The effect of plant sterol-enriched turkey meat on cholesterol bio-accessibility during in vitro digestion and Caco-2 cell uptake

Grasso, S., Harrison, S. M., Monahan, F. J., Brayden, D. and Brunton, N. P. (2018) The effect of plant sterol-enriched turkey meat on cholesterol bio-accessibility during in vitro digestion and Caco-2 cell uptake. International Journal of Food Sciences and Nutrition, 69 (2). pp. 176-182. ISSN 1465-3478 doi: 10.1080/09637486.2017.1348493

Abstract/Summary

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.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/78522
Item Type	Article
Refereed	Yes
Divisions	No Reading authors. Back catalogue items
Publisher	Informa Healthcare
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