycopene bioavailability might be more problematic.
Highlights
Carotenoids are a group of naturally occurring fat-soluble pigments that appear to have several important biological activities, like protection against the development of some forms of cancer and cardiovascular disease [1]
Comparison of the in vitro and in vivo results indicate that the combination of a two-step in vitro digestion and Caco-2 cells seems to be a useful tool for estimation of β-carotene bioaccessibility and screening of factors governing the release of β-carotene from this type of food
Several studies have addressed the hypothesis that the cisisomers are more bioavailable [9,10,11], and little is still known about the sites and mechanisms involved in the formation of cis-isomers of lycopene, recent studies suggest that lycopene isomerisation takes place within enterocytes during absorption in human subjects [12]
Summary
Carotenoids are a group of naturally occurring fat-soluble pigments that appear to have several important biological activities, like protection against the development of some forms of cancer and cardiovascular disease [1]. Several studies have addressed the hypothesis that the cisisomers are more bioavailable [9,10,11], and little is still known about the sites and mechanisms involved in the formation of cis-isomers of lycopene, recent studies suggest that lycopene isomerisation takes place within enterocytes during absorption in human subjects [12]. All these different steps and the multiple factors that may affect the bioavailability make reliable prediction of carotenoid bioaccessibility/availability difficult
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
