Molecular interactions governing the incorporation of cholecalciferol and retinyl-palmitate in mixed taurocholate-lipid micelles

•Cholecalciferol D3 exhibits dramatic solubilization in simulated intestinal medium.•Both lipids and bile salt in mixed micelles contribute to D3 solubilization.•D3 self-association is an additional factor impacting the solubilization process.•Retinyl palmitate (RP) is poorly solubilized in the mixe...

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Bibliographic Details
Published in:Food chemistry 2018-06, Vol.250, p.221-229
Main Authors: Desmarchelier, Charles, Rosilio, Véronique, Chapron, David, Makky, Ali, Prévéraud, Damien P., Devillard, Estelle, Legrand-Defretin, Véronique, Borel, Patrick
Format: Article
Language:English
Subjects:
Bile salt
Bioaccessibility
Cholecalciferol - chemistry
Compression isotherm
Food and Nutrition
Genetics
Human genetics
Life Sciences
Lipid monolayer
Lipids - chemistry
Micelles
Phospholipid
Surface pressure
Surface Tension
Taurocholic Acid - chemistry
Vitamin A
Vitamin A - analogs & derivatives
Vitamin A - chemistry
Vitamin D
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Summary:•Cholecalciferol D3 exhibits dramatic solubilization in simulated intestinal medium.•Both lipids and bile salt in mixed micelles contribute to D3 solubilization.•D3 self-association is an additional factor impacting the solubilization process.•Retinyl palmitate (RP) is poorly solubilized in the mixed micelle solutions.•High excess free energy of mixing of RP with the lipids explains its poor inclusion. Cholecalciferol (D3) and retinyl palmitate (RP) are the two main fat-soluble vitamins found in foods from animal origin. It is assumed that they are solubilized in mixed micelles prior to their uptake by intestinal cells, but only scarce data are available on the relative efficiency of this process and the molecular interactions that govern it. The extent of solubilization of D3 and RP in micelles composed of lipids and sodium taurocholate (NaTC) was determined. Then, the molecular interactions between components were analyzed by surface tension and surface pressure measurements. The mixture of lipids and NaTC allowed formation of micelles with higher molecular order, and at lower concentrations than pure NaTC molecules. D3 solubilization in the aqueous phase rich in mixed micelles was several times higher than that of RP. This was explained by interactions between NaTC or lipids and D3 thermodynamically more favorable than with RP, and by D3 self-association.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2018.01.063