Bioavailability and efficacy of vitamin D2 from UV-irradiated yeast in growing, vitamin D-deficient rats

Emily E. Hohman, Berdine R. Martin, Pamela J. Lachcik, Dennis T. Gordon, James C. Fleet, Connie M. Weaver

Research output: Contribution to journalArticle

27 Scopus citations

Abstract

New food sources are needed to bridge the gap between vitamin D intake and recommended intake. We assessed the bioavailability and efficacy of vitamin D in an 8 week dose-response study of bread made with vitamin D2-rich yeast compared to vitamin D3 in growing, vitamin D-deficient rats. Plasma 25-hydroxyvitamin D (25OHD) levels increased in a curvilinear, dose-dependent manner with both forms of vitamin D, but rats fed vitamin D 2-rich yeast achieved lower levels than rats fed vitamin D 3. Rats fed the highest doses of vitamin D had significantly greater (p < 0.05) trabecular BMC, BMD, bone volume, and connectivity density, and greater midshaft total cross-sectional area, compared to rats on the vitamin D-deficient diets, with no significant difference due to vitamin D source. Vitamin D2-rich yeast baked into bread is bioavailable and improves bone quality in vitamin D-deficient animals.

Original languageEnglish (US)
Pages (from-to)2341-2346
Number of pages6
JournalJournal of agricultural and food chemistry
Volume59
Issue number6
DOIs
StatePublished - Mar 23 2011

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All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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