Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 45, Issue 7, Pages 1436-1442Publisher
WILEY-BLACKWELL
DOI: 10.1111/j.1365-2621.2010.02285.x
Keywords
alpha-tocopherol; bioaccessibility; bioavailability; caco-2; meat; retinol
Categories
Funding
- Department of Agriculture, Fisheries Food
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P>The bioaccessibility, or amount of a nutrient available for gastrointestinal absorption, can be determined using an in vitro digestion model, the addition of the resultant digestate to a caco-2 transwell model system yields an approximation of nutrient bioavailability. The objective of the present study was to compare the bioaccessibility and bioavailability of alpha-tocopherol and retinol from a range of digested foodstuffs. Minced pork, beef and turkey and apple sauce, bread and mayonnaise were supplemented with alpha-tocopherol-acetate and retinol-acetate prior to being subjected to an in vitro digestion procedure. The aqueous fraction of each of the digested foodstuffs was then added to a caco-2 transwell model and the transepithelial transport was determined. The findings of the present study indicate that alpha-tocopherol and retinol are more bioaccessible from supplemented meat products than from supplemented apple sauce, bread and mayonnaise. It was found that turkey meat facilitated the highest bioaccessibility and subsequent cellular uptake and transport of retinol. The cellular uptake and secretion of alpha-tocopherol was similar for all samples.
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