Evaluation of fat soluble vitamin sources on vitamin D enrichment of milk and egg products

Nutriva集团和汤普森河流大学研究人员之间的合作研究项目 将研究自然丰富脂溶性维生素含量的最有效方法，特别是 维生素D2，牛奶和鸡蛋，用于开发功能性食品市场的强化产品。 医学科学在理解疾病发展方面的进步不断强调， 膳食微量营养素，如脂溶性维生素和疾病风险管理之间的相互作用。 西方社会各种癌症和代谢疾病的流行突出了解决 我们吃的食物中的疾病缓解潜力。脂溶性维生素被广泛认为是抗氧化剂 并且与降低发展许多疾病的风险有关，包括某些形式的 癌症、骨质疏松症和代谢综合征;并发挥重要的生理功能，包括细胞 分裂和基因表达。这项研究将调查牛奶和鸡蛋从动物喂养的饮食与特定的 达到自然提高脂溶性维生素含量的目的。对于奶牛来说，微胶囊形式的维生素D将 与非微胶囊化形式进行测试，以确定吸收和转移的差异， 牛奶蛋鸡饮食将包括增加维生素D的水平，目的是达到600 IU维生素D。 鸡蛋里的D与所述治疗和其他脂溶性维生素水平相关的相互作用效应 产品也将被调查。使用配备二极管阵列检测器的HPLC， 将开发分析奶和蛋制品中脂溶性维生素（A、D、E和K）的方法 由Nutriva集团生产，以Vitala Foods品牌销售。Nutriva集团位于 在Abbotsford，BC，并一直致力于开发天然丰富的营养产品， 2008.产品包括富含欧米茄-3和维生素D的鸡蛋，以及一系列当地生产的 可追踪的奶制品该工业合作伙伴目前有兴趣通过开发 天然强化维生素产品，重点解决高危人群的营养缺乏问题。

The collaborative research project between the Nutriva Group and researchers at Thompson Rivers University will investigate the most effective means of naturally enriching the fat soluble vitamin content, particularly vitamin D2, of milk and eggs for use in the development of enriched products for the functional food market. Advancements in medical science towards understanding disease development continually underscore the interaction between dietary micro nutrients, such as fat soluble vitamins, and disease risk management. Prevalence of various cancers and metabolic diseases in western society highlight the need to address the potential for disease mitigation in the foods we eat. Fat soluble vitamins are widely recognized as antioxidants and have been associated with reducing the risk of developing a number of diseases including some forms of cancer, osteoporosis and metabolic syndrome; and serve important physiological functions including cell division and gene expression. This study will investigate milk and eggs from animals fed diets with the specific aim of naturally raising the fat soluble vitamin content. For cows, a microencapsulated form of vitamin D will be tested against a non-microencapsulated form to determine differences in absorption and transference to milk. Laying hen diets will include increasing levels of vitamin D with the intent of achieving 600 IU vitamin D in the eggs. Interaction effects in relation to the described treatments and levels of other fat soluble vitamins in the products will also be investigated. Using HPLC equipped with diode array detection, researchers at TRU will develop methodology to analyze the fat soluble vitamins (A, D, E and K) in milk and egg products produced by Nutriva Group's and marketed under the brand name Vitala Foods. The Nutriva Group is located in Abbotsford, BC and has been dedicated to the development of naturally enriched nutritive products since 2008. Products include omega-3 and vitamin D enriched eggs as well as a range of locally produced and traceable milk products. The industrial partner is currently interested in diversifying its portfolio by developing naturally enriched vitamin products that are focused at addressing nutrition deficiencies in at risk populations.