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Béta-Cryptoxanthin from citrus juices : Assessment of bioaccessibility using an in vitro digestion/Caco-2 cell culture model

Dhuique-Mayer C., Borel P., Reboul E., Caporiccio B., Besançon P., Amiot M.J.. 2007. British Journal of Nutrition, 97 (5) : p. 883-890.

Bêta-Cryptoxanthin ([bêta]-CX), a provitaminic carotenoid of potential interest for health, is found principally in Citrus fruit in both free and esterified forms. Little is known about the intestinal absorption of [bêta]-CX especially with regard to the esterified forms. The aim of this study was to evaluate the absorption of free and esterified [bêta]-CX using simulated digestion coupled with the Caco-2 model. Bioaccessibility was investigated by measuring the transfer of carotenoids from different citrus juices into micelles using an in vitro digestion system. Then, carotenoid uptake was evaluated by adding carotenoid-rich micelles (from the in vitro digestion) or synthetic micelles (made from synthetic lipids and carotenoids purified from citrus juice) to human intestinal cells (Caco-2 TC7 clone). Our results showed that [bêta]-cryptoxanthin esters ([bêta]-CXE) were partially hydrolysed during the in vitro digestion. The bioaccessibility of free [bêta]-CX measured was significantly higher (40 (SD 1.05) %) than that of [bêta]-carotene (30 (SD 1.9) %) and [bêta]-CXE (16 (SD 1.5) %). In the same way, the incorporation of free [bêta]-CX (27 (SD 1.01) %) into synthetic micelles exceeded (P<0.05) that of [bêta]-carotene (10 (SD 0.7) %) and [bêta]-CXE (8.8 (SD 0.4) %). In the case of micelles from in vitro digestion, the uptake of [bêta]-carotene, free [bêta]-CX and [bêta]-CXE forms by Caco-2 cells was 14.3 (SD 1.8), 3.9 (SD 1.3), and 0,7 (SD 0.08) % respectively. These results showed a preferential uptake by Caco-2 cells of [bêta]-carotene and free [bêta]-CX compared with the two esters of [bêta]-CX. (Résumé d'auteur)

Mots-clés : nutrition humaine; modèle; culture de cellule; caroténoïde; citrus; agrume; jus de fruits

Thématique : Physiologie de la nutrition humaine; Traitement et conservation des produits alimentaires

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