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Zhang YY, Stockmann R, Ng K, Ajlouni S. Opportunities for plant-derived enhancers for iron, zinc, and calcium bioavailability: A review. Compr Rev Food Sci Food Saf 2020; 20:652-685. [PMID: 33443794 DOI: 10.1111/1541-4337.12669] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Revised: 09/08/2020] [Accepted: 10/20/2020] [Indexed: 12/31/2022]
Abstract
Understanding of the mechanism of interactions between dietary elements, their salts, and complexing/binding ligands is vital to manage both deficiency and toxicity associated with essential element bioavailability. Numerous mineral ligands are found in both animal and plant foods and are known to exert bioactivity via element chelation resulting in modulation of antioxidant capacity or micobiome metabolism among other physiological outcomes. However, little is explored in the context of dietary mineral ligands and element bioavailability enhancement, particularly with respect to ligands from plant-derived food sources. This review highlights a novel perspective to consider various plant macro/micronutrients as prospective bioavailability enhancing ligands of three essential elements (Fe, Zn, and Ca). We also delineate the molecular mechanisms of the ligand-binding interactions underlying mineral bioaccessibility at the luminal level. We conclude that despite current understandings of some of the structure-activity relationships associated with strong mineral-ligand binding, the physiological links between ligands as element carriers and uptake at targeted sites throughout the gastrointestinal (GI) tract still require more research. The binding behavior of potential ligands in the human diet should be further elucidated and validated using pharmacokinetic approaches and GI models.
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Affiliation(s)
- Yianna Y Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia.,CSIRO Agriculture & Food, Werribee, VIC, Australia
| | | | - Ken Ng
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
| | - Said Ajlouni
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
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Dai J, Tao L, Shi C, Yang S, Li D, Sheng J, Tian Y. Fermentation Improves Calcium Bioavailability in Moringa oleifera leaves and Prevents Bone Loss in Calcium-deficient Rats. Food Sci Nutr 2020; 8:3692-3703. [PMID: 32724632 PMCID: PMC7382168 DOI: 10.1002/fsn3.1653] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2020] [Revised: 04/22/2020] [Accepted: 04/29/2020] [Indexed: 11/21/2022] Open
Abstract
Nowadays, there is an increasing demand of healthier plant calcium supplements. Moringa oleifera leaves (MOL) are rich in calcium and thus are promising candidates for developing efficient calcium supplements. Here, using fermentation-based approaches, we developed a Moringa oleifera leaf ferment (MOLF), which contents higher levels of calcium. The therapeutic potential of the MOLF was also examined both in vitro and in vivo. Nine lactic acid bacteria and four yeasts were tested for better fermentation of MOL. Calcium-deficient rats were used for evaluating the therapeutic effects of MOLF. The results of liquid fermentation showed that the mixture of Lactobacillus reuteri, Lactobacillus acidophilus , and Candida utilis elevated the content of MOL calcium most strikingly, with the content of calcium increased nearly 2.4-fold (from 2.08% to 4.90%). The resulting MOLF was then subjected to cell experiments and animal experiments. The results showed that calcium absorption in Caco-2 cells in MOLF group was higher than that in CaCl2 group significantly. Interestingly, in calcium-deficient rats, MOLF treatment significantly increased the thickness of cortical bone, rat body weight, wet weight of the femur, and the femur bone density, whereas it decreased osteoclast numbers. These results indicate that microbial fermentation increased calcium bioavailability of MOL, promote the growth and development of calcium-deficient rats, bone calcium deposition, and bone growth; enhance bone strength; reduce bone resorption; and prevent calcium deficiency.
