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http://dx.doi.org/10.25673/122209Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Kühn, Julia | - |
| dc.contributor.author | Stangl, Gabriele I. | - |
| dc.date.accessioned | 2026-02-16T09:47:21Z | - |
| dc.date.available | 2026-02-16T09:47:21Z | - |
| dc.date.issued | 2026 | - |
| dc.identifier.uri | https://opendata.uni-halle.de//handle/1981185920/124155 | - |
| dc.identifier.uri | http://dx.doi.org/10.25673/122209 | - |
| dc.description.abstract | Vitamin D synthesis is traditionally linked to ultraviolet B (UVB) light exposure of its precursors 7-dehydrocholesterol and ergosterol. This study investigated whether ionizing X-ray irradiation can also induce the conversion of sterol precursors into vitamin D. At a dose of 25 kGy, X-rays produced 94 μg/g vitamin D3 from crystalline 7- dehydrocholesterol and 74 μg/g vitamin D2 from crystalline ergosterol. When the precursors were dissolved in oil (50 μg/ml), X-ray exposure yielded 70 ng/g vitamin D3 and 45 ng/g vitamin D2. Similar increases were also observed in mushrooms, yeast, and rodent feed. Compared with UVB irradiation, X-ray exposure produced vitamin D amounts comparable to those obtained with 20 mJ/cm2 UVB. High-dose UVB (200 mJ/cm2) yielded substantially more - 151 μg/g vitamin D3 and 188 μg/g vitamin D2 from crystalline precursors. These results demonstrate that X-ray irradiation can generate vitamin D, an unexpected and unrecognized pathway of vitamin D formation. | eng |
| dc.language.iso | eng | - |
| dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | - |
| dc.subject.ddc | 610 | - |
| dc.title | X-ray-mediated vitamin D synthesis | eng |
| dc.type | Article | - |
| local.versionType | publishedVersion | - |
| local.bibliographicCitation.journaltitle | Food chemistry | - |
| local.bibliographicCitation.volume | 500 | - |
| local.bibliographicCitation.pagestart | 1 | - |
| local.bibliographicCitation.pageend | 5 | - |
| local.bibliographicCitation.publishername | Elsevier | - |
| local.bibliographicCitation.publisherplace | New York, NY [u.a.] | - |
| local.bibliographicCitation.doi | 10.1016/j.foodchem.2025.147407 | - |
| local.openaccess | true | - |
| dc.identifier.ppn | 1961117819 | - |
| cbs.publication.displayform | 2026 | - |
| local.bibliographicCitation.year | 2026 | - |
| cbs.sru.importDate | 2026-02-16T09:46:33Z | - |
| local.bibliographicCitation | Enthalten in Food chemistry - New York, NY [u.a.] : Elsevier, 1976 | - |
| local.accessrights.dnb | free | - |
| Appears in Collections: | Open Access Publikationen der MLU | |
Files in This Item:
| File | Size | Format | |
|---|---|---|---|
| 1-s2.0-S030881462504659X-main.pdf | 808.41 kB | Adobe PDF | View/Open |