Encapsulation of vitamin D3in gum arabic to enhance bioavailability and stability for beverage applications
Encapsulation of vitamin D3in gum arabic to enhance bioavailability and stability for beverage applications
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DOI：
10.1111/1750-3841.15340
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发表时间：
2020-07-20
影响因子：
3.9
通讯作者：
Zhong, Qixin
中科院分区：
文献类型：
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作者：
Lamsen, Mary Ross L.;Wang, Tiannan;Zhong, Qixin
维生素D-3（VD 3）在食物中的传递应表现出理想的物理化学特性，并改善吸收。在这项研究中，阿拉伯树胶（GA）作为VD（3）载体包封VD 3。将溶解在5 mL乙醇中的VD（3）（对应于0.3至6.0质量%的GA）掺合在5.0% w/v GA溶液中，随后冷冻干燥。随着VD 3含量的增加，包封率降低，而载量增加。在最高VD（3）水平下，载药量最高（3.47%），包封率为61.24%，并对处理进行了进一步研究。在pH 2.0至7.4时，负zeta电位的幅度从3.1 mV增加至31.0 mV。在pH 2.0至7.4下重构的胶囊在3 ° C下储存100天期间，流体动力学直径在所有pH条件下降低，最明显的是在pH 7.4下降低至81.3 nm，并且没有观察到沉淀，表明空间排斥对胶囊稳定性的显著性。VD（3）胶囊的生物利用度（95.76%）显著高于未包封的VD（3）（68.98%）。在Sprague-Dawley大鼠中进行的单剂量300 μ g VD（3）的体内药物动力学研究表明，在48小时的包封处理中，血清25（OHD）水平的曲线下面积是未包封VD（3）的4.32倍，是VD 3-GA物理混合物的两倍多。在每天补充60 μ g VD 3的2周期间，接受胶囊或物理混合物的大鼠的25（OH）D水平至少比未胶囊化VD（3）组高81 ng/mL。所研究的包封系统具有很大的潜力，作为一种增值成分，以补充VD（3）在饮料中具有广泛的pH值范围。实际应用本研究的结果表明，在阿拉伯树胶中包封后，维生素D（3）的分散稳定性和吸收得到改善。该胶囊在pH 2.0 ~ 7.4范围内具有良好的分散稳定性，在饮料中具有潜在的应用价值。此外，封装后VD（3）的吸收增强突出了所研究的封装系统的营养益处。
Delivery of vitamin D-3(VD3) in foods should exhibit desirable physicochemical characteristics and improves absorption. In this study, gum arabic (GA) was investigated as a VD(3)carrier to encapsulate VD3. VD(3)dissolved in 5 mL ethanol corresponding to 0.3 to 6.0% mass of GA, was blended in 5.0% w/v GA solution, followed by freeze drying. The encapsulation efficiency decreased while loading capacity increased with an increased amount of VD3. At the highest VD(3)level, the loading capacity (3.47%) was the highest, and the encapsulation efficiency (61.24%) was satisfactory, and the treatment was further studied. The magnitude of negative zeta-potential increased from 3.1 to 31.0 mV at pH 2.0 to 7.4. During the 100-day storage at 3 degrees C of capsules reconstituted at pH 2.0 to 7.4, the hydrodynamic diameter decreased at all pH conditions, most evident for reduction to 81.3 nm at pH 7.4, and no precipitation was observed, indicating the significance of steric repulsion on capsule stability. Bioaccessibility of VD(3)in capsules (95.76%) was significantly higher than the nonencapsulated VD3(68.98%). Thein vivopharmacokinetic study in Sprague-Dawley rats after a single-dose of 300 mu g VD(3)showed the area-under-curve of serum 25(OHD) level in 48 hr of the encapsulation treatment was 4.32-fold of the nonencapsulated VD(3)and more than twice higher than the VD3-GA physical mixture. During 2-week supplementation of 60 mu g VD3/d, rats receiving capsules or physical mixture had 25(OH)D levels of at least 81 ng/mL higher than that of the nonencapsulated VD(3)group. The studied encapsulation system holds great potential as a value-added ingredient to supplement VD(3)in beverages with a wide pH range. Practical Application The findings of this study demonstrated the improved dispersion stability and absorption of vitamin D(3)after encapsulation in gum arabic. The capsules exhibited good dispersion stability across a pH range between 2.0 and 7.4, showing potential application in beverages. Furthermore, the enhanced absorption of VD(3)after encapsulation highlights the nutritional benefits of the studied encapsulation system.