Luego se incorporan en gotitas de lípidos emulsionados dentro del medio gástrico (emulsificación) (Borel et al., 1996). En un estudio posterior, (Verrijssen et al., 2015) demostraron que la adición de un emulsionante cambiaba el efecto del grado de esterificación de las pectinas en los productos de lipólisis y en la micelarización del β-caroteno. El peso molecular y el grado de esterificación de la pectina determinan la viscosidad de sus soluciones (Leroux et al., 2003; Ramos-Aguilar.
En el Capítulo 5 se evaluó el efecto de las pectinas descritas en el Capítulo 4 al 0,14 y 1% sobre la composición de los productos del metabolismo lipídico (ácidos grasos libres + monoglicéridos: FFA+MG, diglicéridos: DG y triglicéridos: TG). y su posible conexión con la micelarización de diferentes fracciones de carotenoides.
Subcellular Biochemistry 79
Subcellular Biochemistry
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Preface
I would like to thank all authors for agreeing to contribute to this book, for their dedicated efforts in providing carefully prepared manuscripts, and for their prompt attention to respond to requested information. I would like to express my gratitude to the Springer staff, especially Thijs van Vlijmn (Senior Publishing Editor) and Sara Germans-Huisman (Springer Senior Editorial Assistant) for their kind help and patience. It is the editor's goal that this book will be helpful and a reference source for anyone researching the field of carotenoid synthesis and regulation.
Contents
Biosynthesis of Carotenoids
Regulation of Carotenoids Biosynthesis
Carotenoids for Human Health
Absorption of Carotenoids and Mechanisms Involved in Their Health-Related Properties
Carotenoids and Their Health Protective Effects
- Provitamin A Activity
- Health Properties of Carotenoids Mediated by the Regulation of the Expression of Genes
- Protective Effects of Carotenoids Related with Their Antioxidant Activity
Lycopene inhibited the maturation of dendritic cells and reduced their T-cell stimulatory capacity (Kim et al. 2004). Dendritic cells induce the expression of inflammatory markers such as cytokines and TNF-' (Kim et al. 2004). Lutein intake has also been associated with a reduced risk of cataracts (Lyle et al. 1999).
In contrast, in another study, the oxidation of LDL was inhibited by β-carotene (15 mg) but not by lycopene supplementation (34 mg) (Dugas et al.1999).
Digestion, Absorption and Metabolism
- Digestion Process
- Absorption Process
- Metabolism
Lipase and colipase have a small participation in this regard (Breithaupt et al. 2002; Chitchumroonchokchai and Failla 2006). 426 B. Cervantes-Paz et al. . transporters) may also act in the efflux of carotenoids from enterocytes (Reboul 2013). Furthermore, it has been reported that the expression of genes involved in lipid absorption, metabolism and transport may be responsible for inter-individual variation in plasma carotenoid content (Borel et al. 2007; Borel 2012).
The preferential breakdown of non-provitamin A carotenoids by BCO2 enzymes can be explained by variations in the intracellular localization of BCO1 (cytosolic) and BCO2 (mitochondrial inner membrane) and the specific storage sites of carotenoids within cells (Palczewski et al. 2014).
Bioaccessibility
- Food Matrix
- Chromoplast Morphology
- Ripening
- Heat Processing
- Mechanical Processing
- Dietary Fat
- Dietary Fiber
- Interaction Between Carotenoids
- Interaction Between Different Factors
The effect of the food matrix includes the combined effects of all factors in a food that simultaneously promote or reduce the bioavailability/bioaccessibility of carotenoids (Ornelas-Paz et al.2008). The bioaccessibility of carotenoids from fruit is considerably higher than that from vegetables (de Pee et al.1998). The micellarization and uptake of cis-lycopene by Caco-2 cells was also higher than that of all-trans-lycopene (Failla et al.2008).
New homogenization technologies such as high-pressure homogenization do not present an advantage in the bioavailability of lycopene from tomato pulp (Colle et al. 2010). There is an effect of fat type on the bioaccessibility and availability of carotenoids, but it is not fully understood (Colle et al. 2012). In general, a detrimental effect of pectin on the bioaccessibility of carotenoids has been proven (Aschoff et al. 2015;.
