Levinson Yonatan, Ish-Shalom Sophia, Segal Elena, Livney Yoav D
Biotechnology and Food Engineering Department, The Technion, Israel Institute of Technology, Haifa, 3200000, Israel.
Bone & Mineral Metabolism Unit, Rambam Health Campus, Haifa, 3525408, Israel and Faculty of Medicine, The Technion, Israel Institute of Technology, Haifa, 3525406, Israel.
Food Funct. 2016 Mar;7(3):1477-82. doi: 10.1039/c5fo01111f.
Vitamin D3 (VD3) deficiency is a global problem. Better ways are needed to enrich foods with this important nutraceutical. VD3 is fat-soluble, hence requiring a suitable vehicle for enriching nonfat foods. Our objectives were to assess the bioavailability of VD3, from fat-free yogurt, in re-assembled casein micelles (rCMs) compared to that in polysorbate-80 (PS80/Tween-80) a commonly used synthetic emulsifier, and to assess and compare their rheology and palatability. We enriched fat-free yogurt with VD3 loaded into either rCM (VD3-rCMs) or PS80 (VD3-PS80). In vivo VD3 bioavailability was evaluated by a large randomized, double blind, placebo-controlled clinical trial, measuring serum 25(OH)D increase in subjects who consumed fat-free yogurt with 50,000 IU of either VD3-rCM, VD3-PS80, or VD3-free placebo yogurt. Both VD3-rCM and VD3-PS80 increased the serum 25(OH)D levels by ∼8 ng ml(-1) and no significant differences in mean 25(OH)D levels were observed, evidencing the fact that VD3 bioavailability in rCM was as high as that in the synthetic emulsifier. VD3-rCM yogurt had a higher viscosity than VD3-PS80 yogurt. In sensory evaluations, panelists were able to discern between VD3-rCM and VD3-PS80 yogurt, and showed a dislike for PS80 yogurt, compared to rCM or the unenriched control. These results complement our past results showing higher protection against thermal treatment, UV irradiation, and deterioration during shelf life, conferred to hydrophobic nutraceuticals by rCM compared to that by the synthetic surfactant or to the unprotected bioactive, in showing the advantageous use of rCM over the synthetic emulsifier as a delivery system for the enrichment of food with VD3 and other hydrophobic nutraceuticals.
维生素D3（VD3）缺乏是一个全球性问题。需要更好的方法来在食物中添加这种重要的营养保健品。VD3是脂溶性的，因此需要合适的载体来强化非脂肪类食物。我们的目标是评估与常用的合成乳化剂聚山梨酯80（PS80/吐温80）相比，无脂酸奶中VD3在重组酪蛋白胶束（rCMs）中的生物利用度，并评估和比较它们的流变学特性和适口性。我们将负载有VD3的rCM（VD3-rCMs）或PS80（VD3-PS80）添加到无脂酸奶中。通过一项大型随机、双盲、安慰剂对照临床试验评估体内VD3生物利用度，测量食用含有50,000国际单位VD3-rCM、VD3-PS80或不含VD3的安慰剂酸奶的无脂酸奶的受试者血清25(OH)D的增加量。VD3-rCM和VD3-PS80均使血清25(OH)D水平升高约8 ng/ml(-1)，且未观察到平均25(OH)D水平有显著差异，这证明了rCM中VD3的生物利用度与合成乳化剂中的一样高。VD3-rCM酸奶的粘度高于VD3-PS80酸奶。在感官评价中，与rCM或未强化的对照相比，小组成员能够区分VD3-rCM和VD3-PS80酸奶，并且表现出对PS80酸奶的厌恶。这些结果补充了我们过去的结果，即与合成表面活性剂或未受保护的生物活性物质相比，rCM对疏水性营养保健品在热处理、紫外线照射和保质期内的劣化具有更高的保护作用，表明rCM作为一种输送系统，在将VD3和其他疏水性营养保健品添加到食物中方面比合成乳化剂更具优势。
