The effect of plant sterol-enriched turkey meat on cholesterol bio-accessibility during in vitro digestion and Caco-2 cell uptake |
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Authors: | S. Grasso S. M. Harrison F. J. Monahan D. Brayden |
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Affiliation: | 1. Department of Food Science, School of Agriculture and Food Science, University College Dublin, Dublin, Ireland;2. Veterinary Science Centre, School of Veterinary Medicine, University College Dublin, Dublin, Ireland |
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Abstract: | This study evaluated the effect of a plant sterol-enriched turkey product on cholesterol bio-accessibility during in vitro digestion and cholesterol uptake by Caco-2 monolayers. Turkey products, one plant sterol-enriched (PS) and one plant sterol-free (C), were produced in an industrial pilot plant. Before simulated digestion, matrices were spiked with cholesterol (1:5 weight ratio of cholesterol to plant sterol). Plant sterols were included at a concentration equivalent to the minimum daily intake recommended by the European Food Safety Authority (EFSA) for cholesterol lowering. After simulated digestion, the percentage of cholesterol micellarization and uptake by Caco-2 cells in the presence of PS meat were measured. Compared to C meat, PS meat significantly inhibited cholesterol micellarization on average by 24% and Caco-2 cell accumulation by 10%. This study suggests that plant sterols in meat can reduce cholesterol uptake by intestinal epithelia and it encourages efforts to make new PS-based functional foods. |
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Keywords: | In vitro digestion plant sterols Caco-2 cells turkey meat cholesterol bio-accessibility |
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