Release and absorption of carotenes from processed carrots (Daucus carota) using in vitro digestion coupled with a Caco 2 cell trans well culture model英文电子书.pdf

Food Research International 44 (2011) 868–874 Contents lists available at ScienceDirect Food Research International journal homepage: www.el /l oca te/foodres Release and absorption of carotenes from processed carrots (Daucus carota ) using in vitro digestion coupled with a Caco-2 cell trans-well culture model Michael Netzel a,b,⁎, Gabriele Netzel a,b, Dimitrios Zabaras a,c, Leif Lundin a,d, Li Day a,d, Rama Addepalli a,e, Simone A. Osborne a,e, Robert Seymour a,e a Food Futures National Research Flagship, 5 Julius Avenue, Riverside Corporate Park, North Ryde, NSW 2113, Australia b CSIRO Food and Nutritional Sciences, 39 Kessels Road, Coopers Plains, QLD 4108, Australia c CSIRO Food and Nutritional Sciences, 11 Julius Avenue, Riverside Corporate Park, North Ryde, NSW 2113, Australia d CSIRO Food and Nutritional Sciences, 671 Sneydes Road, Werribee, VIC 3030, Australia e CSIRO Livestock Industries, Queensland Bioscience Precinct, 306 Carmody Road, St. Lucia, QLD 4067, Australia a r t i c l e i n f o a b s t r a c t Article history: The release and absorption (bioavailability) of carotenoids is a prerequisite for their nutritional impact. This Received 15 April 2010 can be strongly affected by the processing conditions used to prepare the food matrix that contains them. To Accepted 8 October 2010 determine the effect of processing on carotenoid bioavailability, homogenized, raw, blanched and cooked carrots were exposed to an in vitro gastric and intestinal digestion model. Final digest sampl