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

Simple item page
dc.citation.articleNumbere2211534119en_US
dc.citation.issueNumber51en_US
dc.citation.journalTitleProceedings of the National Academy of Sciencesen_US
dc.citation.volumeNumber119en_US
dc.contributor.authorTang, Wenen_US
dc.contributor.authorZhuang, Jiaen_US
dc.contributor.authorAnselmo, Aaron C.en_US
dc.contributor.authorXu, Xianen_US
dc.contributor.authorDuan, Arandaen_US
dc.contributor.authorZhang, Ruojieen_US
dc.contributor.authorSugarman, James L.en_US
dc.contributor.authorZeng, Yingyingen_US
dc.contributor.authorRosenberg, Evanen_US
dc.contributor.authorGraf, Tyleren_US
dc.contributor.authorMcHugh, Kevin J.en_US
dc.contributor.authorTzeng, Stephany Y.en_US
dc.contributor.authorBehrens, Adam M.en_US
dc.contributor.authorFreed, Lisa E.en_US
dc.contributor.authorJing, Lihongen_US
dc.contributor.authorJayawardena, Surangien_US
dc.contributor.authorWeinstock, Shelley B.en_US
dc.contributor.authorLe, Xiaoen_US
dc.contributor.authorSears, Christopheren_US
dc.contributor.authorOxley, Jamesen_US
dc.contributor.authorDaristotle, John L.en_US
dc.contributor.authorCollins, Joeen_US
dc.contributor.authorLanger, Roberten_US
dc.contributor.authorJaklenec, Anaen_US
dc.date.accessioned2023-01-27T14:47:30Zen_US
dc.date.available2023-01-27T14:47:30Zen_US
dc.date.issued2022en_US
dc.description.abstractFood 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.en_US
dc.identifier.citationTang, Wen, Zhuang, Jia, Anselmo, Aaron C., et al.. "Enhanced stability and clinical absorption of a form of encapsulated vitamin A for food fortification." <i>Proceedings of the National Academy of Sciences,</i> 119, no. 51 (2022) PNAS: https://doi.org/10.1073/pnas.2211534119.en_US
dc.identifier.digitalpnas-2211534119en_US
dc.identifier.doihttps://doi.org/10.1073/pnas.2211534119en_US
dc.identifier.urihttps://hdl.handle.net/1911/114283en_US
dc.language.isoengen_US
dc.publisherPNASen_US
dc.rightsThis open access article is distributed under Creative Commons Attribution License 4.0 (CC BY).en_US
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en_US
dc.titleEnhanced stability and clinical absorption of a form of encapsulated vitamin A for food fortificationen_US
dc.typeJournal articleen_US
dc.type.dcmiTexten_US
dc.type.publicationpublisher versionen_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
pnas-2211534119.pdf
Size:
4.69 MB
Format:
Adobe Portable Document Format
Download
Collections
Faculty Publications