Enhancing Bioavailability of Nutrients

Transcription

1 Round Table Enhancing Bioavailability of Nutrients Yrjö H. Roos 1 April 2013 ESPCA/São Paulo School of Advanced Science Advances in Molecular Structuring of Food Materials Faculty of Animal Science and Food Engineering (FZEA-USP) April 1st to 5th, 2013

2 Digestion and Microstructure McClements et al, Food Biophysics 3, (2008)

3 Bioavailability - Examples Active Examples Delivery State Bioavailability Comments Flavors Limonene Citrus oil Dissolved Release during chewing Vitamins Ascorbic Acid Water Dissolved Excellent Active as salts and oxidized to dehydro-aa Provitamin A, b- carotene Carrot Crystalline Poor RAE 1/12 Oil Dissolved High RAE 1/2 Peptides Antihypertensive Water Dissolved 2-6 amino acid units is high Sensitive to degradation, enzymes, bitter taste, etc. Lipidization Dissolved Improved Increased oil solubility

4 Processing vs. Bioavailability Healthy Structuring project: A soup product was developed with better nutrient retention and in vitro bio-accessibility. Raw materials were stabilised during processing by HTST treatments. Processing conditions were carefully controlled. Low ph to preserve vitamin C and protect folate. The ease the nutrient should become bio-accessible, e.g. pureed, softened vegetables in excess oil to facilitate release of fat-soluble nutrients, such as b -carotene and lycopene. This healthy soup increased the serum antioxidant status in vivo. Van Buggenhout, Trends Food Sci Technol 24, (2012)

5 Fat Soluble Vitamins Vitamin D Puree blended with olive oil emulsion with L-α-phosphatidylcholine (emulsifier) to enhance micellization Puree blended with olive oil (solvent) Grossmann and Tangpricha, Mol Nutr Food Res 54, (2010) Particle size < Cell Grossmann size and Tangpricha, Mol Nutr Food Res 54, (2010) Crystalline b-carotene from carrot puree b-carotene Fernández-García et al, Food Res Int (2012) Moelants et al, J Agric Food Chem 60, (2012)

6 Dispersion Microstructure McClements et al, Food Biophysics 3, (2008) Mun et al, Food Biophysics 1, (2006) Mun et al, Food Res Intern 40, (2007)

7 Benefits-Bioactive Peptides Hartmann and Meisel, Curr Opin Biotechnol 18, (2007)

8 Bioavailability of Peptides Sarmadi and Ismail, Peptides 31, (2010)

9 Gut Enzymes Obesity Control Food intake, energy expenditure and body adiposity are homeostatically regulated. Central and peripheral signals communicate information about the current state of energy balance to key brain regions, including the hypothalamus and brainstem. Hunger and satiety represent coordinated responses to these signals, which include neural and hormonal messages from the gut. Gut hormones have physiological functions targeting the brain to regulate appetite. Gut hormones can be used to regulate energy homeostasis, and offer a target for anti-obesity drugs. Murphy and Bloom, NATURE 444, (2006)

10 Gut Microbiota Fat Metabolism Jia et al, Nature Rev 7, (2008) Mammals absorb and utilize polysaccharides derived products of bacterial fermentation. The major products in the gut are shortchain fatty acids (SCFAs), specifically acetate, propionate, and butyrate. Musso et al, Annu Rev Med 62, (2011)

11 Phenolics Many dietary phenolics suffer similar transformations in the gut by microbial enzymes. Intact phenolics of foods with well-known bioactivity are also absorbed. Interindividual variability in gut microbial ecology determines phenolics absorption. Selma et al, J Agric Food Chem 57, (2009)

12 Life-long Microbiota The influence of the gut microbiota on human health is continuous from birth to old age. Gut microbial composition in early life can influence risk for developing disease later in life. Disruption of the gut microbiota (dysbiosis) can lead to different diseases. (A) inflammatory bowel disease, colon cancer, and irritable bowel syndrome; (B) gastric ulcers, nonalcoholic fatty liver disease, and obesity and metabolic syndromes; (C) asthma, atopy, and hypertension; and (D) mood and behavior through hormone signaling (e.g., GLP-1). The gut microbiota is also important for drug (food) metabolism and preventing pathogenic microbes. Nicholson et al, Science 336, (2012)

13 Round Table - Topics Microstructural engineering Food processing softening of structure. Shelf life control Sensory appeal flavor, appearance, texture. Nutrient delivery components and interactions. Needs and choices Bioavailability Mouth and early digestion Stomach stability or release. Small and large intestine nutrient uptake. Gut flora nutrients for actives production. Challenges Ingredients and foods Targeted release microstructure, particle size, physical state. Nanosizing Safety