人们对八氢番茄红素（PT）和六氢番茄红素（PTF）的吸收机制知之甚少。来自西班牙塞维利亚大学营养与食品科学领域食品颜色和质量实验室的Paula Mapelli‐Brahm和法国马赛大学、国家农学研究院、法国国家健康与医学研究院的Charles Desmarchelier、Marielle Margier等人的主要目标是测量它们的胶束化和肠细胞摄取效率，并将它们与常用的类胡萝卜素进行比较。其目的是为了评估蛋白质在其细胞摄取中的参与以及它们是否与其他类胡萝卜素竞争胶束化和细胞摄取。
方法与结果
番茄提取物纯化的PT和PTF（主要以顺式异构体形式存在）比纯的全反式番茄红素能更好地掺入合成混合胶束中。PT使番茄红素的胶束化受损（-56％，P <0.05），而PT和PTF对其他类胡萝卜素的胶束化没有显著影响，反之亦然。在低浓度下，Caco-2 PTF摄取比PT和番茄红素（29％、21％且不可检测）更高（P <0.05）。SR-BI参与PT和PTF的摄取，但CD36和NPC1L1均不参与。PT和PTF使（P <0.05）β-胡萝卜素摄取受损（分别为-13％和-22％）。
PT和PTF的高生物利用度可部分地通过其高胶束化效率来解释，这可能是由于它们的天然顺式异构化和/或它们的高分子柔性。SR-BI参与其细胞摄取，这可以解释它们与其他类胡萝卜素的竞争。
该文章《Phytoene and Phytofluene Isolated from a Tomato Extract are Readily Incorporated in Mixed Micelles and Absorbed by Caco‐2 cells, as Compared to Lycopene, and SR‐BI is Involved in their Cellular Uptake》被《Molecular Nutrition & Food Research》首次出版于2018年9月7日。点击下方阅读原文即可查看摘要原文。
翻译/编辑：李莹；责任编辑：张睿梅
图片来源于百度图片
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