Ultraviolet-irradiated yeast (Saccharomyces cerevisiae) can be used to biofortify bakery products with vitamin D, but in bread, it was not effective in increasing serum 25-hydroxyvitamin D [25(OH)D] in humans, possibly because of the low digestibility of the yeast matrix. We investigated the effects of vitamin D2-rich intact yeast cells and their separated fraction, yeast cell walls, which we hypothesized to provide vitamin D2 in a more bioavailable form, on serum 25(OH)D and its metabolites in growing female Sprague-Dawley rats (n = 54) compared to vitamin D2 and D3 supplements (8 treatment groups: 300 or 600 IU vitamin D/d, and a control group, 8-week intervention). The D3 supplement groups had the highest 25(OH)D concentrations, and the vitamin D2 supplement at the 600-IU dose increased 25(OH)D better than any yeast form (P < .001 for all, analysis of covariance, adjusted for body weight). There were no significant differences between the yeast forms at the same dose (P > .05). Serum 24,25-dihydroxyvitamin D (a vitamin D catabolite) concentrations and the trend in the differences between the groups were in line with 25(OH)D (P < .001 for all). The 24,25-dihydroxyvitamin D to 25(OH)D ratio between the D2 supplement and the yeast groups did not differ (P > .05). These findings do not support the hypothesis: the ability of the different ultraviolet-treated vitamin D2-containing yeast forms to increase 25(OH)D did not differ, and the poor bioavailability of vitamin D2 in the yeasts compared D3 or D2 supplements could not be explained by the increased vitamin D catabolism in the yeast-treated groups.
Keywords: 25-Hydroxyvitamin D; Bioavailability; Biofortification; Rats; UV-irradiated yeast; Vitamin D(2).
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