Zinc Bioavailability from Phytate-Rich Foods and Zinc Supplements. Modeling the Effects of Food Components with Oxygen, Nitrogen, and Sulfur Donor Ligands
Aqueous solubility of zinc phytate (K sp = (2.6 ± 0.2) × 10–47 mol7/L7), essential for zinc bioavailability from plant foods, was found to decrease with increasing temperature corresponding to ΔH dis of −301 ± 22 kJ/mol and ΔS dis of −1901 ± 72 J/(mol K). Binding of zinc to phytate was found to be e...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2017-10, Vol.65 (39), p.8727-8743 |
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| creator | Tang, Ning Skibsted, Leif H |
| description | Aqueous solubility of zinc phytate (K sp = (2.6 ± 0.2) × 10–47 mol7/L7), essential for zinc bioavailability from plant foods, was found to decrease with increasing temperature corresponding to ΔH dis of −301 ± 22 kJ/mol and ΔS dis 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. |
| doi_str_mv | 10.1021/acs.jafc.7b02998 |
| format | Article |
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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.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/acs.jafc.7b02998</identifier><identifier>PMID: 28905624</identifier><language>eng</language><publisher>United States: American Chemical Society</publisher><subject>Binding Sites ; Biological Availability ; Calorimetry - methods ; Dietary Supplements ; Ligands ; Nitrogen - chemistry ; Oxygen - chemistry ; Phytic Acid - analysis ; Phytic Acid - chemistry ; Phytic Acid - pharmacokinetics ; Plants, Edible - chemistry ; Solubility ; Sulfur - chemistry ; Thermodynamics ; Water ; Zinc - pharmacokinetics</subject><ispartof>Journal of agricultural and food chemistry, 2017-10, Vol.65 (39), p.8727-8743</ispartof><rights>Copyright © 2017 American Chemical Society</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a336t-80246e901d947a7e30ee8c36743718a1a53b180467894539cb34c72ccc036c7f3</citedby><cites>FETCH-LOGICAL-a336t-80246e901d947a7e30ee8c36743718a1a53b180467894539cb34c72ccc036c7f3</cites><orcidid>0000-0003-1734-5016</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b02998$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/acs.jafc.7b02998$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,780,784,2756,27067,27915,27916,56729,56779</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/28905624$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Tang, Ning</creatorcontrib><creatorcontrib>Skibsted, Leif H</creatorcontrib><title>Zinc Bioavailability from Phytate-Rich Foods and Zinc Supplements. 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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.</description><subject>Binding Sites</subject><subject>Biological Availability</subject><subject>Calorimetry - methods</subject><subject>Dietary Supplements</subject><subject>Ligands</subject><subject>Nitrogen - chemistry</subject><subject>Oxygen - chemistry</subject><subject>Phytic Acid - analysis</subject><subject>Phytic Acid - chemistry</subject><subject>Phytic Acid - pharmacokinetics</subject><subject>Plants, Edible - chemistry</subject><subject>Solubility</subject><subject>Sulfur - chemistry</subject><subject>Thermodynamics</subject><subject>Water</subject><subject>Zinc - pharmacokinetics</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp1kT9v1DAYh60K1B6lOxPyyNAcdpzE9kiPtiAdbUVh6RI5zus7V4md2g70vgqfltwfujHZsp7nJ1kPQu8omVOS049Kx_mjMnrOG5JLKY7QjJY5yUpKxSs0IxOTibKiJ-hNjI-EEFFycoxOciFJWeXFDP15sE7jC-vVL2U71djOpg02wff4br1JKkH23eo1vvK-jVi5Fu-E-3EYOujBpTjH33wLnXUrnNaAL40BnSL2Zufghe8H77Yg_m3TGt8-b1bgzvGNTcHvbtvR-7EzY8CfvfMBL-1qeotv0Wujughnh_MU_by6_LH4ki1vr78uPi0zxViVMkHyogJJaCsLrjgwAiA0q3jBOBWKqpI1VJCi4kIWJZO6YYXmudaasEpzw07Rh_3uEPzTCDHVvY0auk458GOsqWRCFFIwPqFkj-rgYwxg6iHYXoVNTUm9LVJPReptkfpQZFLeH9bHpof2RfiXYALO98BO9WNw02f_v_cXCQiYEA</recordid><startdate>20171004</startdate><enddate>20171004</enddate><creator>Tang, Ning</creator><creator>Skibsted, Leif H</creator><general>American Chemical Society</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0003-1734-5016</orcidid></search><sort><creationdate>20171004</creationdate><title>Zinc Bioavailability from Phytate-Rich Foods and Zinc Supplements. 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Modeling the Effects of Food Components with Oxygen, Nitrogen, and Sulfur Donor Ligands</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2017-10-04</date><risdate>2017</risdate><volume>65</volume><issue>39</issue><spage>8727</spage><epage>8743</epage><pages>8727-8743</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><abstract>Aqueous solubility of zinc phytate (K sp = (2.6 ± 0.2) × 10–47 mol7/L7), essential for zinc bioavailability from plant foods, was found to decrease with increasing temperature corresponding to ΔH dis of −301 ± 22 kJ/mol and ΔS dis 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.</abstract><cop>United States</cop><pub>American Chemical Society</pub><pmid>28905624</pmid><doi>10.1021/acs.jafc.7b02998</doi><tpages>17</tpages><orcidid>https://orcid.org/0000-0003-1734-5016</orcidid></addata></record> |
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| source | MEDLINE; American Chemical Society Journals |
| subjects | Binding Sites Biological Availability Calorimetry - methods Dietary Supplements Ligands Nitrogen - chemistry Oxygen - chemistry Phytic Acid - analysis Phytic Acid - chemistry Phytic Acid - pharmacokinetics Plants, Edible - chemistry Solubility Sulfur - chemistry Thermodynamics Water Zinc - pharmacokinetics |
| title | Zinc Bioavailability from Phytate-Rich Foods and Zinc Supplements. Modeling the Effects of Food Components with Oxygen, Nitrogen, and Sulfur Donor Ligands |
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