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Jakobsen LMA, He W, Ditzel N, Danielsen M, Dalsgaard TK, Jørgensen NR, Bollen P, Bertram HC. Administration of whey protein complexed vitamin D 3 to vitamin D 3-deficient growing Sprague-Dawley rats. Food Funct 2022; 13:4691-4698. [PMID: 35379998 DOI: 10.1039/d1fo03645a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Vitamin D deficiency is a global health issue with consequences for bone health. Complexation of vitamin D3 with specific whey proteins might increase the bioavailability and enhance the effect of dietary supplementation on health outcomes. The current rat study was set up to investigate if complexation of vitamin D3 with whey protein isolate (WPI) or β-lactoglobulin (B-LG) increases bioavailability of the vitamin and how it impacts markers of bone turnover and bone structure. For 8 weeks, growing male Sprague Dawley rats (n = 48) were fed a vitamin D-deficient diet and during the final 4 weeks gavage dosing of vitamin D3 either alone (VitD) or complexed with WPI (VitD + WPI) or β-LG (VitD + B-LG) was administered. A placebo treatment (placebo) was also included. After sacrifice, samples of bone were collected and analyzed using biomechanical testing and μCT scanning. The concentrations of vitamin D3, vitamin D3 metabolites and bone markers (P1NP and CTX) were measured in serum. The results showed that VitD + B-LG appeared to induce lower levels of 25-hydroxy vitamin D3 in serum compared to VitD alone. Markers of bone turnover were generally higher in the VitD group compared to placebo and the VitD + WPI and VitD + B-LG treatments. No effects of treatments on bone strength or bone microstructure were detected. In conclusion, whey protein complexation of vitamin D3 supplements appeared to have no beneficial effects on circulating vitamin D3 metabolites but this did not impose changes in bone strength or trabecular bone microstructure.
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Affiliation(s)
- Louise M Arildsen Jakobsen
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark. .,CiFOOD, Centre for Innovative Food Research, Aarhus University, Denmark
| | - Weiwei He
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark. .,CiFOOD, Centre for Innovative Food Research, Aarhus University, Denmark
| | - Nicholas Ditzel
- Department of Clinical Research, Faculty of Health Science, University of Southern Denmark, Denmark
| | - Marianne Danielsen
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark. .,CiFOOD, Centre for Innovative Food Research, Aarhus University, Denmark
| | - Trine K Dalsgaard
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark. .,CiFOOD, Centre for Innovative Food Research, Aarhus University, Denmark
| | - Niklas Rye Jørgensen
- Department of Clinical Biochemistry, Rigshospitalet Glostrup, Valdemar Hansens Vej 13, 2600 Glostrup, Denmark.,Institute of Clinical Medicine, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen, Denmark
| | - Peter Bollen
- Biomedical Laboratory, Faculty of Health Science, University of Southern Denmark, Denmark
| | - Hanne C Bertram
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark. .,CiFOOD, Centre for Innovative Food Research, Aarhus University, Denmark
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