Pectins can also act as emulsifiers, and fat emulsification is a key step in the bioavailability of carotenoids (Leroux et al. 2003). Acetylated citrus pectin showed greater emulsifying properties than the non-acetylated sample (Leroux et al. 2003). In many cases, the positive effect of cooking on the micellarization of carotenoids is potentiated by the presence of dietary fat (Colle et al. 2013; Hornero-Méndez and Mínguez-Mosquera 2007).
Similarly, heat treatment (120°C for 20 min) increased the bioavailability of lycopene from tomato pulp, but higher levels of bioavailability were observed when different oils (coconut, olive or fish) were added (Colle et al. 2013). They (Victoria-Campos et al. 2013a, b) also demonstrated that the global effect of heat treatment was negative for fruit in the early stages of ripening, being negative.
Concluding Remarks and Future Trends
Biehler E, Kaulmann A, Hoffmann L et al (2011) Diet- and host-related factors influencing the bioaccessibility of carotenoids from spinach (Spinacia oleracea). Faulks R, Hart DJ, Wilson PDG et al (1997) Absorption of all-trans 9-cis-“-carotene in human ileostomy volunteers. Goltz SR, Campbell WW, Chitchumroonchokchai C et al (2012) Meal triacylglycerol profile modulates postprandial absorption of carotenoids in humans.
Gomes S, Torres AG, Godoy R et al (2013) Effects of cooking and frying on bioavailability. Ho CC, de Moura FF, Kim SH et al (2007) Excentral cleavage of "-carotene in vivo in healthy man". Knockaert G, Lemmens L, Van Buggenhout S et al (2012a) Changes in carotene bioavailability and concentration during carrot puree processing.
Livny O, Reifen R, Levy I et al (2003)"-carotene bioavailability from differently processed carrot meals in ileostomy volunteers. Reboul E, Abou L, Mikail C et al (2005) Lutein transport by Caco-2 TC-7 cells occurs in part by a facilitated process involving the scavenger receptor class B type I (SR-BI) Reboul E, Richelle M, Perrot E et al (2006) Bioavailability of carotenoids and vitamin E from their major dietary sources.
Thakkar SK, Huo T, Dixon MB et al (2009) The effect of processing style on retention and bioavailability of "-carotene and cassava (Manihot esculanta, Crantz). Victoria-Campos CI, Ornelas-Paz J de J, Yahia EM et al (2013b) The effect of the interaction between heat processing style and fat type on micellarization of lipid-soluble pigments from green and red hot pepper (Capsicum annuum).
Index
The carotenoid absorption process 92
Dietary pectin structure 116
Effects of pectin on lipid digestion and carotenoid bioavailability 157
- The role of calcium binding by pectin 158
- Effect of the interaction of pectin with bile salts 214
- Effect of pectin-mediated modification of digestive medium viscosity 277
- Effect of the modification of the properties of lipid droplet surface by 319
- Effect of pectin on lipase activity inhibition 386
Pectins with a high degree of methylesterification form gels when acidified solutions contain a dissolved such assucrose, while pectins with a low degree of methylesterification can produce gels with divalent cations (Yapo, 2009; Chan&Choo, 2013). The degree of methylesterification of pectins also modulates their binding to pectinko, Khochentko, Khochentko, Khochen, enko, Kovalev, 2010). De-esterified pectins are less susceptible to heat-induced degradation and are insoluble. The charge of the carboxyl groups of galacturonic acid (GalA) can be affected by the pH anionic strength of the medium, which changes the three-dimensional conformation of the polysaccharide and its ability to modify it L, 2, 6, 6, 6, 2, 2, 2, 2, 2, 1, 2, 2, 2, 2, 2, 2, 2, 2, 2, 2. anra & Watson, 2007). GalA was freed from impectin and quantified according to Ahmed and Labavitch (1978) and Filisetti-Cozzi and Carpita (1991). Pectin samples (5mg) were subjected to acid hydrolysis for 40 minutes using concentrated H2SO4 (2mL) and water (1mL) adjusted according to the volume of the water. zate (400!L) was mixed with 4M potassium sulfamate (40!L, pH 1.6) and 75mM sodium tetraborate concentrated H2SO4 (2.4mL), and maintained at 96◦Ci 20min. After cooling, 80 µl of hydroxydiphenyl solution (0.15% .3-phenylphenol in 0.5% control.A.OH) was added to the dye. imetrically determined by!=525nmusinga6405JenwayUV /Visspectrophotometer (JenwayLtd., Essex, UK). GalAquantification was performed using calibration curves constructed with three independent sets of dilutions of purified galacturonic acid. The monosaccharide composition of pectin was determined according to Garna, Mabon, Wathelet, and Paquot (2004), with slight modifications. Monosaccharides were released by sequential acid and zymatic hydrolysis. Pectin samples (100 mg) were mixed with 0.2 M trifluoroacetic acid and 2 M trifluoroacetic acid and 2 H⦗L H⦗L 8p. was adjusted to 5.0 with 14MNH4OHand then 100!L of an enzyme complex (Macerex PMcomplex, EnmexS.A.deC.V; México) was added. The enzymatic hydrolysis of pectin was carried out at 50◦C for 24 hours. PLC system described above. Rhamnose (Rha ), Ara, and fucose (Fuc) were separated using a MetaCarb H+ Plus (7.8×300mm, 5µm) (VarianInc.; WalnutCreek, CA, USA) ion exchange column, which was at 58◦C. The mobile phase (isocratic system) was 5N0.0SO048 with H20SO04. a flow rate of 0.4 ml/min.
