Biotechnology and Food Engineering Department, The Technion, Israel Institute of Technology, Haifa, 32000, Israel.
Food Funct. 2012 Jul;3(7):737-44. doi: 10.1039/c2fo10249h. Epub 2012 May 9.
We have previously introduced the potential of casein micelles (CM) as natural nanovehicles for hydrophobic nutraceuticals, e.g. vitamin D (VD) (E. Semo, E. Kesselman, D. Danino and Y. D. Livney, Food Hydrocolloids, 2007, 21, 936-942). The aims of the current study were to improve performance by adding an ultra-high-pressure homogenization step, and to evaluate the protection conferred by re-assembled CM (rCM) against VD thermal and oxidative degradation, and the bioavailability of VD(3) in rCM, by a clinical trial. Dynamic-light-scattering showed that VD(3)-rCM had a diameter of 91 ± 8 nm (average ± standard error). When VD(3) was encapsulated in rCM and subjected to thermal treatment (80 °C, 1 min), no significant loss was observed (P > 0.05), compared to 13 and 14% loss of VD(3) emulsified with Tween-80 (a synthetic emulsifier typically used for VD solubilization) and of unencapsulated VD(3) respectively (P < 0.05). VD(3) in rCM was also more stable during 28 d cold storage (∼40% loss) compared to Tween-80 emulsified (∼50% loss) or to un-encapsulated (∼70% loss) VD(3). Ultra-high-pressure homogenization of VD(3)-rCM (∼155 MPa) significantly enhanced vitamin stability, resulting in only ∼10% loss after 28 d of storage. Bioavailability of a single-dose of 50,000 international-units (IU) VD(3) encapsulated in rCM, in 1% fat milk, investigated in a randomized double blinded placebo controlled clinical study with 87 human volunteers, was at least as high as that using an aqueous Tween-80-emulsified VD(3) supplement. We conclude that ultra-high-pressure homogenization treated rCM protect VD(3) against heat- and storage-induced degradation, and VD(3) encapsulated in rCM is highly bioavailable.
我们之前已经介绍了酪蛋白胶束（CM）作为天然纳米载体用于疏水性营养保健品的潜力，例如维生素 D（VD）（E. Semo、E. Kesselman、D. Danino 和 Y. D. Livney，Food Hydrocolloids，2007，21，936-942）。本研究的目的是通过添加超高压匀质化步骤来提高性能，并通过临床试验评估重组 CM（rCM）对 VD 热和氧化降解的保护作用，以及 rCM 中 VD（3）的生物利用度。动态光散射表明，VD（3）-rCM 的直径为 91±8nm（平均值±标准误差）。当 VD（3）包封在 rCM 中并进行热处理（80°C，1 分钟）时，与 Tween-80 乳化的 VD（3）（一种常用于 VD 溶解的合成乳化剂）和未包封的 VD（3）分别损失 13%和 14%相比，没有观察到明显的损失（P>0.05）（P<0.05）。在 28 天的冷藏过程中，rCM 中的 VD（3）也更稳定（约 40%的损失），与 Tween-80 乳化的 VD（3）（约 50%的损失）或未包封的 VD（3）（约 70%的损失）相比。对 VD（3）-rCM（约 155MPa）进行超高压匀质化显著增强了维生素的稳定性，在储存 28 天后仅损失约 10%。在一项有 87 名志愿者参与的随机双盲安慰剂对照临床试验中，以 1%脂肪牛奶作为载体，研究了单次剂量为 50,000 国际单位（IU）的 VD（3）包封在 rCM 中的生物利用度，至少与使用水性 Tween-80 乳化的 VD（3）补充剂一样高。我们得出的结论是，经超高压匀质化处理的 rCM 可保护 VD（3）免受热和储存诱导的降解，并且 rCM 包封的 VD（3）具有很高的生物利用度。
