Scientific rationale for the use of calcium pectate in foods for special medical purposes under conditions of lead exposure.

Abstract

Objective: Aim: To study the complexing ability of pectins of different origins towards calcium ions (Ca2⁺) and lead ions (Pb2⁺), in order to justify the introduction of calcium pectate into product formulations for special medical purposes and the subsequent medical use of such products for therapeutic and prophylactic purposes under conditions of lead exposure.

Patients and methods: Materials and Methods: The complexation ability of six different fruit and vegetable pectins with calcium (Ca2⁺) and lead (Pb2⁺) ions was investigated using the atomic emission method.

Results: Results: It was found that the highest complexing ability towards Ca2⁺ ions was observed in sugar beet pectin: 5,02±0,04 mmol Me/g pectin; the complexing ability of quince, citrus, apple, carrot, and pumpkin pectins ranged from 3,07±0,02 to 3,91±0,03 mmol Me/g pectin. The complexing ability of sugar beet pectin towards Pb2⁺ ions was 1,40±0,01 mmol Me/g pectin, while other pectins exhibited complexing abilities from 1,00±0,01 to 1,31±0,01 mmol Me/g pectin. The study of pectins' complexing ability in an aqueous medium in vitro, in the simultaneous presence of Ca2⁺ and Pb2⁺ ions, did not reveal a statistically significant change in complexing ability towards Pb2⁺ ions in sugar beet pectin (p=0,052), citrus pectin (p=0,054), carrot pectin (p=0,072), or pumpkin pectin (p=0,061); however, a decrease in complexing ability with Pb2⁺ ions was observed in quince pectin (p=0,036) and apple pectin (p=0,048).

Conclusion: Conclusions: Calcium pectates of fruit and vegetable origin can be added to dietary products for special medical purposes to reduce lead exposure.