Inhibition of the Intestinal Absorption of Iron by Sodium Alginate and Guar Gum in Rats

Wölbling, R.H.; Becker, Gary D.; Förth, W.

doi:10.1159/000198482

Cited by 26 publications

(8 citation statements)

References 11 publications

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“…These in vitro results are consistent with other findings. Wobling et al (1980) demonstrated that guar gum decreased iron absorption in tied-off jejunal segments of both normal and iron-deficient rats and decreased iron absorption, in vivo, in normal rats. Zemel and Zemel (1985) demonstrated that when guar gum (0.5%) was added to soy systems it significantly reduced iron solubility by 60.7% after undergoing a digestion with pepsin-HCl followed by the addition of bicarbonate, and digestion with pancreatin in the presence of bile extracts.…”

Section: Binding Characteristics Of Fiber Componentsmentioning

confidence: 92%

Mineral Binding Characteristics of Lignin, Guar Gum, Cellulose, Pectin and Neutral Detergent Fiber under Simulated Duodenal pH Conditions

PLAlT

Clydesdale

1987

Journal of Food Science

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Effective stability constants (Kcff) and amount of Fe bound by lignin, cellulose, guar gum, low and high methoxy pectin and NDF were determined under simulated duodenal pH conditions. Guar gum bound 8.4 μmol Fe per g fiber with the greatest affinity (Kcff= 6.27 × 106) of any of the fibers studied; NDF, high methoxy pectin, and one of the binding sites of lignin bound 5.0. 5.0, and 19.5 μmol Fe, respectively. per g fiber, with a Kcff > 105, and cellulose bound Fe so weakly that an effective stability constant could not be calculated. Lignin had two distinct binding sites for Fe, Zn, and Cu with the high affinity sites binding in the following order: Fe > Cu > Zn, but with twice as much Cu bound as either Fe or Zn.

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Section: Binding Characteristics Of Fiber Componentsmentioning

confidence: 92%

Mineral Binding Characteristics of Lignin, Guar Gum, Cellulose, Pectin and Neutral Detergent Fiber under Simulated Duodenal pH Conditions

PLAlT

Clydesdale

1987

Journal of Food Science

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“…Wölbling et al. () studied in situ the effect of sodium alginate in the absorption of 59 Fe‐labelled iron in tied‐off jejunal segments of normal or iron‐deficient anesthetised female Wistar rats. Tied‐off jejunal segments were filled with 2 mL of a solution containing 360 nmol 59 Fe‐labelled ferric chloride (pH 2) and increasing amounts of 1.2, 8, 30 and 100 mg of sodium alginate.…”

Section: Assessmentmentioning

confidence: 99%

Re‐evaluation of alginic acid and its sodium, potassium, ammonium and calcium salts (E 400–E 404) as food additives

Younes¹,

Aggett²,

Aguilar³

et al. 2017

EFS2

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The present opinion deals with the re-evaluation of alginic acid and its sodium, potassium, ammonium and calcium salts (E 400-E 404) when used as food additives. Alginic acid and its salts (E 400-E 404) are authorised food additives in the EU in accordance with Annex II and Annex III to Regulation (EC) No 1333/2008. Following the conceptual framework for the risk assessment of certain food additives re-evaluated under Commission Regulation (EU) No 257/2010, the Panel concluded that there was no need for a numerical Acceptable Daily Intake (ADI) for alginic acid and its salts (E 400, E 401, E 402, E 403 and E 404), and that there was no safety concern at the level of the refined exposure assessment for the reported uses of alginic acid and its salts (E 400, E 401, E 402, E 403 and E 404) as food additives. The Panel further concluded that exposure of infants and young children to alginic acid and its salts (E 400, E 401, E 402, E 403 and E 404) by the use of these food additives should stay below therapeutic dosages for these population groups at which side-effects could occur. Concerning the use of alginic acid and its salts (E 400, E 401, E 402, E 403 and E 404) in 'dietary foods for special medical purposes and special formulae for infants' (Food category 13.1.5.1) and 'in dietary foods for babies and young children for special medical purposes as defined in Directive 1999/ 21/EC' (Food category 13.1.5.2), the Panel further concluded that the available data did not allow an adequate assessment of the safety of alginic acid and its salts (E 400, E 401, E 402, E 403 and E 404) in infants and young children consuming the food belonging to the categories 13.1.5.1 and 13.1.5.2.

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“…The possible range of alginate compositions is huge due to the diversity in polymer length and G:M chemical composition [31,32]. How these compositional differences affect iron-binding potential and subsequent in vitro and in vivo cellular iron modulation is unknown, with previously published reports being inconsistent in their findings [14,[33][34][35]. This inconsistency is likely due to the fact that chemically different alginates were used throughout these studies, and data presented in this study demonstrate the dependence of iron chelation bioactivity on alginate chemical composition.…”

Section: Discussionmentioning

confidence: 99%

The chelation of colonic luminal iron by a unique sodium alginate for the improvement of gastrointestinal health

Horniblow

Latunde-Dada

Harding

et al. 2016

Molecular Nutrition Food Res

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Scope:Iron is an essential nutrient. However, in animal models, excess unabsorbed dietary iron residing within the colonic lumen has been shown to exacerbate inflammatory bowel disease and intestinal cancer. Therefore, the aims of this study were to screen a panel of alginates to identify a therapeutic that can chelate this pool of iron and thus be beneficial for intestinal health. Methods and results:Using several in vitro intestinal models, it is evident that only one alginate (Manucol LD) of the panel tested was able to inhibit intracellular iron accumulation as assessed by iron-mediated ferritin induction, transferrin receptor expression, intracellular 59 Fe concentrations, and iron flux across a Caco-2 monolayer. Additionally, Manucol LD suppressed iron absorption in mice, which was associated with increased fecal iron levels indicating iron chelation within the gastrointestinal tract. Furthermore, the bioactivity of Manucol LD was found to be highly dependent on both its molecular weight and its unique compositional sequence. Conclusion: Manucol LD could be useful for the chelation of this detrimental pool of unabsorbed iron and it could be fortified in foods to enhance intestinal health.

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Inhibition of the Intestinal Absorption of Iron by Sodium Alginate and Guar Gum in Rats

Cited by 26 publications

References 11 publications

Mineral Binding Characteristics of Lignin, Guar Gum, Cellulose, Pectin and Neutral Detergent Fiber under Simulated Duodenal pH Conditions

Mineral Binding Characteristics of Lignin, Guar Gum, Cellulose, Pectin and Neutral Detergent Fiber under Simulated Duodenal pH Conditions

Re‐evaluation of alginic acid and its sodium, potassium, ammonium and calcium salts (E 400–E 404) as food additives

The chelation of colonic luminal iron by a unique sodium alginate for the improvement of gastrointestinal health

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