Dietary and host-related factors influencing carotenoid bioaccessibility from spinach (Spinacia oleracea)

Several dietary and host related factors potentially influencing carotenoid (beta-carotene lutein and zea xanthin) bioaccessibility from spinach including different concentrations of sodium calcium and magnesium were systematically investigated by means of an in vitro digestion model Bioaccessibility was highest when milk (4% fat) and lowest when skimmed milk or more complex food matrices such as sausage were added to the meal Micellarisation significantly depended on the presence and concentration of bile salts and pancreatin (p < 0 001 Bonferroni) but was unaffected by pepsin Micellarisation significantly decreased to 61 4 +/- 3 0% of control (p < 0 001 Dunnett s) at high cholesterol (114 mg/test meal) but not at similar stigmasterol concentrations Calcium and magnesium >= 13 8 mM individually inhibited micelle formation (>40% on average) presumably due to the generation of insoluble soaps with fatty acids and bile salts Increased sodium concentrations (280 and 460 mM) altered carotenoid micellarisation patterns favoring beta-carotene Isomers (p < 0 001 Bonferroni) but decreasing lutein and zeaxanthin (p < 0 001 and p < 0 05 respectively Bonferroni) This study suggests that minerals may impact carotenoid bioavailability (C) 2010 Elsevier Ltd All rights reserved