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Influence of Proteins on the Absorption of Lipophilic Vitamins, Carotenoids and Curcumin – A Review
Molecular Nutrition & Food Research ( IF 4.5 ) Pub Date : 2022-05-04 , DOI: 10.1002/mnfr.202200076 Mohammed Iddir 1, 2 , Farhad Vahid 1 , Diane Merten 1 , Yvan Larondelle 2 , Torsten Bohn 1
Molecular Nutrition & Food Research ( IF 4.5 ) Pub Date : 2022-05-04 , DOI: 10.1002/mnfr.202200076 Mohammed Iddir 1, 2 , Farhad Vahid 1 , Diane Merten 1 , Yvan Larondelle 2 , Torsten Bohn 1
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While proteins have been widely used to encapsulate, protect, and regulate the release of bioactive food compounds, little is known about the influence of co-consumed proteins on the absorption of lipophilic constituents following digestion, such as vitamins (A, D, E, K), carotenoids, and curcumin. Their bioavailability is often low and very variable, depending on the food matrix and host factors. Some proteins can act as emulsifiers during digestion. Their liberated peptides have amphiphilic properties that can facilitate the absorption of microconstituents, by improving their transition from lipid droplets into mixed micelles. Contrarily, the less well digested proteins could negatively impinge on enzymatic accessibility to the lipid droplets, slowing down their processing into mixed micelles and entrapping apolar food compounds. Interactions with mixed micelles and proteins are also plausible, as shown earlier for drugs. This review focuses on the ability of proteins to act as effective emulsifiers of lipophilic vitamins, carotenoids, and curcumin during digestion. The functional properties of proteins, their chemical interactions with enzymes and food constituents during gastro-intestinal digestion, potentials and limitations for their use as emulsifiers are emphasized and data from human, animal, and in vitro trials are summarized.
中文翻译：
蛋白质对亲脂性维生素、类胡萝卜素和姜黄素吸收的影响——综述
虽然蛋白质已被广泛用于封装、保护和调节生物活性食品化合物的释放，但人们对共同食用的蛋白质对消化后亲脂性成分吸收的影响知之甚少，例如维生素（A、D、E、 K)、类胡萝卜素和姜黄素。它们的生物利用度通常很低且变化很大，这取决于食物基质和宿主因素。一些蛋白质可以在消化过程中充当乳化剂。它们释放的肽具有两亲特性，可以通过改善它们从脂滴到混合胶束的转变来促进微量成分的吸收。相反，消化不良的蛋白质可能会对脂滴的酶促可及性产生负面影响，减慢其加工成混合胶束并捕获非极性食物化合物。与混合胶束和蛋白质的相互作用也是合理的，如前面药物所示。这篇综述的重点是蛋白质在消化过程中作为亲脂性维生素、类胡萝卜素和姜黄素的有效乳化剂的能力。强调了蛋白质的功能特性、它们在胃肠消化过程中与酶和食物成分的化学相互作用、它们用作乳化剂的潜力和局限性，并总结了来自人类、动物和体外试验的数据。
更新日期：2022-05-04
中文翻译：
蛋白质对亲脂性维生素、类胡萝卜素和姜黄素吸收的影响——综述
虽然蛋白质已被广泛用于封装、保护和调节生物活性食品化合物的释放，但人们对共同食用的蛋白质对消化后亲脂性成分吸收的影响知之甚少，例如维生素（A、D、E、 K)、类胡萝卜素和姜黄素。它们的生物利用度通常很低且变化很大，这取决于食物基质和宿主因素。一些蛋白质可以在消化过程中充当乳化剂。它们释放的肽具有两亲特性，可以通过改善它们从脂滴到混合胶束的转变来促进微量成分的吸收。相反，消化不良的蛋白质可能会对脂滴的酶促可及性产生负面影响，减慢其加工成混合胶束并捕获非极性食物化合物。与混合胶束和蛋白质的相互作用也是合理的，如前面药物所示。这篇综述的重点是蛋白质在消化过程中作为亲脂性维生素、类胡萝卜素和姜黄素的有效乳化剂的能力。强调了蛋白质的功能特性、它们在胃肠消化过程中与酶和食物成分的化学相互作用、它们用作乳化剂的潜力和局限性，并总结了来自人类、动物和体外试验的数据。
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