Enhancing Effect of Lipids and Emulsifiers on the Accumulation of Quercetin Metabolites in Blood Plasma after the Short-term Ingestion of Onion by Rats

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  • AZUMA Keiko
    <i>National Institute of Vegetable and Tea Science, National Agricultural Research Organization</i>
  • IPPOUSHI Katsunari
    <i>National Institute of Vegetable and Tea Science, National Agricultural Research Organization</i>
  • ITO Hidekazu
    <i>National Institute of Vegetable and Tea Science, National Agricultural Research Organization</i>
  • HORIE Hideki
    <i>National Institute of Vegetable and Tea Science, National Agricultural Research Organization</i>
  • TERAO Junji
    <i>Department of Nutrition, School of Medicine, The University of Tokushima</i>

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  The effects of co-ingested lipids and emulsifiers on the accumulation of quercetin metabolites in blood plasma after the short-term ingestion of onion by rats were investigated. Plasma extracts of rats that had been fed onion-containing diets for one and two weeks were analyzed by HPLC with electrochemical detection after a treatment with sulfatase/β-glucuronidase. Almost all of the quercetin metabolites in the plasma were sulfate/glucuronide conjugates of quercetin and isorhamnetin. More than 4.6% (w/w) of soybean oil in the diets significantly enhanced the accumulation of quercetin metabolites in the plasma. Fish oil and beef tallow increased this to an extent similar to that with soybean oil, and lecithin was more effective than the other three lipids. Two emulsifiers, sodium caseinate and sucrose fatty acid ester, also showed an enhancing effect on the accumulation of quercetin metabolites. These results indicate that co-ingested lipids and emulsifiers could enhance the bioavailability of quercetin glucosides in onion.<br>

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