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In Vitro Interactions Between Dietary Fiber and 14 C‐Vitamin D or 14 C‐Vitamin E
Author(s) -
OMAYE STANLEY T.,
CHOW FAYE I.,
BETSCHART ANTOINETTE A.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb14840.x
Subject(s) - chemistry , pectin , vitamin c , vitamin , dietary fiber , saline , vitamin e , salt (chemistry) , in vitro , fiber , food science , cellulose , medicine , biochemistry , endocrinology , antioxidant , biology , organic chemistry
Free 14 C‐vitamin D 3 decreased between 86.8–92.9% when incubated at 37°C with various fibers in the presence of 0.84% saline. The addition of bile as sodium taurocholate reversed the decrease in free vitamin D 3 and was related directly to the concentration of the bile salt. Free 14 C‐vitamin E was also decreased in saline solutions with the fiber sources of hard red spring (HRS), soft white winter (SWW) wheat brans or alphacel cellulose (AC). In turn the decrease in free 14 C‐tocopherol was reversed by the addition of bile. Citrus pectin (CP) had no influence on the 14 C‐vitamin E.