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Affiliation(s)
- Jiahe Dai
- College of Food Science and TechnologyYunnan Agricultural UniversityKunmingChina
| | - Liang Tao
- College of Food Science and TechnologyYunnan Agricultural UniversityKunmingChina
| | - Chongyin Shi
- College of Food Science and TechnologyYunnan Agricultural UniversityKunmingChina
| | - Shuwen Yang
- College of Food Science and TechnologyYunnan Agricultural UniversityKunmingChina
| | - Depeng Li
- College of Food Science and TechnologyYunnan Agricultural UniversityKunmingChina
| | - Jun Sheng
- College of Food Science and TechnologyYunnan Agricultural UniversityKunmingChina
- Yunnan Provincial Key Laboratory of Biological Big DataYunnan Agricultural UniversityKunmingChina
| | - Yang Tian
- College of Food Science and TechnologyYunnan Agricultural UniversityKunmingChina
- Yunnan Provincial Key Laboratory of Biological Big DataYunnan Agricultural UniversityKunmingChina
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3
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Wang J, Aalaei K, Skibsted LH, Ahrné LM. Bioaccessibility of calcium in freeze-dried yogurt based snacks. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109527] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Li J, Yin T, Xiong S, Huang Q, You J, Hu Y, Liu R, Li Y. Mechanism on releasing and solubilizing of fish bone calcium during nano‐milling. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13354] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jinling Li
- College of Food Science and TechnologyHuazhong Agricultural University Wuhan Hubei Province China
- The ministry of agriculture of the People's Republic of China, National R & D Branch Center for Conventional Freshwater Fish Processing Wuhan Hubei Province China
- Key Laboratory of Environment Correlative DietologyMinistry of Education Wuhan Hubei Province China
| | - Tao Yin
- College of Food Science and TechnologyHuazhong Agricultural University Wuhan Hubei Province China
- The ministry of agriculture of the People's Republic of China, National R & D Branch Center for Conventional Freshwater Fish Processing Wuhan Hubei Province China
- Key Laboratory of Environment Correlative DietologyMinistry of Education Wuhan Hubei Province China
| | - Shanbai Xiong
- College of Food Science and TechnologyHuazhong Agricultural University Wuhan Hubei Province China
- The ministry of agriculture of the People's Republic of China, National R & D Branch Center for Conventional Freshwater Fish Processing Wuhan Hubei Province China
- Key Laboratory of Environment Correlative DietologyMinistry of Education Wuhan Hubei Province China
| | - Qilin Huang
- College of Food Science and TechnologyHuazhong Agricultural University Wuhan Hubei Province China
- The ministry of agriculture of the People's Republic of China, National R & D Branch Center for Conventional Freshwater Fish Processing Wuhan Hubei Province China
- Key Laboratory of Environment Correlative DietologyMinistry of Education Wuhan Hubei Province China
| | - Juan You
- College of Food Science and TechnologyHuazhong Agricultural University Wuhan Hubei Province China
- The ministry of agriculture of the People's Republic of China, National R & D Branch Center for Conventional Freshwater Fish Processing Wuhan Hubei Province China
- Key Laboratory of Environment Correlative DietologyMinistry of Education Wuhan Hubei Province China
| | - Yang Hu
- College of Food Science and TechnologyHuazhong Agricultural University Wuhan Hubei Province China
- The ministry of agriculture of the People's Republic of China, National R & D Branch Center for Conventional Freshwater Fish Processing Wuhan Hubei Province China
- Key Laboratory of Environment Correlative DietologyMinistry of Education Wuhan Hubei Province China
| | - Ru Liu
- College of Food Science and TechnologyHuazhong Agricultural University Wuhan Hubei Province China
- The ministry of agriculture of the People's Republic of China, National R & D Branch Center for Conventional Freshwater Fish Processing Wuhan Hubei Province China
- Key Laboratory of Environment Correlative DietologyMinistry of Education Wuhan Hubei Province China
| | - YaJie Li
- College of Food Science and TechnologyHuazhong Agricultural University Wuhan Hubei Province China
- The ministry of agriculture of the People's Republic of China, National R & D Branch Center for Conventional Freshwater Fish Processing Wuhan Hubei Province China
- Key Laboratory of Environment Correlative DietologyMinistry of Education Wuhan Hubei Province China
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5
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Cheng H, Skibsted LH. Dissolution of calcium hydrogen phosphate in aqueous δ-gluconolactone; long-lasting supersaturation increasing calcium availability. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.03.014] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Zhao Z, Vavrusova M, Skibsted LH. Antioxidant activity and calcium binding of isomeric hydroxybenzoates. J Food Drug Anal 2018; 26:591-598. [PMID: 29567228 PMCID: PMC9322242 DOI: 10.1016/j.jfda.2017.07.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2017] [Revised: 06/29/2017] [Accepted: 07/05/2017] [Indexed: 11/28/2022] Open
