Chang Sukkum Ngullie, Lee Jeong Jun, Kim Hyun Jin, Kang Sun Chul
Department of Biotechnology, Daegu University, Gyeongsan Korea.
Naturetech Co. Ltd, Chungcheongnam-do Korea.
Turk J Chem. 2021 Aug 27;45(4):1155-1161. doi: 10.3906/kim-2103-5. eCollection 2021.
Vitamin D (vit. D) is a nutraceutical essentially needed for good health. However, it is susceptible to oxygen and high temperature. The use of natural products such as bioflavonoids possessing anti-degradative effect of vit. D degradation has not been described before. A combinational effect of vit. D with quercetin showed a positive effect and inhibited vit. D degradation when exposed to high temperature (50 ℃ and 75 ℃) at different time points. The results obtained revealed vit. D degradation was drastically increased with longer incubation under thermal treatment. However, quercetin and vit. D groups were able to significantly inhibit the degradation of vit. D and stabilize it, evaluated through the retention percentage. We also exposed vit. D at solutions with different pH values (1, 4, 5, 7, 10). Quercetin exerted vit. D anti-degradation at different pH values as well as under thermal pressure at different time points. Conclusively, quercetin can be an effective way to reduce temperature and pH induced degradation of vit. D.
维生素D（vit.D）是健康所必需的一种营养保健品。然而，它易受氧气和高温影响。之前尚未有过关于使用具有抗维生素D降解作用的天然产物（如生物类黄酮）的描述。维生素D与槲皮素的组合效应显示出积极作用，并在不同时间点暴露于高温（50℃和75℃）时抑制了维生素D的降解。所得结果表明，在热处理下孵育时间越长，维生素D的降解急剧增加。然而，通过保留率评估，槲皮素和维生素D组能够显著抑制维生素D的降解并使其稳定。我们还将维生素D暴露于不同pH值（1、4、5、7、10）的溶液中。槲皮素在不同pH值以及不同时间点的热压力下均发挥了维生素D抗降解作用。总之，槲皮素可能是减少温度和pH值诱导的维生素D降解的有效方法。
