Interakcije prehrambenih vlakana s beta karotenom: utjecaj na in vitro biodostupnost

master's thesis

• Title (english): Interaction of dietary fibers with beta carotene: effect on in vitro bioavailability
• Author: Chiara Peruško
• Mentor: Dubravka Vitali Čepo (mentor)
• Committee member: Dubravka Vitali Čepo (predsjednik povjerenstva)
• Committee member: Lovorka Vujić (član povjerenstva)
• Committee member: Marija Grdić Rajković (član povjerenstva)
• Granter: University of Zagreb; Faculty of Pharmacy and Biochemistry; (Department of food chemistry); Zagreb
• Defense date and country: 2023-09-05, Croatia
• Scientific / art field, discipline and subdiscipline: BIOMEDICINE AND HEALTHCARE; Pharmacy; Pharmacy

Abstract

Biodostupnost beta-karotena vrlo je varijabilna te uvelike ovisi o uvjetima okoline i interakcijama s ostalim spojevima
prisutnim u matriksu namirnice. Značajan utjecaj na biodostupnost mogu imati prehrambena vlakna zbog mogućnosti
stvaranja kompleksa s beta-karotenom i drugih interakcija.
Osnovna hipoteza ovog rada je bila da način interakcije prehrambenih vlakana s beta-karotenom i posljedični učinak na
biodostupnost značajno ovise o fizikalno-kemijskim svojstvima prehrambenih vlakana. Zbog toga je u okviru rada
istražen kapacitet vezanja prehrambenih vlakana različite topljivosti (za beta-karoten) te utjecaj smjesa vlakana
(različitog omjera topljivih i netopljivih vlakana) na in vitro biodostupnost cis- i trans- izomera beta-karotena iz realnog
matriksa namirnice. Biodostupnost beta-karotena određena je in vitro statičkom simulacijom probave prema
standardiziranoj metodi, a koncentracije beta-karotena su određene spektrofotometrijski odnosno primjenom visokorazdjelne tekućinske kromatografije (HPLC).
Rezultati su pokazali da fizikalno-kemijska svojstva prehrambenih vlakana značajno utječu na sposobnost vezanja betakarotena, pri čemu netopljiva vlakna tipa celuloze imaju najizraženije negativne učinke. Smjese prehrambenih vlakana
s pretežno netopljivom komponentom imaju negativan učinak na in vitro biodostupnost beta-karotena dok taj učinak
kod smjesa, koje se sastoje od pretežno topljivih vlakana, izostaje. Utjecaj je izraženiji na trans- izomere
beta-karotena.
Navedeni rezultati značajno doprinose vrlo ograničenim saznanjima o utjecaju prehrambenih vlakana na biodostupnost
beta-karotena, a osobito su relevantni u kontekstu pametnog dizajna funkcionalne hrane koja zahtijeva visok sadržaj
prehrambenih vlakana uz istovremeno zadržavanje zadovoljavajuće biodostupnosti bioaktivnih sastavnica kao što je
beta-karoten.

Abstract (english)

The bioavailability of beta-carotene is highly variable and largely depends on environmental conditions and interactions
with other compounds present in the food matrix. Dietary fibers can have a significant impact on bioavailability due to
the possibility of formation of complex compounds with beta-carotene and other interactions.
The basic hypothesis of this work was that the way dietary fibers interact with beta-carotene (and the consequent effect
on bioavailability) significantly depends on the physico-chemical properties of dietary fibers. For this reason, the binding
capacity of different solubility (for beta-carotene) and the influence of fiber mixtures (with different ratios of soluble
and insoluble fibers) on the in vitro bioavailability of cis- and trans- isomers of beta carotene from the real food matrix
were investigated in this work. The bioavailability of beta-carotene was determined by in vitro static digestion simulation
according to a standardized method, and beta-carotene concentrations were determined spectrophotometrically, i.e.
using high-resolution liquid chromatography (HPLC).
The results showed that the physico-chemical properties of dietary fibers significantly affect the ability to bind betacarotene, with insoluble cellulose-type fibers having the most pronounced negative effects. Dietary fiber mixtures with
a predominantly insoluble component have a negative effect on the in vitro bioavailability of beta-carotene, while this
effect is absent in mixtures consisting of predominantly soluble fibers. The effect is more pronounced on the transisomers of beta-carotene.
The above results significantly contribute to the very limited knowledge about the influence of dietary fibers on the
bioavailability of beta-carotene and are particularly relevant in the context of the smart design of functional food that
requires a high content of dietary fiber while maintaining satisfactory bioavailability of bioactive components such as
beta-carotene.

• Keywords: beta-karoten; biodostupnost; prehrambena vlakna; funkcionalna nadomjesna hrana
• Keywords (english): beta carotene; bioavailability; dietary fiber; functional food mixture
• Language: croatian
• URN:NBN: urn:nbn:hr:163:792572
• Study programme: Title: Pharmacy; Study programme type: university; Study level: integrated undergraduate and graduate; Academic / professional title: magistar/magistra farmacije (magistar/magistra farmacije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Embargoed access; Embargo expiration date: 2025-09-05
• Created on: 2024-01-02 16:32:09