Proizvodnja turskog belog sira bez salamure obogaćenog vitaminom D3

In food databases, the specific contents of vitamin D3 and 25-hydroxyvitamin D3 in food have been implemented in the last 10 years. No consensus has yet been established on the relative activity between the components. Therefore, the objective of the present study was to assess the relative activity of 25-hydroxyvitamin D3 compared to vitamin D3. The design was a parallel study in pigs (n 24), which from an age of 12 weeks until slaughter 11 weeks later were fed approximately 55 microg vitamin D/d, as vitamin D3, in a mixture of vitamin D3 and 25-hydroxyvitamin D3, or 25-hydroxyvitamin D3. The end-points measured were plasma 25-hydroxyvitamin D3, and in the liver and loin the content of vitamin D3 and 25-hydroxyvitamin D3. Vitamin D3 and 25-hydroxyvitamin D3 in the feed did not affect 25-hydroxyvitamin D3 in the plasma, liver or loin differently, while a significant effect was shown on vitamin D3 in the liver and loin (P < 0.001). 25-Hydroxyvitamin D3 in the plasma, liver and loin significantly correlates with the sum of vitamin D3 and 25-hydroxyvitamin D3 in the feed (P < 0.05). Therefore, 25-hydroxyvitamin D3 should be regarded as having the same activity as vitamin D3 in food databases. Sole use of 25-hydroxyvitamin D3 as a vitamin D source in pig feed will produce liver and meat with a negligible content of vitamin D3, while an increased content of vitamin D3 in the feed will produce liver and meat with increased content of both vitamin D3 and 25-hydroxyvitamin D3.

Introduction. An inadequate diet and living in the northern regions can lead to a lack of vitamin D3 and the development of diseases, including a decrease in immunity. To compensate for the lack of vitamin D, vitamin drugs are used that contain vitamin D in one of its active forms (usually in the form of cholecalciferol, vitamin D3).Aim. To develop and validate HPLC-UV method for the determination of vitamin D3 in vitamin drugs and to evaluate the content of cholecalciferol in selected drugs anddietary supplements presented in the Russian Federation.Materials and methods. Determination of vitamin D3 was carried out by HPLC with UV detection at a wavelength 266 nm. Sample preparation of vitamin drugs was carried out by extraction with methanol (for liquid dosage forms based on aqueous or triglyceride solutions) and extraction with an aqueous-methanol solution (for solid dosage forms based on water-soluble substances with vitamin D3) in a ratio of 2 to 8 (water-methanol).Results and discussions. The analysis methodology for the parameter "Vitamin D3 (cholecalciferol) content" in vitamin dosage forms by HPLC was validated according to the following validation parameters: specificity; accuracy; precision; linearity; range.Conclusion. The analysis methodology for the parameter "Vitamin D3 (cholecalciferol) content" in vitamin dosage forms by HPLC was developed. The method was validated according to the following validation parameters: specificity; accuracy; precision; linearity; range. The range of the method was 9,5–38 μg/ml. The method was used to determine vitamin D3 in vitamin drugs based on water-soluble forms of vitamin D3, in the form of aqueous solutions and form of fatty acids triglyceridessolutions.

Introduction: Salmonella has gained more interest because it cause food borne illnesses. Traditional soft cheese made from unpasteurized milk may contain salmonella. Methods: A descriptive study was performed, one hundred and four samples of fresh white cheese collected from street venders and the local markets to investigate the incidence of salmonella in fresh white cheese in Gaza. Results: Salmonella was found in four samples of "Traditional cheese". Differences between percentages of samples were not statistically significant. Conclusion: traditional cheese highly contaminated and usually exceeded the Palestinian Standard. The detection of Salmonella spp. suggests that traditional soft cheese commercialized in Gaza may represent a health risk for the consumers.

