Abstract
This study aimed to determine the bioaccessibility of lutein in lutein-rich food, using static and dynamic models of in vitro gastrointestinal digestion. Here, kale powder (KP) and lutein supplement (LS) were used as representative lutein-rich foods. The bioaccessibility of lutein from KP did not considerably differ between static (59.92%) and dynamic (56.08%) digestion. Bioaccessibility was consistently maintained at the same level during dynamic digestion. The amount of lutein released from the LS during dynamic digestion was five times higher than that released during static digestion (67.88 vs 12.34%). The results showed that (a) bioaccessibility of lutein was affected by various factors such as food source, solid:liquid ratio, and interaction with dietary components, and (b) dynamic digestion should be suitable for evaluating the bioaccessibility of lutein in high-fat foods.
Highlights
Lutein, a carotenoid, is a lipophilic compound that exhibits numerous biological activities like antioxidative and antiinflammatory effects and reduces the risk of atherosclerosis and age-related macular degeneration [1,2,3,4]
Lutein is abundant in green leafy vegetables such as spinach and kale; it has to be consumed orally because it is not synthesized in the human body [5], The bioavailability of lutein is relatively low in humans; a study reported that only 0.8–2.7% of lutein was detected in human serum after the intake of spinach and collard [6]
This study aimed to compare static and simple dynamic digestion models to evaluate the bioaccessibility of lutein; two types of lutein-rich food, i.e., kale powder (KP) and lutein supplement (LS), were used for this purpose
Summary
A carotenoid, is a lipophilic compound that exhibits numerous biological activities like antioxidative and antiinflammatory effects and reduces the risk of atherosclerosis and age-related macular degeneration [1,2,3,4]. Lutein is abundant in green leafy vegetables such as spinach and kale; it has to be consumed orally because it is not synthesized in the human body [5], The bioavailability of lutein is relatively low in humans; a study reported that only 0.8–2.7% of lutein was detected in human serum after the intake of spinach and collard [6]. Lutein bioavailability is affected by various factors, such as the followings: physicochemical properties; food sources; food matrix; processing; and interactions with other dietary compounds, such as fiber, lipids, and other carotenoids [7]. Many lutein supplements (LSs) have recently become available commercially in the form of tablets or capsules, and some powders prepared from green leafy vegetables like spinach and kale can provide an equivalent amount of lutein per serving.
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