In Vivo Digestion of Egg Products Enriched with DHA: Effect of the Food Matrix on DHA Bioavailability

Foods

Claire Bourlieu¹  Alessandra Bordoni²  Francesco Capozzi²  Carlos Pineda-Vadillo³  Didier Dupont³  Françoise Nau³  Catherine Guérin-Dubiard³ 

[1] IATE, Univ Montpellier, CIRAD, INRAE, Institut Agro, 34060 Montpellier, France;Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, 47521 Cesena, Italy;STLO, INRAE, Institut Agro, 35042 Rennes, France;

关键词: DHA;    bioavailability;    in vivo digestion;    food matrix;    egg;   

DOI  :  10.3390/foods10010006

来源: DOAJ

【 摘 要 】

The aim of the present study was to determine to what extent the food matrix could affect the release of docosahexaenoic acid (DHA) during digestion and its incorporation into systemic circulation. In this aim, three DHA-enriched egg products having the same composition but different structure were developed: omelet, hard-boiled egg, and mousse. Then, nine pigs fitted with T-shape cannulas at duodenal level and a jugular venous catheter were fed with the DHA-enriched egg products, and duodenal effluents and plasma were collected throughout the postprandial period. Results highlighted an undeniable effect of the food matrix on digestion parameters and DHA bioavailability. The transit of DHA and protein through the duodenum was faster after the ingestion of the mousse than after the ingestion of the omelet and hard-boiled egg. While most of the DHA and protein ingested under the form of mousse had already passed through the duodenum 4.5 h after its ingestion, significantly higher quantities were still present in the case of the omelet and hard-boiled egg. In terms of bioavailability, the omelet was the most efficient vector for delivering DHA into systemic circulation. It supplied 56% and 120% more DHA than the hard-boiled egg and the mousse, respectively.

【 授权许可】

Unknown