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Food protein-based microspheres for increased uptake of vitamin D3.

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Title: Food protein-based microspheres for increased uptake of vitamin D3.
Authors: Diarrassouba, Fatoumata1, Garrait, Ghislain2, Remondetto, Gabriel3, Alvarez, Pedro1, Beyssac, Eric2, Subirade, Muriel1 Muriel.Subirade@fsaa.ulaval.ca
Source: Food Chemistry. Apr2015, Vol. 173, p1066-1072. 7p.
Subjects: Protein content of food, Cholecalciferol, Lactoglobulins, Egg whites, Lysozymes, Microspheres, Cold storage
Abstract: To protect vitamin D 3 during cold storage and exposure to UV-light, vitamin D 3 has been entrapped in microspheres formed by bovine protein β-lactoglobulin (βlg) and lysozyme (Lyso) from egg white. The behaviour of the βlg/Lyso microspheres in simulated intestinal fluid and their impact on the kinetic release of D 3 were determined. The impact of the D 3 -loaded βlg/Lyso microspheres on the bioavailability of D 3 was evaluated in vivo by force-feeding rats. The data indicate that the βlg/Lyso microspheres effectively improved the stability of D 3 , which was readily released in the intestines. The release kinetics were accelerated in the presence of proteolytic enzymes. The bioavailability of D 3 was improved, as confirmed by the significant increase in the serum levels of 25-hydroxy-D 3 in rats. The current work demonstrates that water soluble proteins were used to substantially increase the bioavailability of the lipophilic vitamin, and thus can serve in the oral delivery of D 3 . [ABSTRACT FROM AUTHOR]
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Database: Engineering Source
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Abstract:To protect vitamin D 3 during cold storage and exposure to UV-light, vitamin D 3 has been entrapped in microspheres formed by bovine protein β-lactoglobulin (βlg) and lysozyme (Lyso) from egg white. The behaviour of the βlg/Lyso microspheres in simulated intestinal fluid and their impact on the kinetic release of D 3 were determined. The impact of the D 3 -loaded βlg/Lyso microspheres on the bioavailability of D 3 was evaluated in vivo by force-feeding rats. The data indicate that the βlg/Lyso microspheres effectively improved the stability of D 3 , which was readily released in the intestines. The release kinetics were accelerated in the presence of proteolytic enzymes. The bioavailability of D 3 was improved, as confirmed by the significant increase in the serum levels of 25-hydroxy-D 3 in rats. The current work demonstrates that water soluble proteins were used to substantially increase the bioavailability of the lipophilic vitamin, and thus can serve in the oral delivery of D 3 . [ABSTRACT FROM AUTHOR]
ISSN:03088146
DOI:10.1016/j.foodchem.2014.10.112