scholarly journals Bioavailability, rheology and sensory evaluation of fat-free yogurt enriched with VD3encapsulated in re-assembled casein micelles

2016 ◽  
Vol 7 (3) ◽  
pp. 1477-1482 ◽  
Author(s):  
Yonatan Levinson ◽  
Sophia Ish-Shalom ◽  
Elena Segal ◽  
Yoav D. Livney
Keyword(s):  
Vitamin D ◽  
Sensory Evaluation ◽  
Tween 80 ◽  
Casein Micelles ◽  
Global Problem ◽  
High Bioavailability

Vitamin D3(VD3) deficiency is a global problem. Nonfat yoghurt enriched with VD3within reformed casein micelles has been clinically studied. Similarly high bioavailability was found, but better texture and taste compared to Tween 80.

Bioavailability, rheology, and sensory evaluation of mayonnaise fortified with vitamin D encapsulated in protein‐based carriers

2020 ◽  
Vol 51 (6) ◽  
pp. 955-967
Author(s):  
Wahab Ali Khan ◽  
Masood Sadiq Butt ◽  
Imran Pasha ◽  
Muhammad Saeed ◽  
Iqra Yasmin ◽  
...  
Keyword(s):  
Vitamin D ◽  
Sensory Evaluation

scholarly journals Practical Approach for the Prevention and Management of Vitamin D Deficiency in Adult Patients

2013 ◽  
Vol 3 (1) ◽  
pp. 9-15
Author(s):  
Faiza A. Qari
Keyword(s):  
Vitamin D ◽  
Vitamin D Deficiency ◽  
Review Article ◽  
Adult Patients ◽  
Practical Approach ◽  
Clinical Issues ◽  
Endocrine Diseases ◽  
Global Problem ◽  
Prevention And Treatment ◽  
Pregnancy And Lactation

Vitamin D inadequacy is a global problem, and it is one of the most common endocrine diseases worldwide. In this review article, we covered the important practical clinical issues for screening, prevention and treatment of Vitamin D deficiency in adults as well as during pregnancy and lactation.

scholarly journals Re-assembled casein micelles improve in vitro bioavailability of vitamin D in a Caco-2 cell model

2017 ◽  
Vol 8 (6) ◽  
pp. 2133-2141 ◽  
Author(s):  
Yifat Cohen ◽  
Moran Levi ◽  
Uri Lesmes ◽  
Marielle Margier ◽  
Emmanuelle Reboul ◽  
...  
Keyword(s):  
Vitamin D ◽  
Oral Bioavailability ◽  
Cell Model ◽  
Casein Micelles ◽  
Intestinal Digestion

Re-assembles casein-micelles protected vitamin-D3during simulated gastric & intestinal digestion, thereby improved its oral bioavailability compared to the un-encapsulated vitamin.

Stability and bioavailability of vitamin D nanoencapsulated in casein micelles

2012 ◽  
Vol 3 (7) ◽  
pp. 737 ◽  
Author(s):  
Michal Haham ◽  
Sophia Ish-Shalom ◽  
Marina Nodelman ◽  
Irit Duek ◽  
Elena Segal ◽  
...  
Keyword(s):  
Vitamin D ◽  
Casein Micelles

scholarly journals Practical Approach for the Prevention and Management of Vitamin D Deficiency in Adult Patients

2013 ◽  
Vol 3 (1) ◽  
pp. 9-15
Author(s):  
Faiza A. Qari
Keyword(s):  
Vitamin D ◽  
Vitamin D Deficiency ◽  
Review Article ◽  
Adult Patients ◽  
Practical Approach ◽  
Clinical Issues ◽  
Endocrine Diseases ◽  
Global Problem ◽  
Prevention And Treatment ◽  
Pregnancy And Lactation

Vitamin D inadequacy is a global problem, and it is one of the most common endocrine diseases worldwide. In this review article, we covered the important practical clinical issues for screening, prevention and treatment of Vitamin D deficiency in adults as well as during pregnancy and lactation.

Increased loading of vitamin D 2 in reassembled casein micelles with temperature-modulated high pressure treatment

2014 ◽  
Vol 64 ◽  
pp. 74-80 ◽  
Author(s):  
Orquídea Menéndez-Aguirre ◽  
Anne Kessler ◽  
Wolfgang Stuetz ◽  
Tilman Grune ◽  
Jochen Weiss ◽  
...  
Keyword(s):  
Vitamin D ◽  
High Pressure ◽  
Pressure Treatment ◽  
Casein Micelles ◽  
High Pressure Treatment

Formation and Structure of Casein Micelles in Lactating Mammary Tissue

1970 ◽  
Vol 28 ◽  
pp. 150-151
Author(s):  
Robert J. Carroll ◽  
Marvin P. Thompson ◽  
Harold M. Farrell
Keyword(s):  
Size Distribution ◽  
G Protein ◽  
Milk Proteins ◽  
Mammary Tissue ◽  
Colloidal System ◽  
Casein Micelles ◽  
The Stability

Milk is an unusually stable colloidal system; the stability of this system is due primarily to the formation of micelles by the major milk proteins, the caseins. Numerous models for the structure of casein micelles have been proposed; these models have been formulated on the basis of in vitro studies. Synthetic casein micelles (i.e., those formed by mixing the purified αsl- and k-caseins with Ca2+ in appropriate ratios) are dissimilar to those from freshly-drawn milks in (i) size distribution, (ii) ratio of Ca/P, and (iii) solvation (g. water/g. protein). Evidently, in vivo organization of the caseins into the micellar form occurs in-a manner which is not identical to the in vitro mode of formation.

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