TY - JOUR A1 - Islam, Khan Shaiful A1 - Khalil, Mahmoud A1 - Männer, K. A1 - Raila, Jens A1 - Rawel, Harshadrai Manilal A1 - Zentek, J. A1 - Schweigert, Florian J. T1 - Effect of dietary alpha-tocopherol on the bioavailability of lutein in laying hen JF - Journal of animal physiology and animal nutrition N2 - Lutein and its isomer zeaxanthin have gained considerable interest as possible nutritional ingredient in the prevention of age-related macular degeneration (AMD) in humans. Egg yolk is a rich source of these carotenoids. As an oxidative sensitive component, antioxidants such as -tocopherol (T) might contribute to an improved accumulation in egg yolk. To test this, chickens were fed lutein esters (LE) with and without -tocopherol as an antioxidant. After depletion on a wheat-soya bean-based lutein-poor diet for 21days, laying hens (n=42) were equally divided into three groups and fed the following diets for 21days: control (basal diet), a LE group (40mg LE/kg feed) and LE+T group (40mg LE plus 100mg T/kg feed). Eggs and blood were collected periodically. Carotenoids and -tocopherol in yolk and blood plasma were determined by HPLC. Egg yolk was also analysed for total carotenoids using a one-step spectrophotometric method (iCheck(())). Lutein, zeaxanthin, -tocopherol and total carotenoids in egg yolk were highest after 14days of feeding and decreased slightly afterwards. At the end of the trial, eggs of LE+T group contained higher amount of lutein (13.72), zeaxanthin (0.65), -tocopherol (297.40) and total carotenoids (21.6) compared to the LE group (10.96, 0.55, 205.20 and 18.0mg/kg, respectively, p<0.05). Blood plasma values of LE+T group contain higher lutein (1.3), zeaxanthin (0.06) and tocopherol (20.1) compared to LE group (1.02, 0.04 and 14.90mg/l, respectively, p<0.05). In conclusion, dietary -tocopherol enhances bioavailability of lutein reflecting higher content in egg yolk and blood plasma. Improved bioavailability might be due to increased absorption of lutein in the presence of tocopherol and/or a greater stability of lutein/zeaxanthin due to the presence of -tocopherol as an antioxidant. KW - carotenoids KW - tocopherol KW - egg yolk KW - bioavailability KW - HPLC KW - iCheck Y1 - 2016 U6 - https://doi.org/10.1111/jpn.12464 SN - 0931-2439 SN - 1439-0396 VL - 100 SP - 868 EP - 875 PB - Wiley-Blackwell CY - Hoboken ER - TY - JOUR A1 - Frede, Katja A1 - Henze, Andrea A1 - Khalil, Mahmoud A1 - Baldermann, Susanne A1 - Schweigert, Florian J. A1 - Rawel, Harshadrai Manilal T1 - Stability and cellular uptake of lutein-loaded emulsions JF - Journal of functional food N2 - The carotenoid lutein can improve human health. Since only a fraction is absorbed from food, lutein supplementation might be recommended. Emulsions could be good carrier systems to improve the bioavailability of lutein. Six different emulsifier compositions were used in this study to prepare lutein-loaded emulsions: beta-lactoglobulin, beta-lactoglobulin/lecithin, Biozate 1, Biozate 1/lecithin, Been 20 and Tween 20/lecithin. The droplet size, resistance to creaming, lutein stability, cytotoxicity and lutein uptake by HT29 cells were investigated. The whey protein beta-lactoglobulin, the whey protein hydrolysate Biozate 1 and the combination with lecithin brought the most promising results. The small droplet sizes and resistance to creaming were an indication of physical stable emulsions. Furthermore, these emulsifiers prevented oxidation of lutein. The choice of emulsifier had a strong impact on the uptake by HT29 cells. The highest lutein absorption was observed with the combination of Biozate 1 and lecithin. KW - Lutein KW - Emulsion KW - Whey protein KW - Stability KW - Bioavailability Y1 - 2014 U6 - https://doi.org/10.1016/j.jff.2014.03.011 SN - 1756-4646 VL - 8 SP - 118 EP - 127 PB - Elsevier CY - Amsterdam ER - TY - JOUR A1 - Khalil, Mahmoud A1 - Raila, Jens A1 - Ali, Mostafa A1 - Islam, Khan M. S. A1 - Schenk, Regina A1 - Krause, Jens-Peter A1 - Schweigert, Florian J. A1 - Rawel, Harshadrai Manilal T1 - Stability and bioavailability of lutein ester supplements from Tagetes flower prepared under food processing conditions JF - Journal of functional food N2 - Tagetes spp. belongs to the Asteraceae family. It is recognized as a major source of lutein ester (lutein esterified with fatty acids such as lauric, myristic and palmitic acids), a natural colorant belonging to the xanthophylls or oxygenated carotenoids. Four species of Tagetes flower (Tagetes tenuifolia, Tagetes erecta, Tagetes patula, and Tagetes lucida) were used to extract lutein and lutein esters with three different methods. The results showed that T. erecta, type "orangeprinz", is the richest source of lutein esters (14.4 +/- 0.234 mg/g) in comparison to other Tagetes spp. No significant differences between extractions of lutein esters with medium-chain triacylglycerols (MCT) oil, orange oil or solvent (hexane/isopropanol) could be observed. MCT oil also improved stability of lutein esters at 100 degrees C for 40 min. Emulsification of MCT oil improved the stability of lutein ester extract against UV light at 365 nm for 72 h. Finally, an emulsion was prepared under food processing conditions, spray dried and its bioavailability investigated in a preliminary human intervention study. The results show a lower resorption, but further data suggest improvements in implementation of such supplements. (c) 2012 Elsevier Ltd. All rights reserved. KW - Tagetes KW - Lutein ester KW - Emulsion KW - Stability KW - Whey protein KW - Bioavailability Y1 - 2012 U6 - https://doi.org/10.1016/j.jff.2012.03.006 SN - 1756-4646 VL - 4 IS - 3 SP - 602 EP - 610 PB - Elsevier CY - Amsterdam ER -