Abstract
The association constant for calcium binding to hydroxybenzoates in aqueous 0.16 M NaCl at 25 °C was found electrochemically to have the value Kass = 280 mol L−1 with ΔHo = −51 kJ mol−1, ΔSo = −122 J mol−1 K−1 for the 2-isomer (salicylate), Kass = 7 mol L−1 with ΔHo = −39 kJ mol−1, ΔSo = −116 J mol−1 K−1 for the 3-isomer, and Kass = 8 mol L−1 with ΔHo = −51 kJ mol−1, ΔSo = −155 J mol−1 K−1 for the 4-isomer. The 3- and 4-isomers were found more efficient as antioxidants than the 2-isomer in decreasing oxygen consumption rate in a peroxidating methyl linoleate emulsion and less sensitive to presence of calcium. All isomers were found prooxidative for iron-catalyzed initiation of oxidation due to enhanced radical formation as shown by electron spin resonance spectroscopy. Calcium salicylate was found to have low solubility with a solubility product Ksp = 4.49·10−6 based on activity with ΔHo = 67 kJ mol−1, ΔSo = 123 J mol−1 K−1 for dissolution in water, when corrected for the strong complex formation. Calcium in food and beverages may thus lower antioxidant activity of plant phenols through complexation or by precipitation.
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Affiliation(s)
- Zichen Zhao
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Martina Vavrusova
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Leif Horsfelt Skibsted
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
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Mineral nutrient interaction: Improving bioavailability of calcium and iron. Food Sci Biotechnol 2016; 25:1233-1241. [PMID: 30263400 DOI: 10.1007/s10068-016-0196-2] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2016] [Revised: 06/16/2016] [Accepted: 06/19/2016] [Indexed: 12/15/2022] Open
Abstract
Insufficient uptake of essential metals leads to serious malnutrition, which is a worldwide problem. Low bioavailability of iron and calcium may lead to anemia and osteoporosis, respectively, even in individuals with a high dietary intake. For iron, fractionation of meat proteins was studied in order to increase iron bioavailability from other meal components, and uptake of iron was found to increase with minimal risk of increasing oxidative damage. Calcium binding to peptides was found to prevent formation of insoluble calcium salts otherwise hampering absorption particularly in combination with calcium hydroxycarboxylates, entailing spontaneous supersaturation. Based on a review of results from different strategies available for increasing bioavailability, safe iron fortification is suggested to be supported by calcium, with modulation of iron as a prooxidant.
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Tang N, Skibsted LH. Calcium Binding to Amino Acids and Small Glycine Peptides in Aqueous Solution: Toward Peptide Design for Better Calcium Bioavailability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:4376-4389. [PMID: 27159329 DOI: 10.1021/acs.jafc.6b01534] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Deprotonation of amino acids as occurs during transfer from stomach to intestines during food digestion was found by comparison of complex formation constants as determined electrochemically for increasing pH to increase calcium binding (i) by a factor of around 6 for the neutral amino acids, (ii) by a factor of around 4 for anions of the acidic amino acids aspartic and glutamic acid, and (iii) by a factor of around 5.5 for basic amino acids. Optimized structures of the 1:1 complexes and ΔHbinding for calcium binding as calculated by density functional theory (DFT) confirmed in all complexes a stronger calcium binding and shorter calcium-oxygen bond length in the deprotonated form. In addition, the stronger calcium binding was also accompanied by a binding site shift from carboxylate binding to chelation by α-amino group and carboxylate oxygen for leucine, aspartate, glutamate, alanine, and asparagine. For binary amino acid mixtures, the calcium-binding constant was close to the predicted geometric mean of the individual amino acid binding constants indicating separate binding of calcium to two amino acids when present together in solution. At high pH, corresponding to conditions for calcium absorption, the binding affinity increased in the order Lys < Arg < Cys < Gln < Gly ∼ Ala < Asn < His < Leu < Glu< Asp. In a series of glycine peptides, calcium-binding affinity was found to increase in the order Gly-Leu ∼ Gly-Gly < Ala-Gly < Gly-His ∼ Gly-Lys-Gly < Glu-Cys-Gly < Gly-Glu, an ordering confirmed by DFT calculations for the dipeptides and which also accounted for large synergistic effects in calcium binding for up to 6 kJ/mol when compared to the corresponding amino acid mixtures.
