Enhanced Z-isomerization of tomato lycopene through the optimal combination of food ingredients
書誌事項
- 公開日
- 2019-05-28
- 資源種別
- journal article
- 権利情報
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- https://creativecommons.org/licenses/by/4.0
- https://creativecommons.org/licenses/by/4.0
- DOI
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- 10.1038/s41598-019-44177-4
- 公開者
- Springer Science and Business Media LLC
説明
<jats:title>Abstract</jats:title><jats:p>In tomatoes, most lycopene is present in the all-<jats:italic>E</jats:italic>-configuration and shows very low bioavailability, whereas the <jats:italic>Z</jats:italic>-isomers show higher bioavailability. Hence, for health reasons, it is expected that the ingestion of lycopene <jats:italic>Z</jats:italic>-isomers is preferable. Very recently, it was reported that onion and possibly garlic promoted thermal <jats:italic>Z</jats:italic>-isomerization of (all-<jats:italic>E</jats:italic>)-lycopene but there are no reports for other food ingredients. Here we show new food ingredients that enhance thermal <jats:italic>Z</jats:italic>-isomerization of lycopene in tomatoes and from the results, we guessed some causative components having the <jats:italic>Z</jats:italic>-isomerization promoting effect. A comprehensive investigation of food ingredients revealed that some vegetables (<jats:italic>Allium</jats:italic> sp., <jats:italic>Brassica</jats:italic> sp., and <jats:italic>Raphanus</jats:italic> sp.), shiitake mushroom (<jats:italic>Lentinus edodes</jats:italic>), and some edible seaweeds (<jats:italic>Saccharina</jats:italic> sp. and <jats:italic>Ecklonia</jats:italic> sp.) markedly promoted <jats:italic>Z</jats:italic>-isomerization of (all-<jats:italic>E</jats:italic>)-lycopene in tomato puree with heating at 80 °C for 1 h. Moreover, it was revealed that polysulfides, isothiocyanates, carbon disulfide, and iodine, which were commonly contained in the above food ingredients in considerable quantity, enhanced thermal <jats:italic>Z</jats:italic>-isomerization of (all-<jats:italic>E</jats:italic>)-lycopene. Our findings on the food ingredients and the food-derived catalysts having a carotenoid <jats:italic>Z</jats:italic>-isomerization promoting effect are important, not only for the food, drink, and dietary supplement manufacturing industries, but also for daily home cooking.</jats:p>
収録刊行物
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- Scientific Reports
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Scientific Reports 9 (1), 7979-, 2019-05-28
Springer Science and Business Media LLC
