New Methods for the Analysis of Fat-Soluble Vitamins in Infant Formula and Adult Nutritionals

Gilliland, Don

doi:10.5740/jaoacint.15-0250

Cited by 5 publications

(2 citation statements)

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“…After the lipolysis, the solution was placed in a separatory funnel and left to stand until the layers were separated, and the aqueous layers was separated. The contents of vitamin A, D, and E in the aqueous phase were determined by high performance liquid chromatography with reference to the previous method ( 19 ). The vitamin release rate was calculated according to the following formula:…”

Section: Methodsmentioning

confidence: 99%

Porcine bile acids promote the utilization of fat and vitamin A under low-fat diets

Yang

Huang²,

Yang³

et al. 2022

Front. Nutr.

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Fat-soluble vitamin malabsorption may occur due to low dietary fat content, even in the presence of an adequate supply of fat-soluble vitamins. Bile acids (BAs) have been confirmed as emulsifiers to promote fat absorption in high-fat diets. However, there are no direct evidence of exogenous BAs promoting the utilization of fat-soluble vitamins associated with fat absorption in vitro and in vivo. Therefore, we chose laying hens as model animals, as their diet usually does not contain much fat, to expand the study of BAs. BAs were investigated in vitro for emulsification, simulated intestinal digestion, and release rate of fat-soluble vitamins. Subsequently, a total of 450 healthy 45-week-old Hy-Line Gray laying hens were chosen for an 84-day feeding trial. They were divided into five treatments, feeding diets supplemented with 0, 30, 60, 90, and 120 mg/kg BAs, respectively. No extra fat was added to the basic diet (crude fat was 3.23%). In vitro, BAs effectively emulsified the water-oil interface. Moreover, BAs promoted the hydrolysis of fat by lipase to release more fatty acids. Although BAs increased the release rates of vitamins A, D, and E from vegetable oils, BAs improved for the digestion of vitamin A more effectively. Dietary supplementation of 60 mg/kg BAs in laying hens markedly improved the laying performance. The total number of follicles in ovaries increased in 30 and 60 mg/kg BAs groups. Both the crude fat and total energy utilization rates of BAs groups were improved. Lipase and lipoprotein lipase activities were enhanced in the small intestine in 60, 90, and 120 mg/kg BAs groups. Furthermore, we observed an increase in vitamin A content in the liver and serum of laying hens in the 60, 90, and 120 mg/kg BAs groups. The serum IgA content in the 90 and 120 mg/kg BAs groups was significantly improved. A decrease in serum malondialdehyde levels and an increase in glutathione peroxidase activity were also observed in BAs groups. The present study concluded that BAs promoted the absorption of vitamin A by promoting the absorption of fat even under low-fat diets, thereupon improving the reproduction and health of model animals.

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Section: Methodsmentioning

confidence: 99%

Porcine bile acids promote the utilization of fat and vitamin A under low-fat diets

Yang

Huang²,

Yang³

et al. 2022

Front. Nutr.

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“…The content of α-tocopherol of samples was determined by means of high-performance liquid chromatography (HPLC), according to AOCS Official Method 992.03 (Gilliland, 2019).…”

Section: Analyses Of α-Tocopherolmentioning

confidence: 99%

Physicochemical and sensory properties of Sacha Inchi oil‐functionalised stirred yogurt

Villamil

Cortés

Gutiérrez

2023

Int J of Food Sci Tech

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In this study, the effects of replacing the total milk fat by Sacha Inchi oil (SIO) at different concentrations (1.5, 2.5 and 3.5%w/w), on the physicochemical and sensory properties of stirred yogurts were investigated. Addition of SIO did not significant affect the yogurts fermentation processing, but significantly increased the pH-value, acidity, water holding capacity and viscosity of obtained yogurts. In comparison with control samples (yogurts with ∼ 3.3% milk fat), SIO-functionalised yogurts displayed higher concentrations of α-linolenic and linoleic acids ( ∼ 50% and ∼ 33% of the total fatty acids), and lower values of saturated fatty acids, omega-6/omega-3 ratios and atherogenic indices. Samples with 3.5% SIO showed a sensorial acceptance above of 60%, and a peroxide value of 2.14 after 21 days of storage at 4 °C. These results indicate that SIO could be used for producing yogurts with improved fatty acid profile and physicochemical and sensory properties acceptable to consumers.

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Tocochromanols

Siger

Dwiecki

Bąkowska

2021

Food Bioactive Ingredients

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New Methods for the Analysis of Fat-Soluble Vitamins in Infant Formula and Adult Nutritionals

Cited by 5 publications

References 0 publications

Porcine bile acids promote the utilization of fat and vitamin A under low-fat diets

Porcine bile acids promote the utilization of fat and vitamin A under low-fat diets

Physicochemical and sensory properties of Sacha Inchi oil‐functionalised stirred yogurt

Tocochromanols

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