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Effect of micellar lipids, dietary fiber and β-carotene on lutein bioavailability in aged rats with lutein deficiency.

Mamatha, Bangera Sheshappa and Baskaran, V. (2011) Effect of micellar lipids, dietary fiber and β-carotene on lutein bioavailability in aged rats with lutein deficiency. Nutrition, 27. pp. 960-966.

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Abstract

Objective: To determine the effect of various dietary components on the intestinal uptake of lutein in aged rats. Methods: This study determined the time-course (2, 4, 6, 8 h) plasma and tissue responses of a pharmacologic dose of lutein (200 mM) solubilized in mixed micelles with fat (3%, soybean oil), phosphatidylcholine (PC; 3 mM), lysophosphatidylcholine (lysoPC; 3 mM), dietary fiber (pectin, 1.25%), b-carotene (200 mM), or micelles with no dietary components (control) in aged rats with lutein deficiency. Results: No lutein was detected in the plasma of rats at 0 h indicating the deficiency. After gavages of lutein, the mean percent area under the curve (picomoles per milliliter per 8 h) of plasma lutein in the fat (91.4), PC (218.0), and lysoPC (94.1) groups were higher (P > 0.05), whereas its level in the dietary fiber and b-carotene groups was lower than the control group. The liver and eye lutein levels of the PC (95.4, 38.67%) and fat (18.2, 143%) groups were significantly higher, whereas the lysoPC (9.6, 27.2%), b-carotene (19.2, 35.4%), and dietary fiber (3.1, 88.4%) groups were lower than the control group. Conclusion: Results indicate that soybean oil and soy phospholipids greatly sway lutein absorption in aged rats with lutein deficiency. The results also suggest that ingestion of lutein with pectin and b-carotene suppresses lutein absorption. Hence, to improve the absorption of lutein in older adults with macular pigment deficiency, foods with sufficient fat with low dietary fiber and b-carotene may be suggested.

Item Type: Article
Uncontrolled Keywords: Lutein, Phospholipids, Pectin, b-Carotene, Bioavailability
Subjects: 600 Technology > 01 Medical sciences > 13 Nutrition-Human
600 Technology > 08 Food technology > 16 Nutritive value > 04 Vitamins
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Jan 2012 06:23
Last Modified: 03 Oct 2018 06:32
URI: http://ir.cftri.com/id/eprint/10541

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