Food protein-based microspheres for increased uptake of vitamin D3.

Abstract To protect vitamin D 3 during cold storage and exposure to UV-light, vitamin D 3 has been entrapped in microspheres formed by bovine protein β-lactoglobulin (βlg) and lysozyme (Lyso) from egg white. The behaviour of the βlg/Lyso microspheres in simulated intestinal fluid and their impact on the kinetic release of D 3 were determined. The impact of the D 3 -loaded βlg/Lyso microspheres on the bioavailability of D 3 was evaluated in vivo by force-feeding rats. The data indicate that the βlg/Lyso microspheres effectively improved the stability of D 3 , which was readily released in the intestines. The release kinetics were accelerated in the presence of proteolytic enzymes. The bioavailability of D 3 was improved, as confirmed by the significant increase in the serum levels of 25-hydroxy-D 3 in rats. The current work demonstrates that water soluble proteins were used to substantially increase the bioavailability of the lipophilic vitamin, and thus can serve in the oral delivery of D 3 .