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

被引：33

作者：

Diarrassouba, Fatoumata ^{[1
]}

Garrait, Ghislain ^{[2
]}

Remondetto, Gabriel ^{[3
]}

Alvarez, Pedro ^{[1
]}

Beyssac, Eric ^{[2
]}

Subirade, Muriel ^{[1
]}

机构：

[1] Univ Laval, Inst Rech Nutraceut & Aliments Fonctionnels INAF, Chaire Rech Canada Proteines Biosyst & Aliments F, Quebec City, PQ G1V 0A6, Canada

[2] EA CIDAM, Lab Biopharm, Fac Pharm, F-63001 Clermont Ferrand, France

[3] Agropur Coop, Ctr Rech & Dev, St Hubert, PQ J3Z 1G5, Canada

来源：

FOOD CHEMISTRY | 2015年 / 172卷

基金：

加拿大自然科学与工程研究理事会;

关键词：

beta-Lactoglobulin; Vitamin D-3; Stability; Solubility; Encapsulation; Bioavailability; DELIVERY-SYSTEMS; D INSUFFICIENCY; NORTH-AMERICA; D DEFICIENCY; D-3; COMPLEX; FORTIFICATION; SUPPLEMENTS; STABILITY; VEHICLE; CHEESE;

D O I：

10.1016/j.foodchem.2014.09.054

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Vitamin D-3 (D-3) was encapsulated within a water-soluble matrix, formed by promoting the beta lg/D-3 complex by acidification. The capacity of the beta lg-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 beta lg-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 beta lg-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. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：361 / 367

页数：7

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