The Bioavailability of Vitamin E in Fortified Processed Foods
Affiliation(s)
Institute of Food Science and Human Nutrition, Leibniz University of Hannover, Hannover, Germany. German Institute of Food Technologies, Quakenbrück, Germany.. Institute of Food Science and Human Nutrition, Leibniz University of Hannover, Hannover, Germany;.
Institute of Food Science and Human Nutrition, Leibniz University of Hannover, Hannover, Germany. German Institute of Food Technologies, Quakenbrück, Germany.. Institute of Food Science and Human Nutrition, Leibniz University of Hannover, Hannover, Germany;.
ABSTRACT
Objectives: Vitamin E is an important human lipophilic antioxidant and is required for many metabolic functions. A high vitamin E intake appears to favorably impact a variety of disease processes. The vitamin E intake, excluding sup-plemental intake, of the vast majority of adults is below the current recommended level. By consuming vitamin E-enriched food, it is possible to take in adequate amounts of vitamin E. Vitamin E intake from enriched foods might prevent certain diseases without the need to ingest specific vitamin E supplements. The vitamin E that is present in enriched foods has to exhibit maximal bioavailability to ensure a sufficient intake of vitamin E from one portion of fortified food. The aim of the present study was to develop an enriched food that has highly bioavailable vitamin E. Furthermore, we wanted to examine whether vitamin E bioavailability can be affected by the technological properties of fortified food. Methods: Volunteers were given test foods (cream cheese and mayonnaise) that had been fortified with 60 mg of RRR-α-tocopherol. The test foods were technologically modified and the bioavailability of RRR-α-tocopherol was determined via a short-term kinetic measurement, which was 24 h long, and a long-term kinetic measurement, which was 28 d long. The test foods were characterized with respect to matrix properties. Results: In comparison to the mayonnaise group the serum α-tocopherol area under the curve (AUC) was significantly higher in the cream cheese group, as shown in the short-term kinetic (p = 0.010) and long-term kinetic (p = 0.017) studies. Conclusions: In conclusion, RRR-α-tocopherol was more bioavailable in cream cheese than in mayonnaise in both short-term and long-term periods. Hence, food matrices affect bioavailability of RRR-α-tocopherol. Fortified foods with proven high α-tocopherol bioavailabilities could be merchandised as functional foods with diseases prevention properties.
Objectives: Vitamin E is an important human lipophilic antioxidant and is required for many metabolic functions. A high vitamin E intake appears to favorably impact a variety of disease processes. The vitamin E intake, excluding sup-plemental intake, of the vast majority of adults is below the current recommended level. By consuming vitamin E-enriched food, it is possible to take in adequate amounts of vitamin E. Vitamin E intake from enriched foods might prevent certain diseases without the need to ingest specific vitamin E supplements. The vitamin E that is present in enriched foods has to exhibit maximal bioavailability to ensure a sufficient intake of vitamin E from one portion of fortified food. The aim of the present study was to develop an enriched food that has highly bioavailable vitamin E. Furthermore, we wanted to examine whether vitamin E bioavailability can be affected by the technological properties of fortified food. Methods: Volunteers were given test foods (cream cheese and mayonnaise) that had been fortified with 60 mg of RRR-α-tocopherol. The test foods were technologically modified and the bioavailability of RRR-α-tocopherol was determined via a short-term kinetic measurement, which was 24 h long, and a long-term kinetic measurement, which was 28 d long. The test foods were characterized with respect to matrix properties. Results: In comparison to the mayonnaise group the serum α-tocopherol area under the curve (AUC) was significantly higher in the cream cheese group, as shown in the short-term kinetic (p = 0.010) and long-term kinetic (p = 0.017) studies. Conclusions: In conclusion, RRR-α-tocopherol was more bioavailable in cream cheese than in mayonnaise in both short-term and long-term periods. Hence, food matrices affect bioavailability of RRR-α-tocopherol. Fortified foods with proven high α-tocopherol bioavailabilities could be merchandised as functional foods with diseases prevention properties.
Cite this paper
I. Schneider, U. Bindrich and A. Hahn, "The Bioavailability of Vitamin E in Fortified Processed Foods," Food and Nutrition Sciences, Vol. 3 No. 3, 2012, pp. 329-336. doi: 10.4236/fns.2012.33048.
