Efecto de sopas vegetales elaboradas con diferente procesado sobre la biodisponibilidad de ß-caroteno y licopeno y el estado oxidativo en humanos= Effect of differently processed fruit and vegetable soups on ß-caroteno and lycopene bioavailability and oxidative status in humans.

Abstract

Se evaluó el efecto de sopas vegetales elaboradas con diferente procesado sobre la biodisponibilidad de β-caroteno y licopeno y el estado oxidativo en humanos. Se realizaron dos paneles de evaluación sensorial; un estudio piloto; un estudio de intervención a largo plazo y un estudio postprandial. Se estimularon células HepG2 con quilomicrones obtenidos del estudio postprandial. El consumo de una sopa optimizada, procesada para maximizar la preservación y biodisponibilidad de nutrientes, incrementó significativamente los niveles β-caroteno biodisponible en suero y quilomicrones con respecto a una sopa de referencia procesada de modo convencional. Los niveles de licopeno sérico fueron mayores consumiendo la sopa de referencia, aunque en quilomicrones no se observaron diferencias entre sopas. El procesado de la sopa optimizada mejoró la biodisponibilidad de β-caroteno aunque no la del licopeno. Se observó un efecto beneficioso en el estado oxidativo in vivo e in vitro asociado al consumo de la sopa optimizada. Palabras clave: β-caroteno; Licopeno; Sopa vegetal; Biodisponibilidad; Antioxidante; Suero; Quilomicrones postprandiales; Humanos; Células HepG2.

The effect of differently processed fruit and vegetable soups on β-carotene and lycopene bioavailability and oxidative status in humans was evaluated. Two consumer panels, a pilot study, a large randomized control trial, and a postprandial assay followed by stimulation of HepG2 cells with the postprandial chylomicrons were performed. The consumption of an optimised soup, processed to maximize the retention and bioavailability of nutrients, significantly increased the levels of β-carotene bioavailable in serum and chylomicrons compared to a reference soup, which was traditionally made. The levels of lycopene in serum were higher consuming the reference soup while in chylomicrons, not differences were observed between soups. Processing used in the optimised soup improved β-carotene bioavailability although not lycopene bioavailability. A beneficial effect on the oxidative status in vivo and in vitro was observed and associated with the consumption of the optimised soup. Key words: β-carotene; Lycopene; Fruit and vegetable soup; Bioavailability; Antioxidant; Serum; Postprandial chylomicron; Human; HepG2 cells.