Milk protein complexation enhances post prandial vitamin D3absorption in rats
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This study investigated the effect of complexation with whey and casein protein, respectively, on post prandial absorption of vitamin D3. For this purpose, Sprague-Dawley rats (n = 78) were administered 840 IU vitamin D3 dissolved in ethanol and either (i) complexed with whey protein isolate (protein?:?vitamin ration 2?:?1), (ii) complexed with caseinate (protein?:?vitamin ration 2?:?1), or (iii) provided in a water solution. Serum concentrations of vitamin D3, 25-hydroxyvitamin D3 and 24,25-dihydroxyvitamin D3 were measured before and 2, 3, 4, 5, 6, 7, 8, and 10 hours after administration of vitamin D3. Significant effects of complexation on serum concentrations of vitamin D3, 25-hydroxyvitamin D3 and 24,25-dihydroxyvitamin D3 were demonstrated. Complexation with whey protein isolate resulted in the fastest and highest absorption of vitamin D3 while an effect of complexation with caseinate was evident but more modest and non-significant. In conclusion, the study demonstrates that complexation with milk proteins is an efficient strategy to enhance bioaccessibility of vitamin D3. This journal is
Original language | English |
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Journal | Food and Function |
Volume | 11 |
Issue number | 6 |
Pages (from-to) | 4953-4959 |
Number of pages | 7 |
ISSN | 2042-6496 |
DOIs | |
Publication status | Published - Jun 2020 |
Externally published | Yes |
Bibliographical note
Funding Information:
The present study was part of the DFORT project (J-nr. 4105-00008B) supported by Innovation Fund Denmark. Arla Food Ingredients and DSM are thanked for providing milk protein sources and vitamin D, respectively, for the study. We thank Nina Eggers, Caroline Nebel, Anne Mette Durand and Camilla Rasmussen for skillful technical assistance.
Publisher Copyright:
© The Royal Society of Chemistry.
ID: 323446496