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dc.contributor.authorGasa Falcón, Ariadna
dc.contributor.authorArranz, Elena
dc.contributor.authorOdriozola Serrano, Isabel
dc.contributor.authorMartín Belloso, Olga
dc.contributor.authorGiblin, Linda
dc.date.accessioned2020-10-01T11:47:05Z
dc.date.issued2021
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10459.1/69588
dc.description.abstractTo increase the intestinal delivery of dietary β-carotene, there is a need to develop nanostructured food systems to encapsulate this fat soluble bioactive. The aim of this study was to evaluate the bioacessibility and bioavailability across the intestinal barrier of β-carotene-enriched nanoemulsions stabilised with two emulsifiers (lecithin or sodium caseinate) by coupling an in vitro gastrointestinal digestion with two in vitro cell culture models (Caco-2 or co-culture of Caco-2/HT29-MTX). Nanoemulsions stabilised with lecithin had significantly higher β-carotene in the gastrointestinal digested micellar fraction, lower β-carotene in the Caco-2 (and Caco-2/HT29-MTX) apical compartment and significantly higher β-carotene in Caco-2 cellular content compared to β-carotene-enriched nanoemulsions stabilised with sodium caseinate. Finally, to assess anti-inflammatory activity of digested nanoemulsions, lipopolysaccharide stimulated macrophages were exposed to Caco- 2 basolateral samples with levels of TNF-α and IL-β, subsequently quantified. A TNF-α response from stimulated THP-1 macrophages was elicited by basolateral samples, regardless the emulsifier used to formulate nanoemulsions. This study demonstrated that β-carotene permeability is influenced by the food derived emulsifier used for stabilising nanoemulsions, indicating that composition may be a critical factor for β-carotene delivery.ca_ES
dc.language.isoengca_ES
dc.publisherElsevierca_ES
dc.relationMINECO/PN2013-2016/AGL2015-65975-R
dc.relation.isformatofVersió postprint del document publicat a https://doi.org/10.1016/j.lwt.2020.110059ca_ES
dc.relation.ispartofLwt-Food Science And Technology, 2021, vol. 135, p. 110059ca_ES
dc.rightscc-by-nc-nd (c) Elsevier, 2020ca_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectβ-caroteneca_ES
dc.subjectNanoemulsionsca_ES
dc.subjectIn vitro digestionca_ES
dc.subjectIntestinal barrierca_ES
dc.titleDelivery of β-carotene to the in vitro intestinal barrier using nanoemulsions with lecithin or sodium caseinate as emulsifiersca_ES
dc.typeinfo:eu-repo/semantics/articleca_ES
dc.type.versioninfo:eu-repo/semantics/acceptedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/embargoedAccessca_ES
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2020.110059
dc.date.embargoEndDate2021-08-13


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cc-by-nc-nd (c) Elsevier, 2020
Except where otherwise noted, this item's license is described as cc-by-nc-nd (c) Elsevier, 2020