In vitro digestion-assisted development of a beta-cryptoxanthin-rich functional beverage; in vivo validation using systemic response and faecal content

卷:208

Hernandez-Alvarez, E. ; Blanco-Navarro, I. ; Perez-Sacristan, B. ; Sanchez-Siles, L. M. ; Granado-Lorencio, F.

Hosp Univ Puerta de Hierro Majadahonda

关键词: beta-Cryptoxanthin;    Functional foods;    In vitro digestion;    Human study;    Faecal content;   

DOI  :  10.1016/j.foodchem.2016.03.119

学科分类：食品科学和技术

【 摘 要 】

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.