MIT Innovates Iron Fortification With Metal-Organic Frameworks
MIT researchers have developed a groundbreaking method to tackle the widespread issue of iron deficiency, which affects approximately 2 billion people globally. This deficiency can lead to serious health issues such as anemia, impaired cognitive development in children, and increased infant mortality rates. To address this, the MIT team has introduced a novel technique to fortify foods and beverages using tiny crystalline particles known as metal-organic frameworks (MOFs).
These MOFs can be seamlessly integrated into a variety of staple foods and drinks, ranging from bread to beverages like coffee and tea. As Ana Jaklenec from MIT’s Koch Institute for Integrative Cancer Research explains, this innovative solution is designed to be adaptable across different cultures and cuisines, eliminating the need for reformulation based on regional dietary staples.
Not only can these particles deliver iron, but they also have the potential to carry other essential nutrients such as iodine, zinc, calcium, and magnesium. This versatility makes MOFs a promising tool for enhancing nutrition, particularly in developing regions, as highlighted by Robert Langer, a prominent professor at MIT.
The concept of using MOFs in food fortification is novel. Unlike traditional methods where nutrients can degrade or alter the taste of foods, MOFs maintain nutrient stability and prevent unwanted reactions with food compounds. Jaklenec's lab has previously demonstrated that encapsulating nutrients within polymers enhances their shelf-life and effectiveness. However, the bulkiness of polymers limits nutrient concentration. In contrast, MOFs, with their high porosity, can hold more nutrients without compromising food quality.
MIT postdoc Xin Yang and Linzixuan (Rhoda) Zhang PhD ’24, who are lead authors of the study published in the journal Matter, designed MOFs using iron and a food-grade compound called fumaric acid. This composition ensures that the MOFs remain stable until reaching the stomach, where they release iron efficiently.
The team also explored the potential of creating double-fortified salts by incorporating iodine into the MOFs, overcoming the challenge of iron and iodine reacting unfavorably. Their experiments showed that the MOFs retained stability through various conditions and effectively released nutrients in animal models.
Looking ahead, the researchers plan to commercialize their findings, working on creating fortified beverages and double-fortified salts that could be widely distributed. This research received support from J-WAFS Fellowships for Water and Food Solutions, and involved contributions from several other MIT researchers.