低β-胡卜素的生物可访问性和生物可用性来自高脂肪,乳制品食
Johanita Kruger1,2, Nadine Sus3, Andrea Moser3
1Institute of Nutritional Sciences, University of Hohenheim, Garbenstraße 28, 70599, Stuttgart, Germany. johanita.kruger@nutres.de.
European journal of nutrition
|May 16, 2024
概括
在高脂肪乳制品食中,补充β-胡卜素的生物可用性很低. 这很可能是由于新陈代谢和与食物矩阵的相互作用,减少了吸收.
科学领域:
- 营养科学 营养科学
- 人体生理学 人体生理学
- 生物化学 生物化学
背景情况:
- 研究影响营养物质生物可用性的因素对于优化饮食建议至关重要.
- 了解β-胡卜素的吸收对于其作为维生素A前体的作用很重要.
研究的目的:
- 为了研究高脂肪乳制品食中补充β-胡卜素的低生物可用性.
- 确定有助于降低β-胡卜素吸收的潜在机制.
主要方法:
- 利用Caco-2细胞模型来评估β-胡卜素的化和上皮细胞吸收.
- 评估了测试用餐中的脂肪的生物可用性.
- 确定了β-胡卜素转化为视网醇和视网酸的程度.
- 通过体外消化评估测试用餐矩阵对β-胡卜素生物可访问性的影响.
主要成果:
- 补充的β-胡卜素被Caco-2细胞成功化并吸收.
- 高脂肪的食显示出足够的脂质生物可用性,由一个实质性的食后三糖醇反应表明.
- 高脂肪含量可能增加了β-胡卜素代谢.
- 与橄油相比,从乳制品矩阵中,β-胡卜素的生物可访问性明显较低 (p < 0.05).
结论:
- 低β-胡卜素生物可用性归因于其通过BCMO1.1的代谢转化为视网醇.
- 贝塔胡卜素与乳制品食品矩阵之间的相互作用降低了其生物可访问性.
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