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Affiliation(s)
- Ning Tang
- Food Chemistry, Department of Food Science, University of Copenhagen , Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Leif H Skibsted
- Food Chemistry, Department of Food Science, University of Copenhagen , Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
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Garcia AC, Vavrusova M, Skibsted LH. Calcium d-Saccharate: Aqueous Solubility, Complex Formation, and Stabilization of Supersaturation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:2352-2360. [PMID: 26934422 DOI: 10.1021/acs.jafc.6b00166] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Molar conductivity of saturated aqueous solutions of calcium d-saccharate, used as a stabilizer of beverages fortified with calcium d-gluconate, increases strongly upon dilution, indicating complex formation between calcium and d-saccharate ions, for which, at 25 °C, Kassoc = 1032 ± 80, ΔHassoc° = −34 ± 6 kJ mol–1, and ΔSassoc° = −55 ± 9 J mol–1 K–1, were determined electrochemically. Calcium d-saccharate is sparingly soluble, with a solubility product, Ksp, of (6.17 ± 0.32) × 10–7 at 25 °C, only moderately increasing with the temperature: ΔHsol° = 48 ± 2 kJ mol–1, and ΔSassoc° = 42 ± 7 J mol–1 K–1. Equilibria in supersaturated solutions of calcium d-saccharate seem only to adjust slowly, as seen from calcium activity measurements in calcium d-saccharate solutions made supersaturated by cooling. Solutions formed by isothermal dissolution of calcium d-gluconate in aqueous potassium d-saccharate becomes spontaneously supersaturated with both d-gluconate and d-saccharate calcium salts, from which only calcium d-saccharate slowly precipitates. Calcium d-saccharate is suggested to act as a stabilizer of supersaturated solutions of other calcium hydroxycarboxylates with endothermic complex formation through a heat-induced shift in calcium complex distribution with slow equilibration upon cooling.
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Affiliation(s)
- André C Garcia
- Food Chemistry, Department of Food Science, University of Copenhagen , Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
- Insituto Federal de Educação, Ciência e Tecnologia de São Paulo , Campus Capivari, Avenida Doutor Ênio Pires de Camargo, 2971, São João Batista, Capivari, São Paulo 13360-000, Brazil
| | - Martina Vavrusova
- Food Chemistry, Department of Food Science, University of Copenhagen , Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Leif H Skibsted
- Food Chemistry, Department of Food Science, University of Copenhagen , Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
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Irshad A, Sharma BD, Ahmed SR, Talukder S, Malav OP, Kumar A. Effect of incorporation of calcium lactate on physico-chemical, textural, and sensory properties of restructured buffalo meat loaves. Vet World 2016; 9:151-9. [PMID: 27051201 PMCID: PMC4819365 DOI: 10.14202/vetworld.2016.151-159] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2015] [Revised: 12/25/2015] [Accepted: 12/30/2015] [Indexed: 11/16/2022] Open
Abstract
AIM The present study was conducted to develop a functional meat product by fortifying calcium (in the form of calcium lactate) with restructured buffalo meat loaf (RBML). MATERIALS AND METHODS Deboned buffalo meat obtained from the carcass of adult female buffalo within 5-6 h of slaughter and stored under frozen condition. Calcium fortified RBML were prepared by replacing the lean buffalo meat with calcium lactate powder at 0%, 1%, 1.25%, and 1.5% level through the pre-standardized procedure. The developed products were evaluated for physico-chemical properties, proximate composition, calcium concentration (mg/100 g), water activity (aw), Lovibond(®) tintometer color units, texture profile analysis (TPA), and sensory qualities as per-standard procedures. RESULTS Of the various product quality parameters evaluated, cooking yield (%), product pH, moisture (%), protein (%), fat (%), and water activity (aw) decreases significantly with increasing level of calcium lactate. Calcium content of fortified functional RBMLs was 135.02, 165.73, and 203.85 mg/100 g as compared to 6.48 mg/100 g in control. Most of the sensory scores at 1% and 1.25% levels of calcium lactate in treatment products remained comparable among themselves and control product, with a gradual decline. CONCLUSIONS The present study concluded that 1.25% calcium lactate was the optimum level for the fortification of calcium in RBML without affecting the textural and sensory properties which could meet out 15% of recommended dietary allowance for calcium.