I. Schneider, U. Bindrich and A. Hahn, "The Bioavailability of Vitamin E in Fortified Processed Foods," Food and Nutrition Sciences, Vol. 3 No. 3, 2012, pp. 329-336. doi: 10.4236/fns.2012.33048.
References
[1] C. Schneider, “Chemistry and Biology of Vitamin E,” Molecular Nutrition & Food Research, Vol. 49, No. 1, 2005, pp. 7-30. doi:10.1002/mnfr.200400049 [2] L. Packer, “Protective Role of Vitamin E in Biological Systems,” American Journal Clinical Nutrition, Vol. 53, 1991, pp. 1050S-1055S. [3] J. K. C. Ahuja, J. D. Goldman and A. J. Moshfegh, “Current Status of Vitamin E Nutriture,” Annals of the New York Academy of Science, Vol. 1031, 2004, pp. 387-390. doi:10.1196/annals.1331.052 [4] M. G. Traber and H. Sies, “Vitamin E in Humans: Demand and Delivery,” Annual Review of Nutrition, Vol. 16, 1996, pp. 321-347. doi:10.1146/annurev.nu.16.070196.001541 [5] P. Borel, “Factors Affecting Intestinal Absorption of Highly Lipophilic Food Microconstituents (Fat-Soluble Vitamins, Carotenoids and Phytosterols),” Clinical Chemistry and Laboratory Medicine, Vol. 41, No. 8, 2003, pp. 979-994. doi:10.1515/CCLM.2003.151 [6] L. Iuliano, F. Micheletta, M. Maranghi, G. Frati, U. Diczfalusy and F. Violi, “Bioavailability of Vitamin E as Function of Food Intake in Healthy Subjects: Effects on Plasma Peroxide-Scavenging Activity and CholesterolOxidation Products,” Arteriosclerosis, Thrombosis, and Vascular Biology, Vol. 21, No. 10, 2001, pp. E34-37. doi:10.1161/hq1001.098465 [7] A. R. Proteggente, R. Turner, J. Majewicz, G. Rimbach, A. M. Minihane, K. Kr?mer and J. K. Lodge, “Noncompetitive Plasma Biokinetics of Deuterium-Labeled Natural and Synthetic Alpha-Tocopherol in Healthy Men with an Apoe4 Genotype,” Journal of Nutrition, Vol. 135, No. 5, 2005, pp. 1063-1069. [8] S. W. Leonard, C. K. Good, E. T. Gugger and M. G. Traber, “Vitamin E Bioavailability from Fortified Breakfast Cereal Is Greater than That from Encapsulated Supplements,” American Journal of Clinical Nutrition, Vol. 79, No. 1, 2004, pp. 86-92. [9] Y. M. Jeanes, W. L. Hall, S. Ellard, E. Lee and J. K. Lodge, “The Absorption of Vitamin E Is Influenced by the Amount of Fat in a Meal and the Food Matrix,” British Journal of Nutrition, Vol. 92, No. 4, 2004, pp. 575-579. doi:10.1079/BJN20041249 [10] R. S. Bruno, S. W. Leonard, S. I. Park, Y. Zhao and M. G. Traber, “Human Vitamin E Requirements Assessed with the Use of Apples Fortified with Deuterium-Labeled Alpha-Tocopheryl Acetate,” American Journal of Clinical Nutrition, Vol. 83, No. 2, 2006, pp. 299-304. [11] H. D. Belitz, W. Grosch and P. Schieberle, “Lehrbuch der Lebensmittelchemie,” Springer-Verlag, Berlin, 2008. [12] F. Kielmeyer and G. Schuster, “Der Einflu? von Emulgatoren auf das Verhalten von Fett im Eismix w?hrend des Reifens,” Fette, Seifen, Anstrichmittel, Vol. 88, No. 10, 1986, pp. 397-401. doi:10.1002/lipi.19860881007 [13] K. P. Das and J. E. Kinsella, “Stability of Food Emulsions Physicochemical Role of Protein and Non-Protein Emulsifiers,” Advances in Food and Nutrition Research, Vol. 34, 1990, pp. 181-201. doi:10.1016/S1043-4526(08)60007-8 [14] M. A. Bos and T. van Vliet, “Interfacial Rheological Properties of Adsorbed Protein Layers and Surfactants: A Review,” Advances in Colloid and Interface Science, Vol. 91, No. 3, 