Substitution of polysorbates by plant-based emulsifiers: impact on vitamin D bioavailability and gut health

We evaluated the potential of plant-based emulsifiers as an alternative to synthetic emulsifiers such as polysorbates (Tween 80, T80). We first observed that combining pea protein (PPI) with arabinoxylans (CAX) as emulsifiers led to a similar vitamin D ₃ bioavailability than T80 in vitro and in vivo in mice. We then exposed mice to dietary doses of emulsifiers for 11 weeks. T80, PPI, and PPI + CAX groups were similar to the control group in terms of physiological characteristics, vitamin status and inflammation biomarkers. However, LPS-specific serum IgG levels were reduced in the PPI (-31.05%, p = 0.0006) and PPI + CAX (-34.66%, p = 0.0001) groups compared to the T80 group at the end of the intervention. Exposure to T80, but not to PPI or PPI + CAX, tended to reduce the distance between bacteria and the jejunal epithelium (-60.67%, p = 0.0779) and modified the composition of fecal microbiota. Combination of pea protein and arabinoxylans thus appears as a sustainable alternative to synthetic emulsifiers for vitamin D ₃ delivery.