Design of a probiotic functional cereal-based product, enriched with carotenoids and phytosterols : stability, bioaccessibility and intestinal absorption of fat-soluble compounds

Face aux pathologies de malnutrition en croissance exponentielle en particulier dans les pays du Sud, le développement d’aliments fonctionnels à base de céréales fermentées représente une alternative aux produits laitiers déjà commercialisés. L’incorporation, la stabilité de composés bioactifs liposolubles tels que les caroténoïdes et les phytostérols, ainsi que leur devenir lors de la digestion gastro-duodénale doivent être étudiés afin de démontrer le potentiel nutritionnel de ce nouvel aliment. En effet, il est connu que les phytostérols diminuent la biodisponibilité des caroténoïdes. Le principal objectif de ces travaux a été de concevoir un aliment fonctionnel probiotique à base de maïs fermenté enrichi en caroténoïdes et phytostérols, et d’étudier la stabilité, la bioaccessibilité et l’absorption intestinale de ces composés liposolubles. La formulation et la standardisation du procédé, incluant la sélection de starters de fermentation afin d’obtenir un aliment probiotique, ont été mis au point. Au cours de la fabrication, la stabilité des composés liposolubles a montré un taux de rétention de 73 %. L’effet des phytostérols dispersibles sur la bioaccessibilité de la β-cryptoxanthine, du β carotène et du lycopène de l’aliment fonctionnel a été évalué à l’aide d’un modèle de digestion in vitro simulant les conditions gastriques et duodénales. L’absorption intestinale des composés a également été mesurée en couplant le modèle de digestion in vitro aux cellules de type Caco-2 (TC7). L’étude a démontré que grâce à leur véhicule, les phytostérols dispersibles apportent un potentiel hypocholesterolémiant au produit, sans affecter la bioaccessibilité des carotènes. In fine, cet aliment fonctionnel a été optimisé d’un point de vue organoleptique et nutritionnel par l’utilisation de protéines sériques.Because of the exponential growth of malnutrition pathologies particularly in South countries, the development of functional foods based on fermented cereals represents an alternative to dairy products already marketed. The incorporation, the stability of lipophilic bioactive compounds such as carotenoids and phytosterols, as well as their behavior during the gastro-duodenal digestion have to be studied, in order to demonstrate the nutritional potential of this new product. Indeed, it is known that phytosterols decrease the carotenoid bioavailability. The main objective of this work was to design a probiotic functional food based on maize and enriched with carotenoids and phytosterols, and study the stability, the bioaccessibility and the intestinal absorption of these fat-soluble compounds. The formulation and the standardization of the manufacturing process, including the selection of starters for fermentation in order to obtain a probiotic product, were developed. During the production, the stability of fat-soluble compounds showed a retention level of 73%. The effect on dispersible phytosterols on the β-cryptoxanthine, β-carotene and lycopene bioaccessibilities was evaluated thanks to an in vitro digestion model mimicking the gastric and duodenal conditions. The intestinal absorption of these compounds was also estimate by crossing the in vitro digestion model with a Caco-2 cells model (TC7). The study demonstrated that thanks to their vehicles, dispersible phytosterols provide a potential cholesterol-lowering effect to this food, without affecting the carotene bioaccessibility. In fine, this functional food was optimized in terms of sensory and nutritional levels, by using whey protein isolates

Conception d’un aliment fonctionnel céréalier probiotique, enrichi en caroténoïdes et phytostérols : stabilité, bioaccessibilité et absorption intestinale des composés liposolubles

