Influence of fatty acids in edible oils on lutein micellization and permeation in a simulated digestion model

Abstract Lutein is a nutraceutical compound that promotes human eye health and prevents neurodegenerative diseases. The oral bioavailability of lutein is affected by both extrinsic and intrinsic factors in the host. Although hydrophobicity of the compound is further challenging, its lipophilicity can be utilized to micellize and thereby improve its oral bioavailability. Currently, available data on the effects of dietary fats on lutein micellization and permeation is limited and needs further exploration. In this study, the influence of 17 carrier type edible oils on lutein micellization and permeation, was investigated in a simulated digestion model. The overall effectiveness of these oils to permeate micellized lutein was attributed to its Fatty Acid (FA) profile. While 94% of the edible oils exhibited a positive influence on the permeation of micellized lutein, the micellization and permeation efficiency of these oils were significantly (p ≤ 0.05) modulated by the saturation of FA in the order Saturated (SFA) > Mono-Unsaturated (MUFA) > Poly-Unsaturated (PUFA). The highest apparent permeability coefficient was exhibited by lutein micellized in ghee (3.01 × 10−6 cm/s) and butter (2.93 × 10−6 cm/s), which was 1.28 and 1.24 folds higher than lutein alone (2.35 × 10−6 cm/s) respectively. Exceptionally MUFA rich olive oil and PUFA rich flaxseed oil improved lutein permeation by 1.19 (2.80 × 10−6 cm/s) and 1.14 folds (2.69 × 10−6 cm/s) respectively. This study is the first to report the influence of saturated fatty acids on micellization and permeation of lutein. Furthermore, the outcomes of this study offer the field of lutein delivery systems a fresh perspective.