2001, pp. 437-471. doi:10.1016/S0001-8686(00)00077-4 [15] S. R. Euston and R. L. Hirst, “The Emulsifying Properties of Commercial Milk Protein Products in Simple Oil-inWater Emulsions and in a Model Food System,” Journal of Food Science, Vol. 65, No. 6, 2000, pp. 934-940. doi:10.1111/j.1365-2621.2000.tb09396.x [16] W. Ternes, “Naturwissenschaftliche Grundlagen der Lebensmittelzubereitung,” Behr’s Verlag GmbH & Co. KG., Hamburg, 2008. [17] W. Flückiger, “Zur Technologie der Mayonnaise und mayonnaise?hnlichen Emulsionen,” Fette, Seifen, Anstrichmittel, Vol. 68, No. 12 1966, pp. 139-145. [18] C. G. de Kruif, “Casein Micelle Interactions,” International Dairy Journal, Vol. 9, 1999, pp. 183-188. doi:10.1016/S0958-6946(99)00058-8 [19] M. C. Carey, D. M. Small and C. M. Bliss, “Lipid Digestion and Absorption,” Annual Review of Physiology, Vol. 45, 1983, pp. 651-677. doi:10.1146/annurev.ph.45.030183.003251 [20] S. J. DeNigris, M. Hamosh, D. K. Kasbekar, C. S. Fink, T. C. Lee and P. Hamosh, “Secretion of Human Gastric Lipase from Dispersed Gastric Glands,” Biochimica et Biophysica Acta, Vol. 836, No. 1, 1985, pp. 67-72. [21] H. Fechner, M. Schlame, F. Guthmann, P. A. Stevens and B. Rüstow, “Alphaand Delta-Tocopherol Induce Expression of Hepatic Alpha-Tocopherol-Transfer-Protein mRNA,” Biochemical Journal, Vol. 331, No. 2, 1998, pp. 577-581. [22] J. H. Wu and K. D. Croft, “Vitamin E Metabolism,” Molecular Aspects of Medicine, Vol. 28, No. 5-6, 2007, pp. 437-452. doi:10.1016/j.mam.2006.12.007 [23] N. V. Dimitrov, C. Meyer, D. Gilliland, M. Ruppenthal, W. Chenoweth and W. Malone, “Plasma Tocopherol Concentrations in Response to Supplemental Vitamin E,” American Journal of Clinical Nutrition, Vol. 53, No. 3, 1991, pp. 723-729.
[1] C. Schneider, “Chemistry and Biology of Vitamin E,” Molecular Nutrition & Food Research, Vol. 49, No. 1, 2005, pp. 7-30. doi:10.1002/mnfr.200400049 [2] L. Packer, “Protective Role of Vitamin E in Biological Systems,” American Journal Clinical Nutrition, Vol. 53, 1991, pp. 1050S-1055S. [3] J. K. C. Ahuja, J. D. Goldman and A. J. Moshfegh, “Current Status of Vitamin E Nutriture,” Annals of the New York Academy of Science, Vol. 1031, 2004, pp. 387-390. doi:10.1196/annals.1331.052 [4] M. G. Traber and H. Sies, “Vitamin E in Humans: Demand and Delivery,” Annual Review of Nutrition, Vol. 16, 1996, pp. 321-347. doi:10.1146/annurev.nu.16.070196.001541 [5] P. Borel, “Factors Affecting Intestinal Absorption of Highly Lipophilic Food Microconstituents (Fat-Soluble Vitamins, Carotenoids and Phytosterols),” Clinical Chemistry and Laboratory Medicine, Vol. 41, No. 8, 2003, pp. 979-994. doi:10.1515/CCLM.2003.151 [6] L. Iuliano, F. Micheletta, M. Maranghi, G. Frati, U. Diczfalusy and F. Violi, “Bioavailability of Vitamin E as Function of Food Intake in Healthy Subjects: Effects on Plasma Peroxide-Scavenging Activity and CholesterolOxidation Products,” Arteriosclerosis, Thrombosis, and Vascular Biology, Vol. 21, No. 10, 2001, pp. E34-37. doi:10.1161/hq1001.098465 [7] A. R. Proteggente, R. Turner, J. Majewicz, G. Rimbach, A. M. Minihane, K. Kr?mer and J. K. Lodge, “Noncompetitive Plasma Biokinetics of Deuterium-Labeled Natural and Synthetic Alpha-Tocopherol in Healthy Men with an Apoe4 Genotype,” Journal of Nutrition, Vol. 