Food protein-based microspheres for increased uptake of vitamin D3.
作者： Fatoumata Diarrassouba , Ghislain Garrait , Gabriel Remondetto , Pedro Alvarez , Eric Beyssac
DOI: 10.1016/J.FOODCHEM.2014.10.112
关键词: Bioavailability 、 Proteolytic enzymes 、 Egg white 、 Chromatography 、 Cold storage 、 In vivo 、 Lyso- 、 Lysozyme 、 Vitamin 、 Chemistry
摘要: To protect vitamin D3 during cold storage and exposure to UV-light, has been entrapped in microspheres formed by bovine protein β-lactoglobulin (βlg) lysozyme (Lyso) from egg white. The behaviour of the βlg/Lyso simulated intestinal fluid their impact on kinetic release were determined. D3-loaded bioavailability was evaluated vivo force-feeding rats. data indicate that effectively improved stability D3, which readily released intestines. kinetics accelerated presence proteolytic enzymes. improved, as confirmed significant increase serum levels 25-hydroxy-D3 current work demonstrates water soluble proteins used substantially lipophilic vitamin, thus can serve oral delivery D3.
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