Premium
The Effect of an Iron Supplement on Lycopene Metabolism and Absorption During Digestion in Healthy Humans
Author(s) -
Kopec Rachel E.,
CarisVeyrat Catherine,
Nowicki Marion,
Bernard JeanPaul,
Morange Sophie,
Chitchumroonchokchai Chureeporn,
Gleize Béatrice,
Borel Patrick
Publication year - 2019
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.201900644
Subject(s) - chemistry , meal , digestion (alchemy) , triglyceride , absorption (acoustics) , ferrous , lycopene , food science , chromatography , metabolism , biochemistry , cholesterol , carotenoid , physics , organic chemistry , acoustics
Scope To investigate the formation and absorption of lycopene (LYC) metabolites in the human upper gastrointestinal lumen, in the absence and presence of iron. Methods Healthy males ( n = 7) consumed test meals that deliver ≈22 mg LYC + ≈0.3 mg apo‐lycopenals from oleoresin without (‐FeSO 4 ) and with ferrous sulfate (160 mg, +FeSO 4 ). Subjects were intubated with a naso‐gastric/naso‐duodenal tube. Digesta, blood plasma, and the triglyceride‐rich lipoprotein (TRL) fractions of plasma were analyzed using LC–MS/MS, to measure LYC and apo‐lycopenoids. Results Digesta LYC concentrations increased with time ( p = 1.2 × 10 −7 ), decrease with time × iron ( p = 1.1 × 10 −5 ), and remain ≈200× higher than apo‐lycopenals/lycopenone. Digesta apo‐8′‐, ‐10′‐, ‐12′‐, ‐14′‐, ‐15‐lycopenal, and apo‐13‐lycopenone concentrations increased with time ( p < 0.01), apo‐12′‐, ‐14′‐, ‐15‐lycopenal, apo‐13‐lycopenone increase with iron ( p < 0.05), and time × iron decrease apo‐8′‐, ‐10′‐, ‐12′‐, ‐14′‐, ‐15‐lycopenal, apo‐13‐lycopenone concentrations ( p < 0.01). A 1.9‐fold decrease in LYC TRL area‐under‐the‐time‐concentration‐curve is observed after the test meal +FeSO 4 versus the test meal –FeSO 4 ( p = 0.02). Apo‐lycopenals were detected in later TRL fractions, and no apo‐lycopenols or apo‐lycopenoic acids were observed in any samples. Conclusions FeSO 4 reduces LYC absorption. Apo‐lycopenals appear to be absorbed from foods, and not made in significant quantities during digestion.