135, No. 5, 2005, pp. 1063-1069. [8] S. W. Leonard, C. K. Good, E. T. Gugger and M. G. Traber, “Vitamin E Bioavailability from Fortified Breakfast Cereal Is Greater than That from Encapsulated Supplements,” American Journal of Clinical Nutrition, Vol. 79, No. 1, 2004, pp. 86-92. [9] Y. M. Jeanes, W. L. Hall, S. Ellard, E. Lee and J. K. Lodge, “The Absorption of Vitamin E Is Influenced by the Amount of Fat in a Meal and the Food Matrix,” British Journal of Nutrition, Vol. 92, No. 4, 2004, pp. 575-579. doi:10.1079/BJN20041249 [10] R. S. Bruno, S. W. Leonard, S. I. Park, Y. Zhao and M. G. Traber, “Human Vitamin E Requirements Assessed with the Use of Apples Fortified with Deuterium-Labeled Alpha-Tocopheryl Acetate,” American Journal of Clinical Nutrition, Vol. 83, No. 2, 2006, pp. 299-304. [11] H. D. Belitz, W. Grosch and P. Schieberle, “Lehrbuch der Lebensmittelchemie,” Springer-Verlag, Berlin, 2008. [12] F. Kielmeyer and G. Schuster, “Der Einflu? von Emulgatoren auf das Verhalten von Fett im Eismix w?hrend des Reifens,” Fette, Seifen, Anstrichmittel, Vol. 88, No. 10, 1986, pp. 397-401. doi:10.1002/lipi.19860881007 [13] K. P. Das and J. E. Kinsella, “Stability of Food Emulsions Physicochemical Role of Protein and Non-Protein Emulsifiers,” Advances in Food and Nutrition Research, Vol. 34, 1990, pp. 181-201. doi:10.1016/S1043-4526(08)60007-8 [14] M. A. Bos and T. van Vliet, “Interfacial Rheological Properties of Adsorbed Protein Layers and Surfactants: A Review,” Advances in Colloid and Interface Science, Vol. 91, No. 3, 2001, pp. 437-471. doi:10.1016/S0001-8686(00)00077-4 [15] S. R. Euston and R. L. Hirst, “The Emulsifying Properties of Commercial Milk Protein Products in Simple Oil-inWater Emulsions and in a Model Food System,” Journal of Food Science, Vol. 65, No. 6, 2000, pp. 934-940. doi:10.1111/j.1365-2621.2000.tb09396.x [16] W. Ternes, “Naturwissenschaftliche Grundlagen der Lebensmittelzubereitung,” Behr’s Verlag GmbH & Co. KG., Hamburg, 2008. [17] W. Flückiger, “Zur Technologie der Mayonnaise und mayonnaise?hnlichen Emulsionen,” Fette, Seifen, Anstrichmittel, Vol. 68, No. 12 1966, pp. 139-145. [18] C. G. de Kruif, “Casein Micelle Interactions,” International Dairy Journal, Vol. 9, 1999, pp. 183-188. doi:10.1016/S0958-6946(99)00058-8 [19] M. C. Carey, D. M. Small and C. M. Bliss, “Lipid Digestion and Absorption,” Annual Review of Physiology, Vol. 45, 1983, pp. 651-677. doi:10.1146/annurev.ph.45.030183.003251 [20] S. J. DeNigris, M. Hamosh, D. K. Kasbekar, C. S. Fink, T. C. Lee and P. Hamosh, “Secretion of Human Gastric Lipase from Dispersed Gastric Glands,” Biochimica et Biophysica Acta, Vol. 836, No. 1, 1985, pp. 67-72. [21] H. Fechner, M. Schlame, F. Guthmann, P. A. Stevens and B. Rüstow, “Alphaand Delta-Tocopherol Induce Expression of Hepatic Alpha-Tocopherol-Transfer-Protein mRNA,” Biochemical Journal, Vol. 331, No. 2, 1998, pp. 577-581. [22] J. H. Wu and K. D. Croft, “Vitamin E Metabolism,” Molecular Aspects of Medicine, Vol. 28, No. 5-6, 2007, pp. 437-452. doi:10.1016/j.mam.2006.12.007 [23] N. V. Dimitrov, C. Meyer, D. Gilliland, M. Ruppenthal, W. Chenoweth and W. Malone, “Plasma Tocopherol Concentrations in Response to Supplemental Vitamin E,” American Journal of Clinical Nutrition, Vol. 53, No. 3, 1991, pp. 723-729.