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Affiliation(s)
- A Irshad
- Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Kerala Veterinary and Animal Sciences University, Mannuthy, Thrissur - 680 651, Kerala, India
| | - B D Sharma
- Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar - 243 122, Uttar Pradesh, India
| | - S R Ahmed
- Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar - 243 122, Uttar Pradesh, India
| | - S Talukder
- Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar - 243 122, Uttar Pradesh, India
| | - O P Malav
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India
| | - Ashish Kumar
- Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar - 243 122, Uttar Pradesh, India
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11
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Skibsted LH. Mineral nutrient interaction: Improving bioavailability of calcium and iron. Food Sci Biotechnol 2016. [PMID: 30263400 DOI: 10.1007/s10068-016-0196-192] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/07/2023] Open
Abstract
Insufficient uptake of essential metals leads to serious malnutrition, which is a worldwide problem. Low bioavailability of iron and calcium may lead to anemia and osteoporosis, respectively, even in individuals with a high dietary intake. For iron, fractionation of meat proteins was studied in order to increase iron bioavailability from other meal components, and uptake of iron was found to increase with minimal risk of increasing oxidative damage. Calcium binding to peptides was found to prevent formation of insoluble calcium salts otherwise hampering absorption particularly in combination with calcium hydroxycarboxylates, entailing spontaneous supersaturation. Based on a review of results from different strategies available for increasing bioavailability, safe iron fortification is suggested to be supported by calcium, with modulation of iron as a prooxidant.
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Affiliation(s)
- Leif Horsfelt Skibsted
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
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13
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Vavrusova M, Skibsted LH. Spontaneous supersaturation of calcium D-gluconate during isothermal dissolution of calcium L-lactate in aqueous sodium D-gluconate. Food Funct 2014; 5:85-91. [PMID: 24281051 DOI: 10.1039/c3fo60205b] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Continuing dissolution of solid calcium L-lactate pentahydrate in saturated aqueous solutions following addition of solid sodium D-gluconate corresponding to a gluconate/lactate ratio around three was found to result in homogeneous solutions supersaturated with calcium D-gluconate by a factor of seven, from which calcium D-gluconate monohydrate precipitated only slowly. In contrast, dissolution of calcium D-gluconate monohydrate by sodium L-lactate in aqueous solution with the reverse lactate/gluconate ratio also around three did not result in similar homogeneous solutions on the route to solid calcium L-lactate pentahydrate. This increasing supersaturation of calcium D-gluconate during dissolution of calcium L-lactate in aqueous sodium D-gluconate may enhance calcium bioavailability. The dissolution overshooting depends on competitive kinetics and is also of interest in modeling biomineralization and in designing novel food products with increased calcium bioavailability.
