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Bioaccessibility of Vitamin D from Bread Fortified with UV‐Treated Yeast is Lower than Bread Fortified with Crystalline Vitamin D2 and Bovine Milk
Author(s) -
Lipkie Tristan E,
Ferruzzi Mario,
Weaver Connie M
Publication year - 2016
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.30.1_supplement.918.6
Subject(s) - yeast , food science , vitamin , vitamin d and neurology , fortification , bioavailability , fortified food , chemistry , vitamin k2 , digestion (alchemy) , biology , biochemistry , chromatography , endocrinology , bioinformatics
UV‐treated yeast may be used as a vitamin D fortificant in bakery products, yet the vitamin D status of rats fed bread fortified with vitamin D 2 enhanced yeast was lower than those fed a diet with crystalline vitamin D 3 . The purpose of this study was to determine whether the digestive release and micellarization (bioaccessibility) of vitamin D from yeast might be a limiting factor. White wheat and whole wheat bread fortified with vitamin D 2 ‐enhanced yeast or crystalline vitamin D 2 and vitamin D 3 fortified bovine milks (skim, 2%, and whole) were subject to in vitro digestion, and analyzed by HPLC‐MS. Bioaccessibility was greater (p<0.05) from bovine milks (70–85%) than from breads fortified with vitamin D 2 enhanced yeast (6.0–7.5%). Bioaccessibility was about 4× greater from breads fortified with crystalline vitamin D 2 than those with vitamin D 2 enriched yeast. Presence of intact yeast cells after simulated gastric and upper intestinal digestion suggests that vitamin D may be entrapped within yeast cell membranes. These data suggest that low digestive release of vitamin D from yeast may partly explain the low apparent bioavailability as compared to crystalline vitamin D 2 and D 3 and additional processing may be required to enhance the digestive release of vitamin D from yeast. Support or Funding Information Support provided by Purdue University and the USDA National Needs Fellowship Program.