Search

International audience; Some bioactive compounds found in pulses (phytates, saponins, tannins) display antinutritional properties and interfere with fat-soluble vitamin bioavailability (i.e., bioaccessibility and intestinal uptake). As canned chickpeas are consumed widely, our aim was to optimize the chickpea canning process and assess whether this optimization influences fat-soluble vitamin bioavailability. Different conditions during soaking and blanching were studied, as was a step involving prior germination. Proteins, lipids, fibers, vitamin E, lutein, 5-methyl-tetrahydro-folate, magnesium, iron, phytates, saponins and tannins were quantified. Bioaccessibility and intestinal uptake of vitamin D and K were assessed using in vitro digestion and Caco-2 cells, respectively. Significant reductions of phytate, saponin and tannin contents (− 16 to − 44%), but also of folate content (up to − 97%) were observed under optimized canning conditions compared with the control. However, bioaccessibility and cellular uptake of vitamin D and K remained unaffected after in vitro digestion of test meals containing control or optimized canned chickpeas.

International audience; Scope Most people are vitamin D insufficient around the world. Vitamin D intestinal absorption should thus be optimized. The role of the ATP-binging cassette G5/G8 (ABCG5/G8) heterodimer in vitamin D intestinal efflux is investigated. Methods and Results Both cholecalciferol and 25-hydroxycholecalciferol apical effluxes are increased by ABCG5/G8 overexpression in human Griptite cells. Mice deficient in ABCG5/G8 at the intestinal level (I-Abcg5/g8(-/-) mice) display an accumulation of cholecalciferol in plasma in females and in liver in males compared to control animals. I-Abcg5/g8(-)(/)(-) mice display a delay in cholecalciferol postprandial response after gavage compared with controls. 25-Hydroxycholecalciferol transfer from plasma to lumen is observed in vivo in intestine-perfused mice, and the lack of intestinal ABCG5/G8 complex induces a decrease in this efflux, while vitamin D bile excretion remains unchanged. Conclusion Overall, it is showed for the first time that the ABCG5/G8 heterodimer regulates the kinetics of absorption of dietary vitamin D by contributing to its efflux back to the lumen, and that it also participates in vitamin D transintestinal efflux.

Rethinking food systems from production to consumption, in order to provide better nutritional inputs at lower environmental cost, is a priority challenge for a sustainable future. Pulses present benefits that may improve the sustainability of our systems and diets, such as their ability to restore soils in nitrogen and their high contents in proteins, fibers and minerals. However, pulses also contain several bioactive compounds such as phytates or tannins that can negatively affect mineral absorption. Additionally, we recently showed in the laboratory that these bioactives, together with fibers and saponins, could negatively impact fat-soluble vitamin bioavailability. The objective of this study was thus to follow up vitamin D (as a model of fat-soluble vitamin) and iron (as a model of mineral) transfer to the aqueous phase of the bolus during digestion of meal containing or not pulses. To this aim, we performed in vitrodigestion using tests meals made of beef (as a model of meat) and/or semolina (as a model of cereals) and/or chickpeas (as a model of pulses). To identify the compounds responsible for the observed effects, we also performed in vitrodigestion using test meals made of potatoes supplemented or not in fibers, phytates, tannins and saponines. Vitamin D bioaccessibility and iron solubility were expressed as the ratio of vitamin D or iron recovered in the aqueous phase of the digestion on the total amount of vitamin D or iron recovered in the whole digesta, at the end of the digestion.Our results showed that the presence of chickpeas within a meal induced a significant decrease of both vitamin D bioaccessibility (up to -56%, p < 0.05) and iron solubility (up to -28%, p < 0.05) compared to meals containing only meat and/or semolina. However, this effect was largely compensated for vitamin D by the fact that this vitamin was less stable (loss > 50%, p < 0.05) during the digestion of meal containing meat compared to meals containing only plant-based foods (i.e. semolina and chickpeas). Among the different bioactives, tannins appear to be the most deleterious regarding iron solubility, while both phytates and tannins were responsible for a decreased in vitamin D bioaccessibility.Our results confirm that in some conditions, the presence of pulses within a meal can be deleterious regarding vitamin D and iron bioavailability. These data thus encourage research to propose dietary and technological solutions to tackle pulse negative effects on micronutrient bioavailability.

International audience; ABCB1 (P-glycoprotein/MDR1) is a multidrug efflux transporter that has previously been involved in cholesterol and vitamin D metabolism. Our aim was to explore whether ABCB1 is also involved in vitamin K efflux. Vitamin K apical efflux was significantly decreased in presence of ABCB1 inhibitor in Caco-2 cells (− 20.4%; p < 0.05) and increased in Griptite cells overexpressing ABCB1 (+40.7%; p < 0.05). In vivo, the vitamin K postprandial response was higher in male Abcb1 − /− mice after gavage compared to control animals (+115%; p < 0.05), but was unchanged in female mice. Finally, a vitamin K transintestinal efflux and a biliary vitamin K efflux were observed, but the specific involvement of ABCB1 could not be confirmed in these pathways. Overall, we showed for the first time that ABCB1 is involved in enterocyte vitamin K efflux in both cell and mouse models and regulates vitamin K absorption in mice. Recently, the multidrug membrane transporter ABCB1 (Sharom, 2011) has been identified to contribute to the intestinal transport of vitamin D (Margier et al., 2019

International audience; Scope : It is widely advised to increase pulse consumption. However, pulses are rich in molecules displaying lipid‐lowering properties, including fibers, phytates, saponins and tannins. We thus explored the effects of pulses on fat‐soluble vitamin bioavailability. Methods : We assessed vitamin A (β‐carotene and retinyl‐palmitate), vitamin E (α‐tocopherol), vitamin D (cholecalciferol) and vitamin K (phylloquinone) bioaccessibility, i.e. micellarization after in vitro digestion of meals containing either potatoes (control), household‐cooked or canned pulses. The obtained mixed micelles were delivered to Caco‐2 cells to evaluate vitamin uptake. We then specifically assessed the impact of fibers, phytates, saponins and tannins on both phylloquinone (used as a model vitamin) bioaccessibility and uptake. Results : The presence of pulses significantly decreased both vitamin bioaccessibility (up to ‐65% for β‐carotene, ‐69% for retinyl‐palmitate, ‐45% for cholecalciferol, ‐53% for α‐tocopherol and ‐67% for phylloquinone) and uptake (‐40% for retinyl‐palmitate, ‐67% for cholecalciferol, ‐50% for α‐tocopherol and ‐57% for phylloquinone). Effects on bioaccessibility, but not on uptake, were dependent on pulse cooking method. Phylloquinone bioaccessibility was specifically impacted by saponins, tannins and fibers while its uptake was impacted by saponins, fibers and phytates. Conclusion : Pulses can alter fat‐soluble micronutrient bioavailability. Pulses should thus be cooked appropriately and consumed within micronutrient‐rich meals.