HAL Id: hal-02098700
https://hal.archives-ouvertes.fr/hal-02098700
Submitted on 5 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.
Impact of food structure on micronutrient bioavailability
Manon Hiolle
To cite this version:
Manon Hiolle. Impact of food structure on micronutrient bioavailability. STLOpendays, Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l’?uf (1253)., Mar 2019, Rennes, France. �hal-02098700�
Impact of food structure on micronutrient bioavailability
Expected results
Perspectives
Research question
Which impact of food structure on its desintegration during digestion and on the bioavailability of micronutrients?
Social and economic context
• Micronutrients are requested for many biological functions: hematopoiesis and DNA synthesis (vitamins B9), calcium absorption and bone consolidation (vitamin D), antioxidant properties (lutein), etc.
• Foods enriched with micronutrients are an usual vector for increasing micronutrient intakes in the population and thus avoiding deficiencies.
Scientific context
• On the other hand, food texture could have an influence on matrix desintegration and the bioavailability of macro and micronutrients
• To establish recommendations for optimal structure or texture to be used in nutritional strategies or for the development of fortified foods
• To acquire knowledge on the link between biochemical and nutritional properties of foods
• To determine the effect of food structure on vitamins B9, B12, D and lutein bioavailability through clinical and in vitro studies
• To evaluate the respective impacts of the different steps of digestion on matrix desintegration
Funders
Contributors
Manon HIOLLE
UMR INRA - Agrocampus Ouest Dairy and Egg Science
and Technology
Research team Bioactivity and Nutrition
Key words Bioavailability Bioaccessibility Micronutrients Texture Structure In vivo/in vitro digestion
Funders :
INRA and Regional Council of Britanny
•
2016-2019
Ileum Mouth Stomach Duodenum Jejunum
Bloodstream
Structured food
Colon
Faeces
Absorption
Urine
Digestion Excretion
Bioavailability
Model foods
4 matrices of identical composition
Texure range from liquid to solid Clinical study (n=12) :
• Matrix desintegration and formation of alimentary bolus during chewing (physical properties of alimentary bolus, release of water-soluble vitamins)
• Kinetics of micronutrients appearance in the blood compartment (bioavailability)
In vitro studies (static and dynamic conditions):
• Matrix desintegration (proteolysis, lipolysis, amylolysis)
• Release of micronutrients (bioaccessibility)
Multi-scale characterization of matrices (confocal microscopy, biochemical composition, texture analysis)
Correlation of in vivo with in vitro results?
Vitamins D, B12 and lutein in egg
© Michael W. Davidson – The Florida State University
Biscuit
Custard Pudding
Sponge cake
