Carotenoid and polyphenol bioaccessibility and cellular uptake from plum and cabbage varieties

Anouk Kaulmann, Christelle M. André, Yves Jacques Schneider, Lucien Hoffmann, Torsten Bohn*

*Corresponding author for this work

Research output: Contribution to journalArticleResearchpeer-review

68 Citations (Scopus)

Abstract

Plum and cabbage are rich in carotenoids and polyphenols. However, their bioactivity depends on their release and intestinal uptake. Four varieties of Brassicaceae (Duchy, Scots Kale, Kale, Kalorama) and Prunus (Cherry Plum, Plum 620, Ersinger, Italian Plum) were studied; bioaccessibility following in vitro digestion, cellular uptake (Caco-2 vs. co-culture cell model: Caco-2:HT-29-MTX (90:10%) and colonic fermentation were determined for carotenoids/polyphenols; the influence of certain kitchen preparations was likewise studied. Carotenoids were non-significantly influenced by the latter, while for polyphenols, boiling and steaming significantly reduced total phenolics (p < 0.05). Carotenoid bioaccessibility did not differ significantly between Prunus vs. Brassicaceae varieties, but xanthophyll was higher than carotene bioaccessibility (p < 0.01). Polyphenol bioaccessibility was low (<10%), possibly compromised by the cream containing test meal. Total carotenoid cellular uptake varied between varieties (0.3-4.1%), being higher for carotenes (4.1%) than for xanthophylls (1.6%, p < 0.01), and were higher for the co-culture cell model compared to Caco-2 cells (p < 0.01). Total carotenoid recovery in the colonic fraction varied from 4% to 25%. Lower bioaccessibility of carotenes thus appeared to be somewhat counterbalanced by higher cellular uptake. The potential positive role of the mucus layer for cellular uptake and the fate of the colonic digesta deserve further attention in the future.

Original languageEnglish
Pages (from-to)325-332
Number of pages8
JournalFood Chemistry
Volume197
DOIs
Publication statusPublished - 15 Apr 2016
Externally publishedYes

Keywords

  • Carotenoids
  • Cellular uptake
  • In vitro digestion
  • Kitchen preparation
  • Polyphenols

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