铁盐存在下钙的吸收动力学

IF 7 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Yi Li , Yongqiang Cheng , Ning Tang
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引用次数: 0

摘要

本研究探讨了在亚铁盐存在的情况下,钙从各种来源吸收的复杂动力学,重点研究了乳酸盐和葡萄糖酸盐阴离子的作用。使用Caco-2细胞模型,我们检测了氯化钙、乳酸钙和葡萄糖酸钙的吸收,以及相应的亚铁盐对其吸收的影响。乳酸钙的吸收率最高(6.03%±0.7%),其次是葡萄糖酸钙(5.40%±0.58%)和氯化钙(4.97%±0.23%)。铁盐的存在通常抑制钙的吸收,根据钙和铁盐的不同组合,抑制程度不同。钙转运途径分析显示,亚铁盐对TRPV6和claudin-2的表达没有显著影响,但降低了calbinin - d9k的表达,可能降低了细胞内钙潴留。该研究还发现,亚铁盐下调了DMT1的表达,表明对过量铁摄取的代偿反应。细胞内钙摄取动力学研究表明,氯化钙的摄取速度最快,其次是乳酸钙和葡萄糖酸钙。亚铁盐的加入通常会减缓钙的摄取,但乳酸盐和葡萄糖酸盐阴离子减轻了这种抑制作用,可能是由于较弱的氧化应激水平。这些发现为铁存在下钙的吸收机制提供了新的见解,并强调了羟基羧酸盐在优化矿物质补充策略方面的潜力。该结果对开发更有效和兼容的矿物质补充剂具有重要意义,特别是在解决钙和铁同时缺乏症方面。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Calcium absorption dynamics in the presence of ferrous salts
This study investigates the complex dynamics of calcium absorption from various sources in the presence of ferrous salts, with a focus on the roles of lactate and gluconate anions. Using a Caco-2 cell model, we examined the absorption of calcium chloride, calcium lactate, and calcium gluconate, and the effects of corresponding ferrous salts on their absorption. Calcium lactate demonstrated the highest absorption rate (6.03 % ± 0.7 %), followed by calcium gluconate (5.40 % ± 0.58 %) and calcium chloride (4.97 % ± 0.23 %). The presence of ferrous salts generally inhibited calcium absorption, with varied degree of inhibition according to different combinations of calcium and iron salts. Analysis of calcium transport pathways revealed that ferrous salts did not significantly affect TRPV6 and claudin-2 expression but decreased calbindin-D9k expression, potentially reducing intracellular calcium retention. The study also found that ferrous salts downregulated DMT1 expression, suggesting a compensatory response to excessive iron uptake. Kinetic studies of intracellular calcium uptake showed that calcium chloride had the fastest uptake rate, followed by calcium lactate and calcium gluconate. The addition of ferrous salts generally slowed calcium uptake, but lactate and gluconate anions mitigated this inhibitory effect, may due to the weaker oxidative stress levels. These findings provide new insights into the mechanisms of calcium absorption in the presence of iron and highlight the potential of hydroxycarboxylates in optimizing mineral supplementation strategies. The results have important implications for the development of more effective and compatible mineral supplements, particularly in addressing concurrent calcium and iron deficiencies.
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来源期刊
Food Research International
Food Research International 工程技术-食品科技
CiteScore
12.50
自引率
7.40%
发文量
1183
审稿时长
79 days
期刊介绍: Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.
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