Center for Bio-Integrated Electronics, Northwestern University, Evanston, IL, 60208, USA.
Querrey Simpson Institute for Bioelectronics, Northwestern University, Evanston, IL, 60208, USA.
Adv Sci (Weinh). 2022 Jan;9(2):e2103331. doi: 10.1002/advs.202103331. Epub 2021 Nov 7.
Nutrients play critical roles in maintaining core physiological functions and in preventing diseases. Technologies for delivering these nutrients and for monitoring their concentrations can help to ensure proper nutritional balance. Eccrine sweat is a potentially attractive class of biofluid for monitoring purposes due to the ability to capture sweat easily and noninvasively from nearly any region of the body using skin-integrated microfluidic technologies. Here, a miniaturized system of this type is presented that allows simple, rapid colorimetric assessments of the concentrations of multiple essential nutrients in sweat, simultaneously and without any supporting electronics - vitamin C, calcium, zinc, and iron. A transdermal patch integrated directly with the microfluidics supports passive, sustained delivery of these species to the body throughout a period of wear. Comparisons of measurement results to those from traditional lab analysis methods demonstrate the accuracy and reliability of this platform. On-body tests with human subjects reveal correlations between the time dynamics of concentrations of these nutrients in sweat and those of the corresponding concentrations in blood. Studies conducted before and after consuming certain foods and beverages highlight practical capabilities in monitoring nutritional balance, with strong potential to serve as a basis for guiding personalized dietary choices.
营养物质在维持核心生理功能和预防疾病方面起着至关重要的作用。输送这些营养物质并监测其浓度的技术有助于确保适当的营养平衡。由于可以使用皮肤集成的微流控技术轻松且无创地从身体的几乎任何部位采集汗液,因此汗液是一种具有潜在吸引力的生物流体监测类物质。这里提出了一种这种类型的小型化系统,可以简单、快速地对汗液中多种必需营养素的浓度进行比色评估,同时无需任何支持电子设备 - 维生素 C、钙、锌和铁。与微流控直接集成的透皮贴片支持这些物质在佩戴期间被动、持续地向体内输送。将测量结果与传统实验室分析方法的结果进行比较,证明了该平台的准确性和可靠性。对人体受试者的体内测试显示,汗液中这些营养素浓度的时间动态与血液中相应浓度之间存在相关性。在食用某些食物和饮料前后进行的研究突出了监测营养平衡的实用能力,具有作为指导个性化饮食选择的基础的巨大潜力。