BackgroundMushrooms are the only non-animal food source of vitamin D. Wild mushrooms have naturally high vitamin D2 content, and cultivated mushrooms produce vitamin D2 from ergosterol when exposed to supplementary UV-B during the post-harvest phase.ObjectivesThis study investigated the effects of providing supplementary UV-B during the growth phase on vitamin D2 formation and the interactions with growth of mushrooms, as compared to supplementary UV-B during the post-harvest phase or exposure to sunlight for both cultivated and wild mushrooms.MethodsExperiments were carried out with exposure to supplementary UV-B just prior to harvest in the range of 0–2,400 mJ cm−2. Mushrooms grew for 2 days with or without repeated UV-B exposure each day. Vitamin D2 and growth rate were determined. In addition, some mushrooms were post-harvest treated by exposure at 200 mJ cm−2 supplementary UV-B or natural sunlight, prior to vitamin D2 determination.ResultsThe content of vitamin D2 was 0.2–164 µg 100 g−1 fresh weight, and there was a linear relationship between UV-dose up to 1,000 mJ cm−2 and vitamin D2 content. The fast growth rate of the mushrooms diluted the vitamin D2 from 24 to 3 µg 100 g−1 within 2 days of exposure at 200 mJ cm−2. Following repeated UV-B exposure, vitamin D2 increased to 33 µg vitamin D2 100 g−1. Growth was unaffected by UV-B. Post-harvest exposure to supplementary UV-B resulted in a higher vitamin D2 content of 32 µg 100 g−1 compared to the 24 µg 100 g−1 obtained from exposure to UV-B during the growth phase. In contrast, wild and cultivated mushrooms with and without exposure to sunlight had vitamin D2 content in the range of 0.2–1.5 µg vitamin D2 100 g−1.ConclusionsThis study showed that mushrooms with a well-defined content of vitamin D2 can be obtained by exposure to supplementary UV-B just prior to harvest.

Captive insectivore nutrition is challenging due to the differing nutritional profiles of wild and captive diets and an incomplete understanding of both. Ultraviolet B (UVB)-irradiation has recently been explored as a means of improving prey-insect vitamin D3 and Ca content. Although short-term irradiation has been successful in some species, it has been unsuccessful in black field crickets (Gryllus bimaculatus)—a commonly cultured feeder insect. We exposed crickets to UVB irradiation from hatchling to adult stages and measured the vitamin D3 and mineral contents of crickets by sex. We did not detect vitamin D3 (detection limit 0.5 iU/g) or an effect of UVB irradiation on mineral content under either UV+ or UV− conditions. We identified large differences between sexes in Ca, K, Mg and P (females higher) and Cu, Fe, S and Zn (males higher), likely linked to reproductive investment. The differences do not straddle the minimum recommended concentrations of minerals for vertebrate growth and thus may be most relevant to animal nutrition in contexts of particular sensitivity or need. We demonstrate a UV-linked trade-off in cricket performance between individual cricket size and the numbers of crickets produced and characterise the energy costs associated with UVB provision. Our results do not support the use of UVB lighting for G. bimaculatus to improve nutrition but demonstrate previously unreported differences in the nutritional profiles between sexes in this species.

We postulated that dietary ingestion of vitamin D may be used by some Alaskan Arctic marine mammal species in addition to, or instead of, cutaneous production to meet nutritional requirements. Zooplankton (n=5) sampled near Kaktovik, Alaska, contained no measurable vitamin D2 or D3, but did contain provitamin D (7‐dehydrocholesterol), the cutaneous precursor for previtamin D3 in mammals. Fillets and livers from five fish species were sampled near Barrow, Alaska, and evaluated for vitamin D3 content (no vitamin D2 was detected). Differences in vitamin D3 content appeared significant (P≤0.10) among fish livers (Kruskal‐Wallis [H test]=8.25, df=4, P=0.08) and among fish fillets (H=7.80, df=4, P=0.01). We also found significant differences in several pairwise comparisons (Mann‐Whitney U‐test) of vitamin D3 levels in fillets and livers. Blubber from six species of marine mammals had no detectable vitamin D2. The H test results for blubber vitamin D3 concentration were highly significant: 28.12, df=5, P&lt;0.001. There were also significant differences in vitamin D3 content from blubber in pairwise comparisons of primarily invertebrate feeders (bowhead whale (Balaena mysticetus) [mean=4.20 SD±1.10 ng/g], and Pacific walrus (Odobenus rosmarus divergens) [5.43±2.82 ng/g]) vs. primarily piscivorous feeders (ringed seal (Phoca hispida) [746.57±493.00 ng/g] and beluga whale (Delphinapterus leucas) [426.00±174.92 ng/g]) and a semiaquatic terrestrial carnivore (polar bear (Ursus maritimus) [406.17±311.70 ng/g]). The bearded seal (Erignathus barbatus) had intermediate blubber vitamin D3 concentration (156.83±139.25 ng/g), which may reflect an intermediate‐type feeding strategy or an artifact of the small sample size. Zoo Biol 23:33–43, 2004. © 2004 Wiley‐Liss, Inc.

