Lipids carotenoids

The final extract after evaporation may be partitioned with hexane in a separatory funnel to remove chlorophyll, lipids, carotenoids, and other fat-soluble materials (e.g., in avocado, olives, seeds), if considerable amounts of these compounds are present. However, possible loss of lipophilic polyphenolics should be checked. Performing the liquid-liquid extraction after the evaporation of solvent may reduce the amount of hexane required. The extract should be flushed with nitrogen gas and stored in the... 

Seaweed lipid/carotenoid extraction, analysis of total lipid, lipid... 

Seaweed Lipid/Carotenoid Extraction, Analysis of Total Lipid, Lipid Classes and Fatty Acids... 

Phenolic compounds are generally extracted using various mixtures of water and alcohol. Anthocyanins are traditionally extracted in the flavylium cation form, with methanol-containing hydrochloric acid. For the acylated anthocyanins, it is necessary to replace the hydrochloric acid with a weaker acid, either formic or acetic acid. Lipids, carotenoids, and chlorophyll are removed from the water-alcohol extracts with hexane, chloroform, or petroleum ether. The defatted extracts may be analyzed directly or after a partitioning of the phenolics into ethyl acetate. 

The structure of the LH2 complex of R. acidophila is both simple and elegant (Figure 12.17). It is a ring of nine identical units, each containing an a and a P polypeptide of 53 and 41 residues, respectively, which both span the membrane once as a helices (Figure 12.18). The two polypeptides bind a total of three chlorophyll molecules and two carotenoids. The nine heterodimeric units form a hollow cylinder with the a chains forming the inner wall and the P chains the outer wall. The hole in the middle of the cylinder is empty, except for lipid molecules from the membrane. 

Because Olestra is not digested, it behaves much like mineral oil. The laxative properties, which are widely discussed, appear on the label. Like other indigestible lipids, Olestra can dissolve fat-soluble vitamins and carotenoids, which makes them unavailable for absorption. 

The absorption and transport processes of many of the phytochemicals present in food are complex and not fully understood, and prediction of their bioavailability is problematic. This is particularly true of the lipid-soluble phytochemicals. In this chapter the measurement of carotenoid bioavailability will be discussed. The carotenoids serve as an excellent example of where too little understanding of food structure, the complexity of their behaviour in foods and human tissues, and the nature and cause of widely different individual response to similar intakes, can lead to misinterpretation of study results and confusion in our understanding of the relevance of these (and other) compounds to human health. 

Because the carotenoids favour hydrophobic domains they are generally localised in the membranes and lipoproteins of animal cells. In this location they can influence the oxidation of membrane lipids and prevent the passage of free radicals from one cellular compartment to another. Thus, DNA in the nucleus is protected from intracellularly generated ROS by (at least) the nuclear membrane and from extracellular ROS by a number of membranes. Should ROS reach the nucleus, base oxidation can occur. The base most susceptible to oxidation is guanine, although all other bases can also be affected. The cell has the ability to detect damaged bases, excise them. 

As has already been stated, the carotenoids are lipophilic and are therefore absorbed and transported in association with the lipoprotein particles. In theory, this fortuitous juxtaposition of lipid and carotenoid should confer protection on the lipid through the antioxidant properties of the carotenoid. No doubt some antioxidant protection is afforded by the presence of the carotenoids derived from the diet. However, with one or two exceptions, human supplementation studies have not supported a role for higher dose carotenoid supplements in reducing the susceptibility of the low-density lipoproteins to oxidation, either ex vivo or in vivo (Wright et al, 2002 Hininger et al, 2001 Iwamoto et al, 2000). 

The complex nature of the mass transfer of carotenoids to absorbable lipid species, the diversity of raw and processed foods consumed, and individual variations in the degree of mastication, will lead to differences in the amount of carotenoid that becomes bioaccessible and potentially available for absorption. By understanding the underlying mechanisms of these processes, for a wider range of fruit and vegetable constituents, it will become possible... 

Irrespective of the physical form of the carotenoid in the plant tissue it needs to be dissolved directly into the bulk lipid phase (emulsion) and then into the mixed micelles formed from the emulsion droplets by the action of lipases and bile. Alternatively it can dissolve directly into the mixed micelles. The micelles then diffuse through the unstirred water layer covering the brush border of the enterocytes and dissociate, and the components are then absorbed. Although lipid absorption at this point is essentially complete, bile salts and sterols (cholesterol) may not be fully absorbed and are not wholly recovered more distally, some being lost into the large intestine. It is not known whether carotenoids incorporated into mixed micelles are fully or only partially absorbed. 

