Oxalate and Urinary Stones

Ogawa, Yoshihide; Miyazato, Tomonori; Hatano, Tadashi

doi:10.1007/s002680010193

Cited by 52 publications

(32 citation statements)

References 35 publications

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“…Consumption of a 200 mL glass of a typical juicing recipe containing spinach would deliver 728.2 mg of soluble oxalates, a significant amount, while the consumption of six glasses/day would deliver 4369.2 mg of soluble oxalates. This is a considerable excess when compared with the estimated daily intake of total oxalate for omnivores, which ranges from 70 to 930 mg and, for vegetarians, which ranges from 80 to 2000 mg (Ogawa, Miyazato, & Hatano, 2000).…”

Section: +mentioning

confidence: 98%

Addition of calcium compounds to reduce soluble oxalate in a high oxalate food system

2017

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a b s t r a c tSpinach (Spinacia oleracea L.) is often used as a base vegetable to make green juices that are promoted as healthy dietary alternatives. Spinach is known to contain significant amounts of oxalates, which are toxic and, if consumed regularly, can lead to the development of kidney stones. This research investigates adding 50-500 mg increments of calcium carbonate, calcium chloride, calcium citrate and calcium sulphate to 100 g of raw homogenates of spinach to determine whether calcium would combine with the soluble oxalate present in the spinach. Calcium chloride was the most effective additive while calcium carbonate was the least effective. The formation of insoluble oxalate after incubation at 25°C for 30 min is a simple practical step that can be incorporated into the juicing process. This would make the juice considerably safer to consume on a regular basis.

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Section: +mentioning

confidence: 98%

Addition of calcium compounds to reduce soluble oxalate in a high oxalate food system

2017

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“…A unique feature of L. gasseri ATCC 33323, shared only with L. acidophilus NCFM and L. reuteri, is its capability to degrade oxalate. Oxalic acid is found in dietary sources (such as coffee, tea, and chocolate); it can also be produced by the intestinal microflora from metabolic precursors, such as ascorbic acid (75). The normal western diet has an oxalate content of approximately 80 to 120 mg/day (50).…”

Section: Annotation For Functions Important In the Git (I) Sugar Tramentioning

confidence: 99%

Analysis of the Genome Sequence ofLactobacillus gasseriATCC 33323 Reveals the Molecular Basis of an Autochthonous Intestinal Organism

Azcarate‐Peril

Altermann

Goh

et al. 2008

Appl Environ Microbiol

154

142

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This study presents the complete genome sequence of Lactobacillus gasseri ATCC 33323, a neotype strain of human origin and a native species found commonly in the gastrointestinal tracts of neonates and adults. The plasmid-free genome was 1,894,360 bp in size and predicted to encode 1,810 genes. The GC content was 35.3%, similar to the GC content of its closest relatives, L. johnsonii NCC 533 (34%) and L. acidophilus NCFM (34%). Two identical copies of the prophage LgaI (40,086 bp), of the Sfi11-like Siphoviridae phage family, were integrated tandomly in the chromosome. A number of unique features were identified in the genome of L. gasseri that were likely acquired by horizontal gene transfer and may contribute to the survival of this bacterium in its ecological niche. L. gasseri encodes two restriction and modification systems, which may limit bacteriophage infection. L. gasseri also encodes an operon for production of heteropolysaccharides of high complexity. A unique alternative sigma factor was present similar to that of B. caccae ATCC 43185, a bacterial species isolated from human feces. In addition, L. gasseri encoded the highest number of putative mucusbinding proteins (14) among lactobacilli sequenced to date. Selected phenotypic characteristics that were compared between ATCC 33323 and other human L. gasseri strains included carbohydrate fermentation patterns, growth and survival in bile, oxalate degradation, and adhesion to intestinal epithelial cells, in vitro. The results from this study indicated high intraspecies variability from a genome encoding traits important for survival and retention in the gastrointestinal tract.

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“…Oxalate occurs widely in nature and in many foods, such as boiled carrots (1.88 mg/g), tomatoes (0.04 mg/g), celery (0.17 mg/g), potatoes (0.02 mg/g), and corn (0.03 mg/g), as well as in other dietary sources, such as tea (0.11 mg/ml), coffee (0.05 mg/ml), and chocolate (1.17 mg/g) (15). Oxalic acid can also be produced by nonenzymatic degradation or from metabolic precursors (like ascorbic acid) by the intestinal microflora (28). In the intestine, oxalate may combine with calcium, sodium, magnesium, potassium, or iron to form nonsoluble salts.…”

mentioning

confidence: 99%

Transcriptional and Functional Analysis of Oxalyl-Coenzyme A (CoA) Decarboxylase and Formyl-CoA Transferase Genes from Lactobacillus acidophilus

Azcarate‐Peril

Bruno-Bárcena²,

Hassan³

et al. 2006

Appl Environ Microbiol

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Oxalic acid is found in dietary sources (such as coffee, tea, and chocolate) or is produced by the intestinal microflora from metabolic precursors, like ascorbic acid. In the human intestine, oxalate may combine with calcium, sodium, magnesium, or potassium to form less soluble salts, which can cause pathological disorders such as hyperoxaluria, urolithiasis, and renal failure in humans. In this study, an operon containing genes homologous to a formyl coenzyme A transferase gene (frc) and an oxalyl coenzyme A decarboxylase gene (oxc) was identified in the genome of the probiotic bacterium Lactobacillus acidophilus. Physiological analysis of a mutant harboring a deleted version of the frc gene confirmed that frc expression specifically improves survival in the presence of oxalic acid at pH 3.5 compared with the survival of the wild-type strain. Moreover, the frc mutant was unable to degrade oxalate. These genes, which have not previously been described in lactobacilli, appear to be responsible for oxalate degradation in this organism. Transcriptional analysis using cDNA microarrays and reverse transcription-quantitative PCR revealed that mildly acidic conditions were a prerequisite for frc and oxc transcription. As a consequence, oxalate-dependent induction of these genes occurred only in cells first adapted to subinhibitory concentrations of oxalate and then exposed to pH 5.5. Where genome information was available, other lactic acid bacteria were screened for frc and oxc genes. With the exception of Lactobacillus gasseri and Bifidobacterium lactis, none of the other strains harbored genes for oxalate utilization.

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Oxalate and Urinary Stones

Cited by 52 publications

References 35 publications

Addition of calcium compounds to reduce soluble oxalate in a high oxalate food system

Addition of calcium compounds to reduce soluble oxalate in a high oxalate food system

Analysis of the Genome Sequence ofLactobacillus gasseriATCC 33323 Reveals the Molecular Basis of an Autochthonous Intestinal Organism

Transcriptional and Functional Analysis of Oxalyl-Coenzyme A (CoA) Decarboxylase and Formyl-CoA Transferase Genes from Lactobacillus acidophilus

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