Pulsed light is a rapid technology to convert ergosterol to vitamin D2 in mushrooms. Five Pleurotus mushrooms were used to study vitamin D2 generation using pulsed light, and the pulsed distances and pulses were also evaluated. In the different genera of Pleurotus mushrooms, P. ferulae produced the highest vitamin D2 content. The short pulsed distance (2.5 cm) and long pulsed time treatment (120 pulses) cause the reduction in the vitamin D2 content and discoloration in P. ferulae powder. Moreover, P. ferulae treated for 60 pulses at 5 cm was the optimal condition for vitamin D2 conversion (65.4 μg/g DW). The losses of vitamin D2 contents after 60 days of storage at 4 and 25C were 28.9 and 37.7%, respectively. Overall, irradiated P. ferulae would be a good source of vitamin D2 and pulsed light can be used to prepare mushrooms with high vitamin D2 content as a nutrient supplement. Practical Applications Pulsed light is showed to be a rapid technology for vitamin D2 conversion in mushrooms. This technology enhances the vitamin D2 content not only in fresh Pleurotus mushrooms but also in powdered Pleurotus mushrooms. Pulsed light irradiated mushroom powder is a good source of vitamin D2 and considered a nutrient supplement.

Mushrooms are a great source of vitamin D and vitamin B2; however, the content of these vitamins in dried mushrooms has not fully been investigated. Thus, the objectives of this study were to determine the contents of vitamin D2, ergosterol, and vitamin B2 in commercially dried edible mushrooms in China and to investigate the effect of UV-C irradiation on fresh mushrooms. Among the 35 species of dried mushrooms considered for this study, the average ergosterol content was 1.98 mg/g, while the average vitamin D2 content was 16.88 µg/g. The average vitamin B2 content in dried mushrooms was 12.68 µg/g. Fresh shaggy ink caps and oyster mushrooms, when exposed to UV-C at 254 nm at a dose of 0.25 J/cm2 for 10, 30, and 60 min, showed significantly (p < 0.05) increased vitamin D2 content (229.7 and 67.0 µg/g, respectively) as compared to its fresh counterparts. The conversion of ergosterol to vitamin D2 induced by UV-C irradiation at 0.25 J/cm2 was significant (p < 0.05). In conclusion, dried commercial mushrooms have higher contents of ergosterol and vitamin D2 than fresh mushrooms. UV-C radiation can be used to increase vitamin D2 content in mushrooms.

Investigating the stability of vitamin D3 and Bifidobacterium lactis nanoparticles coated with polycaprolactone-polyethylene glycol-polycaprolactone triblock copolymer in Iranian white cheese and determining its physicochemical and sensory properties

