In vitro bioavailability of chlorophyll pigments from edible seaweeds

• Main Authors: Kewei Chen, María Roca
• Format: Article
• Language: English
• Published: Elsevier 2018-02-01
• Series: Journal of Functional Foods
• Subjects: Seaweed; Chlorophyll; Bioavailability; Micellarisation; Absorption; Caco-2 cells
• Online Access: http://www.sciencedirect.com/science/article/pii/S1756464617307508

For the first time, the uptake of chlorophyll pigments from the main edible seaweeds (Nori, Sea Lettuce and Wakame) has been investigated. During the micellarisation process, dephytylated chlorophylls were favoured over phytylated chlorophylls (a and c series were favoured over b series and oxidised chlorophylls were preferentially micellarised). This is the first time chlorophyll b derivatives have been found to be resistant to the in vitro digestion of the food matrix, indicating they are also potentially absorbable by enterocytes during the ingestion of green vegetables and fruits. Nori chlorophylls stand out as the most bioaccessible, followed by those in Sea Lettuce and Kombu. During the Caco-2 cell absorption process, dephytylated chlorophyll derivatives were also favoured over phytylated ones, with pheophorbide c being the most absorbable chlorophyll pigment. It is also the first time that chlorophyll oxidation reactions have been observed during cell absorption. The uptake of chlorophyll derivatives from edible seaweeds resulted in Caco-2 cell lines with a chlorophyll profile dominated by dephytylated and oxidised derivatives.