Effect of Chlorophylls on the Bioaccessibility of Lutein
Lutein has a variety of physiological activities, which can not be synthesized by human body and can only be obtained through diet. Dietary lutein shows low bioaccessibility due to its lipo-soluble nature and thus the efficient supplementation of lutein has become a research hotspot. Chlorophylls, a...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2024-03-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023070007 |
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| author | Qianqian HUANG Lijun CHEN Yunchang LI Xuehan CHEN Qianrui CHEN Yuankai WANG Tian CAI Kewei CHEN |
| author_facet | Qianqian HUANG Lijun CHEN Yunchang LI Xuehan CHEN Qianrui CHEN Yuankai WANG Tian CAI Kewei CHEN |
| author_sort | Qianqian HUANG |
| collection | DOAJ |
| description | Lutein has a variety of physiological activities, which can not be synthesized by human body and can only be obtained through diet. Dietary lutein shows low bioaccessibility due to its lipo-soluble nature and thus the efficient supplementation of lutein has become a research hotspot. Chlorophylls, another type of lipo-soluble phytochemicals, are always ingested along with lutein in human diet where interaction between chlorophylls and lutein may occur. Therefore, it is of great significance to study the effect of dietary chlorophylls compounds and their structural changes on the bioaccessibility of lutein. Based on this, in this paper, eight different structures of chlorophylls (chlorophyll a, chlorophyll b, pheophytin a, pheophytin b, chlorophyllide a, chlorophyllide b, pheophorbide a and pheophorbide b) were prepared, and their effects on lutein bioaccessibility and related indexes were studied by in vitro static digestion model and micellization investigations. Changes of particle size and zeta-potential of mixed micelles formed by lutein and chlorophylls were also determined. The results showed that all the chlorophylls structures significantly improved the recovery rate and bioaccessibility (P<0.05) from in vitro digestion of lutein. Among them, pheophytin b exerted the most significant influence, with the corresponding recovery rate and bioaccessibility index of lutein being 90.48% and 80.44%, respectively. During digestion, no significant lutein degradation products were detected, while the structures of chlorophylls underwent significant changes. It could be found that the micellar fraction was more stable than the digesta fraction by the comparison of average particle size, fluorescence images and zeta potential value. Chlorophylls could protect lutein from degradation during in vitro digestion by forming some complex. This study provided important information on how to improve the bioaccessibility and digestion and utilization performance of dietary lutein. |
| first_indexed | 2024-03-07T21:29:21Z |
| format | Article |
| id | doaj.art-0288762b26324c0ca8fd64f787a69515 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-03-07T21:29:21Z |
| publishDate | 2024-03-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-0288762b26324c0ca8fd64f787a695152024-02-27T00:57:57ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062024-03-0145510811710.13386/j.issn1002-0306.20230700072023070007-5Effect of Chlorophylls on the Bioaccessibility of LuteinQianqian HUANG0Lijun CHEN1Yunchang LI2Xuehan CHEN3Qianrui CHEN4Yuankai WANG5Tian CAI6Kewei CHEN7College of Food Science, Southwest University, Chongqing 400715, ChinaCollege of Food Science, Southwest University, Chongqing 400715, ChinaCollege of Food Science, Southwest University, Chongqing 400715, ChinaCollege of Food Science, Southwest University, Chongqing 400715, ChinaCollege of Food Science, Southwest University, Chongqing 400715, ChinaCollege of Food Science, Southwest University, Chongqing 400715, ChinaSchool of Chemistry and Chemical Engineering, Southwest University, Chongqing 400715, ChinaCollege of Food Science, Southwest University, Chongqing 400715, ChinaLutein has a variety of physiological activities, which can not be synthesized by human body and can only be obtained through diet. Dietary lutein shows low bioaccessibility due to its lipo-soluble nature and thus the efficient supplementation of lutein has become a research hotspot. Chlorophylls, another type of lipo-soluble phytochemicals, are always ingested along with lutein in human diet where interaction between chlorophylls and lutein may occur. Therefore, it is of great significance to study the effect of dietary chlorophylls compounds and their structural changes on the bioaccessibility of lutein. Based on this, in this paper, eight different structures of chlorophylls (chlorophyll a, chlorophyll b, pheophytin a, pheophytin b, chlorophyllide a, chlorophyllide b, pheophorbide a and pheophorbide b) were prepared, and their effects on lutein bioaccessibility and related indexes were studied by in vitro static digestion model and micellization investigations. Changes of particle size and zeta-potential of mixed micelles formed by lutein and chlorophylls were also determined. The results showed that all the chlorophylls structures significantly improved the recovery rate and bioaccessibility (P<0.05) from in vitro digestion of lutein. Among them, pheophytin b exerted the most significant influence, with the corresponding recovery rate and bioaccessibility index of lutein being 90.48% and 80.44%, respectively. During digestion, no significant lutein degradation products were detected, while the structures of chlorophylls underwent significant changes. It could be found that the micellar fraction was more stable than the digesta fraction by the comparison of average particle size, fluorescence images and zeta potential value. Chlorophylls could protect lutein from degradation during in vitro digestion by forming some complex. This study provided important information on how to improve the bioaccessibility and digestion and utilization performance of dietary lutein.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023070007luteinchlorophyllsinteractionbioaccessibilityin vitro digestionmicellization |
| spellingShingle | Qianqian HUANG Lijun CHEN Yunchang LI Xuehan CHEN Qianrui CHEN Yuankai WANG Tian CAI Kewei CHEN Effect of Chlorophylls on the Bioaccessibility of Lutein Shipin gongye ke-ji lutein chlorophylls interaction bioaccessibility in vitro digestion micellization |
| title | Effect of Chlorophylls on the Bioaccessibility of Lutein |
| title_full | Effect of Chlorophylls on the Bioaccessibility of Lutein |
| title_fullStr | Effect of Chlorophylls on the Bioaccessibility of Lutein |
| title_full_unstemmed | Effect of Chlorophylls on the Bioaccessibility of Lutein |
| title_short | Effect of Chlorophylls on the Bioaccessibility of Lutein |
| title_sort | effect of chlorophylls on the bioaccessibility of lutein |
| topic | lutein chlorophylls interaction bioaccessibility in vitro digestion micellization |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023070007 |
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