Release and absorption of carotenes from processed carrots (Daucus carota) using in vitro digestion coupled with a Caco-2 cell trans-well culture model

Netzel, Michael, Netzel, Gabriele, Zabaras, Dimitrios, Lundin, Leif, Day, Li, Addepalli, Rama, Osborne, Simone A. and Seymour, Robert (2011) Release and absorption of carotenes from processed carrots (Daucus carota) using in vitro digestion coupled with a Caco-2 cell trans-well culture model. Food Research International, 44 4: 868-874. doi:10.1016/j.foodres.2010.10.058


Author Netzel, Michael
Netzel, Gabriele
Zabaras, Dimitrios
Lundin, Leif
Day, Li
Addepalli, Rama
Osborne, Simone A.
Seymour, Robert
Title Release and absorption of carotenes from processed carrots (Daucus carota) using in vitro digestion coupled with a Caco-2 cell trans-well culture model
Formatted title
Release and absorption of carotenes from processed carrots (Daucus carota) using in vitro digestion coupled with a Caco-2 cell trans-well culture model
Journal name Food Research International   Check publisher's open access policy
ISSN 0963-9969
1873-7145
Publication date 2011-05
Sub-type Article (original research)
DOI 10.1016/j.foodres.2010.10.058
Open Access Status Not Open Access
Volume 44
Issue 4
Start page 868
End page 874
Total pages 7
Place of publication Kidlington, Oxford United Kingdom
Publisher Pergamon Press
Language eng
Abstract The release and absorption (bioavailability) of carotenoids is a prerequisite for their nutritional impact. This can be strongly affected by the processing conditions used to prepare the food matrix that contains them. To determine the effect of processing on carotenoid bioavailability, homogenized, raw, blanched and cooked carrots were exposed to an in vitro gastric and intestinal digestion model. Final digest samples were placed onto a Caco-2 cell trans-well monolayer culture to mimic intestinal absorption. The results show that the cooked carrot puree consisting of primarily single plant cell particles had the highest release of carotenes, followed by blanched consisting primarily of plant cell clusters and raw carrot puree consisting of larger plant cell clusters. Absorption through the Caco-2 cell layer was the highest from the digesta of cooked carrot puree followed by the digesta of blanched carrot puree. This study demonstrates that thermal processing and/or mechanical homogenization to disrupt plant cell wall matrix enhances the in vitro bioavailability of carotenes from carrots.
Keyword Carrots
Processing
Plant cell particles
Carotenoids
In vitro digestion
Absorption
Caco-2 cells
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Non-UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: Queensland Alliance for Agriculture and Food Innovation
Centre for Nutrition and Food Sciences Publications
 
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