膳食胆固醇会增加小鼠体内口服维生素 D3 的水平。

IF 2.4 Q3 NUTRITION & DIETETICS
Journal of Nutritional Science Pub Date : 2024-09-25 eCollection Date: 2024-01-01 DOI:10.1017/jns.2024.32
Julia Kühn, Alexandra Schutkowski, Lina-Maria Rayo-Abella, Mikis Kiourtzidis, Anika Nier, Corinna Brandsch, Gabriele I Stangl
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引用次数: 0

摘要

维生素 D 和胆固醇具有相同的肠道转运体。因此,我们假设饮食中的胆固醇会对维生素 D 的吸收产生不利影响。首先,42 只野生型小鼠在饮食中摄入 25 µg/kg 标记的维生素 D3(维生素 D3-d3),同时补充 0%(对照组)、0.2%、0.4%、0.6%、0.8%、1.0% 或 2.0% 的胆固醇,为期四周,以调查维生素 D 的摄入情况。在第二项研究中,10 只野生型小鼠连续四周摄入含 0% (对照组)或 1% 胆固醇的食物,以确定胆固醇诱导的胆汁酸变化。最后,我们研究了胆固醇和胆汁酸对 Caco-2 细胞维生素 D 吸收的影响。令人惊讶的是,与对照组相比,膳食胆固醇摄入与血清中维生素 D3-d3 水平高出 40% 和肝脏中维生素 D3-d3 浓度高出 2.3 倍有关。第二项研究显示,与对照组相比,胆固醇摄入导致粪便胆汁酸浓度升高(对照组:3.55 ± 1.71 mg/g干物质;1%膳食胆固醇:8.95 ± 3.69 mg/g干物质;P <0.05),胆汁酸谱也发生变化,与对照组相比,甲基胆酸含量降低(P <0.1),牛磺脱氧胆酸含量升高(P <0.01)。体外分析表明,牛磺胆硷酸(P < 0.001)而不是胆固醇能增加 Caco-2 细胞对维生素 D 的吸收。总之,膳食胆固醇似乎可以通过刺激胆汁酸的释放和增加胆汁的疏水性来提高口服维生素 D 的生物利用率。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Dietary cholesterol increases body levels of oral administered vitamin D3 in mice.

Vitamin D and cholesterol share the same intestinal transporters. Thus, it was hypothesized that dietary cholesterol adversely affects vitamin D uptake. The current studies investigated the influence of cholesterol on the availability of oral vitamin D. First, 42 wild-type mice received a diet with 25 µg/kg labelled vitamin D3 (vitamin D3-d3), supplemented with either 0% (control), 0.2%, 0.4%, 0.6%, 0.8%, 1.0% or 2.0% cholesterol for four weeks to investigate vitamin D uptake. In a second study, 10 wild-type mice received diets containing 0% (control) or 1% cholesterol over four weeks to determine cholesterol-induced changes in bile acids. Finally, we investigated the impact of cholesterol versus bile acids on vitamin D uptake in Caco-2 cells. Surprisingly, dietary cholesterol intake was associated with 40% higher serum levels of vitamin D3-d3 and 2.3-fold higher vitamin D3-d3 concentrations in the liver compared to controls. The second study showed that cholesterol intake resulted in higher concentrations of faecal bile acids (control: 3.55 ± 1.71 mg/g dry matter; 1% dietary cholesterol: 8.95 ± 3.69 mg/g dry matter; P < 0.05) and changes in the bile acid profile with lower contents of muricholic acids (P < 0.1) and higher contents of taurodeoxycholic acid (P < 0.01) compared to controls. In-vitro analyses revealed that taurocholic acid (P < 0.001) but not cholesterol increased the cellular uptake of vitamin D by Caco-2 cells. To conclude, dietary cholesterol seems to improve the bioavailability of oral vitamin D by stimulating the release of bile acids and increasing the hydrophobicity of bile.

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来源期刊
Journal of Nutritional Science
Journal of Nutritional Science NUTRITION & DIETETICS-
CiteScore
3.00
自引率
0.00%
发文量
91
审稿时长
7 weeks
期刊介绍: Journal of Nutritional Science is an international, peer-reviewed, online only, open access journal that welcomes high-quality research articles in all aspects of nutrition. The underlying aim of all work should be, as far as possible, to develop nutritional concepts. JNS encompasses the full spectrum of nutritional science including public health nutrition, epidemiology, dietary surveys, nutritional requirements, metabolic studies, body composition, energetics, appetite, obesity, ageing, endocrinology, immunology, neuroscience, microbiology, genetics, molecular and cellular biology and nutrigenomics. JNS welcomes Primary Research Papers, Brief Reports, Review Articles, Systematic Reviews, Workshop Reports, Letters to the Editor and Obituaries.
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