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Impact de la structure des aliments sur la biodisponibilité des micronutriments

Abstract : About one third of the world's population suffers from micronutrient deficiencies with short and long-term consequences on individual life. Food fortification is one of the solutions for nutritional optimization to overcome these deficiencies, but the conditions for its maximum effectiveness remain to be defined regarding the actual bioavailability of these micronutrients. The impact of food structure on the kinetics of macronutrient digestion has been widely documented. However, with regard to micronutrients, studies do not always distinguish the matrix structure effect from the composition effect on their bioavailability. The main objective of this thesis is to evaluate the impact of food structure only on the digestion process and on the bioavailability of micronutrients, using real complex foods.Four foods with identical composition but different structures and textures have been designed, and enriched with micronutrients (lutein and vitamins D, B9 and B12). The structure of the food matrix had actually an impact on the bioavailability of lutein, and vitamins D and B9 in adult healthy men, in both quantitative and kinetics terms, thus providing proof of concept. The in vitro studies confirmed the food structure effect observed in vivo and allowed to study in depth the degradation of the food matrix, the release of micronutrients from the matrix, and thus their bioaccessibility.This work highlights the importance of the matrix effect for food digestion. It also suggests that a deep understanding of the digestion mechanisms could enable, in the future, the control
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Submitted on : Tuesday, February 9, 2021 - 9:46:12 AM
Last modification on : Wednesday, February 10, 2021 - 3:35:59 AM


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  • HAL Id : tel-02877614, version 2




Manon Hiolle. Impact de la structure des aliments sur la biodisponibilité des micronutriments. Alimentation et Nutrition. Agrocampus Ouest, 2019. Français. ⟨NNT : 2019NSARB328⟩. ⟨tel-02877614v2⟩



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