Lallemand Launches Natural Source of Vitamin D

Lately, Vitamin D has been under the spotlight for its many health benefits, while Vitamin D deficiency is increasingly invoked, particularly under Northern latitudes and due to modern lifestyle.

6 Dec 2010 --- Lallemand Health Ingredients has announced the launch of the latest addition to its Lalmin range of yeast-based health ingredients: Lalmin Vita D. Lalmin Vita D is a dried inactivated whole cell yeast (Saccharomyces cerevisiae), containing elevated levels of vitamin D. Lalmin Vita D is produced thanks to a unique patented process at Lallemand’s yeast plants. Standardised to contain 8000 IU of vitamin D per gram (or 200 µg/gram), Lalmin Vita D provides a natural, non-synthetic and safe form of the ‘sunshine vitamin’, suitable for tabletting, softgels, capsules and food fortification.

Lately, Vitamin D has been under the spotlight for its many health benefits, while Vitamin D deficiency is increasingly invoked, particularly under Northern latitudes and due to modern lifestyle. For these reasons, yeast expert Lallemand has developed Lalmin Vita D yeast, in order to meet consumers’ demand for natural ingredients to improve and maintain health.

Yeast naturally contains ergosterol, also known as provitamin D. Live yeast cells respond to UV-light the same way human skin responds to sunlight, by transforming ergosterol into Vitamin D. Based on the company’s expertise in yeast fermentation, Lallemand has perfected this natural process to develop a unique patent-protected technology for producing yeast containing elevated and standardised levels of vitamin D2.

During fermentation, the active yeast S. cerevisiae is subjected to UV-light under controlled conditions to catalyse the conversion of endogenous ergosterol in yeast into Vitamin D2. The yeast cream is then inactivated through pasteurisation and roller-dried. This process naturally enhances the content of vitamin D in the yeast and preserves the level of vitamins, minerals and other micronutrients naturally present in yeast. Lalmin Vita D is then standardised to contain 8000 IU vitamin D/gram or 200 µg /gram, providing 400 IU/10 µg in a 50 mg quantity. Therefore no reblending is required before adding this vitamin D source to a formula.

Lallemand has performed several bioavailability studies showing equivalent effects of yeast rich in vitamin D2 as compared with synthetic vitamin D2 in supplement form and crystalline D3, as supplementation of all three showed similar increase in 25-OH-D-concentration in the course of four weeks.

Over the past 5-10 years, scientific publications on the role of Vitamin D in human health have outnumbered the studies on other vitamins three to four times. The principal function of Vitamin D is to maintain intracellular and extracellular calcium concentrations within a normal range by regulating calcium and phosphorus metabolism in intestines and bones. Vitamin D is therefore widely recognised for its important role in the prevention of osteoporosis. Growing evidence suggests that vitamin D also helps boost the immune system, reduce inflammation, and maintain muscle strength. Furthermore some studies suggest that vitamin D may help in the prevention of several chronic diseases such as cancer (especially breast and colorectal cancer), diabetes, multiple sclerosis, hypertension, arthritis, heart diseases and even infectious diseases such as influenza. Other studies have also linked high occurrence of flu during the winter to vitamin D deficiency.

So far, EFSA has accepted a number of Article 13.1 health claims for Vitamin D supplementation in maintenance of bones, teeth and muscle, immunity and reproduction:

- ‘Normal absorption/utilisation of calcium and phosphorus and maintenance of normal blood calcium concentrations’,
- ‘Maintenance of normal muscle function’,
- ‘Maintenance of normal bones and teeth’,
- ‘Normal function of the immune system’, and
- ‘Normal cell division’.

While most vitamins can be obtained from a balanced diet, vitamin D is mainly obtained from exposure to sunlight, and only occurs naturally in a small range of food comprising fatty fish, fish liver oils, liver and eggs. Due to concern about sunlight exposure, modern urban life-style and the limited consumption of vitamin D-rich foods, vitamin D deficiency has become a growing concern in countries around the world. Indeed, recent surveys from different European countries indicate that vitamin D deficiency is widely distributed in the population, including pre-school children and the elderly. Surveys in Austriai, Irelandii, the Netherlandsiii and the UKiv indicate that a substantial part of the European population - 75% - has a vitamin D intake below the recommended daily allowance (RDA).

The Scientific Committee on Food (SCF)v and the Food and Nutrition Board (FNB)vi have set the Tolerable Upper Intake Level (UL) for Vitamin D at 50 µg/day for adolescents and adults and 50 µg/day for infants and children (see table). However some nutrition experts call for an increase in RDA and UL after reviewing recent research and trials.

i.    Institut für Ernährungswissenschaften, Österreichischer Ernährungsbericht, 1998
ii.    Irish Universities Nutrition Alliance (IUNA); The North-South Ireland Food Consumption Survey, 2001
iii.    Gezondheidsraad; Enkele belanggrijke ontwikkelingen in de voedselconsumptie, 2002
iv.    UK Office for National Statistics; The National Diet & Nutrition Survey (NDNS): Adults aged 19 to 64 years, 2003
v.    EC Scientific Commitee of Food, Opinion on the Tolerable Upper Intake Level of Vitamin D, 2002
vi.    Institute of Medicine Food and Nutrition Board: Vitamin D in. Dietary Reference Intakes for Calcium, Phosphorus, Magnesium, Vitamin D and Fluoride, 2001