Delivery of β-carotene to the in vitro intestinal barrier using nanoemulsions with lecithin or sodium caseinate as emulsifiers
dc.contributor.author | Gasa-Falcon, Ariadna | |
dc.contributor.author | Arranz, Elena | |
dc.contributor.author | Odriozola-Serrano, Isabel | |
dc.contributor.author | Martín-Belloso, Olga | |
dc.contributor.author | Giblin, Linda | |
dc.date.accessioned | 2021-07-29T12:03:01Z | |
dc.date.available | 2021-07-29T12:03:01Z | |
dc.date.issued | 2021-01 | |
dc.identifier.citation | A. 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.2020.110059 | en_US |
dc.identifier.uri | http://hdl.handle.net/11019/2526 | |
dc.description | peer-reviewed | en_US |
dc.description.abstract | To 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.sponsorship | European Regional Development Fund | |
dc.language.iso | en | en_US |
dc.publisher | Elsevier BV | en_US |
dc.relation.ispartofseries | LWT - Food Science and Technology; | |
dc.rights | © 2020 Elsevier Ltd. All rights reserved. | |
dc.rights | Attribution-NonCommercial-ShareAlike 4.0 International | * |
dc.rights.uri | https://www.elsevier.com/tdm/userlicense/1.0/ | |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-sa/4.0/ | * |
dc.subject | β-carotene | en_US |
dc.subject | Nanoemulsions | en_US |
dc.subject | In vitro digestion | en_US |
dc.subject | Intestinal barrier | en_US |
dc.title | Delivery of β-carotene to the in vitro intestinal barrier using nanoemulsions with lecithin or sodium caseinate as emulsifiers | en_US |
dc.type | Article | en_US |
dc.identifier.doi | https://doi.org/10.1016/j.lwt.2020.110059 | |
dc.contributor.sponsor | Ministerio de Economía y Competitividad | en_US |
dc.contributor.sponsor | Enterprise Ireland | en_US |
dc.contributor.sponsor | European Union | en_US |
dc.contributor.sponsor | Science Foundation Ireland | en_US |
dc.contributor.sponsor | Agencia de Gestio d’Ajuts Universitaris I de Recerca | en_US |
dc.contributor.sponsorGrantNumber | AGL2015-65975-R | en_US |
dc.contributor.sponsorGrantNumber | 713654 | en_US |
dc.contributor.sponsorGrantNumber | MF2018-0151 Food-BIBS | en_US |
dc.contributor.sponsorGrantNumber | 16/RC/3835 | en_US |
dc.source.volume | 135 | |
dc.source.beginpage | 110059 | |
refterms.dateFOA | 2021-07-29T12:03:02Z | |
dc.source.journaltitle | LWT |
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Food Biosciences [559]