α- and β-carotene from a commercial carrot puree are more bioavailable to humans than from boiled-mashed carrots, as determined using an extrinsic stable isotope reference method
α- and β-carotene from a commercial carrot puree are more bioavailable to humans than from boiled-mashed carrots, as determined using an extrinsic stable isotope reference method
复制标题
DOI：
10.1093/jn/132.2.159
复制
发表时间：
2002-02-01
影响因子：
4.2
通讯作者：
Parker, RS
中科院分区：
文献类型：
--
作者：
Edwards, AJ;Nguyen, CH;Parker, RS
加工过程对食物中胡萝卜素或维生素A的影响程度尚不清楚。采用外源参比法对同一批次胡萝卜制成的不同制剂中胡萝卜素和维生素A的质量进行了测定。采用重复测量设计，9名健康的成年受试者分别在不同的日子里食用胡萝卜泥（商业婴儿食品）或煮熟的胡萝卜泥。其中六名受试者还吃了一顿生磨碎的胡萝卜。试验餐提供34.7 mumol （18.6 mg）胡萝卜β -胡萝卜素（betaC），以及6 mumol氘标记的醋酸视黄酯（d(4)-RA）油溶液。采用高效液相色谱和气相色谱-质谱法测定富三酰基甘油脂蛋白（TRL）组分（0-8.5 h）中基线调整后的胡萝卜素和视黄酰基酯（r-酯）曲线下面积（AUC）响应。通过与氘标记的视黄醇酯（d(4)- r -酯）的AUC值进行比较，估计吸收的β - ac、α -胡萝卜素（α c）和r -酯的质量，假设后者占d(4)-RA参考剂量的80%。胡萝卜泥对β - ac和α - c的吸收大约是煮熟胡萝卜泥的两倍，而视黄醇的产量仅受处理的轻微影响（P = 0.11）。生磨胡萝卜对胡萝卜素和r -酯的吸收为中等，与熟制胡萝卜无显著差异。含有18.6毫克PC的煮熟胡萝卜的维生素A产量（果浆0.53毫克；煮熟的捣碎0.44毫克）大大低于目前惯例的预测，主要受肠道胡萝卜素摄取的限制。因此，加工可以显著提高胡萝卜素的生物利用度，在某些情况下，对胡萝卜素价值的影响超过了内在维生素A的价值。
The extent to which processing affects the carotene or vitamin A value of foods is poorly understood. An extrinsic reference method was used to estimate the mass of carotenes and vitamin A derived from various preparations made from the same lot of carrots. Using a repeated-measures design, nine healthy adult subjects consumed test meals of either carrot puree (commercial baby food) or boiled-mashed carrots on separate days; six of the subjects also consumed a test meal of raw-grated carrot. Test meals supplied 34.7 mumol (18.6 mg) carrot beta-carotene (betaC), plus 6 mumol deuterium-labeled retinyl acetate (d(4)-RA) in oil solution. Baseline-adjusted carotene and retinyl ester (R-ester) area-under-curve (AUC) responses in the triacylglycerol-rich lipoprotein (TRL) fraction (0-8.5 h) were determined using HPLC and gas chromatography-mass spectrometry. The masses of absorbed betaC, alpha-carotene (alphaC) and R-ester were estimated by comparing their AUC values with that of deuterium-labeled retinyl ester (d(4)-R-ester), assuming the latter represented 80% of the d(4)-RA reference dose. Absorption of betaC and alphaC was approximately twofold greater from carrot puree than from boiled-mashed carrots, whereas the retinol yield was only marginally (P = 0.11) influenced by treatment. Carotene and R-ester absorption from raw-grated carrot was intermediate to, and did not differ significantly from the cooked preparations. The vitamin A yield (puree, 0.53 mg; boiled-mashed, 0.44 mg) of cooked carrot containing 18.6 mg PC was substantially less than that predicted by current convention and limited primarily by intestinal carotene uptake. Processing can therefore significantly improve bioavailability of carrot carotenes, and in some cases influence the carotene value more than the intrinsic vitamin A value.