Synthesis and characterization of calcium phosphorylated inulin complex as a new source of enriched calcium supplement with prebiotic effect in food

Detalhes bibliográficos
Autor(a) principal: WEI,Lingyun
Data de Publicação: 2019
Outros Autores: YANG,Wenzhu, WANG,Jianhua, TIAN,Quanhua, HE,Zhixiong
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500237
Resumo: Abstract Bioavailability of calcium in food is not high. Calcium ions can react with the organic acids such as oxalic acid and phytic acid in the food to form insoluble salt. Calcium phosphorylated inulin (CaPInu) was developed as a new potential functional food. Inulin was chemically modified by importing charged group using esterification with phosphate mixture in order to chelate calcium. Two equivalence points of the introduced phosphate groups were estimated to be around 3.85 and 8.76 by potentiometric titration. The structural characterization indicated that C6-OH in the chemical structure of phosphorylated inulin was located in the outside of the sugar ring and its steric hindrance was relatively small and esterification was performed with phosphate easily. CaPInu could stimulate the growth of Bifidobacteria and decrase pH in vitro fermentation. Low pH in colon is benefit to the dissolution of calcium. Mice fed CaPInu diet had a higher serum calcium and femur weight compared with the control diet.
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spelling Synthesis and characterization of calcium phosphorylated inulin complex as a new source of enriched calcium supplement with prebiotic effect in foodcalcium phosphorylated inulindegree of substitutionchelateBifidobacteriacolonAbstract Bioavailability of calcium in food is not high. Calcium ions can react with the organic acids such as oxalic acid and phytic acid in the food to form insoluble salt. Calcium phosphorylated inulin (CaPInu) was developed as a new potential functional food. Inulin was chemically modified by importing charged group using esterification with phosphate mixture in order to chelate calcium. Two equivalence points of the introduced phosphate groups were estimated to be around 3.85 and 8.76 by potentiometric titration. The structural characterization indicated that C6-OH in the chemical structure of phosphorylated inulin was located in the outside of the sugar ring and its steric hindrance was relatively small and esterification was performed with phosphate easily. CaPInu could stimulate the growth of Bifidobacteria and decrase pH in vitro fermentation. Low pH in colon is benefit to the dissolution of calcium. Mice fed CaPInu diet had a higher serum calcium and femur weight compared with the control diet.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500237Food Science and Technology v.39 suppl.1 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.37017info:eu-repo/semantics/openAccessWEI,LingyunYANG,WenzhuWANG,JianhuaTIAN,QuanhuaHE,Zhixiongeng2019-06-24T00:00:00Zoai:scielo:S0101-20612019000500237Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-06-24T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Synthesis and characterization of calcium phosphorylated inulin complex as a new source of enriched calcium supplement with prebiotic effect in food
title Synthesis and characterization of calcium phosphorylated inulin complex as a new source of enriched calcium supplement with prebiotic effect in food
spellingShingle Synthesis and characterization of calcium phosphorylated inulin complex as a new source of enriched calcium supplement with prebiotic effect in food
WEI,Lingyun
calcium phosphorylated inulin
degree of substitution
chelate
Bifidobacteria
colon
title_short Synthesis and characterization of calcium phosphorylated inulin complex as a new source of enriched calcium supplement with prebiotic effect in food
title_full Synthesis and characterization of calcium phosphorylated inulin complex as a new source of enriched calcium supplement with prebiotic effect in food
title_fullStr Synthesis and characterization of calcium phosphorylated inulin complex as a new source of enriched calcium supplement with prebiotic effect in food
title_full_unstemmed Synthesis and characterization of calcium phosphorylated inulin complex as a new source of enriched calcium supplement with prebiotic effect in food
title_sort Synthesis and characterization of calcium phosphorylated inulin complex as a new source of enriched calcium supplement with prebiotic effect in food
author WEI,Lingyun
author_facet WEI,Lingyun
YANG,Wenzhu
WANG,Jianhua
TIAN,Quanhua
HE,Zhixiong
author_role author
author2 YANG,Wenzhu
WANG,Jianhua
TIAN,Quanhua
HE,Zhixiong
author2_role author
author
author
author
dc.contributor.author.fl_str_mv WEI,Lingyun
YANG,Wenzhu
WANG,Jianhua
TIAN,Quanhua
HE,Zhixiong
dc.subject.por.fl_str_mv calcium phosphorylated inulin
degree of substitution
chelate
Bifidobacteria
colon
topic calcium phosphorylated inulin
degree of substitution
chelate
Bifidobacteria
colon
description Abstract Bioavailability of calcium in food is not high. Calcium ions can react with the organic acids such as oxalic acid and phytic acid in the food to form insoluble salt. Calcium phosphorylated inulin (CaPInu) was developed as a new potential functional food. Inulin was chemically modified by importing charged group using esterification with phosphate mixture in order to chelate calcium. Two equivalence points of the introduced phosphate groups were estimated to be around 3.85 and 8.76 by potentiometric titration. The structural characterization indicated that C6-OH in the chemical structure of phosphorylated inulin was located in the outside of the sugar ring and its steric hindrance was relatively small and esterification was performed with phosphate easily. CaPInu could stimulate the growth of Bifidobacteria and decrase pH in vitro fermentation. Low pH in colon is benefit to the dissolution of calcium. Mice fed CaPInu diet had a higher serum calcium and femur weight compared with the control diet.
publishDate 2019
dc.date.none.fl_str_mv 2019-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500237
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500237
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.37017
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.39 suppl.1 2019
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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