β-Lactoglobulin as a Vector for β-Carotene Food Fortification - Inserm - Institut national de la santé et de la recherche médicale Access content directly
Journal Articles Journal of Agricultural and Food Chemistry Year : 2014

β-Lactoglobulin as a Vector for β-Carotene Food Fortification

Abstract

Food fortification is a strategy to overcome vitamin A deficiency in developing countries. Our aim was to investigate the involvement of the bovine milk protein beta-lactoglobulin (beta-Lg), a potential retinoid carrier, in vitamin A absorption. In vivo experiments were conducted by force-feeding mice with retinol or beta-carotene associated with either beta-Lg or oil-in-water emulsion, with subsequent determination of both vitamin A intestinal mucosa and plasma contents. Caco-2 cells were then used to investigate the mechanisms of vitamin A uptake when delivered by either beta-Lg or mixed micelles. We showed that beta-Lg was as efficient as emulsion to promote beta-carotene, but not retinol, absorption in mice. Similar results were obtained in vitro. Interestingly, an inhibitor of the Scavenger Receptor Class B Type I significantly decreased the uptake of micellar beta-carotene but not that of beta-carotene bound to beta-Lg. Overall, we showed that beta-Lg would be a good vector for beta-carotene food fortification.
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Dates and versions

inserm-01478504 , version 1 (28-02-2017)

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Azza Mensi, Patrick Borel, Aurélie Goncalves, Marion Nowicki, Béatrice Gleize, et al.. β-Lactoglobulin as a Vector for β-Carotene Food Fortification. Journal of Agricultural and Food Chemistry, 2014, 62 (25), pp.5916 - 5924. ⟨10.1021/jf501683s⟩. ⟨inserm-01478504⟩
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