Evaluation of vitamin D bioaccessibility and mineral solubility from test meals containing meat and/or cereals and/or pulses using in vitro digestion

Tiffany Antoine (1) , Christèle Icard-Vernière (2) , Giulia Scorrano (1) , Amal Salhi (3) , Charlotte Halimi (1) , Stéphane Georgé (4) , Frédéric Carrière (3) , Claire Mouquet-Rivier (2) , Emmanuelle Reboul (1)

1 C2VN - Centre recherche en CardioVasculaire et Nutrition = Center for CardioVascular and Nutrition research
2 NutriPass - Nutrition et Alimentation des Populations aux Suds
3 BIP - Bioénergétique et Ingénierie des Protéines
4 Centre Technique de la Conservation des Produits Agricoles

In this study, we evaluated vitamin D and mineral (iron, zinc, magnesium) transfer to the bolus aqueous phase during the digestion of meals with/without pulses. We performed in vitro digestions using test meals made either of i) beef and/or semolina and/or chickpeas, or of ii) potatoes supplemented or not with fibers, phytates, tannins and saponins. Chickpea presence led to a decrease in vitamin D bioaccessibility (-56%, p < 0.05) and mineral solubility (-28% for iron, p < 0.05) compared with meals with beef and/or semolina only. This effect was largely compensated for vitamin D by the fact that this vitamin was more stable during digestion of meals based on plant foods only than of meals with beef. Tannins were the most deleterious compounds for iron solubility, while phytates and tannins decreased vitamin D bioaccessibility. Agronomical or technical solutions to selectively decrease the amount in pulses of compounds that affect micronutrient bioavailability should be further explored.

Mots clés: Lipolysis; Cholecalciferol; Iron; Zinc; Magnesium; Bioavailability; Chickpeas; Pancreatic lipase

Domaines: Alimentation et Nutrition

Tiffany Antoine, Christèle Icard-Vernière, Giulia Scorrano, Amal Salhi, Charlotte Halimi, et al.. Evaluation of vitamin D bioaccessibility and mineral solubility from test meals containing meat and/or cereals and/or pulses using in vitro digestion. Food Chemistry, 2021, 347, pp.128621. ⟨10.1016/j.foodchem.2020.128621⟩. ⟨hal-03146299⟩