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Beta‐carotene from Thai Dishes: In Vitro Digestive Stability, Their Uptake and Conversion to Vitamin A by Caco‐2 Human Intestinal Cells
Author(s) -
Chitchumroonchokchai Chureeporn
Publication year - 2007
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.21.5.a351-d
Subject(s) - beta carotene , carotene , caco 2 , in vitro , vitamin , chemistry , medicine , food science , gastroenterology , biochemistry
In this study, we investigated the digestive stability and small intestinal cellular uptake and conversion of β‐carotene (βC) of four Thai dishes (A:Gaeng‐lieng containing pumpkin, hairy basil leaves; B: Ivygourd soup; C: Stirred‐fried kale: and, D: Homok‐bi‐yor containing Indian mulberry leaves) using a simulated gastric and small intestinal digestion procedure coupled with the Caco‐2 human intestinal cell line. These commonly consumed dishes of green leafy vegetables have a high in βcarotene content. The results show that βC and other carotenoids present in Thai dishes were relatively stable during in vitro digestion (95 ± 2%). Mean micellarization of βC during simulated small intestinal digestion was 28 ± 2% (mean ± SD; range = 26 – 29.5% for the four dishes). Cellular accumulation and conversion of βC to retinol was evaluated using differentiated cultures of the TC 7 clonal line of Caco‐2 human intestinal cells. Cells accumulated 9.5 ± 0.3, 10.1 ± 0.4, 10.5 ± 0.5 and 8.5 ± 0.3% that of βC from apical medium containing micelles generated during digestion of dishes A, B, C and D, respectively. Intracellular conversion of βC to retinol and retinyl palmitate was 11.8 ± 0.6, 12.3 ± 1.0, 12.9 ± 0.5 and 11.5 ± 0.3% that of βC acquired from medium containing micelles from digested A, B, C and D, respectively. These data suggest that accumulation of βC was proportional to the concentration of the pro‐vitamin A carotenoid in the Thai dishes and that the relative extent of conversion of accumulated βC to retinol and retinyl esters not altered by differences in food matrix or β‐carotene contents. (Supported by National Research Council of Thailand)