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 language | English (US) |
|---|---|
| Pages (from-to) | 2341-2346 |
| Number of pages | 6 |
| Journal | Journal of agricultural and food chemistry |
| Volume | 59 |
| Issue number | 6 |
| DOIs | |
| State | Published - Mar 23 2011 |
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All Science Journal Classification (ASJC) codes
- Chemistry(all)
- Agricultural and Biological Sciences(all)
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Bioavailability and efficacy of vitamin D2 from UV-irradiated yeast in growing, vitamin D-deficient rats. / Hohman, Emily; Martin, Berdine R.; Lachcik, Pamela J.; Gordon, Dennis T.; Fleet, James C.; Weaver, Connie M.
In: Journal of agricultural and food chemistry, Vol. 59, No. 6, 23.03.2011, p. 2341-2346.Research output: Contribution to journal › Article
TY - JOUR
T1 - Bioavailability and efficacy of vitamin D2 from UV-irradiated yeast in growing, vitamin D-deficient rats
AU - Hohman, Emily
AU - Martin, Berdine R.
AU - Lachcik, Pamela J.
AU - Gordon, Dennis T.
AU - Fleet, James C.
AU - Weaver, Connie M.
PY - 2011/3/23
Y1 - 2011/3/23
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=79952755589&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=79952755589&partnerID=8YFLogxK
U2 - 10.1021/jf104679c
DO - 10.1021/jf104679c
M3 - Article
C2 - 21332187
AN - SCOPUS:79952755589
VL - 59
SP - 2341
EP - 2346
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
IS - 6
ER -