{
  "abstract": "This study aimed to evaluate the impact of pea protein isolate(PPI) and corn arabinoxylans (CAX) as emulsifiers on vitamin E bioavailability. The potential of PPI and CAX as emulsifiers for vitamin E delivery was evaluated by assessing their effect on: (i) vitamin E uptake by cultured human Caco-2 intestinal cells and (ii) vitamin E postprandial response to 10% oil-in-water emulsion enriched in vitamin E in a murine model. Tween 80 (T80) was used as a control emulsifier. A decreased α-tocopherol uptake by Caco-2 cells was observed when using PPI as emulsifier compared to the T80 condition. When combining PPI and CAX, especially at low doses of CAX, α-tocopherol uptake was equivalent to that measured when using T80. In mice, the postprandial response of vitamin E was significantly lower when using PPI + CAX as emulsifiers compared to T80. These results contrast with previous in vitro data, where vitamin E bioaccessibility did not differ when using T80 or PPI + CAX. Models for predicting the bioavailability of lipophilic nutrients when complex plant-based delivery systems are involved may not always translate to physiological efficacy, supporting the need for validation with in vivo models.",
  "abstract_shown": true,
  "affiliations": [],
  "article_type": null,
  "arxiv": null,
  "author_total": 6,
  "authors": [
    {
      "name": "Angélique Berthomé"
    },
    {
      "name": "Donato Vairo"
    },
    {
      "name": "Charlotte Sabran"
    },
    {
      "name": "Katherine Alvarado-Ramos"
    },
    {
      "name": "Ángela Bravo-Núñez"
    },
    {
      "name": "Emmanuelle Reboul"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/e6kj50ntnfn6w.bib",
  "cited_by": 0,
  "doi": "10.1002/mnfr.70544",
  "fulltext_url": null,
  "id": "e6kj50ntnfn6w",
  "issns": [
    "1613-4125",
    "1613-4133"
  ],
  "landing_url": "https://hal.inrae.fr/hal-05768843v1",
  "language": "en",
  "licence": "CC-BY-NC-ND",
  "licence_label": "CC BY-NC-ND",
  "licence_source": "journal",
  "licence_url": "https://creativecommons.org/licenses/by-nc-nd/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "hal",
      "0.sdv"
    ],
    [
      "hal",
      "1.sdv.aen"
    ],
    [
      "openalex",
      "1106|Proteins in Food Systems"
    ]
  ],
  "openalex": "W7168169593",
  "pdf_url": null,
  "pmcid": null,
  "pmid": "42441429",
  "published": "2026-07-13",
  "publisher": "Wiley-VCH Verlag",
  "ris": "https://research.draconitic.com/paper/e6kj50ntnfn6w.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:17:43Z",
      "native_id": "hal-05768843",
      "source": "hal",
      "url": "https://hal.inrae.fr/hal-05768843v1"
    }
  ],
  "subjects": [
    {
      "field": "biology",
      "origin": "hal:0.sdv",
      "subfield": "general"
    },
    {
      "field": "medicine",
      "origin": "hal:1.sdv.aen",
      "subfield": "nutrition"
    }
  ],
  "title": "Effect of Pea Protein and Arabinoxylans Mixtures as Emulsifiers on Vitamin E Absorption in Mice",
  "title_text": "Effect of Pea Protein and Arabinoxylans Mixtures as Emulsifiers on Vitamin E Absorption in Mice",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T12:17:43Z",
  "url": "https://research.draconitic.com/paper/e6kj50ntnfn6w",
  "venue": "Molecular Nutrition and Food Research",
  "versions": []
}