Author(s)

Ruokun Li ¹, Wei Zhang ¹, Zongmei Pang ², Qingqian Meng ², Xinyue Zhang ², Zhen Tian ²

Affiliation(s)

¹ Shandong New Element Biotechnology Co., Ltd, Jining, 273100, China
² Qufu New Element Bioengineering Co., Ltd, Jining, 273100, China

Corresponding Author

Qingqian Meng

ABSTRACT

As a functional component in food additives, pharmaceuticals, and cosmetics, natural vitamin E suffers from limited bioavailability due to intestinal solubility, metabolic clearance, and hepatic selective retention. This study systematically investigates the molecular mechanisms by which the modification products enhance bioavailability through lipase-catalyzed esterification modification. Enzymatic modification increases the partition coefficient of natural vitamin E in mixed micelles, enhances its affinity for scavenger receptor class B type I, prolongs its metabolic half-life, and regulates chylomicron assembly. Upon entering the circulation, esterification modification reduces the recognition affinity of hepatic alpha-tocopherol transfer protein, induces the redirection of lipoproteins from high-density lipoproteins to very-low-density lipoproteins, and extends the circulation retention time. Accumulation kinetics show that the modified products exhibit significantly increased rate constants for crossing the blood-brain barrier and entering the peripheral compartment, while the elimination rate constant is decreased. Enzymatic esterification modification achieves a systematic enhancement of bioavailability by remodeling intestinal absorption, hepatic distribution, and tissue accumulation behavior.

KEYWORDS

Enzymatic modification; Natural vitamin E; Bioavailability; Intestinal absorption kinetics; Lipoprotein metabolic redirection; Alpha-tocopherol transfer protein; Accumulation kinetics

CITE THIS PAPER

Ruokun Li, Wei Zhang, Zongmei Pang, Qingqian Meng, Xinyue Zhang, Zhen Tian. Mechanism Study on the Bioavailability Enhancement of Natural Vitamin E Based on Enzymatic Modification. Social Medicine and Health Management (2026). Vol. 7, No.1, 140-146. DOI: http://dx.doi.org/10.23977/socmhm.2026.070119.

REFERENCES

[1] Cai Hanna, et al. "Research progress on the stability change mechanism and bioavailability regulation of bioactive components during fruit juice processing." Food Science,2026, 1-15.
[2] Mao Wengang, et al. "Enzymatic modification and biotransformation of phytosterols." China Biotechnology, 44.04(2024):112-121.
[3] Huo Huanhuan, et al. "Effect of vitamin E on the expression of alpha-tocopherol transfer protein gene in the pituitary of Cynoglossus semilaevis." Progress in Fishery Sciences, 45.01(2024):60-69.

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