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

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 coo...

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Published inProceedings of the National Academy of Sciences - PNAS Vol. 119; no. 51; p. e2211534119
Main Authors Tang, Wen, Zhuang, Jia, Anselmo, Aaron C, Xu, Xian, Duan, Aranda, Zhang, Ruojie, Sugarman, James L, Zeng, Yingying, Rosenberg, Evan, Graf, Tyler, McHugh, Kevin J, Tzeng, Stephany Y, Behrens, Adam M, Freed, Lisa E, Jing, Lihong, Jayawardena, Surangi, Weinstock, Shelley B, Le, Xiao, Sears, Christopher, Oxley, James, Daristotle, John L, Collins, Joe, Langer, Robert, Jaklenec, Ana
Format Journal Article
LanguageEnglish
Published United States National Academy of Sciences 20.12.2022
Subjects
Absorption
Animals
Biological Sciences
Children
Cooking
Copolymers
Cross-Over Studies
Encapsulation
Female
Food
Food, Fortified
Humans
Micronutrients
Microparticles
Rats
Retinene
Stability
Vitamin A
Vitamin A Deficiency
Vitamin deficiency
encapsulation
food fortification
microparticle
micronutrient
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Summary: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.
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Edited by David Weitz, Harvard University, Cambridge, MA; received July 5, 2022; accepted October 16, 2022
ISSN:0027-8424
1091-6490
DOI:10.1073/pnas.2211534119