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    Home > Food News > Food Articles > The formation and delivery of iron phosphate nanoparticles of iron phosphate, which affect the bioavailableness of non-hemolyte iron

    The formation and delivery of iron phosphate nanoparticles of iron phosphate, which affect the bioavailableness of non-hemolyte iron

    • Last Update: 2021-02-10
    • Source: Internet
    • Author: User
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    , Wu Haohao, and others from the School of Food Science and Engineering of China Ocean University published an online article on Food Chemistry, "Orthophosphate affects iron (III) bioavailability via mechanisms and delivery of ferric hydr-phosphate nanoparticles," which explores the effects of orthophosphate on trivalende iron solubility, chemical morphology, and bioavailability. This article will be published on 15 June 2021 by Food Chemistry. Professor ZengWu Haohao is the co-author of this paper.
    : Iron
    is one of the essential mineral elements in the growth and development of human body, and is involved in a series of important bio-chemical reactions in human body. Non-hemoglobin iron is the main component of dietary iron, usually in the form of tri-iron, in the gastrointestinal digestion process is very easy to form iron hydroxide precipitation and not easy to be absorbed by the human body. Positive phosphates are widely found in water, food, and gastrointestinal digestions. Early animal and human experiments showed that positive phosphate intake would have some effect on the absorption of hemolyrotin iron in the diet, but the conclusions were not consistent and the internal mechanism was not clear. Therefore, the team of former professorsof the School of Food Science and Engineering of China Ocean University explored the effects of positive phosphate on triethroid iron solubility, chemical morphology and bioavailableness.
    In the neutral phosphate buffer system, the iron content of the sequestration was determined by atomic absorption, and as the initial phosphate molar ratio (P/Fe)
    init
    ) in the solution increased, the triloclic iron dissolved gradually, and the triloble iron dissolved completely when the three-price iron was completely dissolved at the time of the
    /Fe
    ≥0.6. The laser dynamic light scattering results show that as the
    init
    increases, the particle count in the upper liquid decreases first, while the average particle size of the particles gradually decreases to stabilize. The hydration particle size distribution and transmission mirror observation show that the particles in the upper liquid are nano-aggregators that are aggregated from a monosome with a diameter of about 4 nm, and the higher the
    init
    , the lower the degree of aggregation of the monogum. Ultraviolet full wavelength scanning revealed that particles in the semen gradually increased in the absorption of light at Fe(III)-PO
    4
    characteristics at 272nm as the
    init
    of P/Fe increased. The absorbentness of the -OH feature absorption interval of 300 to 500 nm decreased gradually, indicating that in this process, the Fe(III)-PO
    4
    bond in the upper liquid particles gradually formed and replaced the Fe (III)-OH bond. X-ray spectrometrography found that the≤

    phosphorus-iron ratio in the upper liquid particles increased linearly when the ratio of phosphorus iron in the upper liquid particles increased linearly, while the phosphorus-iron ratio in the upper liquid particles gradually stabilized to close to 1 when the phosphorus-iron ratio in the upper liquid particles was gradually stabilized at the time of the
    /Fe/init
    >2. The above results show that positive phosphate can inhibit triethic iron hydration and form ferrophosphate hydroxide nanoparticles (FE(OH) P-NPs, thus contributing to the dissolution of triethic iron.
    This study also examined the effects of small intestine environmental pH, balanced salts, and animal protein digestion products on the ability of orthophosphate to dissolve trilotin, and the results showed that small intestine acid pH and balance salts caused fe (OH) P-NPs to aggregate, thus preventing trilocent iron from dissolving in the small intestine; In addition, in the single-layer differentiation of the Caco-2 intestinal endoskin cell model, through calcium chlorophyte fluorescence quenching dynamics, the use of iron complex agent erythroid sodium oxide to distinguish between iron reduction dissociation and nanoparticle internal swallowing two ways, the study The effect of animal protein digestion products on the bioavailableness of tricodent iron was found that animal protein digestion products can significantly promote the intestinal absorption of tricodes, a process involving fe (OH) P-NPs internal absorption and iron reduction and dissocentr absorption.
    This study explains the effects of positive phosphate on non-hemohemolyte iron solubility and bioavailableness and its internal factors, which can provide some theoretical and technical guidance for the bioavailableness assessment of ferritin and the development of steady-state delivery system.
    Responsor
    Introduction
    Zeng
    (Communicator)
    , Professor, Ph.D. Tutor, Dean of Sanya Graduate School, China Ocean University, Provincial Teaching Master. Professor Zengmainly engaged in the teaching, scientific research and promotion of the preservation and high-value utilization of aquatic products. In terms of teaching, he served as the head of the national fine online open course team of Food Preservation Exploration, presided over the national virtual simulation experimental teaching project "The whole process simulation of fish and its products industrial production", and edited and published more than 10 teaching materials and works such as "Food Preservation Principles and Technology" (national quality teaching materials), "Introduction to Food Technology", "Natural Food Additives" and "Marine Protein and Peptide-Biological Activities and Applications". Scientific research, has presided over or participated in the completion of more than 20 national and provincial-level scientific research projects, published SCI, EI included more than 100 papers, authorized more than 10 national invention patents.
    Wu Haohao
    (First Author)
    , Associate Professor, Master's Tutor, Director of the China Food Industry Association, associate professor, China Ocean University School of Food Science and Engineering, has been sent to the University of Maryland and the U.S. Food and Drug Administration joint training. Research direction: 1. Steady delivery of mineral nutrients in marine food (fish and shrimp algae); Marine microalgae nutrition function and processing. He has undertaken 5 national and provincial-level scientific research projects, published more than 30 academic papers in well-known journals at home and abroad, cited more than 300 times, and authorized 2 national invention patents.
    (The article "Orthophosphate affects iron (III) bioavailability via a mechanism involving the stabilization and delivery of ferric hydroxide-phosphate nanoparticles" was published online in
    Food Chemistry
    。 )
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