Financiado en parte por Israeli Dairy Board
Stability and bioavailability of vitamin D nanoencapsulated in casein micelles
Haham M, Ish-Shalom S, Nodelman M, Duek I, Segal E, Kustanovich M, Livney YD
Food & function · 117 citas
Etiquetas de revisión
Financiado por la industriaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
Quién lo pagó
- Financiación
- Financiado por la industria
- Gobierno
- Ministry of Health, State of Israel
- Grupo de la industria
- Israeli Dairy Board
Según 2 financiadores declarados.
Publicación
- Publicado
- 2012-01-01 · Food Funct · vol. 3 · número 7 · pág. 737
- Editorial
- Royal Society of Chemistry
- Citado
- 246 citas · más que el 100% de estudios similares · 18.8× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 26 trabajos
- Acceso
- De pago
- Áreas de investigación
- Proteins in Food Systems · Microencapsulation and Drying Processes · Drug Solubulity and Delivery Systems
- Palabras clave
- vitamin D3, casein micelles, nanoencapsulation, ultra-high pressure homogenization, thermal stability, oxidative degradation, storage stability, bioavailability, nutraceutical delivery, cold storage
- MeSH
- humans, vitamin d deficiency, vitamin d, caseins, drug compounding, drug stability, drug storage, biological availability, micelles, particle size, adult, female, male, nanocapsules
7 autores
- Michal Haham🇮🇱Technion – Israel Institute of Technology
- Sophia Ish‐Shalom🇮🇱Technion – Israel Institute of Technology; Rambam Health Care Campus
- Marina Nodelman🇮🇱Rambam Health Care Campus
- Irit Duek🇮🇱Technion – Israel Institute of Technology
- Elena Segal🇮🇱Rambam Health Care Campus
- Marina Kustanovich🇮🇱Rambam Health Care Campus
- Yoav D. Livney🇮🇱 · autor de correspondenciaTechnion – Israel Institute of Technology
Resumen
El texto original del estudio, en el idioma en que se publicó.
We have previously introduced the potential of casein micelles (CM) as natural nanovehicles for hydrophobic nutraceuticals, e.g. vitamin D (VD) (E. Semo, E. Kesselman, D. Danino and Y. D. Livney, Food Hydrocolloids, 2007, 21, 936-942). The aims of the current study were to improve performance by adding an ultra-high-pressure homogenization step, and to evaluate the protection conferred by re-assembled CM (rCM) against VD thermal and oxidative degradation, and the bioavailability of VD(3) in rCM, by a clinical trial. Dynamic-light-scattering showed that VD(3)-rCM had a diameter of 91 ± 8 nm (average ± standard error). When VD(3) was encapsulated in rCM and subjected to thermal treatment (80 °C, 1 min), no significant loss was observed (P > 0.05), compared to 13 and 14% loss of VD(3) emulsified with Tween-80 (a synthetic emulsifier typically used for VD solubilization) and of unencapsulated VD(3) respectively (P < 0.05). VD(3) in rCM was also more stable during 28 d cold storage (∼40% loss) compared to Tween-80 emulsified (∼50% loss) or to un-encapsulated (∼70% loss) VD(3). Ultra-high-pressure homogenization of VD(3)-rCM (∼155 MPa) significantly enhanced vitamin stability, resulting in only ∼10% loss after 28 d of storage. Bioavailability of a single-dose of 50,000 international-units (IU) VD(3) encapsulated in rCM, in 1% fat milk, investigated in a randomized double blinded placebo controlled clinical study with 87 human volunteers, was at least as high as that using an aqueous Tween-80-emulsified VD(3) supplement. We conclude that ultra-high-pressure homogenization treated rCM protect VD(3) against heat- and storage-induced degradation, and VD(3) encapsulated in rCM is highly bioavailable.
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