Because of the exponential growth of malnutrition pathologies particularly in South countries, the development of functional foods based on fermented cereals represents an alternative to dairy products already marketed. The incorporation, the stability of lipophilic bioactive compounds such as carotenoids and phytosterols, as well as their behavior during the gastro-duodenal digestion have to be studied, in order to demonstrate the nutritional potential of this new product. Indeed, it is known that phytosterols decrease the carotenoid bioavailability. The main objective of this work was to design a probiotic functional food based on maize and enriched with carotenoids and phytosterols, and study the stability, the bioaccessibility and the intestinal absorption of these fat-soluble compounds. The formulation and the standardization of the manufacturing process, including the selection of starters for fermentation in order to obtain a probiotic product, were developed. During the production, the stability of fat-soluble compounds showed a retention level of 73%. The effect on dispersible phytosterols on the β-cryptoxanthine, β-carotene and lycopene bioaccessibilities was evaluated thanks to an in vitro digestion model mimicking the gastric and duodenal conditions. The intestinal absorption of these compounds was also estimate by crossing the in vitro digestion model with a Caco-2 cells model (TC7). The study demonstrated that thanks to their vehicles, dispersible phytosterols provide a potential cholesterol-lowering effect to this food, without affecting the carotene bioaccessibility. In fine, this functional food was optimized in terms of sensory and nutritional levels, by using whey protein isolates.Face aux pathologies de malnutrition en croissance exponentielle en particulier dans les pays du Sud, le développement d’aliments fonctionnels à base de céréales fermentées représente une alternative aux produits laitiers déjà commercialisés. L’incorporation, la stabilité de composés bioactifs liposolubles tels que les caroténoïdes et les phytostérols, ainsi que leur devenir lors de la digestion gastro-duodénale doivent être étudiés afin de démontrer le potentiel nutritionnel de ce nouvel aliment. En effet, il est connu que les phytostérols diminuent la biodisponibilité des caroténoïdes. Le principal objectif de ces travaux a été de concevoir un aliment fonctionnel probiotique à base de maïs fermenté enrichi en caroténoïdes et phytostérols, et d’étudier la stabilité, la bioaccessibilité et l’absorption intestinale de ces composés liposolubles. La formulation et la standardisation du procédé, incluant la sélection de starters de fermentation afin d’obtenir un aliment probiotique, ont été mis au point. Au cours de la fabrication, la stabilité des composés liposolubles a montré un taux de rétention de 73 %. L’effet des phytostérols dispersibles sur la bioaccessibilité de la β-cryptoxanthine, du β carotène et du lycopène de l’aliment fonctionnel a été évalué à l’aide d’un modèle de digestion in vitro simulant les conditions gastriques et duodénales. L’absorption intestinale des composés a également été mesurée en couplant le modèle de digestion in vitro aux cellules de type Caco-2 (TC7). L’étude a démontré que grâce à leur véhicule, les phytostérols dispersibles apportent un potentiel hypocholesterolémiant au produit, sans affecter la bioaccessibilité des carotènes. In fine, cet aliment fonctionnel a été optimisé d’un point de vue organoleptique et nutritionnel par l’utilisation de protéines sériques

Phytosterol vehicles used in a functional product modify carotenoid/cholesterol bioaccessibility and uptake by Caco-2 cells

International audienceFunctional foods containing dispersible phytosterols (DPs) are recommended to reduce cholesterol absorption in humans. However, only a few studies have been conducted on the effect of DP vehicles on carotenoid bioaccessibility and uptake by intestinal cells. On a previously developed fermented maize product containing both DPs and carotenoids, we aim to evaluate the effect of DPs encapsulated by maltodextrin on the carotenoid/phytosterol/cholesterol interactions during gastro-duodenal digestion. Thanks to maltodextrin properties, beta-carotene and lycopene bioaccessibilities were significantly improved by 40.2 +/- 1.4% while that of beta-cryptoxanthin decreased by 14 +/- 0.1%. Additionally, the presence of DPs reduced the cholesterol micellarization by 51.8 +/- 4.2%. Despite a slight decrease in carotenoid uptake caused by the DP vehicle, related to micelle size, an inhibition of cholesterol accumulation by Caco-2 cells was observed. These results highlighted the key role of maltodextrin as a vehicle of DPs on carotenoid and cholesterol absorption

Incorporation and stability of carotenoids in a functional fermented maize yogurt-like product containing phytosterols

A functional yogurt-like product based on fermented maize enriched in carotenoids and phytosterols was developed to be an alternative to existing functional dairy products. Incorporation and stability of fat-soluble compounds were challenging in this complex matrix. Moreover, it is known that phytosterols decrease carotenoids absorption, but this decline can be offset by increasing carotenoids in foodstuffs. Thus, the aims of this work were to optimize the manufacturing process of a fermented yogurt-like product containing phytosterols by incorporating carotenoids taking into account two Lactobacilli strains as starters. The stability of β-cryptoxanthin, β-carotene and lycopene was studied during the whole process in order to confer a nutritional balance between them and phytosterols. After 15 h of ermentation, a starter ratio 50-50 (L. plantarum-L. casei) gave the best final biomass with 109 CFU/g necessary to obtain a probiotic potential. Relative carotenoid losses (20–27%) occurred during the pasteurization step while no negative impact on carotenoids was due to fermentation. Fatsoluble compounds remained relatively stable during the whole process with 75% of retention. These results suggest that incorporation and stability of carotenoids in a fermented-maize yogurt-like product containing phytosterols are necessary steps to induce a cholesterol-lowering effect without detrimental effects on carotenoidsFil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Fil: Gies, Magali. Centre de Coopération Internationale en Recherche Agronomique pour le Développement; Francia. Université de La Réunion, Université Montpellier, Montpellier SupAgro, Université d’Avignon; Francia.Fil: Servent, Adrien. Centre de Coopération Internationale en Recherche Agronomique pour le Développement; Francia. Université de La Réunion, Univ. Montpellier, Montpellier SupAgro, Université d’Avignon; Francia.Fil: Dhuique-Mayer, Claudie. Centre de Coopération Internationale en Recherche Agronomique pour le Développement; Francia. Université de La Réunion, Univ. Montpellier, Montpellier SupAgro, Université d’Avignon; Francia

