Bioaccessibility and uptake by Caco-2 cells of carotenoids from cereal-based products enriched with butternut squash (Cucurbita moschata L.). (15th August 2022)

• Record Type: Journal Article
• Authors: Rošul, Milana; Đerić, Nataša; Mišan, Aleksandra; Pojić, Milica; Šimurina, Olivera; Halimi, Charlotte; Nowicki, Marion; Cvetković, Biljana; Mandić, Anamarija; Reboul, Emmanuelle
• Is Part Of: Food chemistry. Volume 385(2022)
• Publication Date: 2022-08-15
• Subjects: In vitro digestion -- Micelles -- Enterocytes -- Bioavailability -- Pumpkin; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.132595
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Cereal-based products were enriched with carotenoids using butternut squash puree. α -Carotene was the most abundant carotenoid in these products (5.6–12.8 µg/g). Carotenoid bioaccessibility ranged as follows: lutein (3.8–9%) > α-carotene > β-carotene. α-Carotene uptake by Caco-2 cells was the highest with cookies with butter (2.3%). Abstract: Enriching cereals-based products with bioactive compounds is a valuable strategy to improve product quality. We studied carotenoid bioaccessibility and intestinal uptake from a pumpkin-enriched porridge, cookies and sponge cakes by using in vitro digestion coupled with Caco-2 cell uptake. Among the carotenoids recovered in different products, α-carotene was the most important abundant one. However, lutein displayed a significantly higher bioaccessibility compared to α-carotene and β-carotene in baked products (up to 10.28% compared to 1.22% and 0.88%, respectively). α-Carotene was the only carotenoid recovered in Caco-2 cells after micelle incubation. Cookie micelles led to the highest percentage of α-carotene cell uptake (2.33% and 1.38% for cookies with butter and cookies with vegetable oil, respectively) compared to the other baked products, followed by dry pumpkin puree micelles (1.31%). Overall, our data show that both bioaccessiblity and cell uptake of carotenoids from cereal-based products are variable and highly depend on food formulation and structure.