In Vitro Interactions Between Dietary Fiber and 14 C‐Vitamin D or 14 C‐Vitamin E

Free 14 C‐vitamin D 3 decreased between 86.8–92.9% when incubated at 37°C with various fibers in the presence of 0.84% saline. The addition of bile as sodium taurocholate reversed the decrease in free vitamin D 3 and was related directly to the concentration of the bile salt. Free 14 C‐vitamin E was also decreased in saline solutions with the fiber sources of hard red spring (HRS), soft white winter (SWW) wheat brans or alphacel cellulose (AC). In turn the decrease in free 14 C‐tocopherol was reversed by the addition of bile. Citrus pectin (CP) had no influence on the 14 C‐vitamin E.