Influence of Digestion Model, Product Type, and Enrichment Level on in vitro Bioavailability of Lutein from High Lutein Functional Bakery Products

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Influence of Digestion Model, Product Type, and Enrichment Level on in vitro Bioavailability of Lutein from High Lutein Functional Bakery Products

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dc.contributor.advisor Wright, Amanda
dc.contributor.advisor Abdelaal, Elsayed
dc.contributor.author Read, Andrew
dc.date 2011-12-19
dc.date.accessioned 2012-01-23T14:41:45Z
dc.date.available 2012-01-23T14:41:45Z
dc.date.issued 2012-01-23
dc.identifier.uri http://hdl.handle.net/10214/3288
dc.description.abstract Lutein is a lipid soluble plant pigment with recognized health benefits, although intake levels by the general population and bioavailability are generally low. These factors have led to interest in producing high lutein functional foods, including baked products. Cookies, muffins, and flatbreads, were produced at three enrichment levels (equivalent to 0.5, 1.0, and 2.0 mg per serving) and then subjected to an in vitro simulation of human gastric and duodenal digestion coupled with Caco-2 monolayers. Lutein transfer to the aqueous phase during digestion (i.e. bioaccessibility) and monolayer absorption were determined as estimates of potential bioavailability. The higher fat products (muffins and cookies) resulted in higher overall bioaccessibility (p<0.05) and absorption at most levels of enrichment. Digestive conditions representative of the fed and fasted state were compared, with the fed model resulting in much higher estimates of bioavailability. Lutein concentration in the aqueous was the most important factor in determining subsequent monolayer absorption. Overall, the cookie was the most effective product for bioaccessibility, and enriching them to the highest level would result in the greatest delivery of bioavailable lutein to the body. en_US
dc.description.sponsorship Agriculture and Agri-Food Canada en_US
dc.language.iso en en_US
dc.rights.uri http://creativecommons.org/licenses/by/2.5/ca/ *
dc.subject lutein en_US
dc.subject carotenoid en_US
dc.subject in vitro en_US
dc.subject bioaccessibility en_US
dc.subject bioavailability en_US
dc.subject functional food en_US
dc.subject bakery en_US
dc.title Influence of Digestion Model, Product Type, and Enrichment Level on in vitro Bioavailability of Lutein from High Lutein Functional Bakery Products en_US
dc.type Thesis en_US
dc.degree.programme Human Health and Nutritional Sciences en_US
dc.degree.name Master of Science en_US
dc.degree.department Department of Human Health and Nutritional Sciences en_US


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http://creativecommons.org/licenses/by/2.5/ca/ Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by/2.5/ca/

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