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Affiliation(s)
- Martina Vavrusova
- Food Chemistry, Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
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In vitro duodenal lipolysis of lipid-based drug delivery systems studied by HPLC–UV and HPLC–MS. Int J Pharm 2014; 465:396-404. [DOI: 10.1016/j.ijpharm.2014.02.027] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2014] [Revised: 02/13/2014] [Accepted: 02/15/2014] [Indexed: 11/24/2022]
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Vavrusova M, Munk MB, Skibsted LH. Aqueous solubility of calcium L-lactate, calcium D-gluconate, and calcium D-lactobionate: importance of complex formation for solubility increase by hydroxycarboxylate mixtures. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:8207-14. [PMID: 23906043 DOI: 10.1021/jf402124n] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Among the calcium hydroxycarboxylates important for cheese quality, D-lactobionate [Ksp = (7.0 ± 0.3) × 10(-3) mol(3) L(-3)] and L-lactate [Ksp = (5.8 ± 0.2) × 10(-3) mol(3) L(-3)] were found more soluble than D-gluconate [Ksp = (7.1 ± 0.2) × 10(-4) mol(3) L(-3)], as indicated by the solubility products determined electrochemically for aqueous 1.0 M NaCl at 25.0 °C. Still, solubility of calcium L-lactate increases by 45% in the presence of 0.50 M sodium D-gluconate and by 37% in the presence of 0.50 M sodium D-lactobionate, while solubility of calcium D-gluconate increases by 66 and 85% in the presence of 0.50 M sodium L-lactate and 0.50 M sodium D-lactobionate, respectively, as determined by complexometric titration. Sodium L-lactate and sodium D-gluconate have only little influence on solubility of calcium D-lactobionate. The increased solubility is described quantitatively by calcium binding to D-gluconate (K1 = 14 ± 3 mol(-1) L) in 1.0 M NaCl at 25 °C, D-lactobionate (K1 = 11 ± 2 mol(-1) L), and L-lactate (K1 = 8 ± 2 mol(-1) L), as indicated by the association constants determined electrochemically. In mixed hydroxycarboxylate solutions, calcium binding is quantitatively described by the geometric mean of the individual association constants for both aqueous 1.0 and 0.20 M NaCl, indicating a 1:1 stoichiometry for complex formation.
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Affiliation(s)
- Martina Vavrusova
- Food Chemistry, Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
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Vavrusova M, Skibsted LH. Calcium binding to dipeptides of aspartate and glutamate in comparison with orthophosphoserine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:5380-4. [PMID: 23682986 DOI: 10.1021/jf400741e] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Aspartate binds calcium(II) better than glutamate with Ka = 7.0 ± 0.9 L mol⁻¹ for Asp and Ka = 3.0 ± 0.8 L mol⁻¹ for Glu, respectively, as determined using calcium-selective electrodes for aqueous solutions of ionic strength 0.20 at 25 °C at pH of relevance for milk products. For the mixed peptides, the affinity seems additive with Ka = 27 ± 3 L mol⁻¹ for Asp-Glu and 22.7 ± 0.1 for Glu-Asp as compared to the expected 21 L mol⁻¹. In contrast, for Asp-Asp, the affinity is less than additive with Ka = 23 ± 5 L mol⁻¹ as compared to the expected 49 L mol⁻¹, whereas for Glu-Glu, the affinity is more than additive with Ka = 26 ± 4 L mol⁻¹ as compared to the expected 9.0 L mol⁻¹, indicating specific structural effects for Glu-Glu. Ionic strength effects, 1.0 versus 0.20 studied, are similar for Asp and Glu with decreasing affinity for higher ionic strength, whereas the dipeptides with Glu as C-terminus are more sensitive to increasing ionic strength than with Asp as C-terminus. Despite little affinity of calcium to serine with Ka = 0.9 ± 0.2 L mol⁻¹, Glu has increasing affinity for calcium in the serine dipeptide Ser-Glu with Ka = 10 ± 3 L mol⁻¹, which becomes comparable to phosphorylated serine with Ka = 22 ± 5 L mol⁻¹.
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Affiliation(s)
- Martina Vavrusova
- Food Chemistry, Department of Food Science, University of Copenhagen , Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
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