Cargill, Global Food Research, Purdue University, USA.
Department of Food Science, Purdue University, USA.
Food Funct. 2016 Nov 9;7(11):4589-4596. doi: 10.1039/c6fo00935b.
The assessment of the efficacy of dietary and supplemental vitamin D tends to be confounded by differences in the serum 25-hydroxyvitamin D response between vitamin D and vitamin D. Serum response differences from these vitamers may be due to differences in bioavailability. To address this specifically, the bioaccessibility was assessed for vitamin D from breads fortified with UV-treated yeast, and a benchmark against staple vitamin D fortified foods including bovine milks and infant formula, as well as crystalline vitamin D fortified bread. Fortified foods were subjected to a three-stage static in vitro digestion model, and vitamin D was analyzed by HPLC-MS. Vitamin D bioaccessibility was significantly greater from bovine milks and infant formula (71-85%) than from yeast-fortified sandwich breads (6-7%). Bioaccessibility was not different between whole wheat and white wheat bread (p > 0.05), but was ∼4× lower from yeast-fortified bread than from crystalline vitamin D fortified bread (p < 0.05). Intact yeast cells were observed in the digesta of yeast fortified bread. These results indicate that the low bioavailability of yeast D in comparison to other vitamin D sources is likely due to entrapment within a less digestible yeast matrix and not only to metabolic differences between vitamins D and D.
膳食和补充维生素 D 的功效评估往往因维生素 D 和维生素 D 之间血清 25-羟维生素 D 反应的差异而变得复杂。这些维生素类似物的血清反应差异可能是由于生物利用度的差异。为了解决这个问题，特别评估了经过紫外线处理酵母强化面包中的维生素 D 的生物利用度，并与包括牛奶奶和婴儿配方奶粉在内的主食维生素 D 强化食品以及结晶维生素 D 强化面包进行了基准比较。强化食品经过了三阶段静态体外消化模型，并且通过 HPLC-MS 分析了维生素 D。牛奶奶和婴儿配方奶粉（71-85%）中的维生素 D 生物利用度明显高于酵母强化三明治面包（6-7%）。全麦和白面包之间的生物利用度没有差异（p>0.05），但与结晶维生素 D 强化面包相比，酵母强化面包中的生物利用度低约 4 倍（p<0.05）。在酵母强化面包的消化物中观察到完整的酵母细胞。这些结果表明，与其他维生素 D 来源相比，酵母 D 的低生物利用度可能是由于被困在较难消化的酵母基质中，而不仅仅是维生素 D 和 D 之间的代谢差异。
