Detection of Key Factors Affecting Lycopene in Vitro Accessibility
On the basis of a Plackett–Burman experimental design for a resolution IV level obtained via a foldover strategy, the effect of 11 factors on lycopene in vitro accessibility was investigated. The selected factors were thermal treatment (X1), olive oil addition (X2), gastric pH (X3), gastric digestio...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2013-04, Vol.61 (16), p.3859-3867 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Periago, M. J Bravo, S García-Alonso, F. J Rincón, F |
| description | On the basis of a Plackett–Burman experimental design for a resolution IV level obtained via a foldover strategy, the effect of 11 factors on lycopene in vitro accessibility was investigated. The selected factors were thermal treatment (X1), olive oil addition (X2), gastric pH (X3), gastric digestion time (X4), pepsin concentration (X5), intestinal pH (X6), pancreatin concentration (X7), bile salts concentration (X8), colipase addition (X9), intestinal digestion time (X10), and intestinal digestion speed (X11). Tomato passata was used as a natural source of lycopene. Samples were collected after gastric and intestinal digestion, and from the micellar phase, to quantify the (all-E)-lycopene and its (Z)-isomers by HPLC. Except for X3, X6, X7, and X11, the other factors studied explained lycopene in vitro accessibility, mainly regarding intestinal digestion, with R 2 values ≥ 0.60. Our results showed that the accessibility of lycopene is influenced by the conditions applied during in vitro intestinal digestion. |
| doi_str_mv | 10.1021/jf3052994 |
| format | Article |
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Except for X3, X6, X7, and X11, the other factors studied explained lycopene in vitro accessibility, mainly regarding intestinal digestion, with R 2 values ≥ 0.60. Our results showed that the accessibility of lycopene is influenced by the conditions applied during in vitro intestinal digestion.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf3052994</identifier><identifier>PMID: 23547942</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Bile Acids and Salts ; bile salts ; Biological and medical sciences ; Carotenoids - chemistry ; Carotenoids - metabolism ; Carotenoids - pharmacokinetics ; Colipases - metabolism ; Digestion ; experimental design ; Food industries ; Fundamental and applied biological sciences. Psychology ; General aspects ; heat treatment ; high performance liquid chromatography ; Hot Temperature ; Hydrogen-Ion Concentration ; In Vitro Techniques ; Intestines - metabolism ; Isomerism ; lycopene ; Lycopersicon esculentum - chemistry ; Methods of analysis, processing and quality control, regulation, standards ; Olive Oil ; Pancreatin - metabolism ; pepsin ; Plant Oils - chemistry ; Stomach - metabolism ; Time Factors ; tomatoes</subject><ispartof>Journal of agricultural and food chemistry, 2013-04, Vol.61 (16), p.3859-3867</ispartof><rights>Copyright © 2013 American Chemical Society</rights><rights>2014 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a369t-324a61488678ebdaf96417c9706e1722912c86152b4b1a710a7dcf7009729aca3</citedby><cites>FETCH-LOGICAL-a369t-324a61488678ebdaf96417c9706e1722912c86152b4b1a710a7dcf7009729aca3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf3052994$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf3052994$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>315,782,786,2767,27083,27931,27932,56745,56795</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=27301120$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/23547942$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Periago, M. J</creatorcontrib><creatorcontrib>Bravo, S</creatorcontrib><creatorcontrib>García-Alonso, F. J</creatorcontrib><creatorcontrib>Rincón, F</creatorcontrib><title>Detection of Key Factors Affecting Lycopene in Vitro Accessibility</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>On the basis of a Plackett–Burman experimental design for a resolution IV level obtained via a foldover strategy, the effect of 11 factors on lycopene in vitro accessibility was investigated. The selected factors were thermal treatment (X1), olive oil addition (X2), gastric pH (X3), gastric digestion time (X4), pepsin concentration (X5), intestinal pH (X6), pancreatin concentration (X7), bile salts concentration (X8), colipase addition (X9), intestinal digestion time (X10), and intestinal digestion speed (X11). Tomato passata was used as a natural source of lycopene. Samples were collected after gastric and intestinal digestion, and from the micellar phase, to quantify the (all-E)-lycopene and its (Z)-isomers by HPLC. Except for X3, X6, X7, and X11, the other factors studied explained lycopene in vitro accessibility, mainly regarding intestinal digestion, with R 2 values ≥ 0.60. Our results showed that the accessibility of lycopene is influenced by the conditions applied during in vitro intestinal digestion.