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Article Dans Une Revue Food Chemistry Année : 2013

Interlocking of β-carotene in beta-lactoglobulin aggregates produced under high pressure

Résumé

Vitamin A deficiency is one of the major causes of mortality and morbidity in the developing World. This deficiency can be prevented by alimentary or pharmaceutical supplementation. However, both vitamin A oxidation and isomerization should be prevented, as these phenomenons result in loss of nutritional efficacy. The aim of this study was to investigate the effect of a food protein matrix, beta-lactoglobulin (beta-Lg) aggregates produced by high pressure (HP), on the stabilization of beta-carotene during storage and gastro-duodenal digestion and therefore on its bioavailability. In vitro gastro-duodenal digestion of beta-Lg aggregates entrapping beta-carotene showed that up to 12% and 33% of total beta-carotene was released after peptic and pancreatic digestion, respectively. Overall, our study showed that beta-Lg aggregates are efficient for caging and stabilization of beta-carotene during storage and digestion. Hence, it may be an interesting approach for the protection and the delivery of vitamin A. (C) 2013 Elsevier Ltd. All rights reserved.

Dates et versions

inserm-01478550 , version 1 (28-02-2017)

Identifiants

Citer

Azza Mensi, Yvan Choiset, Thomas Haertlé, Emmanuelle Reboul, Patrick Borel, et al.. Interlocking of β-carotene in beta-lactoglobulin aggregates produced under high pressure. Food Chemistry, 2013, 139 (1-4), pp.253 - 260. ⟨10.1016/j.foodchem.2013.02.004⟩. ⟨inserm-01478550⟩
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