Influence of phenolic compounds on in vitro bioaccessibility, uptake and transport of carotenoids by Caco-2 cells

Abstract

The present study is part of the doctoral project "In vitro bioaccessibility of carotenoids and their esters in murici and influence of phenolic compounds on carotenoid bioaccessibility in mimic food systems". Carotenoids and phenolic compounds are bioactive compounds widely distributed in fruits and vegetables. However, despite the concomitant presence of these classes of compounds in foods, interactions between carotenoids and phenolic compounds that may affect their respective bioaccessibility is poorly both understood and reported. The aim of the present BEPE project is to evaluate the influence of phenolic compounds on the in vitro bioaccessibility of carotenoids and their subsequent cellular uptake and transport. The project will be carried out at the Ohio State University (USA) under the supervision of Dr. Mark L. Failla, who is an expert in this area. The activities will include (i) evaluation of the in vitro bioaccessibility of carotenoids using freeze-dried mimic food systems containing standards of carotenoids (²-carotene and lutein), phenolic compounds (quercetin and gallic acid) or both and (ii) evaluation of the cellular uptake and transport of the micellarized carotenoids obtained after in vitro digestion of mimic food systems, by Caco-2 cells. This internship will provide new knowledge and methodology to our group that presently lacks expertise in the use of the widely used Caco-2 cell model for the investigation of the uptake, metabolism and transport of dietary nutrients and bioactive compounds by small intestinal absorptive cells. In addition, the results will be published in a well respected peer reviewed journal. (AU)