Interlaboratory Trial for Measurement of Vitamin D and 25-Hydroxyvitamin D [25(OH)D] in Foods and a Dietary Supplement Using Liquid Chromatography–Mass Spectrometry

Roseland, Janet M.; Patterson, Kristine Y.; Andrews, Kathleen; Phillips, Katherine M.; Phillips, Melissa M.; Pehrsson, Pamela R.; Dufresne, Guy; Jakobsen, Jette; Gusev, P. A.; Savarala, Sushma; Nguyen, Quynhanh; Makowski, Andrew J.; Scheuerell, Chad R.; Larouche, Guillaume P.; Wise, Stephen A.; Harnly, James M.; Williams, J.H.; Betz, Joseph M.; Taylor, Christine L.

doi:10.1021/acs.jafc.5b05016

Cited by 22 publications

(22 citation statements)

References 42 publications

(80 reference statements)

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“…All samples were weighed and saponified with methanolic potassium hydroxide, (14) then spiked with deuterated internal standard of each metabolite being measured (d3-Vitamin D 3 and d3–25(OH)D 2 /d3–25(OH)D 3 ). Both deuterated and non-deuterated 25OH neat reagents were purchased from Sigma-Aldrich).…”

Section: Methodsmentioning

confidence: 99%

Obesity Decreases Hepatic 25-Hydroxylase Activity Causing Low Serum 25-Hydroxyvitamin D

Roizen

Long

Casella

et al. 2019

Journal of Bone and Mineral Research

122

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Normal vitamin D homeostasis is critical for optimal health; nevertheless, vitamin D deficiency is a worldwide public health problem. Vitamin D insufficiency is most commonly due to inadequate cutaneous synthesis of cholecalciferol and/or insufficient intake of vitamin D, but can also arise as a consequence of pathological states such as obesity. Serum concentrations of 25(OH)D (calcidiol) are low in obesity, and fail to increase appropriately after vitamin D supplementation. Although sequestration of vitamin D in adipose tissues or dilution of ingested or cutaneously synthesized vitamin D in the large fat mass of obese patients has been proposed to explain these findings, here we investigate the alternative mechanism that reduced capacity to convert parent vitamin D to 25(OH)D due to decreased expression of CYP2R1, the principal hepatic vitamin D 25-hydroxylase. To test this hypothesis, we isolated livers from female mice of 6 to 24 weeks of age, weaned onto either a normal chow diet or a high-fat diet, and determined the abundance of Cyp2r1 mRNA using digital droplet-quantitative PCR. We observed a significant (p < 0.001) decrease in Cyp2r1 mRNA in the liver of high-fat diet–fed mice relative to lean-chow–fed female mice. Moreover, there was a significant (p < 0.01) relationship between levels of Cyp2r1 mRNA and serum 25(OH)D concentrations as well as between Cyp2R1 mRNA and the ratio of circulating 25(OH)D3 to cholecalciferol (p < 0.0001). Using linear regression we determined a curve with 25(OH)D3/cholecalciferol versus normalized Cyp2R1 mRNA abundance with an R2 value of 0.85. Finally, we performed ex vivo activity assays of isolated livers and found that obese mice generated significantly less 25(OH)D3 than lean mice (p < 0.05). Our findings indicate that expression of CYP2R1 is reduced in obesity and accounts in part for the decreased circulating 25(OH)D.

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Section: Methodsmentioning

confidence: 99%

Obesity Decreases Hepatic 25-Hydroxylase Activity Causing Low Serum 25-Hydroxyvitamin D

Roizen

Long

Casella

et al. 2019

Journal of Bone and Mineral Research

122

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“…All samples were weighed and saponified with methanolic potassium hydroxide [ 27 ] and spiked with deuterated internal standard for each metabolite being measured (vitamin D3(6,19,19-d3) and 25-hydroxyvitamin D3 (6,19,19-d3). Both deuterated and non-deutrated reagents were purchased from Sigma-Aldrich (St. Louis, MO).…”

