Vitamin D3 bioaccessibility: Influence of fatty acid chain length, salt concentration and l-α-phosphatidylcholine concentration on mixed micelle formation and delivery of vitamin D3

Mulrooney, Steven L.; O’Neill, Graham J.; Brougham, Dermot F.; O’Riordan, Dolores

doi:10.1016/j.foodchem.2020.128722

Cited by 12 publications

(7 citation statements)

References 35 publications

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“…The lower CMC value indicates the less concentration of surfactant required to form micelles. We have inferred from the present work that CMC was also impacted by the size of the fatty acid chain present in the surfactant, and these observations are in line with various reported studies. ,, …”

Section: Resultsmentioning

confidence: 99%

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Impact of Biosurfactants, Surfactin, and Rhamnolipid Produced from Bacillus subtilis and Pseudomonas aeruginosa, on the Enhanced Recovery of Crude Oil and Its Comparison with Commercial Surfactants

et al. 2021

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The continuous production of crude oil over the past several years has matured numerous oil reservoirs worldwide. The current study aims to increase the recovery of low-waxy-crude oil using biosurfactants produced by microorganisms. Ex situ biosurfactant-induced microbial-enhanced oil recovery (MEOR) is addressed in this work, and the substantial findings will be useful to predict its performance in reservoirs. Experiments were carried out to investigate the performance of MEOR in porous media using synthetic surfactants and biosurfactants. Mass spectrometry results show that the microorganisms Pseudomonas aeruginosa and Bacillus subtilis produced biosurfactants, such as rhamnolipid and surfactin with molecular weights of 1016 and 355 Da, respectively. The results indicate that higher-oil-recovery efficiency can be achieved using biosurfactants. The concentration of 200 ppm surfactin showed 15.43% of enhancement in oil recovery, whereas 200 ppm rhamnolipid exhibited 15.47% increase in the recovery of oil. However, at the same concentration, cetyltrimethylammonium bromide and sodium dodecyl sulfate enhanced the recovery of crude oil by 7 and 8.82%, respectively. The efficiency of biosurfactants in subsiding the interfacial tension between the crude oil and water system in porous media was observed to be the main cause for improved oil recovery. Enhanced oil recovery even at low concentrations and stability at high salinities, pH values, pressures, and temperatures make surfactin and rhamnolipid excellent candidates as biosurfactants and offer good prospects for their use in MEOR.

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Section: Resultsmentioning

confidence: 99%

“…We have inferred from the present work that CMC was also impacted by the size of the fatty acid chain present in the surfactant, and these observations are in line with various reported studies. 19,71,72 3.3. Interfacial Tension.…”

Section: Resultsmentioning

confidence: 99%

Impact of Biosurfactants, Surfactin, and Rhamnolipid Produced from Bacillus subtilis and Pseudomonas aeruginosa, on the Enhanced Recovery of Crude Oil and Its Comparison with Commercial Surfactants

et al. 2021

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“…The lipid component was different between dairy drinks: 1) no lipid content (non-lipid), 2) pre-formed oleic acid micelles, 3) olive oil and 4) fish oil. A detailed methodology describing the formation of the pre-formed oleic acid micelles was published recently (Mulrooney et al 2021).…”

Section: Study Drinksmentioning

confidence: 99%

Postprandial 25-hydroxyvitamin D response varies according to the lipid composition of a vitamin D3 fortified dairy drink

McCourt

Mulrooney

O’Neill

et al. 2021

International Journal of Food Sciences and Nutrition

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In-vitro evidence suggests that the lipid component of foods alters vitamin D absorption. This single-blinded, cross-over postprandial study examined the effect of changing the lipid component of a 20 mg vitamin D 3 fortified dairy drink on postprandial 25(OH)D concentrations. Participants consumed one dairy drink per visit: a non-lipid, a pre-formed oleic acid micelle, an olive oil and a fish oil dairy drink. There was a significant time Ã drink Ã baseline status effect on 25(OH)D concentrations (p ¼ 0.039). There were no time Ã drink, time or drink effects on 25(OH)D in vitamin D sufficient participants (>50nmol/L). However, there was an effect of time on changes in 25(OH)D concentrations after the olive oil dairy drink (p ¼ 0.034) in vitamin D insufficient participants (<50nmol/L). There were no effects after the other diary drinks. Olive oil may improve vitamin D absorption from fortified foods. Further research is needed to examine the practical implications of changing the lipid component of fortified foods.

