Influence of Vegetable Oils on Micellization of Lutein in a Simulated Digestion Model

Lutein and zeaxanthin are selectively accumulated
in the macula of the retina, yet their bioavailability is
influenced by various dietary factors. Insights regarding the
effects of dietary lipids on lutein micellization that is
available for absorption are limited. This study investigated
the influence of vegetable oils on the relative efficiency of
lutein micellization using in vitro digestion procedure.
Lutein dispersed in either olive oil (OO), corn oil (CO),
soybean oil (SBO), sunflower oil (SFO), groundnut oil
(GNO), rice bran oil (RBO) or palm oil (PO) was subjected
to simulated gastric and small intestinal digestion. Results
showed that the efficiency of micellization of lutein dispersed
in olive oil exceeds the other vegetable oils. The
percent lutein micellization was in the order of OO[
GNO[RBO[SFO[CO[SBO[PO. In comparison,
the values for OO were higher than GNO (11%), RBO
(18.3%), SFO (19%), CO (21.7%), SBO (30.5%) and PO
(35.2%), respectively. These results suggest that OO rich in
oleic acid may favor the incorporation of lutein into
micelles at the intestinal level. To conclude, the type of
vegetable oil in which carotenoids are dispersed is important
to achieve an enhanced bioavailable lutein. The correlation
between the micellizable lutein and fatty acid
composition of vegetable oils are discussed.