The Influence of Long-Chain Omega-3 Fatty Acids on the Bioaccessiblity and Caco-2 Cell Uptake of Carotenoids. (29th May 2020)

• Record Type: Journal Article
• Authors: Zhang, Bo; Bruschweiler, Rafael; Chitchumroonchokchai, Chureeporn; Failla, Mark; Kopec, Rachel
• Is Part Of: Current developments in nutrition. Volume 4(2020)Supplement 2
• Page Start: 133
• Page End: 133
• Publication Date: 2020-05-29
• Subjects: Nutrition -- Periodicals; Nutritional Physiological Phenomena; Nutrition; Periodicals; Periodicals; Fulltext; Internet Resources; Periodicals; 612.3
• DOI: 10.1093/cdn/nzaa041_037
• Languages: English
• ISSNs: 2475-2991

Abstract

Abstract: Objectives: Long-chain omega-3 fatty acids (n3-FA) like eicosapentaenoic acid (EPA) and docosahexanoic acid (DHA) are essential for human health, and may be directly obtained from dietary sources like cold-water fish. Following studies favorably demonstrating improvement in ocular and cognitive health, n3-FA and the carotenoid lutein are often supplemented together. However, the acute effects of different compositions of EPA and DHA on the bioaccessibility and intestinal cell uptake of the carotenoid lutein, as well as the provitamin A carotenoid β-carotene, are unknown. Methods: The interaction of six micelle compositions containing differing ratios of oleic acid (OA), EPA, and DHA on the bioaccessibility of β-carotene and lutein individually were studied. The micelles were incubated with Caco-2 cells for 6 h. Lipophilic extracts of both micelles and Caco-2 cells were analyzed via HPLC-PDA to quantitate the carotenoids, EPA, and DHA. Concentrations between treatment groups were compared using one-way ANOVA, followed by Tukey's post-hoc test (with P < 0.05 considered statistically significant). Results: When compared with OA alone, the addition of either EPA or DHA to the micelle significantly increased % micellarization of β-carotene and lutein. In contrast, OA alone significantly increased the cell uptake for both β-carotene and lutein, as compared to the OA + EPA or OA + DHA. With regards to Caco-2 uptake of the fatty acids themselves, more EPA was absorbed by the cells than DHA or OA, when presented at the same concentrations. Conclusions: Both EPA and DHA increase β-carotene and lutein micellarization, but decrease Caco-2 cell uptake. Care should be taken when formulating products (e.g., infant formula, multivitamins) to supplement both carotenoids and long-chain omega-3 fatty acids together. Funding Sources: This work was supported by a graduate fellowship from the Foods for Health Discovery Themes Initiative at OSU.