Effect of Pea Protein and Arabinoxylans Mixtures as Emulsifiers on Vitamin E Absorption in Mice
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.
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BibTeX
@article{berthome2026effect,
title = {{Effect of Pea Protein and Arabinoxylans Mixtures as Emulsifiers on Vitamin E Absorption in Mice}},
author = {Angélique Berthomé and Donato Vairo and Charlotte Sabran and Katherine Alvarado-Ramos and Ángela Bravo-Núñez and Emmanuelle Reboul},
journal = {Molecular Nutrition and Food Research},
year = {2026},
month = jul,
doi = {10.1002/mnfr.70544},
url = {https://hal.inrae.fr/hal-05768843v1},
note = {CC BY-NC-ND},
}
RIS
TY - JOUR
TI - Effect of Pea Protein and Arabinoxylans Mixtures as Emulsifiers on Vitamin E Absorption in Mice
AU - Angélique Berthomé
AU - Donato Vairo
AU - Charlotte Sabran
AU - Katherine Alvarado-Ramos
AU - Ángela Bravo-Núñez
AU - Emmanuelle Reboul
PY - 2026
DA - 2026/07/13
JO - Molecular Nutrition and Food Research
DO - 10.1002/mnfr.70544
UR - https://hal.inrae.fr/hal-05768843v1
AB - 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.
SN - 1613-4125
SN - 1613-4133
ER -