Impact of the Stage of Ripening and Dietary Fat on in Vitro Bioaccessibility of β-Carotene in ‘Ataulfo’ Mango

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• 作者：J. De Jesus Ornelas-Paz ; Mark L. Failla ; Elhadi M. Yahia ; Alfonso Gardea-Bejar
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2008
• 出版时间：February 27, 2008
• 年：2008
• 卷：56
• 期：4
• 页码：1511 - 1516
• 全文大小：142K
• 年卷期：v.56,no.4(February 27, 2008)
• ISSN：1520-5118

文摘

Pulp from “slightly ripe”, “moderately ripe”, or “fully ripe” mangoes was digested in vitro in the absence and presence of processed chicken as a source of exogenous fat and protein to examine the impact of stage of ripening of mango on micellarization during digestion and intestinal cell uptake (i.e., bioaccessibility) of β-carotene. The quantity of β-carotene transferred to the micelle fraction during simulated digestion significantly increased as the fruit ripened and when chicken was mixed with mango before digestion. Qualitative and quantitative changes that occur in pectin from mango pulp during the ripening process influenced the efficiency of micellarization of β-carotene. Finally, the uptake of β-carotene in micelles generated during simulated digestion by Caco-2 human intestinal cells confirmed the bioaccessibility of the provitamin A carotenoid in mango.