Poor bioavailability of vitamin D2 from ultraviolet-irradiated D2-rich yeast in rats

Show full item record




Itkonen , S T , Pajula , E T , Dowling , K G , Hull , G L J , Cashman , K D & Lamberg-Allardt , C J E 2018 , ' Poor bioavailability of vitamin D 2 from ultraviolet-irradiated D 2 -rich yeast in rats ' , Nutrition Research , vol. 59 , pp. 36-43 . https://doi.org/10.1016/j.nutres.2018.07.008

Title: Poor bioavailability of vitamin D2 from ultraviolet-irradiated D2-rich yeast in rats
Author: Itkonen, Suvi T.; Pajula, Elina T.; Dowling, Kirsten G.; Hull, George L. J.; Cashman, Kevin D.; Lamberg-Allardt, Christel J. E.
Contributor organization: Department of Food and Nutrition
Viikki Molecular Nutrition Group
Date: 2018-11
Language: eng
Number of pages: 8
Belongs to series: Nutrition Research
ISSN: 0271-5317
DOI: https://doi.org/10.1016/j.nutres.2018.07.008
URI: http://hdl.handle.net/10138/311144
Abstract: Ultraviolet-irradiated yeast (Saccharomyces cerevisiae) can be used to biofortify bakery products with vitamin D, but in bread, it was not effective in increasing serum 25-hydroxyvitamin D [25(OH)D] in humans, possibly because of the low digestibility of the yeast matrix. We investigated the effects of vitamin D-2-rich intact yeast cells and their separated fraction, yeast cell walls, which we hypothesized to provide vitamin D-2 in a more bioavailable form, on serum 25(OH)D and its metabolites in growing female Sprague-Dawley rats (n = 54) compared to vitamin D-2 and D-3 supplements (8 treatment groups: 300 or 600 IU vitamin D/d, and a control group, 8-week intervention). The D-3 supplement groups had the highest 25(OH)D concentrations, and the vitamin D-2 supplement at the 600-IU dose increased 25(OH)D better than any yeast form (P <.001 for all, analysis of covariance, adjusted for body weight). There were no significant differences between the yeast forms at the same dose (P > .05). Serum 24,25-dihydroxyvitamin D (a vitamin D catabolite) concentrations and the trend in the differences between the groups were in line with 25 (OH)D (P <.001 for all). The 24,25-dihydroxyvitamin D to 25(OH)D ratio between the D-2 supplement and the yeast groups did not differ (P > .05). These findings do not support the hypothesis: the ability of the different ultraviolet-treated vitamin D-2-containing yeast forms to increase 25(OH)D did not differ, and the poor bioavailability of vitamin D-2 in the yeasts compared D-3 or D-2 supplements could not be explained by the increased vitamin D catabolism in the yeast-treated groups. (C) 2018 Elsevier Inc. All rights reserved.
Subject: Bioavailability
UV-irradiated yeast
Vitamin D-2
25-Hydroxyvitamin D
3143 Nutrition
Peer reviewed: Yes
Rights: cc_by_nc_nd
Usage restriction: openAccess
Self-archived version: acceptedVersion

Files in this item

Total number of downloads: Loading...

Files Size Format View
Itkonen_et_al._Nutr_Res_2018_sis_kuva.pdf 115.2Kb PDF View/Open

This item appears in the following Collection(s)

Show full item record