Impact of storage on the functional characteristics of a fermented cereal product with probiotic potential, containing fruits and phytosterols

The aim of this work was to study the changes in the functional characteristics of a fermented maize product containing fruits, and enriched with phytosterols. Functional characteristics (natural antioxidants and phytosterols content, in vitro antioxidant capacity and probiotic viability), lipid oxidation, and physicochemical parameters were investigated during 4 weeks of storage at 4 °C. The differences between one formulation elaborated with semi-skimmed powdered milk (Basic Product) and another with whey protein isolate (WPI Product) were evaluated. The content of polyphenols, carotenoids and tocopherols remained unchanged during the storage of both formulations. These compounds increased the antioxidant capacity in both products compared to the control formulation (without fruits), which was displayed along the whole storage period. The doses of phytosterols and the probiotic potential were maintained to the end of the storage period for both formulations. Basic and WPI products represent novel foods with desirable functional characteristics preserved during commercial storage. Resumen: El objetivo de este trabajo fue estudiar los cambios en las características funcionales de un producto de maíz fermentado que contiene frutos y está enriquecido con fitoesteroles. Características funcionales (contenido de antioxidantes naturales y fitoesteroles, in vitrocapacidad antioxidante y viabilidad probiótica), oxidación de lípidos y parámetros fisicoquímicos se investigaron durante 4 semanas de almacenamiento a 4 ° C. Se evaluaron las diferencias entre una formulación elaborada con leche en polvo semidesnatada (Producto Básico) y otra con aislado de proteína de suero (Producto WPI). El contenido de polifenoles, carotenoides y tocoferoles se mantuvo sin cambios durante el almacenamiento de ambas formulaciones. Estos compuestos aumentaron la capacidad antioxidante en ambos productos en comparación con la formulación de control (sin frutas), que se mostró durante todo el período de almacenamiento. Las dosis de fitoesteroles y el potencial probiótico se mantuvieron hasta el final del período de almacenamiento para ambas formulaciones. Los productos básicos y WPI representan nuevos alimentos con características funcionales deseables que se conservan durante el almacenamiento comercial.Instituto de Investigación de Tecnología de AlimentosFil: Lingua, Mariana Soledad. Consejo Nacional de Investigaciones Cientìficas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina.Fil: Gies, Magali. Centro de Cooperación Internacional en Investigación Agronómica para el Desarrollo (CIRAD). UMR QualiSud Montpellier; Francia.Fil: Gies, Magali. La Unidad de Investigación (QualiSud). Cirad - Montpellier SupAgro - Universidad de Montpellier - UAPV Aviñón - Universidad de La Reunión - IRD; Francia.Fil: Descalzo, Adriana María. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.Fil: Servent, Adrien. Centro de Cooperación Internacional en Investigación Agronómica para el Desarrollo (CIRAD). UMR QualiSud Montpellier; Francia.Fil: Servent, Adrien. La Unidad de Investigación (QualiSud). Cirad - Montpellier SupAgro - Universidad de Montpellier - UAPV Aviñón - Universidad de La Reunión - IRD; Francia.Fil: Paez, Roxana Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina.Fil: Baroni, María Verónica. Consejo Nacional de Investigaciones Cientìficas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina.Fil: Blajman, Jesica Evelyn. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea; Argentina. Consejo Nacional de Investigaciones Cientìficas y Técnicas. Instituto de Investigación de la Cadena Láctea; ArgentinaFil: Dhuique-Mayer, Claudie. La Unidad de Investigación (QualiSud). Cirad - Montpellier SupAgro - Universidad de Montpellier - UAPV Aviñón - Universidad de La Reunión - IRD; Francia.Fil: Dhuique-Mayer, Claudie. Centro de Cooperación Internacional en Investigación Agronómica para el Desarrollo (CIRAD). UMR QualiSud Montpellier; Francia