Aging-related gastrointestinal conditions decrease the bioaccessibility of plant sterols in enriched wholemeal rye...

Area of Science:

• Nutrition Science
• Food Science
• Cardiovascular Health

Background:

• Cardiovascular disease prevention is crucial for the elderly.
• Plant sterols (PS) are known for their cholesterol-lowering effects.
• Fortified foods, like wholemeal rye bread (WRB), offer a dietary approach to enhance PS intake.

Purpose of the Study:

• To identify and quantify plant sterols (PS) in PS-enriched wholemeal rye bread (WRB).
• To assess the bioaccessibility of PS in WRB using a simulated static digestion model.
• To compare PS bioaccessibility between elderly and adult gastrointestinal models.

Main Methods:

• Identification and quantification of nine different plant sterols (PS) in PS-enriched WRB.
• Simulated static digestion to evaluate PS bioaccessibility under adapted gastrointestinal conditions.
• Comparison of bioaccessibility data between elderly and adult digestion models.

Main Results:

• A total of 2.18 g/100 g of PS was determined in WRB.
• PS bioaccessibility was significantly lower in the elderly model (11.2%) compared to the adult model (20.3%).
• No significant difference in bioaccessibility was found when only the gastric phase was adapted.

Conclusions:

• While PS bioaccessibility is reduced in the elderly, WRB consumption can still contribute to cardiovascular health due to its overall nutritional profile.
• The findings highlight the need for further in vivo studies to confirm the benefits of PS-enriched foods in the elderly population.
• Optimizing PS delivery and absorption in elderly individuals warrants further research.