Boiling and baking sequentially decreased the peak Mw of all pectin fractions, with grilling causing the greatest reduction (Table 5). the solvent was raised from 50 to 100◦C. Reducing the impact of heat on large pectin as a result of their degradation and digestion (Mesbahietal. , 2005; Silaetal., 2006b). This study demonstrated that pectins with specific characteristics can be obtained by choosing adequate opening stages and heat processing conditions of fruits, diversifying the technological applications of these polysaccharides. The content of pepper pectins was comparable to that of commercially processed pectins in the nature of chemical sources. The activities of the isolated pectins were greatly altered by baking and heat processing style, while their viscosity properties depended exclusively on the processing style. gh Mw and therefore form strong gels and vis- coussolutions. The physicochemical characteristics and viscosity properties of the tested pectins were similar or higher than those reported for commercial pectins. Peppers can certainly be new. This research was funded by the Fundo Sector de Investigación para la Educación (Investigación Básica SEP-CONACYT; . ProjectClave: 103391). The author thanks EmilioOchoaReyes, AnaLourdesRamosAguilartheán.
The negative effect of pectin concentration on carotenoid micellarization was previously demonstrated (Ornelas-Paz et al., 2008). The MW of pectin is related to the viscosity of pectin solutions (Leroux et al., 2003). 6. Biplot of the principal component analysis for amount and properties of pectin and events involved in carotenoid micellarization.
Divalent minerals decrease micellarization and uptake of carotenoids and digestion products in Caco-2 cells. Journal of Nutrition, 141, 1769e1776. Carotenoids in biological emulsions: solubility, surface-to-core distribution and release from lipid droplets. Journal of Lipid Research, 37, 250e261. Soluble viscous dietary fiber alters emulsification and lipolysis of triacylglycerols in the duodenal environment in vitro. The Journal of Nutritional Biochemistry, 7, 293e302.
IMPACT OF THE PHYSICO-CHEMICAL PROPERTIES OF PECTIN ON MICELLAR AND OIL PHASE LIPID COMPOSITION AND CAROTENOID.
Results and discussion 129
The effect of the concentration and type of fiber on the viscosity of gastric and intestinal media 131. The presence of methyl esters and the length of the galacturonan backbone of pectin 147. The lipid composition (FFA+MG, DG and TG fractions) of oil and micellar phases is 152.
2015) observed a relationship between micellarization of β- 197. carotene and FFA+MG, with medium DME pectin causing greater micellarization of 198. these compounds than low and high DME pectins. Their results were explained by the 199 delay in lipase activity as a consequence of larger particle sizes caused by the interaction of low and high DME pectins with oil droplets. A possible relationship between viscosity and micellarization of different carotenoid fractions 213. may exist in metabolisms at high pectin concentration.
The oil phase was mainly composed of 214. TG, while the micellar phase was rich in FFA+MG. 224. The type and amount of lipids present during digestion influence the in vitro bioavailability of lycopene from raw tomato pulp. bioavailability of lutein from meals and supplementation using simulated digestion and 228. β-cryptoxanthin from citrus juices: assessment of bioavailability 231. using an in vitro/Caco-2 cell culture digestion model. Effect of pectin properties on lipid digestion under simulated 239. digestive conditions: Comparison of citrus and banana passion fruit 240.