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Improved bioavailability of vitamin D3 using a β-lactoglobulin-based coagulum.

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Title: Improved bioavailability of vitamin D3 using a β-lactoglobulin-based coagulum.
Authors: Diarrassouba, Fatoumata1, Garrait, Ghislain2, Remondetto, Gabriel3, Alvarez, Pedro1, Beyssac, Eric2, Subirade, Muriel1 Muriel.Subirade@fsaa.ulaval.ca
Source: Food Chemistry. Apr2015, Vol. 172, p361-367. 7p.
Subjects: Bioavailability, Cholecalciferol, Lactoglobulins, Acidification, Proteolytic enzymes
Abstract: Vitamin D 3 (D 3 ) was encapsulated within a water-soluble matrix, formed by promoting the βlg/D 3 complex by acidification. The capacity of the βlg-based coagulum to increase the long term stability of D 3 in cold storage, upon exposure to intensive UV-light, and in the presence and absence of intestinal proteases, was evaluated. Additionally, the impact of the sequestration of D 3 within the matrix of βlg-based coagulum on its bioavailability was determined in vivo with force-fed rats. The water solubility, long-term storage and UV-light stability of D 3 were significantly increased ( p < 0.0001) due to the high encapsulation efficiency (94.5 ± 1.8%). The βlg-based coagulum was not rapidly disrupted by the proteases in the intestines, leading to a slow release of D 3 , increased uptake of D 3 and subsequent enhancement of the bioavailability of D 3 in rats. [ABSTRACT FROM AUTHOR]
Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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PubType: Academic Journal
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  Data: Vitamin D 3 (D 3 ) was encapsulated within a water-soluble matrix, formed by promoting the βlg/D 3 complex by acidification. The capacity of the βlg-based coagulum to increase the long term stability of D 3 in cold storage, upon exposure to intensive UV-light, and in the presence and absence of intestinal proteases, was evaluated. Additionally, the impact of the sequestration of D 3 within the matrix of βlg-based coagulum on its bioavailability was determined in vivo with force-fed rats. The water solubility, long-term storage and UV-light stability of D 3 were significantly increased ( p &lt; 0.0001) due to the high encapsulation efficiency (94.5 &#177; 1.8%). The βlg-based coagulum was not rapidly disrupted by the proteases in the intestines, leading to a slow release of D 3 , increased uptake of D 3 and subsequent enhancement of the bioavailability of D 3 in rats. [ABSTRACT FROM AUTHOR]
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  Data: &lt;i&gt;Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder&#39;s express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.&lt;/i&gt; (Copyright applies to all Abstracts.)
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      – Type: doi
        Value: 10.1016/j.foodchem.2014.09.054
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      – Code: eng
        Text: English
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      Pagination:
        PageCount: 7
        StartPage: 361
    Subjects:
      – SubjectFull: Bioavailability
        Type: general
      – SubjectFull: Cholecalciferol
        Type: general
      – SubjectFull: Lactoglobulins
        Type: general
      – SubjectFull: Acidification
        Type: general
      – SubjectFull: Proteolytic enzymes
        Type: general
    Titles:
      – TitleFull: Improved bioavailability of vitamin D3 using a β-lactoglobulin-based coagulum.
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            NameFull: Diarrassouba, Fatoumata
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            NameFull: Garrait, Ghislain
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            NameFull: Remondetto, Gabriel
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            NameFull: Alvarez, Pedro
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            NameFull: Beyssac, Eric
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            NameFull: Subirade, Muriel
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            – D: 01
              M: 04
              Text: Apr2015
              Type: published
              Y: 2015
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              Value: 03088146
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              Value: 172
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            – TitleFull: Food Chemistry
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