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

    Year: 2018

    Journal: Food Chem., Volume 250, JUN 1, page 221–229

    Authors: Desmarchelier, Charles; Rosilio, Veronique; Chapron, David; Makky, Ali; Preveraud, Damien P.; Devillard, Estelle; Legrand-Defretin, Veronique; Borel, Patrick

    Organizations: Adisseo France SAS

    Keywords: Bioaccessibility; Surface pressure; Bile salt; Compression isotherm; Lipid monolayer; Vitamin A; Vitamin D; Phospholipid

    Cholecalciferol (D-3) 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 D-3 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. D-3 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 D-3 thermodynamically more favorable than with RP, and by D-3 self-association.
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