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Zinc Bioavailability from Phytate-Rich Foods and Zinc Supplements. Modeling the Effects of Food Components with Oxygen, Nitrogen, and Sulfur Donor Ligands
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2017-09-25 00:00:00 , DOI: 10.1021/acs.jafc.7b02998 Ning Tang 1 , Leif H. Skibsted 1
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2017-09-25 00:00:00 , DOI: 10.1021/acs.jafc.7b02998 Ning Tang 1 , Leif H. Skibsted 1
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Aqueous solubility of zinc phytate (Ksp = (2.6 ± 0.2) × 10–47 mol7/L7), essential for zinc bioavailability from plant foods, was found to decrease with increasing temperature corresponding to ΔHdis of −301 ± 22 kJ/mol and ΔSdis of −1901 ± 72 J/(mol K). Binding of zinc to phytate was found to be exothermic for the stronger binding site and endothermic for the weaker binding site. The solubility of the slightly soluble zinc citrate and insoluble zinc phytate was found to be considerably enhanced by the food components with oxygen donor, nitrogen donor, and sulfur donor ligands. The driving force for the enhanced solubility is mainly due to the complex formation between zinc and the investigated food components rather than ligand exchange and ternary complex formation as revealed by quantum mechanical calculations and isothermal titration calorimetry. Histidine and citrate are promising ligands for improving zinc absorption from phytate-rich foods.
中文翻译：
富含植酸盐的食物和锌补充剂对锌的生物利用度。用氧气，氮气和硫供体配体对食品成分的影响进行建模
发现植酸锌的水溶解度（K sp =（2.6±0.2）×10 –47 mol 7 / L 7）是植物食品中锌生物利用度所必需的，其溶解度随温度升高而降低，其对应的ΔH dis为-301±22 kJ / mol和ΔS dis-1901±72J /（mol K）。发现锌与肌醇六磷酸的结合对于较强的结合位点是放热的，而对于较弱的结合位点是吸热的。发现具有氧供体，氮供体和硫供体配体的食品组分显着提高了微溶柠檬酸锌和不溶植酸锌的溶解度。溶解度提高的驱动力主要归因于锌与所研究的食品成分之间的络合物形成，而不是如量子力学计算和等温滴定量热法所揭示的配体交换和三元络合物形成。组氨酸和柠檬酸盐是有前途的配体，可改善富含植酸的食物对锌的吸收。
更新日期：2017-09-26
中文翻译：
富含植酸盐的食物和锌补充剂对锌的生物利用度。用氧气，氮气和硫供体配体对食品成分的影响进行建模
发现植酸锌的水溶解度（K sp =（2.6±0.2）×10 –47 mol 7 / L 7）是植物食品中锌生物利用度所必需的，其溶解度随温度升高而降低，其对应的ΔH dis为-301±22 kJ / mol和ΔS dis-1901±72J /（mol K）。发现锌与肌醇六磷酸的结合对于较强的结合位点是放热的，而对于较弱的结合位点是吸热的。发现具有氧供体，氮供体和硫供体配体的食品组分显着提高了微溶柠檬酸锌和不溶植酸锌的溶解度。溶解度提高的驱动力主要归因于锌与所研究的食品成分之间的络合物形成，而不是如量子力学计算和等温滴定量热法所揭示的配体交换和三元络合物形成。组氨酸和柠檬酸盐是有前途的配体，可改善富含植酸的食物对锌的吸收。
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