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Influence of Digestion Model, Product Type, and Enrichment Level on in vitro Bioavailability of Lutein from High Lutein Functional Bakery Products

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Title: Influence of Digestion Model, Product Type, and Enrichment Level on in vitro Bioavailability of Lutein from High Lutein Functional Bakery Products
Author: Read, Andrew
Department: Department of Human Health and Nutritional Sciences
Program: Human Health and Nutritional Sciences
Advisor: Wright, AmandaAbdelaal, Elsayed
Abstract: Lutein is a lipid soluble plant pigment with recognized health benefits, although intake levels by the general population and bioavailability are generally low. These factors have led to interest in producing high lutein functional foods, including baked products. Cookies, muffins, and flatbreads, were produced at three enrichment levels (equivalent to 0.5, 1.0, and 2.0 mg per serving) and then subjected to an in vitro simulation of human gastric and duodenal digestion coupled with Caco-2 monolayers. Lutein transfer to the aqueous phase during digestion (i.e. bioaccessibility) and monolayer absorption were determined as estimates of potential bioavailability. The higher fat products (muffins and cookies) resulted in higher overall bioaccessibility (p<0.05) and absorption at most levels of enrichment. Digestive conditions representative of the fed and fasted state were compared, with the fed model resulting in much higher estimates of bioavailability. Lutein concentration in the aqueous was the most important factor in determining subsequent monolayer absorption. Overall, the cookie was the most effective product for bioaccessibility, and enriching them to the highest level would result in the greatest delivery of bioavailable lutein to the body.
URI: http://hdl.handle.net/10214/3288
Date: 2011-10


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