Impact of Composition and Quantity of Triglycerides on Micellarization of Dietary Carotenoids during Simulated Digestion
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Series/Report no.:Interdisciplinary Ph.D. Program in Nutrition - OSUN. Graduate student poster competition, 2007
A carotenoid-rich salad meal with varying amounts of either a structured lipid or dietary oil was digested using simulated gastric and small intestinal conditions. Lutein and carotenes (α-carotene, β-carotene and lycopene) in chyme and micelle fraction were quantified to determine digestive stability and efficiency of micellarization (“bioaccessibility”). Relative micellarization was as follows: lutein > α- and β-carotene > lycopene. Micellarization of carotenes, but not lutein, was enhanced (P<0.05) by addition of lipid (2.5% v/w) to meal and dependent on fatty acid chain length in structured TG (c18:1 > c8:0 > c4:0). Micellarization efficiency for each carotenoid was similar when equivalent amounts of tri-oleate (c18:1), tri-linoleate (c18:2), and tri-linolenate (c18:3) were added to meal. Relatively low amounts of tri-oleate and canola oil (0.5-1.0%) were required for maximum micellarization of carotenes, but more oil (~2.5%) was required when TG with medium chain saturated fatty acids (e.g., tri-octanoate and coconut oil) was added to salad. The results suggest transfer of carotenoids from chyme to mixed micelles during digestion is inversely correlated with hydrophobicity of the pigment, generally requires minimum (0.5-1%) lipid in the meal, and is influenced by chain length, but not degree of saturation, of dietary fatty acids in TG. (Supported in part by OARDC Graduate Student Scholarship to TH)
This research is supported in part by Ohio Agricultural Research and Development Center (OARDC).
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