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“…However, VD3 also has high susceptibility to environmental factors such as heat, pH, light, and oxidation, which hampers its direct incorporation during food processing. Additionally, like curcumin, this vitamin also exhibits poor water solubility and poor oral bioavailability (Mulrooney et al, 2021;Xiang et al, 2020).…”

Section: Discussionmentioning

confidence: 99%

“…Moreover, it is possible that VD3 filled the spaces that were formed in the lipid bilayers by the kinked tails of unsaturated phospholipids in a similar manner as cholesterol . This filling may have led to a decrease in flexibility and permeability of the surrounding lipid chains, protecting the bioactive against prooxidants (Mulrooney et al, 2021).…”

Section: Measurementsmentioning

confidence: 99%

Enrichment of cornstarch with curcumin and vitamin D>sub<3>/sub< coencapsulated in lyophilized liposomes using high shear wet agglomeration

Chaves¹

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with CAPES scholarship under the Brasil-França-Agricultura (BRAFAGRI) program. At the beginning of 2015, Matheus joined the Science of Food Engineering Master's degree program at the School of Animal Science and Food Engineering of the University of São Paulo with a CAPES scholarship under the supervision of Prof. Samantha Cristina de Pinho. After six months, he was awarded with a FAPESP scholarship, with whom he remained until the end of 2016. During his Masters, Matheus also joined the Education Improvement Program (PAE) of USP for one year and half, carrying out a volunteer internship in Thermodynamics and two funded internships in Transport Phenomena. At the beginning of 2017, Matheus joined the Science of Food Engineering Doctorate degree program at the School of Animal Science and Food Engineering of the University of São Paulo with a CAPES scholarship under the supervision of Prof. Samantha Cristina de Pinho. As it happened during his Master's degree, Matheus was awarded with a FAPESP scholarship after the first months of his doctoral research. He also joined the PAE program, this time for two years, carrying out a funded internship in Cold chain/Refrigeration process and three volunteer internships in Unit Operations and Physical-Chemistry. At the end of his Doctoral program, Matheus worked for 14 months at the Department of Industrial Engineering of the University of Salerno (UNISA, Fisciano, Italy), funded by BEPE-FAPESP scholarship, under the supervision of Prof. Ernesto Reverchon. v ACKNOWLEDGMENTS First of all, I would like to thank my parents Marilene and Luiz Fernando, my sister Mariana, and my grandmother Deize, for their love, support, and patience, especially when I was not in my best mood. I know I can be complicated. Thank you for all that you have done for me and all that you are still doing. I hope to make you proud! I cannot express enough thanks to my supervisor, mentor, friend, and "second-mom" Samantha for all the commitment, patience, learning, encouragement, concern, and support I thank the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior -Brazil (CAPES) -for the first months of doctorate scholarship (Finance Code 001). I am extremely thankful to the Fundação de Amparo à Pesquisa do Estado de São Paulo -Brazil (FAPESP) for the awarded doctorate scholarships in Brazil (grant 2017/10954-2) and in Italy during carrying out of the Research Internship Abroad (BEPE) (grant 2019/08345-3).Finally, I thank God for the protection, for the blessings, and for all the great things that have happened in my life so far.

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Vitamin D3 bioaccessibility: Influence of fatty acid chain length, salt concentration and l-α-phosphatidylcholine concentration on mixed micelle formation and delivery of vitamin D3

Cited by 12 publications

References 35 publications

Impact of Biosurfactants, Surfactin, and Rhamnolipid Produced from Bacillus subtilis and Pseudomonas aeruginosa, on the Enhanced Recovery of Crude Oil and Its Comparison with Commercial Surfactants

Impact of Biosurfactants, Surfactin, and Rhamnolipid Produced from Bacillus subtilis and Pseudomonas aeruginosa, on the Enhanced Recovery of Crude Oil and Its Comparison with Commercial Surfactants

Postprandial 25-hydroxyvitamin D response varies according to the lipid composition of a vitamin D3 fortified dairy drink

Enrichment of cornstarch with curcumin and vitamin D>sub<3>/sub< coencapsulated in lyophilized liposomes using high shear wet agglomeration

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