HAL Id: hal-02100444
https://hal.archives-ouvertes.fr/hal-02100444
Submitted on 2 Jun 2020
HAL is a multi-disciplinary open access archive for the deposit and dissemination of sci- entific research documents, whether they are pub- lished or not. The documents may come from teaching and research institutions in France or abroad, or from public or private research centers.
L’archive ouverte pluridisciplinaire HAL, est destinée au dépôt et à la diffusion de documents scientifiques de niveau recherche, publiés ou non, émanant des établissements d’enseignement et de recherche français ou étrangers, des laboratoires publics ou privés.
Food matrix structure (from biscuit to custard) impacts on folate bioavailability in healthy volunteers
Caroline Buffière, Manon Hiolle, R. Richard, N. Meunier, B. Pereira, C.
Batisse, Didier Remond, Francoise Nau, Marie-Agnès Peyron, Isabelle Savary-Auzeloux
To cite this version:
Caroline Buffière, Manon Hiolle, R. Richard, N. Meunier, B. Pereira, et al.. Food matrix struc- ture (from biscuit to custard) impacts on folate bioavailability in healthy volunteers. 6.International Conference on Food Digestion, Apr 2019, Grenade, Spain. 2019. �hal-02100444�
Because folate deficiency has been associated with an increased risk of development of neural tube defect, depression… folate fortification is recommended for populations at risk (pregnant, frail population), including supplementation within food-matrix. However, folates, when incorporated within a food matrix, can differently interact with food components. This could ultimately impact on bioavailability of folates in plasma. The aim of the present study is to assess, in human volunteers, the impact of folic acid supplementation within 4 different food models characterized by similar composition (ingredients and chemical composition) but 4 various structures (Biscuit, Sponge cake,
Pudding, Custard) on plasma folates appearance postprandially.
Food matrix structure (from biscuit to custard) impacts on folate bioavailability in healthy volunteers
Material & Methods
* Caroline Buffière
1, *Manon Hiolle
2, Ruddy Richard
3, Nathalie Meunier
3, Bruno Pereira
4, Cindy Batisse
4, Didier Rémond
1, Françoise Nau
2, Marie-Agnès Peyron
1, Isabelle Savary-Auzeloux
11UNH, INRA, Clermont-Fd, 2STLO, INRA, Rennes; 3CRNH Auvergne, Clermont-Fd; 4 Université Clermont Auvergne, Clermont-Fd ;France
* The 2 authors participated equally to the study
Introduction
Eleven young adult volunteers (22.6 ± 0.4 years old) were offered the four tested matrix according to a randomized, controlled cross over design. Plasma folate concentrations were determined before and up to 8 hours post matrix ingestion (Simultrac SNB kit, MP Bio). The concentration of other major macronutrients were also determined both in the fasted and the fed states (glucose, insulin, alpha amino nitrogen, triglycerides) to be compared to folate data. Data were presented as means ± SEM, Comparisons between groups determined using 1 or 2 factors repeated measures ANOVA and Holm-Sidak post-hoc analysis. Difference considered significant for P<0.05; tendency (P<0.10)
Folates
Folates ingestion (µg)
µg Mean SEM
Biscuit 966.8 38.7
Sponge cake 889.3 59.8
Pudding 1096.1 35.4
Custard 1095.9 100.0
Folates ingestion is not statistically different between matrix
ANOVA 1 factor : P=0,64
0 5 10 15 20 25 30
0 60 120 180 240 300 360 420 480
[Folates] pg/mL
Time (min)
Biscuit Sponge cake Pudding Custard
Matrix: P=0.233 Time : P<0.001
Matrix x Time : <0.001
a ab
b b
a
b b
b
a
b ab
b
0.0 0.5 1.0 1.5 2.0 2.5 3.0
Biscuit Sponge Cake Pudding Custard
Anova 1 factor P=0,001
a
b b (t)
a Post prandial folate plasma concentration (µg/mL) Area under the curve (AU) 0-180 min
(corrected for folate intake)
ArbitraryUnit
Plasma folates are more in plasma following pudding ingestion. This is also the case after calculation of the area under the curve and correction for folate ingested in the first 3 hours post matrix ingestion. The AUC calculation also showed that Sponge cake allows a better plasma bioavailability, within the first 3 hours following matric ingestion .
Biscuit and Custard : lowest plasma PP levels; 28.9% difference in AUC 480 min (i.e. total availability) between Custard and Pudding
Plasma folate peak delayed with Biscuit
0 50 100 150 200 250
Biscuit Sponge Cake Pudding Custard
a
b b ab
Minutes
Time (min) for
maximum folate plasma level
Macronutrients / hormones Conclusion
0.0 0.2 0.4 0.6 0.8 1.0 1.2 1.4 1.6 1.8 2.0
0 60 120 180 240 300 360 420 480
[insulin] µg/L
Matrix :0.128 Time : <0.001
Matrix x Time : <0.001 0.0
0.5 1.0 1.5 2.0 2.5 3.0 3.5
0 60 120 180 240 300 360 420 480
Triglycerides mmol/L
Time (min)
b a bb
a
b b b
a
b abab
3.0 3.2 3.4 3.6 3.8 4.0 4.2
0 60 120 180 240 300 360 420 480
[AA] mM
Time (min)
b
Matrix : 0.38 Time : <0.001
Matrix x Time : =0.001
Post prandial plasma Alpha Amino Nitrogen (mM)
Post prandial plasma insulin (µg/L) Post prandial plasma triglycerides (mmol/L)
abab a
b a
a ab
Matrix : 0.293 Time : <0.001
Matrix x Time : <0.001
3.0 3.5 4.0 4.5 5.0 5.5 6.0 6.5 7.0
0 60 120 180 240 300 360 420 480
glucose mmol/L
Time (min) PP plasma glucose
Matrix :0.943 Time : <0.001
Matrix x Time : 0.735
Different profiles observed compared to folates
Custard - higher insulin peak (30 min PP)
- higher TG peak vs pudding, biscuit ans sponge cake - higher amino-N vs biscuit (not the case anymore
when corrected for fasting level)
- For macronutrients, Custard ingestion (liquid matrix) leads to the highest plasma levels, but it is not true for folates
- Matrix impacts greatly on overall folates availability : 28.9% difference between Biscuit and Pudding
- Folates levels in plasma post prandially are the
consequence of different digestive/metabolic processes compared to what happens for amino nitrogen,
triglycerides or glucose/insulin.
Custard :
Macronutrients
(glucose, TG, amino N)
Rapidly available for digestion and absorption
at duodenum/jejunum levels
Pudding and sponge cake : Folates
- Specific interaction with diet components ?
- Is custard reaches too rapidely duodenum for an appropriate absorption of folates?
- Specific metabolism of folates / interaction with insulin ?
