Journal
FOOD CHEMISTRY
Volume 208, Issue -, Pages 18-25Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.03.119
Keywords
beta-Cryptoxanthin; Functional foods; In vitro digestion; Human study; Faecal content
Funding
- Ministerio de Economia y Competitividad
- FEDER (Spain) [AGL2012-39503-C02-02]
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Bioavailability of carotenoids is low and significant amounts reach the colon where they may be biologically active. We aimed to optimize a previously developed beverage designed to improve cardiovascular and bone remodelling markers in post-menopausal women. By assessing different lipid emulsions (soy lecithin, milkfat globule membrane (MFGM) and olive oil) on the in vitro bioaccessibility of beta-Cryptoxanthin and phytosterols, a MFGM containing beverage was selected and resulted stable over time (recovery >95%) under in vitro digestion and simulated anaerobic conditions. This beverage was tested in a randomized human trial (n = 38) by evaluating systemic response and the colonic availability of beta-Cryptoxanthin. Consumption for six weeks provoked an increment in serum beta-Cryptoxanthin of 38.9 mu g/dl (CI 95%; 31.0, 46.8; p < 0.001). In faeces, free beta-Cryptoxanthin, tentatively identified beta-Cryptoxanthin esters and the ratio cis-/trans-beta-carotene approached the profile in the beverage and after in vitro digestion but it was different from serum. In conclusion, in vitro digestion-assisted approach appears adequate to develop functional foods although in vivo validation should consider both systemic response and the availability at the colon. (C) 2016 Elsevier Ltd. All rights reserved.
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