Food matrix effects on bioaccessibility of B-Carotene can be measured in a vitro gastrointestinal model

C.A. van Loo-Bouwman, T.H.J. Naber, M. Minekus, P.J.M. Hulshof, G. Schaafsma

Research output: Contribution to journalArticleAcademicpeer-review

29 Citations (Scopus)

Abstract

Since the food matrix determines ß-carotene availability for intestinal absorption, food matrix effects on the bioaccessibility of ß-carotene from two diets were investigated in vitro and compared with in vivo data. The “mixed diet” consisted of ß-carotene-rich vegetables, and the “oil diet” contained ß-carotene-low vegetables with supplemental ß-carotene. The application of extrinsically labeled ß-carotene was also investigated. The bioaccessibility of ß-carotene was 28 µg/100 µg ß-carotene from the mixed diet and 53 µg/100 µg ß-carotene from the oil diet. This ratio of 1.9:1 was consistent with in vivo data, where the apparent absorption was 1.9-fold higher in the oil diet than in the mixed diet. The labeled ß-carotene was not equally distributed over time. In conclusion, the food matrix effects on bioaccessibility of ß-carotene could be measured using an in vitro model and were consistent with in vivo data. The application of extrinsically labeled ß-carotene was not confirmed.
Original languageEnglish
Pages (from-to)950-955
JournalJournal of Agricultural and Food Chemistry
Volume62
Issue number4
DOIs
Publication statusPublished - 2014

Keywords

  • green leafy vegetables
  • digestion method
  • pro-vitamin
  • folic-acid
  • accessibility
  • serum
  • bioavailability
  • absorption
  • retinol
  • cassava

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