Synthesis and characterization of calcium phosphorylated inulin complex as a new source of enriched calcium supplement with prebiotic effect in food
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , |
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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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 |
_version_ |
1752126324753825792 |