Vitamin D is the name given to a series of compounds with antirachitic activity. In this study, we developed a method for quantification of the common Vitamin D, ergocalciferol (vitamin D2), and cholecalciferol (vitamin D3), in edible fungus by reversed-phase two-dimensional liquid chromatography. The sample was saponified by KOH ethanol solution and extracted with ethyl acetate and n-hexane. After reconcentration, the sample was directly injected for instrumental analysis. The results showed that the spiking recoveries of vitamin D2 and vitamin D3 were 80.4–93.8% and 82.3–92.0%, respectively. The relative standard deviations (RSDs) were all less than 5%. Comparing to the results of isotope dilution liquid chromatography tandem mass spectrometry, there were no significant differences (P&gt;0.05). The method was applied for testing vitamin D2 and D3 in 9 kinds of edible mushrooms. It showed that vitamin D3 was not detected. The content of vitamin D2 ranged from 0.11 μg/100 g to 123 μg/100 g. The content of vitamin D2 in dried mushroom was the highest, while that in fresh mushroom was the lowest. The limit of quantification was 0.025 μg/100 g.

Tissue content of vitamin D3 and 25-hydroxy vitamin D3 in minipigs after cutaneous synthesis, supplementation and deprivation of vitamin D3

Previous studies have shown that hyperuricemia is involved in diabetes, obesity, hypertension, chronic kidney disease, and other diseases. At the same time, studies have shown that vitamin D3 levels in the body are linked to the onset of diabetes. However, there is currently no sufficient evidence to prove whether this connection is affected by the uric acid level. Therefore, we attempted to investigate the association between vitamin D3 content and the occurrence of diabetes in populations with different uric acid levels though the data of NHANES database from 2009 to 2018. Using the NHANES database, we performed a cross-sectional analysis. The participants were chosen based on stringent inclusion and exclusion requirements. This study finally included a total number of 16,735 individuals. Multivariate logistic regression analysis was used to investigate the association between vitamin D3 and diabetes mellitus in hyperuricemia and non-hyperuricemia patients after complete adjustment, and multivariate linear regression analysis was used to illustrate the association between vitamin D3 and uric acid. The results showed that the association between vitamin D3 and diabetes was weakened in hyperuricemia patients (OR 0.95 (0.92,0.98)). An independent association was discovered between vitamin D3 and uric acid (β -0.12 (-0.16, -0.07)) in all groups of population. This study shows that vitamin D3 content is associated with the incidence of diabetes in people with high level of uric acid. This study offers a fresh perspective on the elements that influence the etiology of diabetes in hyperuricemia patients.

Cocoa and chocolate are sources of vitamin D2

Vitamin D deficiency is a global health concern linked to various chronic diseases. Although food fortification is a promising solution, its implementation remains limited by processing losses, matrix inconsistency, and clean-label trends. Certain foods, including mushrooms and yeast-containing bakery products, naturally contain provitamin D2 (ergosterol), which can be photoconverted into vitamin D2 by ultraviolet (UV) light. While UV-based vitamin D2 enrichment has been extensively studied in mushrooms, its application in bread remains largely unexplored. This study investigated UV-C irradiation as a biofortification strategy for white and whole wheat bread, evaluating the effects of UV-C dose (0.50 and 2.00 kJ/m2) and dose rate (0.03 and 0.13 kJ/m2·min) on vitamin D2 content and bread quality attributes. Optimized UV-C parameters enabled a novel strategy to increase vitamin D2 content in bread without compromising the quality. UV-C treatments resulted in varying vitamin D2 levels in bread, depending on the dose and dose rate, whereas control bread did not contain any detectable vitamin D2. The highest vitamin D2 content was obtained when the 2.00 kJ/m2 dose was applied at 0.03 kJ/m2·min dose rate, although this treatment altered odor and taste. However, other treatments increased vitamin D2 without compromising the quality. The optimal treatment of 2.00 kJ/m2 dose at 0.13 kJ/m2·min dose rate achieved the best balance between vitamin D2 enrichment and sensory acceptability. Under the optimal conditions, a 14 g serving of UV-C treated white bread and a 15.5 g serving of whole wheat bread provided 27 and 37% of the recommended dietary allowance (RDA) for vitamin D, respectively. Thus, UV-treated bread represents a valuable and practical source of plant-based vitamin D for consumers, particularly for vegetarians or vegans.

Short communication: Technological and seasonal variations of vitamin D and other nutritional components in donkey milk