</description><subject>Bile Acids and Salts</subject><subject>bile salts</subject><subject>Biological and medical sciences</subject><subject>Carotenoids - chemistry</subject><subject>Carotenoids - metabolism</subject><subject>Carotenoids - pharmacokinetics</subject><subject>Colipases - metabolism</subject><subject>Digestion</subject><subject>experimental design</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>heat treatment</subject><subject>high performance liquid chromatography</subject><subject>Hot Temperature</subject><subject>Hydrogen-Ion Concentration</subject><subject>In Vitro Techniques</subject><subject>Intestines - metabolism</subject><subject>Isomerism</subject><subject>lycopene</subject><subject>Lycopersicon esculentum - chemistry</subject><subject>Methods of analysis, processing and quality control, regulation, standards</subject><subject>Olive Oil</subject><subject>Pancreatin - metabolism</subject><subject>pepsin</subject><subject>Plant Oils - chemistry</subject><subject>Stomach - metabolism</subject><subject>Time Factors</subject><subject>tomatoes</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpt0DFv2zAQBWCiSFE7SYf-gVZLgGRQekdRIjk6SZ0UMdAhdVfhRJMGDVl0SHnwv48Mu86S6Yb78PDwGPuGcIvA8efKFVByrcUnNsaSQ14iqjM2huGZq7LCETtPaQUAqpTwhY14UQqpBR-zuwfbW9P70GXBZc92l03J9CGmbOLc_tEts9nOhI3tbOa77J_vY8gmxtiUfONb3-8u2WdHbbJfj_eCzae__t4_5bM_j7_vJ7Ocikr3ecEFVSiUqqSyzYKcrgRKoyVUFiXnGrlR1VC_EQ2SRCC5ME4CaMk1GSou2PUhdxPD69amvl77ZGzbUmfDNtUoKo5KcaEGenOgJoaUonX1Jvo1xV2NUO8nq0-TDfb7MXbbrO3iJP9vNICrI6BkqHWROuPTu5MFIHIY3I-DcxRqWsbBzF84oABAjlyW70lkUr0K29gNe31Q6Q0ryIVm</recordid><startdate>20130424</startdate><enddate>20130424</enddate><creator>Periago, M. J</creator><creator>Bravo, S</creator><creator>García-Alonso, F. J</creator><creator>Rincón, F</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20130424</creationdate><title>Detection of Key Factors Affecting Lycopene in Vitro Accessibility</title><author>Periago, M. J ; Bravo, S ; García-Alonso, F. J ; Rincón, F</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a369t-324a61488678ebdaf96417c9706e1722912c86152b4b1a710a7dcf7009729aca3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Bile Acids and Salts</topic><topic>bile salts</topic><topic>Biological and medical sciences</topic><topic>Carotenoids - chemistry</topic><topic>Carotenoids - metabolism</topic><topic>Carotenoids - pharmacokinetics</topic><topic>Colipases - metabolism</topic><topic>Digestion</topic><topic>experimental design</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>heat treatment</topic><topic>high performance liquid chromatography</topic><topic>Hot Temperature</topic><topic>Hydrogen-Ion Concentration</topic><topic>In Vitro Techniques</topic><topic>Intestines - metabolism</topic><topic>Isomerism</topic><topic>lycopene</topic><topic>Lycopersicon esculentum - chemistry</topic><topic>Methods of analysis, processing and quality control, regulation, standards</topic><topic>Olive Oil</topic><topic>Pancreatin - metabolism</topic><topic>pepsin</topic><topic>Plant Oils - chemistry</topic><topic>Stomach - metabolism</topic><topic>Time Factors</topic><topic>tomatoes</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Periago, M. J</creatorcontrib><creatorcontrib>Bravo, S</creatorcontrib><creatorcontrib>García-Alonso, F. J</creatorcontrib><creatorcontrib>Rincón, F</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Periago, M. J</au><au>Bravo, S</au><au>García-Alonso, F. J</au><au>Rincón, F</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Detection of Key Factors Affecting Lycopene in Vitro Accessibility</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2013-04-24</date><risdate>2013</risdate><volume>61</volume><issue>16</issue><spage>3859</spage><epage>3867</epage><pages>3859-3867</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>On the basis of a Plackett–Burman experimental design for a resolution IV level obtained via a foldover strategy, the effect of 11 factors on lycopene in vitro accessibility was investigated. The selected factors were thermal treatment (X1), olive oil addition (X2), gastric pH (X3), gastric digestion time (X4), pepsin concentration (X5), intestinal pH (X6), pancreatin concentration (X7), bile salts concentration (X8), colipase addition (X9), intestinal digestion time (X10), and intestinal digestion speed (X11). Tomato passata was used as a natural source of lycopene. Samples were collected after gastric and intestinal digestion, and from the micellar phase, to quantify the (all-E)-lycopene and its (Z)-isomers by HPLC. Except for X3, X6, X7, and X11, the other factors studied explained lycopene in vitro accessibility, mainly regarding intestinal digestion, with R 2 values ≥ 0.60. Our results showed that the accessibility of lycopene is influenced by the conditions applied during in vitro intestinal digestion.</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>23547942</pmid><doi>10.1021/jf3052994</doi><tpages>9</tpages></addata></record> |
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| subjects | Bile Acids and Salts bile salts Biological and medical sciences Carotenoids - chemistry Carotenoids - metabolism Carotenoids - pharmacokinetics Colipases - metabolism Digestion experimental design Food industries Fundamental and applied biological sciences. Psychology General aspects heat treatment high performance liquid chromatography Hot Temperature Hydrogen-Ion Concentration In Vitro Techniques Intestines - metabolism Isomerism lycopene Lycopersicon esculentum - chemistry Methods of analysis, processing and quality control, regulation, standards Olive Oil Pancreatin - metabolism pepsin Plant Oils - chemistry Stomach - metabolism Time Factors tomatoes |
| title | Detection of Key Factors Affecting Lycopene in Vitro Accessibility |
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