Effects of Mixed Micellar Lipids on Carotenoid Uptake by Human Intestinal Caco-2 Cells

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  • KOTAKE-NARA Eiichi
    National Food Research Institute, National Agriculture and Food Research Organization National Food Research Institute, National Agriculture and Food Research Organization
  • NAGAO Akihiko
    National Food Research Institute, National Agriculture and Food Research Organization National Food Research Institute, National Agriculture and Food Research Organization

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We reported previously that lysophosphatidylcholine remarkably enhanced β-carotene uptake from bile acid-mixed micelles by human intestinal Caco-2 cells. In the present study, we evaluated how mixed micelle components other than phospholipids, viz., fatty acids, monoolein, and cholesterol, affect carotenoid uptake by Caco-2 cells. Each component influenced the β-carotene uptake in a different way depending on micellar composition. Oleic acid at 200 µM significantly enhanced uptake in the absence of lysophosphatidylcholine. Cholesterol at 40 µM significantly reduced uptake in the presence of lysophosphatidylcholine, while no reduction was found in the presence of 200 µM oleic acid. Facilitated diffusion was suggested partly to mediate uptake in mixed micelles, except for mixed micelles containing 200 µM oleic acid. Uptake mediated by facilitated diffusion was approximately 20% of total uptake. Mixed micellar lipids have the potential to modify intestinal uptake.

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