Section: Methodsmentioning

confidence: 99%

Sun exposure in pigs increases the vitamin D nutritional quality of pork

et al. 2017

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There is a high prevalence of vitamin D insufficiency and deficiency worldwide likely because of both limited sun-exposure and inadequate dietary intake. Meat, including pork, is not typically considered a dietary source of vitamin D, possibly because of management practices that raise pigs in confinement. This experiment determined the vitamin D content of loin and subcutaneous adipose tissue in sun-exposed finisher pigs. Two separate groups of pigs were used. The first group (28 white Landrace-Duroc) was assigned at random to either sunlight exposure (SUN) in spring and summer or confinement per standard practice (Control). The second (24 Yorkshire-Duroc-Landrace) underwent the same exposure protocol but was exposed in summer and fall or assigned to control (Control). A subsample of five SUN and four Control pigs, matched for weight and body condition score, was selected for slaughter from each group. Pigs (n = 10 SUN, n = 8 Control) had blood drawn for analysis of 25(OH)D3 concentration before/after sun exposure or control, and tissue samples were taken at slaughter for analysis of tissue vitamin D3 and 25(OH)D3 concentration. Three random samples from a single loin chop and surrounding adipose were collected and analyzed. Serum concentrations of 25(OH)D3 did not differ (P≥0.376) between treatments prior to sun exposure in either group, but was increased (time*treatment interaction, P<0.001) with SUN exposure. Total vitamin D content (D3 plus 25(OH)D3) of loin tissue was increased (P < 0.001) with sun exposure and averaged 0.997±0.094 μg/100g and 0.348±0.027 μg/100g for sun and control pigs, respectively. While exposure to sunlight increased (P = 0.003) tissue content of 25(OH) D in subcutaneous adipose tissue, vitamin D3 content was similar between treatments (P = 0.56). Sunlight exposure in pigs increased the vitamin D content of loin, and may provide an additional source of dietary vitamin D.

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“…Phillips et al Journal of Food Composition and Analysis 74 (2018) 114-128 notable among studies/samples for seal oils and blubber (1.6-160 μg/ 100 g for ringed seal and < 0.1-29.2 μg/100 g for bearded seal) and whale oil and blubber (< 1.6-74.4 μg/100 g). It is difficult to determine whether the variability is due to actual within-species variation due to environment or maturity, for example (as discussed for variation among samples in this study, section 3.2 and in Roseland et al, 2018) or analytical differences, due to lack of reference samples in common that would quantify the contribution of any analytical variability, as discussed in other publications (Phillips et al, 2006;Phillips and Rasor, 2016;Roseland et al, 2016). The existing literature do not include data on 25(OH)D 3 , and some of the foods can be significant contributors (> 0.6 μg/100 g) (see Fig.…”

Section: Nutritional Significancementioning

confidence: 92%

Survey of vitamin D and 25-hydroxyvitamin D in traditional native Alaskan meats, fish, and oils

Phillips

Pehrsson

Patterson

2018

Journal of Food Composition and Analysis

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A B S T R A C TGreater consumption of traditional foods has been associated with improved vitamin D status in Arctic and sub-Arctic populations, including Alaskan Native Americans. However, lack of vitamin D food composition data impairs epidemiological studies on health outcomes, and development of specific dietary recommendations. Vitamin D, including 25(OH)D 3 was quantified in samples of native fish, fish eggs, meats (caribou, goose, whale, seal) and traditionally prepared whale and seal oil collected from Alaskan tribes. Vitamin D 3 , 25(OH)D 3 , and vitamin D 2 were assayed in alkaline-saponified samples by UPLC-MS, after derivatization with 4-phenyl-1,2,4triazole-3,5-dione, with in-house control materials and/or NIST SRM ® 1546a Meat Homogenate included in each analytical batch. All but the land animals and bearded seal meat contained ≥2 μg vitamin D 3 /100 g, with > 10 μg/100 g in steelhead trout; dried sheefish, whitefish, smelt; smoked/dried salmon; fermented sheefish eggs; whale and seal oils. Large between-sample differences in bearded seal oil suggested possible effects of season and/or maturity on vitamin D content. 25(OH)D 3 was > 0.3 μg/100 g in many foods, notably smoked salmon, beluga whale skin/fat and oil and spotted seal (but not other seal) oil, with the highest levels in dried beluga whale meat, skin/fat, and oil (up to 1.2). Vitamin D 2 was < 0.2 μg/100 g in all foods. Research on the role of vitamin D intake and health requires reliable https://doi.

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Interlaboratory Trial for Measurement of Vitamin D and 25-Hydroxyvitamin D [25(OH)D] in Foods and a Dietary Supplement Using Liquid Chromatography–Mass Spectrometry

Cited by 22 publications

References 42 publications

Obesity Decreases Hepatic 25-Hydroxylase Activity Causing Low Serum 25-Hydroxyvitamin D

Obesity Decreases Hepatic 25-Hydroxylase Activity Causing Low Serum 25-Hydroxyvitamin D

Sun exposure in pigs increases the vitamin D nutritional quality of pork

Survey of vitamin D and 25-hydroxyvitamin D in traditional native Alaskan meats, fish, and oils

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