I. Staprans, J. H. Rapp, X. M. Pan, K. Y. Kim, and K. R. Feingold, Oxidized lipids in the diet are a source of oxidized lipid in chylomicrons of human serum, Arterioscler. Thromb, vol.14, pp.1900-1905, 1994.

G. Spiteller, Linoleic acid peroxidation-The dominant lipid peroxidation process in low density lipoprotein-And its relationship to chronic diseases, Chem. Phys. Lipids, vol.95, pp.105-162, 1998.

K. Jomova and M. Valko, Advances in metal-induced oxidative stress and human disease, Toxicology, vol.283, pp.65-87, 2011.

B. Halliwell, K. C. Zhao, and M. Whiteman, The gastro-intestinal tract: A major site of anti-oxidant action?, Free Radic. Res, vol.33, pp.819-830, 2000.

J. Kanner and T. Lapidot, The stomach as a bioreactor: Dietary lipid peroxidation in the gastric fluid and the effects of plant-derived antioxidants. Free Radic, Biol. Med, vol.31, pp.1388-1395, 2001.

T. Lapidot, R. Granit, and J. Kanner, Lipid peroxidation by "free" iron ions and myoglobin as affected by dietary antioxidants in simulated gastric fluids, J. Agric. Food Chem, vol.53, pp.3390-3393, 2005.

J. O. Igene, J. A. King, A. M. Pearson, and J. I. Gray, Influence of heme pigments, nitrite, and nonheme iron on development of warmed-over flavor (WOF) in cooked meat, J. Agric. Food Chem, vol.27, pp.838-842, 1979.

M. N. Garcia, C. Martinez-torres, I. Leets, E. Tropper, J. Ramirez et al., Heat treatment on heme iron and iron-containing proteins in meat: Iron absorption in humans from diets containing cooked meat fractions, J. Nutr. Biochem, vol.7, pp.49-54, 1996.

C. P. Baron and H. J. Andersen, Myoglobin-induced lipid oxidation. A review, J. Agric. Food Chem, vol.50, pp.3887-3897, 2002.

C. Faustman, Q. Sun, R. Mancini, and S. P. Suman, Myoglobin and lipid oxidation interactions: Mechanistic bases and control, Meat Sci, vol.86, pp.86-94, 2010.

C. L. Léger, Antioxydants d'origine alimentaire: Diversité, modes d'action antioxydante, interactions, vol.13, pp.59-69, 2006.

P. Goupy, E. Vulcain, C. Carls-veyrat, and O. Dangles, Dietary antioxidants as inhibitors of the heme-induced peroxidation of linoleic acid: Mechanism of action and synergism. Free Radic, Biol. Med, vol.43, pp.933-946, 2007.

P. Zhang and S. T. Omaye, Beta-carotene: Interactions with alpha-tocopheral and ascorbic acid in microsomal lipid peroxidation, J. Nutr. Biochem, vol.12, pp.38-45, 2001.

M. Burke, R. Edge, E. J. Land, and T. G. Truscott, Characterisation of carotenoid radical cations in liposomal environments: Interaction with vitamin C, J. Photochem. Photobiol. B, p.60, 2001.

A. Mortensen, L. H. Skibsted, and T. G. Truscott, The interaction of dietary carotenoids with radical species, Arch. Biochem. Biophys, vol.385, pp.13-19, 2001.

I. Karabulut, Effects of ?-tocopherol, ?-carotene and ascorbyl palmitate on oxidative stability of butter oil triacylglycerols, Food Chem, vol.123, pp.622-627, 2010.

K. J. Yeum, G. Aldini, R. M. Russell, and N. I. Krinsky, Antioxidant/pro-oxidant actions of carotenoids, Carotenoids: Nutrition and Health

G. Britton, S. Liaaen-jensen, and H. Pfander, , vol.5, pp.235-268, 2009.

A. Takahashi, N. Shibasaki-kitakawa, and T. Yonemoto, A rigorous kinetic model for ?-carotene oxidation in the presence of an antioxidant, ?-tocopherol, J. Am. Oil Chem. Soc, vol.80, pp.1241-1247, 2003.

F. Böhm, R. Edge, E. J. Land, D. J. Mcgarvey, and T. G. Truscott, Carotenoids enhance Vitamin E antioxidant afficiency, J. Am. Oil Chem. Soc, vol.119, pp.621-622, 1997.

K. M. Haila, B. R. Nielsen, M. I. Heinonen, and L. H. Skibsted, Carotenoid reaction with free radicals in acetone and toluene at different oxygen partial pressures, Z. Lebensm. Forsch. A, vol.204, pp.81-87, 1997.

J. Liang, Y. Tian, F. Yang, J. Zhang, and L. H. Skibsted, Antioxidant synergism between carotenoids in membranes. Astaxanthin as a radical transfer bridge, Food Chem, vol.115, pp.1437-1442, 2009.

