Hydrogen nanobubbles in a water solution of dietary supplement

Abstract

Using gas chromatography, proton nuclear magnetic resonance and qualitative experiments, we demonstrate that a 5 water solution of dissolved dietary supplement, creating negative redox potential, contains invisible hydrogen nanobubbles, which remain in the solution for several hours.Hydrogen, as it was recently revealed by basic and clinical 10 research, is an important physiological regulatory factor producing antioxidant, anti-inflammatory and anti-apoptotic protective effects on cells and organs. 1 Drinking hydrogen-rich water is shown to be one of safe practical methods of hydrogen therapy. However, the solubility of hydrogen in water is very 15 low, about 1.6 10 -4 g (or, 1.84 mL of gas at 1 atm) in 100 g of H 2 O at 20° C. In order to increase the amount of hydrogen in water, one can try to add more hydrogen gas in a form of small bubbles. Nanobubbles can be stabilized by a balance between surface tension and repulsive forces between surface electric 20 charges, as it has been discussed before. 2 In this Letter we demonstrate that hydrogen nanobubbles can exist in the water solution of a dietary supplement for a sufficiently long time.The dietary supplement was developed as a chemical 25 composition for producing stable negative oxidation-reduction potential in drinkable liquids. 3 Our samples were prepared by dissolving effervescent tablets containing potassium bicarbonate, sodium bicarbonate, magnesium particles (~40 µm), tartaric acid, L-leucine, organic sea salt, calcium lactate and inulin. One 230 30 mg tablet, fully dissolved within 5 minutes in a 0.5 L of purified water, provides a minimum of 8.5 pH alkalinity and about -500 mV of redox potential. Reactions of magnesium particles with chemicals of the tablet and water produce hydrogen gas.In the first one -two minutes of reaction, dissolution of the 35 tablet in water occurs quite rapidly and is accompanied by a large number of bubbles. Then, the bubbling process visually stops after about 5 minutes, demonstrating a complete dissolution of the tablet in water. First, we performed a qualitative experiment, which suggests that our solution may contain invisible bubbles. Few drops of olive oil have been added to the solution. Then the glass was shaken to mix the oil with the solution. The result we observed 85 was oil emulsification, which is not observed if pure water is used. One of possible explanations is that emulsification is facilitated by a presence of interface (gas-liquid) boundaries in a bulk of our system. Pure solution remains transparent, without producing 90 noticeable light scattering. Therefore, the bubbles, if they exist, should have sizes smaller than the wavelength of visible light λ=380 -780 nm.In order to have a more direct experimental proof of our 95 assumption, we have measured the hydrogen gas (H 2 ) yield from the tablets dissolved in water at room temperature. The experiment was conducted in 125 ml serum bottles. Three samples were prepared by dissolving 0, 1, or 2 tablets. The tablets were dropped and dissolved in 100 ml o...

Supplementation with hydrogen-producing composition confers beneficial effects on physiology and life span in Drosophila

“…Addition of different concentrations of MagH 2 to the yeast-sugar broth (pH 4.4–4.8) caused a significant reduction in the oxidation–reduction potential. Thus, ORP rapidly dropped from +185 mV (regular food) to (–160) – (–166) mV (0.1 mg/ml MagH 2 ), (–320) – (–330) mV (0.3 mg/ml MagH 2 ), and to (–410) – (–470) mV (1 and 3 mg/ml MagH 2 ) and lasted at negative values for at least 4 h. Thus, the observed effects of MagH 2 on fly food were comparable to those observed in water solutions [18], suggesting the existence of molecular hydrogen in the form of nanobubbles and relative stability of its concentrations in the fly food. We also determined that 5 minutes of boiling was sufficient to remove hydrogen gas from solutions, since the ORP values ranged from +180 to +190 mV and were comparable to the ORP values in a regular fly food.…”

“…Previous in vitro studies have shown that when dissolved in water, MagH 2 forms H 2 nanobubbles, thereby maintaining high amounts of dissolved H 2 over a relatively long period of time [18]. It also led to a stable negative oxidation-reduction potential at relatively high pH values [18].…”

“…Previous in vitro studies have shown that when dissolved in water, MagH 2 forms H 2 nanobubbles, thereby maintaining high amounts of dissolved H 2 over a relatively long period of time [18]. It also led to a stable negative oxidation-reduction potential at relatively high pH values [18]. Here we have determined that MagH 2 is also capable of increasing negative ORP values in fly food under acidic conditions that are comparable to those in the gastric space, which approximates the conditions to those in vivo .…”

Magnesium Hydride-Mediated Sustainable Hydrogen Supply Prolongs the Vase Life of Cut Carnation Flowers via Hydrogen Sulfide

“…Importantly, the HRW is presently mainly obtained by water electrolysis, which requires a hydrogen gas generator. Moreover, the solubility of H 2 in water is very low (approximately 1.84 ml in 100-g H 2 O at 20°C, 1 atm; Safonov and Khitrin, 2013 ), and especially, the residence time of H 2 in HRW is shorter, as the half-time of dissolved H 2 in HRW is less than 1 h ( Figure 2E ), at least under our experimental conditions. The discussed disadvantages may restrict the practical applications of the electrolytic produced HRW.…”

“…Additionally, it can remain in higher amounts of dissolved H 2 over a relatively longer period than the electrolytic HRW ( Figure 2E ). It has been reported that hydrolysis of magnesium particles can produce hydrogen nanobubbles that can exist in the water solution of a dietary supplement for a sufficiently long time ( Bunkin et al, 2009 ; Safonov and Khitrin, 2013 ). A balance between surface tension and repulsive forces between surface electric charges is responsible for the stabilization of nanobubbles ( Bunkin et al, 2009 ).…”