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Poster De Conférence Année : 2015

Towards a new generation of DHA-enriched foods: maximizing DHA bioavailability by considering the food matrix effect

Résumé

Docosahexaenoic acid (DHA) is an essential omega-3 polyunsaturated fatty acid (PUFA) which ingestion has positive effects on human health. Apart from being indispensable for the growth and functional development of the brain in infants and the maintenance of normal brain functions in adults, the intake of DHA would participate in preventing cardiovascular diseases, reducing the risk of suffering from metabolic syndrome and preventing the promotion and progression of some types of cancer. Due to its vital importance, several studies have been conducted in order to establish the most effective form of DHA in terms of absorption, bioavailability and ultimately its incorporation and assimilation into the different human tissues (TAG, PL or NEFA for instance). However, the study of its interaction with the food matrix still remains poorly studied despite DHA is most of the time ingested as part of complex food matrices. Thus, the objective of this study was to determine to what extent the food matrix structure impacts the bioaccessibility and bioavailability of DHA. Three different DHA- enriched egg products with exactly the same composition but different structure (“mousse”, omelet and hard-boiled egg) were given to 9 pigs fitted with a T-shaped cannula at duodenal level and a jugular venous catheter. After being feed with each food matrix, blood and digesta samples were collected at different times. DHA content in plasma and duodenal effluents was measured by GC. Additionally, proteolysis, lipolysis and food components distribution within the duodenal samples were analyzed by SDS-PAGE, TLC and confocal microscopy respectively. The results of this study aim to relate DHA bioavailability with the food matrix structure, lipid-protein interaction, proteolysis, lipolysis and gastric emptying kinetics.
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Dates et versions

hal-01209790 , version 1 (02-10-2015)

Identifiants

  • HAL Id : hal-01209790 , version 1
  • PRODINRA : 282757

Citer

Carlos Pineda Vadillo, Catherine Guérin-Dubiard, Claire Bourlieu-Lacanal, Francoise Nau, Didier Dupont. Towards a new generation of DHA-enriched foods: maximizing DHA bioavailability by considering the food matrix effect. 4th International Conference of Food Digestion, Mar 2015, Naples, Italy. , 2015. ⟨hal-01209790⟩
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