R. Khaneja, L. Perez-fons, S. Fakhry, L. Baccigalupi, S. Steiger et al., Carotenoids found in Bacillus, J. Appl. Microbiol, vol.108, pp.1889-1902, 2010.

H. A. Hong, J. M. Huang, R. Khaneja, L. V. Hiep, M. C. Urdaci et al., The safety of Bacillus subtilis and Bacillus indicus as food probiotics, J. Appl. Microbiol, vol.105, pp.510-520, 2008.

L. Perez-fons, S. Steiger, R. Khaneja, P. M. Bramley, S. M. Cutting et al., Identification and the developmental formation of carotenoid pigments in the yellow/orange Bacillus spore-formers, Biochim. Biophys. Acta, vol.1811, pp.177-185, 2011.

A. Das, J. Hhugenholtz, H. Van-halbeek, and L. Ljungdahl, Structure and Function of a Menaquinone Involved in Electron Transport in Membranes of Clostridium thermoautotrophicum and Clostridium thermoaceticum, J. Bacteriol, vol.171, pp.5823-5829, 1989.

E. Vulcain, P. Goupy, C. Caris-veyrat, and O. Dangles, Inhibition of the metmyoglobin-induced peroxidation of linoleic acid by dietary antioxidants: Action in the aqueous vs. lipid phase, Free Radic. Res, vol.39, pp.547-563, 2005.

V. Tyssandier, E. Reboul, J. F. Dumas, C. Bougteloup-demange, M. Armand et al., Processing of vegetable-borne carotenoids in the human stomach and duodenum, Am. J. Physiol. Gastrointest. Liver Physiol, vol.284, pp.913-923, 2003.

M. Armand, P. Borel, B. Pasquier, C. Dubois, M. Senft et al., Physicochemical characteristics of emulsions during fat digestion in human stomach and duodenum, Am. J. Physiol, vol.271, pp.172-183, 1996.

P. Goupy, E. Reynaud, O. Dangles, and C. Caris-veyrat, Antioxidant activity of (all-E)-lycopene and synthetic apo-lycopenoids in a chemical model of oxidative stress in the gastro-intestinal tract, New J. Chem, vol.36, pp.575-587, 2012.

C. Sy, O. Dangles, P. Borel, and C. Caris-veyrat, Stability of bacterial carotenoids in the presence of iron in a model of the gastric compartment-Comparison with dietary reference carotenoids, Arch. Biochem. Biophys, vol.572, pp.89-100, 2015.
URL : https://hal.archives-ouvertes.fr/inserm-01478394

C. Sy, C. Caris-veyrat, C. Dufour, M. Boutaleb, P. Borel et al., Inhibition of iron-induced lipid peroxidation by newly identified bacterial carotenoids in model gastric conditions: Comparison with common carotenodis, Food Funct, vol.4, pp.698-712, 2013.

C. U. Carlsen, J. K. Møller, and L. H. Skibsted, Heme-iron in lipid oxidation, Coord. Chem. Rev, vol.249, pp.485-498, 2005.

B. Lorrain, C. Dufour, and O. Dangles, Influence of serum albumin and the flavonol quercetin on the peroxidase activity of metmyoglobin. Free Radic, Biol. Med, vol.48, pp.1162-1172, 2010.

L. V. Jorgensen and L. H. Skibsted, Flavonoid deactivation of ferrylmyoglobin in relation to ease of oxidation as determined by cyclic voltammetry, Free Radic. Res, vol.28, pp.335-351, 1998.

V. A. Roginsky, L. M. Pisarenko, W. Bors, and C. Michel, The kinetics and thermodynamics of quinone-semiquinone-hydroquinone systems under physiological conditions, J. Chem. Soc. Perkin Trans, vol.2, pp.871-876, 1999.

Y. Song and G. R. Buettner, Thermodynamic and kinetic considerations for the reaction of semiquinone radicals to form superoxide and hydrogen peroxide. Free Radic, Biol. Med, vol.49, pp.919-962, 2010.

L. H. Duc, P. D. Fraser, N. K. Tam, and S. M. Cutting, Carotenoids present in halotolerant Bacillus spore formers, FEMS Microbiol. Lett, vol.255, pp.215-224, 2006.

G. Britton, S. Liaaen-jensen, H. Pfander, and . Carotenoids,

J. R. Mancuso, D. J. Mcclements, and E. A. Decker, Ability of iron to promote surfactant peroxide decomposition and oxidize ?-tocopherol, J. Agric. Food Chem, vol.47, pp.4146-4149, 1999.

A. Mikkelsen, Acid-catalysed reduction of ferrylmyoglobine: Product distribution and kinetics of autoreduction and reduction by NADH, Z. Lebensm. Unters. Forsch, pp.171-177, 0200.