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The efficacy of nano‐emulsification to improve vitamin D bioaccessibility
Author(s) -
Kadappan Alagu Selvi,
Gumus Cansu E.,
Bessey Amy,
McClements David J.,
Wood Richard J.,
Liu Zhenhua
Publication year - 2017
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.31.1_supplement.801.4
Subject(s) - vitamin , vitamin d and neurology , food science , vitamin c , micelle , medicine , gastroenterology , chemistry , aqueous solution
Observational, preclinical and clinical studies strongly suggest that vitamin D deficiency is associated with a wide range of diseases, including multiple forms of cancer with the colorectal cancer (CRC) in particular. Vitamin D is among those nutrients and dietary bioactive components that receive substantial attention for CRC prevention. However, after several decades of research, we still lack an efficient dietary strategy to improve vitamin D status. The prevalence of vitamin D inadequacy and deficiency is still common, up to 32%, in the United States. Using an in vitro simulated gastrointestine (GI) system, the present study examined the efficacy of oil‐in‐water nanoemulsion in improving vitamin D bioaccessibility. Comparing to the conventional emulsion of vitamin D with corn oil, the nanoemulsion significantly altered the physiochemical properties of the lipid particles. Nanoemulsion increased negative charges, as indicated by larger negative values of the ζ‐potential, across all the stages of simulated GI tract consisting of mouth, stomach and small intestine phases ( p < 0.05), and the particle sizes were significantly decreased along those stages ( p < 0.05). Nanoemulsion prevented the loss of cholecalciferol though the simulated GI tract and improved its content in the intestinal digesta by 3.94 folds ( p < 0.05), and further improved the incorporation of vitamin D into micelles by 16.7% ( p < 0.05). Taken together, the nanoemulsion improved the bioaccessibility, as evaluated by the in vitro simulated GI model, by 4.60 folds. These results provide useful information for designing nanoemulsion‐based delivery system to improve vitamin D status. Support or Funding Information Supported in part by the United States Department of Agriculture (2014‐67017‐21762 and MAS00454) and UMass Honors Research Grant