Work

Effect of Pea Protein and Arabinoxylans Mixtures as Emulsifiers on Vitamin E Absorption in Mice

Year: 2026

Type: article

Abstract: This study aimed to evaluate the impact of pea protein isolate(PPI) and corn arabinoxylans (CAX) as emulsifiers on vitamin E bioavailability. The potential of PPI and CAX as emulsifiers for vitamin E delivery was evaluated by assessing their effect on: (i) vitamin E uptake by cultured human Caco-2 intestinal cells and (ii) vitamin E postprandial response to 10% oil-in-water emulsion enriched in vitamin E in a murine model. Tween 80 (T80) was used as a control emulsifier. A decreased α-tocopherol uptake by Caco-2 cells was observed when using PPI as emulsifier compared to the T80 condition. When combining PPI and CAX, especially at low doses of CAX, α-tocopherol uptake was equivalent to that measured when using T80. In mice, the postprandial response of vitamin E was significantly lower when using PPI + CAX as emulsifiers compared to T80. These results contrast with previous in vitro data, where vitamin E bioaccessibility did not differ when using T80 or PPI + CAX. Models for predicting the bioavailability of lipophilic nutrients when complex plant-based delivery systems are involved may not always translate to physiological efficacy, supporting the need for validation with in vivo models.

Source: Molecular Nutrition & Food Research

DOI: 10.1002/mnfr.70544

Authors: Angélique Berthomé, Donato Vairo, Charlotte Sabran, Katherine Alvarado‐Ramos, Ángela Bravo‐Núñez, Emmanuelle Reboul

Institutions: Inserm, Aix-Marseille Université, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement, Universidad de Valladolid

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: hybrid

Estimated APC paid: $4,880