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  -