Classically, to measure absolute absorption the plasma area imder the curve from an intravenous dose would be compared to that caused by the feeding of an oral dose. However, the carotenoids are lipid-soluble and are normally incorporated in chylomicrons synthesised in the enterocytes, a situation that cannot be replicated and applied to studies in humans because an intravenous preparation that would behave naturally is not possible. 

ZHANG L-x, CONNEY R V and BERTRAM J s (1991) Carotenoids enhance gap jrmctional communication and inhibit lipid peroxidation in C3H/1077/2 cells relationship to their cancer chemopreventative action . Carcinogenesis, 12, 2109-14. 

Carotenoids are lipid-soluble pigments responsible for many of the brilliant red, orange, and yellow colors in edible fruits (lemons, peaches, apricots, oranges, strawberries, cherries, etc.), vegetables (carrots, tomatoes, etc.), fungi (chanterelles), flow-... 

It has been established that carotenoid structure has a great influence in its antioxidant activity for example, canthaxanthin and astaxanthin show better antioxidant activities than 3-carotene or zeaxanthin. 3- 3 3-Carotene also showed prooxidant activity in oil-in-water emulsions evaluated by the formation of lipid hydroperoxides, hexanal, or 2-heptenal the activity was reverted with a- and y-tocopherol. Carotenoid antioxidant activity against radicals has been established. In order of decreasing activity, the results are lycopene > 3-cryptoxanthin > lutein = zeaxanthin > a-carotene > echineone > canthaxanthin = astaxanthin. ... 

Recent findings from the ATBC stndy even showed that P-carotene snpple-mentation increased the post-trial risk of a hrst-ever non-fatal MI. Two secondary prevention trials, the Heart Protection Stndy and the ATBC presented similar resnlts. The former showed no association between P-carotene and fatal or non-fatal vascular events and the latter reported signihcantly increased risks of fatal coronary events in the P-carotene-snpplemented gronp. Resnlts of clinical trials focused on the effects of carotenoids on CVD biomarkers are controversial. Although carotenoid supplementation increased sernm levels,only lycopene was shown to be inversely associated with lipid, protein, DNA and LDL oxidation, and plasma cholesterol levels. - - ... 

In contrast, the carotenes such as p-carotene and lycopene may position themselves parallel to the membrane surfaces to remain in a more lipophilic environment in the inner cores of the bilayer membranes. To move through an aqueous environment, carotenoids can be incorporated into lipid particles such as mixed micelles in the gut lumen or lipoproteins in the blood circulation and they can also form complexes with proteins with unspecific or specific bindings. 

The bioaccessibility of a compound can be defined as the result of complex processes occurring in the lumen of the gut to transfer the compound from a non-digested form into a potentially absorbable form. For carotenoids, these different processes include the disruption of the food matrix, the disruption of molecular linkage, the uptake in lipid droplets, and finally the formation and uptake in micelles. Thus, the bioaccessibility of carotenoids and other lipophilic pigments from foods can be characterized by the efficiency of their incorporation into the micellar fraction in the gut. The fate of a compound from its presence in food to its absorbable form is affected by many factors that must be known in order to understand and predict the efficiency of a compound s bioaccessibility and bioavailability from a certain meal. ... 

Nutrients lipids, fibers, other carotenoids Bile salts pH... 

Dietary fats, libers, and other carotenoids have been reported to interfere with carotenoid bioaccessibility. It is clear that by their presence in the gut, lipids create an environment in favor of hydrophobic compounds such as carotenoids. When arriving in the small intestinal lumen, dietary fats stimulate bile flow from the gallbladder and therefore enhance the micelle formation, which in turn could facilitate the emulsification of carotenoids into lipid micelles. Without micelle formation, carotenoids are poorly absorbed a minimum of 3 g of fat in meal is necessary for an efficient absorption of carotenoids, except for lutein esters that require higher amounts of fat. ... 

During, A. et al.. Carotenoid uptake and secretion by Caco-2 cells 3-carotene isomer selectivity and carotenoid interactions, J. Lipid. Res., 43, 1086, 2002. 

Borel, P. et al.. Carotenoids in biological emulsions solubility, surface-to-core distribution, and release from hpid droplets, J. Lipid Res., 37, 250, 1996. 

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