Food protein-based microspheres for increased uptake of vitamin D-3

作者：Diarrassouba Fatoumata; Garrait Ghislain; Remondetto Gabriel; Alvarez Pedro; Beyssac Eric; Subirade Muriel^*

来源：Food Chemistry, 2015, 173: 1066-1072.

DOI：10.1016/j.foodchem.2014.10.112

• Vitamin D-3
• Food protein
• beta-Lactoglobulin
• Lysozyme
• Microsphere
• Bioavailability

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 beta-lactoglobulin (pig) and lysozyme (Lyso) from egg white. The behaviour of the beta lg/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 (beta lg/Lyso microspheres on the bioavailability of D-3 was evaluated in vivo by force-feeding rats. The data indicate that the Olg/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.

• 出版日期2015-4-15