View in EDS

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

Saved in:
Bibliographic Details
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]
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
FullText Text:
  Availability: 0
Header DbId: egs
DbLabel: Engineering Source
An: 99793697
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
IllustrationInfo
Items – Name: Title
  Label: Title
  Group: Ti
  Data: Food protein-based microspheres for increased uptake of vitamin D3.
– Name: Author
  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AR" term="%22Diarrassouba%2C+Fatoumata%22">Diarrassouba, Fatoumata</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Garrait%2C+Ghislain%22">Garrait, Ghislain</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Remondetto%2C+Gabriel%22">Remondetto, Gabriel</searchLink><relatesTo>3</relatesTo><br /><searchLink fieldCode="AR" term="%22Alvarez%2C+Pedro%22">Alvarez, Pedro</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Beyssac%2C+Eric%22">Beyssac, Eric</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Subirade%2C+Muriel%22">Subirade, Muriel</searchLink><relatesTo>1</relatesTo><i> Muriel.Subirade@fsaa.ulaval.ca</i>
– Name: TitleSource
  Label: Source
  Group: Src
  Data: <searchLink fieldCode="JN" term="%22Food+Chemistry%22">Food Chemistry</searchLink>. Apr2015, Vol. 173, p1066-1072. 7p.
– Name: Subject
  Label: Subjects
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22Protein+content+of+food%22">Protein content of food</searchLink><br /><searchLink fieldCode="DE" term="%22Cholecalciferol%22">Cholecalciferol</searchLink><br /><searchLink fieldCode="DE" term="%22Lactoglobulins%22">Lactoglobulins</searchLink><br /><searchLink fieldCode="DE" term="%22Egg+whites%22">Egg whites</searchLink><br /><searchLink fieldCode="DE" term="%22Lysozymes%22">Lysozymes</searchLink><br /><searchLink fieldCode="DE" term="%22Microspheres%22">Microspheres</searchLink><br /><searchLink fieldCode="DE" term="%22Cold+storage%22">Cold storage</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: 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]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>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.</i> (Copyright applies to all Abstracts.)
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=egs&AN=99793697
RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1016/j.foodchem.2014.10.112
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 7
        StartPage: 1066
    Subjects:
      – SubjectFull: Protein content of food
        Type: general
      – SubjectFull: Cholecalciferol
        Type: general
      – SubjectFull: Lactoglobulins
        Type: general
      – SubjectFull: Egg whites
        Type: general
      – SubjectFull: Lysozymes
        Type: general
      – SubjectFull: Microspheres
        Type: general
      – SubjectFull: Cold storage
        Type: general
    Titles:
      – TitleFull: Food protein-based microspheres for increased uptake of vitamin D3.
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Diarrassouba, Fatoumata
      – PersonEntity:
          Name:
            NameFull: Garrait, Ghislain
      – PersonEntity:
          Name:
            NameFull: Remondetto, Gabriel
      – PersonEntity:
          Name:
            NameFull: Alvarez, Pedro
      – PersonEntity:
          Name:
            NameFull: Beyssac, Eric
      – PersonEntity:
          Name:
            NameFull: Subirade, Muriel
    IsPartOfRelationships:
      – BibEntity:
          Dates:
            – D: 15
              M: 04
              Text: Apr2015
              Type: published
              Y: 2015
          Identifiers:
            – Type: issn-print
              Value: 03088146
          Numbering:
            – Type: volume
              Value: 173
          Titles:
            – TitleFull: Food Chemistry
              Type: main
ResultId 1