Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland.
School of Food Science and Environmental Health, Technological University Dublin, Dublin 1, Ireland.
Food Chem. 2021 May 15;344:128722. doi: 10.1016/j.foodchem.2020.128722. Epub 2020 Nov 25.
Vitamin D (VD) is a fat-soluble vitamin with high deficiency levels evident globally. Bioaccessibility of VD is influenced by formation of mixed micelles (MM) during digestion. This study assessed the impact of fatty acid (FA) type, phospholipid concentration on MM formation and stability of MM to salts. MM formation occurred at NaCl and KCl concentrations ranging from 20 to 100 mM, when octanoic acid (C8) or stearic acid (C18) were used. MM hydrodynamic size increased with increasing l-α-phosphatidylcholine concentration (1.5-7.5 mM) for both C8 and C18, above which concentration MM did not form. FA chain length impacted MM with hydrodynamic size increasing from 3.8 nm for decanoic acid (C10) to 4.4 nm for C18. VD incorporation in MM was not influenced by the FA used (C10 or C18). Understanding stability and formation of MM and VD loading is an essential first step towards manipulating food structures for improving delivery of VD.
维生素 D（VD）是一种脂溶性维生素，全球普遍存在着较高的缺乏水平。VD 的生物利用度受到消化过程中混合胶束（MM）形成的影响。本研究评估了脂肪酸（FA）类型和磷脂浓度对 MM 形成以及 MM 对盐稳定性的影响。当使用辛酸（C8）或硬脂酸（C18）时，MM 的形成发生在 NaCl 和 KCl 浓度范围为 20 至 100 mM 时。对于 C8 和 C18，随着 l-α-磷脂酰胆碱浓度（1.5-7.5 mM）的增加，MM 的水动力粒径增加，超过该浓度时 MM 不会形成。FA 链长影响 MM，水动力粒径从癸酸（C10）的 3.8nm 增加到 C18 的 4.4nm。在 MM 中掺入 VD 不受所用 FA（C10 或 C18）的影响。了解 MM 的稳定性和形成以及 VD 的负载是操纵食品结构以改善 VD 递送的重要第一步。
