Exopolysaccharides from milk fermented by lactic acid bacteria enhance dietary carotenoid bioavailability in humans in a randomized crossover trial and in rats
| Autor: | Tatsuya Sugawara, Tomoyuki Fukasawa, Satomi Ichikawa, Masami Kitade, Yuki Manabe, Yukio Asami, Masashi Morifuji |
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| Rok vydání: | 2020 |
| Předmět: |
Adult
Male 0301 basic medicine Lutein medicine.drug_class Biological Availability Medicine (miscellaneous) Rats Sprague-Dawley Young Adult 03 medical and health sciences chemistry.chemical_compound 0302 clinical medicine Solanum lycopersicum Polysaccharides Vegetables medicine Animals Humans Ingestion Cholesterol absorption inhibitor Food science Carotenoid chemistry.chemical_classification 030109 nutrition & dietetics Nutrition and Dietetics food and beverages Carotenoids Crossover study Lycopene Daucus carota Rats Bioavailability Lactic acid Lactobacillus Milk Intestinal Absorption chemistry 030220 oncology & carcinogenesis Fermentation |
| Zdroj: | The American Journal of Clinical Nutrition. 111:903-914 |
| ISSN: | 0002-9165 |
| DOI: | 10.1093/ajcn/nqaa020 |
| Popis: | BACKGROUND Dietary supplementation with carotenoids can have beneficial health effects, but carotenoids are poorly absorbed. OBJECTIVES We aimed to evaluate how milk fermented by lactic acid bacteria affects dietary carotenoid bioavailability in humans and rats and to investigate mechanisms by which active components in milk fermented by Lactobacilli enhance dietary carotenoid absorption. METHODS Male rats (n = 8/group) were administered β-carotene or β-carotene + fermented milk. Rats (n = 6/group) were also pretreated with ezetimibe, a cholesterol absorption inhibitor, to investigate β-carotene transport mechanisms. In humans, 3 studies were conducted using a randomized crossover method. Subjects (n = 16/study) consumed a vegetable (carrot, tomato, or spinach) drink alone or with a fermented milk drink. Blood samples were collected at various time points after consumption. RESULTS In rats, the serum β-carotene area under the concentration-time curve (AUC) was significantly higher for the β-carotene + fermented milk than for β-carotene only. A significant correlation (r = 0.83, P |
| Databáze: | OpenAIRE |
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