Enhanced stability and clinical absorption of a form of encapsulated vitamin A for food fortification.

Autor: Tang W; David H. Koch Institute for Integrative Cancer Research. Massachusetts Institute of Technology, Cambridge, MA, 02139.; South China Advanced Institute for Soft Matter Science and Technology, School of Emergent Soft Matter, South China University of Technology, Guangzhou 510640, China., Zhuang J; David H. Koch Institute for Integrative Cancer Research. Massachusetts Institute of Technology, Cambridge, MA, 02139., Anselmo AC; VitaKey Incorporation, Durham, NC 27701., Xu X; David H. Koch Institute for Integrative Cancer Research. Massachusetts Institute of Technology, Cambridge, MA, 02139., Duan A; David H. Koch Institute for Integrative Cancer Research. Massachusetts Institute of Technology, Cambridge, MA, 02139., Zhang R; David H. Koch Institute for Integrative Cancer Research. Massachusetts Institute of Technology, Cambridge, MA, 02139., Sugarman JL; David H. Koch Institute for Integrative Cancer Research. Massachusetts Institute of Technology, Cambridge, MA, 02139., Zeng Y; David H. Koch Institute for Integrative Cancer Research. Massachusetts Institute of Technology, Cambridge, MA, 02139., Rosenberg E; David H. Koch Institute for Integrative Cancer Research. Massachusetts Institute of Technology, Cambridge, MA, 02139., Graf T; David H. Koch Institute for Integrative Cancer Research. Massachusetts Institute of Technology, Cambridge, MA, 02139., McHugh KJ; David H. Koch Institute for Integrative Cancer Research. Massachusetts Institute of Technology, Cambridge, MA, 02139.; Rice University, Houston, TX 77005., Tzeng SY; David H. Koch Institute for Integrative Cancer Research. Massachusetts Institute of Technology, Cambridge, MA, 02139.; Department of Biomedical Engineering, Johns Hopkins University, Baltimore, MD 21231., Behrens AM; David H. Koch Institute for Integrative Cancer Research. Massachusetts Institute of Technology, Cambridge, MA, 02139., Freed LE; David H. Koch Institute for Integrative Cancer Research. Massachusetts Institute of Technology, Cambridge, MA, 02139., Jing L; David H. Koch Institute for Integrative Cancer Research. Massachusetts Institute of Technology, Cambridge, MA, 02139.; Key Laboratory of Colloid, Interface and Chemical Thermodynamics, Institute of Chemistry, Chinese Academy of Sciences, Zhong Guan Cun, Beijing 100190, China., Jayawardena S; David H. Koch Institute for Integrative Cancer Research. Massachusetts Institute of Technology, Cambridge, MA, 02139., Weinstock SB; Weinstock Nutrition, LLC, South Orange, NJ 07079., Le X; David H. Koch Institute for Integrative Cancer Research. Massachusetts Institute of Technology, Cambridge, MA, 02139., Sears C; Independent Scholar, Belmont, MA 02478., Oxley J; Southwest Research Institute, San Antonio, TX, 78238., Daristotle JL; David H. Koch Institute for Integrative Cancer Research. Massachusetts Institute of Technology, Cambridge, MA, 02139., Collins J; VitaKey Incorporation, Durham, NC 27701., Langer R; David H. Koch Institute for Integrative Cancer Research. Massachusetts Institute of Technology, Cambridge, MA, 02139., Jaklenec A; David H. Koch Institute for Integrative Cancer Research. Massachusetts Institute of Technology, Cambridge, MA, 02139.
Jazyk: angličtina
Zdroj: Proceedings of the National Academy of Sciences of the United States of America [Proc Natl Acad Sci U S A] 2022 Dec 20; Vol. 119 (51), pp. e2211534119. Date of Electronic Publication: 2022 Dec 12.
DOI: 10.1073/pnas.2211534119
Abstrakt: Food fortification is an effective strategy to address vitamin A (VitA) deficiency, which is the leading cause of childhood blindness and drastically increases mortality from severe infections. However, VitA food fortification remains challenging due to significant degradation during storage and cooking. We utilized an FDA-approved, thermostable, and pH-responsive basic methacrylate copolymer (BMC) to encapsulate and stabilize VitA in microparticles (MPs). Encapsulation of VitA in VitA-BMC MPs greatly improved stability during simulated cooking conditions and long-term storage. VitA absorption was nine times greater from cooked MPs than from cooked free VitA in rats. In a randomized controlled cross-over study in healthy premenopausal women, VitA was readily released from MPs after consumption and had a similar absorption profile to free VitA. This VitA encapsulation technology will enable global food fortification strategies toward eliminating VitA deficiency.
Databáze: MEDLINE