The Presence of Pulses within a Meal can Alter Fat‐Soluble Vitamin Bioavailability

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.