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dc.contributor.authorGasa-Falcon, Ariadna
dc.contributor.authorArranz, Elena
dc.contributor.authorOdriozola-Serrano, Isabel
dc.contributor.authorMartín-Belloso, Olga
dc.contributor.authorGiblin, Linda
dc.date.accessioned2021-07-29T12:03:01Z
dc.date.available2021-07-29T12:03:01Z
dc.date.issued2021-01
dc.identifier.citationA. Gasa-Falcon, E. Arranz, I. Odriozola-Serrano, O. Martín-Belloso, L. Giblin, Delivery of β-carotene to the in vitro intestinal barrier using nanoemulsions with lecithin or sodium caseinate as emulsifiers, LWT - Food Science and Technology, 2021, 135, 110059. DOI: https://doi.org/10.1016/j.lwt.2020.110059en_US
dc.identifier.urihttp://hdl.handle.net/11019/2526
dc.descriptionpeer-revieweden_US
dc.description.abstractTo increase the intestinal delivery of dietary β-carotene, there is a need to develop nanostructured food systems to encapsulate this fat soluble bioactive. The aim of this study was to evaluate the bioacessibility and bioavailability across the intestinal barrier of β-carotene-enriched nanoemulsions stabilised with two emulsifiers (lecithin or sodium caseinate) by coupling an in vitro gastrointestinal digestion with two in vitro cell culture models (Caco-2 or co-culture of Caco-2/HT29-MTX). Nanoemulsions stabilised with lecithin had significantly higher β-carotene in the gastrointestinal digested micellar fraction, lower β-carotene in the Caco-2 (and Caco-2/HT29-MTX) apical compartment and significantly higher β-carotene in Caco-2 cellular content compared to β-carotene-enriched nanoemulsions stabilised with sodium caseinate. Finally, to assess anti-inflammatory activity of digested nanoemulsions, lipopolysaccharide stimulated macrophages were exposed to Caco- 2 basolateral samples with levels of TNF-α and IL-β, subsequently quantified. A TNF-α response from stimulated THP-1 macrophages was elicited by basolateral samples, regardless the emulsifier used to formulate nanoemulsions. This study demonstrated that β-carotene permeability is influenced by the food derived emulsifier used for stabilising nanoemulsions, indicating that composition may be a critical factor for β-carotene delivery.en_US
dc.description.sponsorshipEuropean Regional Development Fund
dc.language.isoenen_US
dc.publisherElsevier BVen_US
dc.relation.ispartofseriesLWT - Food Science and Technology;
dc.rights© 2020 Elsevier Ltd. All rights reserved.
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttps://www.elsevier.com/tdm/userlicense/1.0/
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subjectβ-caroteneen_US
dc.subjectNanoemulsionsen_US
dc.subjectIn vitro digestionen_US
dc.subjectIntestinal barrieren_US
dc.titleDelivery of β-carotene to the in vitro intestinal barrier using nanoemulsions with lecithin or sodium caseinate as emulsifiersen_US
dc.typeArticleen_US
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2020.110059
dc.contributor.sponsorMinisterio de Economía y Competitividaden_US
dc.contributor.sponsorEnterprise Irelanden_US
dc.contributor.sponsorEuropean Unionen_US
dc.contributor.sponsorScience Foundation Irelanden_US
dc.contributor.sponsorAgencia de Gestio d’Ajuts Universitaris I de Recercaen_US
dc.contributor.sponsorGrantNumberAGL2015-65975-Ren_US
dc.contributor.sponsorGrantNumber713654en_US
dc.contributor.sponsorGrantNumberMF2018-0151 Food-BIBSen_US
dc.contributor.sponsorGrantNumber16/RC/3835en_US
dc.source.volume135
dc.source.beginpage110059
refterms.dateFOA2021-07-29T12:03:02Z
dc.source.journaltitleLWT


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