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In Vivo Digestion of Egg Products Enriched with DHA: Effect of the Food Matrix on DHA Bioavailability

The aim of the present study was to determine to what extent the food matrix could affect the release of docosahexaenoic acid (DHA) during digestion and its incorporation into systemic circulation. In this aim, three DHA-enriched egg products having the same composition but different structure were...

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Autores principales: Pineda-Vadillo, Carlos, Nau, Françoise, Guérin-Dubiard, Catherine, Bourlieu, Claire, Capozzi, Francesco, Bordoni, Alessandra, Dupont, Didier
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7822025/
https://www.ncbi.nlm.nih.gov/pubmed/33375011
http://dx.doi.org/10.3390/foods10010006
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author Pineda-Vadillo, Carlos
Nau, Françoise
Guérin-Dubiard, Catherine
Bourlieu, Claire
Capozzi, Francesco
Bordoni, Alessandra
Dupont, Didier
author_facet Pineda-Vadillo, Carlos
Nau, Françoise
Guérin-Dubiard, Catherine
Bourlieu, Claire
Capozzi, Francesco
Bordoni, Alessandra
Dupont, Didier
author_sort Pineda-Vadillo, Carlos
collection PubMed
description The aim of the present study was to determine to what extent the food matrix could affect the release of docosahexaenoic acid (DHA) during digestion and its incorporation into systemic circulation. In this aim, three DHA-enriched egg products having the same composition but different structure were developed: omelet, hard-boiled egg, and mousse. Then, nine pigs fitted with T-shape cannulas at duodenal level and a jugular venous catheter were fed with the DHA-enriched egg products, and duodenal effluents and plasma were collected throughout the postprandial period. Results highlighted an undeniable effect of the food matrix on digestion parameters and DHA bioavailability. The transit of DHA and protein through the duodenum was faster after the ingestion of the mousse than after the ingestion of the omelet and hard-boiled egg. While most of the DHA and protein ingested under the form of mousse had already passed through the duodenum 4.5 h after its ingestion, significantly higher quantities were still present in the case of the omelet and hard-boiled egg. In terms of bioavailability, the omelet was the most efficient vector for delivering DHA into systemic circulation. It supplied 56% and 120% more DHA than the hard-boiled egg and the mousse, respectively.
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spelling pubmed-78220252021-01-23 In Vivo Digestion of Egg Products Enriched with DHA: Effect of the Food Matrix on DHA Bioavailability Pineda-Vadillo, Carlos Nau, Françoise Guérin-Dubiard, Catherine Bourlieu, Claire Capozzi, Francesco Bordoni, Alessandra Dupont, Didier Foods Article The aim of the present study was to determine to what extent the food matrix could affect the release of docosahexaenoic acid (DHA) during digestion and its incorporation into systemic circulation. In this aim, three DHA-enriched egg products having the same composition but different structure were developed: omelet, hard-boiled egg, and mousse. Then, nine pigs fitted with T-shape cannulas at duodenal level and a jugular venous catheter were fed with the DHA-enriched egg products, and duodenal effluents and plasma were collected throughout the postprandial period. Results highlighted an undeniable effect of the food matrix on digestion parameters and DHA bioavailability. The transit of DHA and protein through the duodenum was faster after the ingestion of the mousse than after the ingestion of the omelet and hard-boiled egg. While most of the DHA and protein ingested under the form of mousse had already passed through the duodenum 4.5 h after its ingestion, significantly higher quantities were still present in the case of the omelet and hard-boiled egg. In terms of bioavailability, the omelet was the most efficient vector for delivering DHA into systemic circulation. It supplied 56% and 120% more DHA than the hard-boiled egg and the mousse, respectively. MDPI 2020-12-22 /pmc/articles/PMC7822025/ /pubmed/33375011 http://dx.doi.org/10.3390/foods10010006 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Pineda-Vadillo, Carlos
Nau, Françoise
Guérin-Dubiard, Catherine
Bourlieu, Claire
Capozzi, Francesco
Bordoni, Alessandra
Dupont, Didier
In Vivo Digestion of Egg Products Enriched with DHA: Effect of the Food Matrix on DHA Bioavailability
title In Vivo Digestion of Egg Products Enriched with DHA: Effect of the Food Matrix on DHA Bioavailability
title_full In Vivo Digestion of Egg Products Enriched with DHA: Effect of the Food Matrix on DHA Bioavailability
title_fullStr In Vivo Digestion of Egg Products Enriched with DHA: Effect of the Food Matrix on DHA Bioavailability
title_full_unstemmed In Vivo Digestion of Egg Products Enriched with DHA: Effect of the Food Matrix on DHA Bioavailability
title_short In Vivo Digestion of Egg Products Enriched with DHA: Effect of the Food Matrix on DHA Bioavailability
title_sort in vivo digestion of egg products enriched with dha: effect of the food matrix on dha bioavailability
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7822025/
https://www.ncbi.nlm.nih.gov/pubmed/33375011
http://dx.doi.org/10.3390/foods10010006
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