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. 2022 Nov 30;395:133634. doi: 10.1016/j.foodchem.2022.133634. Epub 2022 Jul 6.
Vitamin-D deficiency is a global issue and a food fortification strategy may reduce deficiency levels. Mixed micelles (MM) are crucial to vitamin-D absorption in vivo and may enhance vitamin-D food fortification. This study compared the ability of MM based delivery systems to oil-in-water emulsions to improve vitamin-D bioaccessibility in vitro. Vitamin-D loaded emulsions were formed with olive or coconut oil alone or with added l-α-phosphatidylcholine, as well as two MM based systems. Particle size throughout digestion, fatty acid release, and vitamin-D bioaccessibility were measured. After digestion, particles in the MM size range (∼6-10 nm) were observed for emulsions but not for MM based systems. The bioaccessibility of vitamin-D in olive and coconut emulsions was 75% and 78%, respectively, and ∼ 90% with added l-α-phosphatidylcholine. Bioaccessibility for the MM alone was 93% and 90% when mixed with a protein/lactose base. Overall, MM show good potential as a delivery system for vitamin-D in vitro.
维生素 D 缺乏是一个全球性问题，食品强化策略可能会降低缺乏水平。混合胶束（MM）对体内维生素 D 的吸收至关重要，并且可能增强维生素 D 食品的强化效果。本研究比较了基于 MM 的递药系统与油包水乳剂在体外提高维生素 D 生物利用度的能力。用橄榄油或椰子油单独或添加 l-α-磷脂酰胆碱以及两种基于 MM 的系统形成负载维生素 D 的乳剂。测量整个消化过程中的粒径、脂肪酸释放和维生素 D 的生物利用度。消化后，观察到 MM 大小范围内（约 6-10nm）的乳剂中的颗粒，但基于 MM 的系统中没有观察到。橄榄油和椰子油乳剂中维生素 D 的生物利用度分别为 75%和 78%，添加 l-α-磷脂酰胆碱后约为 90%。当 MM 与蛋白质/乳糖基质混合时，其单独的生物利用度分别为 93%和 90%。总的来说，MM 作为一种体外维生素 D 的递送系统具有良好的潜力。
