Using protein-fatty acid complexes to improve vitamin D stability

Area of Science:

• Food Science
• Biochemistry
• Nutritional Science

Background:

• Liprotides, complexes of lipids and denatured proteins, stabilize small molecules.
• Previous work demonstrated liprotide utility for stabilizing retinal and tocopherol.
• Vitamin D3 (vitD) deficiency is a widespread public health concern.

Purpose of the Study:

• To investigate the potential of liprotides for stabilizing the large molecule vitamin D3 (vitD).
• To evaluate the protective effects of liprotides against UV light and heat exposure.
• To assess liprotide stability under various conditions including pH, Ca(2+), and presence of BSA.

Main Methods:

• Liprotides were prepared using different proteins (e.g., α-lactalbumin) and fatty acids (e.g., oleate).
• Stability of vitD-loaded liprotides was tested against UV irradiation, heating, pH changes, Ca(2+) ions, and Bovine Serum Albumin (BSA).
• VitD release from liprotides was demonstrated via transfer to phospholipid vesicles.

Main Results:

• Liprotides from α-lactalbumin and oleate demonstrated superior vitD stabilization.
• These liprotides increased UV stability 9-fold and long-term thermal stability (37°C) up to 1,000-fold.
• Liprotides were stable at pH > 6, but sensitive to Ca(2+) (especially when prepared at lower temperatures) and BSA.

Conclusions:

• Liprotides, particularly those from α-lactalbumin and oleate, are effective stabilizers for vitamin D3.
• Optimized liprotides can enhance vitD stability for applications in clear beverages at neutral pH.
• This formulation strategy holds promise for improving vitamin D intake and bioavailability.