Peroral xylitol increases the concentration levels of tissue iron in the rat

Hämäläinen, M.; Mäkinen, Kauko K.

doi:10.1079/bjn19830077

Cited by 8 publications

(5 citation statements)

References 10 publications

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“…ascorbic acid, citric acid and fructose, which keep Fe in a suitably soluble form. These chelates include the straightchain polyols, sorbitol and xylitol (Herndon et al 1958;Hamalainen & Makinen, 1983~). In the mucosal cell, Fe is either bound to the storing apoferritin molecule or transported with mucosal transferrin through the serosal surface to the blood stream, with considerably lower velocity than the initial mucosal uptake.…”

Section: Discussionmentioning

confidence: 99%

“…The total feeding period was thus 8 weeks. Other details of the feeding schedule have been previously published (Hamalainen & Makinen, 1983 a).…”

Section: Animals and Experimental Designmentioning

confidence: 99%

“…Collection and treatment of organs At the termination of the feeding schedule the rats were killed with an overdose of diethyl ether. Serum, the left lobe of the liver and a 30 mm section of the duodenum (immediately following the pyloric sphincter) were collected from the rats as previously described (Hamalainen & Makinen. 1983~).…”

Section: Animals and Experimental Designmentioning

confidence: 99%

“…Chemical methods Serum and liver Fe levels were determined by the ferrozine method as previously described (Hamalainen & Makinen, 1983 a). Ferroxidase was determined spectrophotometrically at 25" according to Topham (1978) by following the change in absorbance with time at 460 nm where Fe(II1)-transferrin complex exhibits maximal absorbancy (&, = 2500 litres/mol per cm).…”

Section: Animals and Experimental Designmentioning

confidence: 99%

“…fructose) and sugar alcohols (e.g. sorbitol and xylitol) (Herndon et al 1958;Forth & Rummel, 1973;Hamalainen & Makinen, 1983~). The mechanism of the increased Fe absorption during polyol ingestion is still under examination.…”

mentioning

confidence: 99%

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Duodenal xanthine oxidase (EC 1.2.3.2) and ferroxidase activities in the rat in relation to the increased iron absorption caused by peroral xylitol

Hämäläinen¹,

Mäkinen²

1985

Br J Nutr

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1. The effect of peroral administration of xylitol on the absorption of iron and the activities of xanthine oxidase (EC 1. 2. 3. 2) and ferroxidase in rat duodenal wall was studied.2. Adult male rats were given the basal diet containing 200 g xylitol/kg or the same diet containing no added carbohydrates for 8 weeks. Both feeding groups comprised twelve animals.3. Xylitol significantly increased serum and liver Fe concentrations with a concomitant, significant increase in the duodenal xanthine oxidase activities, but caused a marginal increase in the duodenal ferroxidase activities.4. In vitro, sugar alcohols reduced the binding rate of Fe to transferrin.5. The xylitol-induced increase of Fe absorption may involve the following mechanism: the high intraluminal xylitol concentration of the xylitol-fed rats keeps Fe in the form of a soluble complex for a prolonged period of time, due to the slow absorption of xylitol. The polyol-Fe complex in turn induces xanthine oxidase and ferroxidase formation.

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Section: Discussionmentioning

confidence: 99%

“…The total feeding period was thus 8 weeks. Other details of the feeding schedule have been previously published (Hamalainen & Makinen, 1983 a).…”

Section: Animals and Experimental Designmentioning

confidence: 99%

Section: Animals and Experimental Designmentioning

confidence: 99%

Section: Animals and Experimental Designmentioning

confidence: 99%

mentioning

confidence: 99%

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Duodenal xanthine oxidase (EC 1.2.3.2) and ferroxidase activities in the rat in relation to the increased iron absorption caused by peroral xylitol

Hämäläinen¹,

Mäkinen²

1985

Br J Nutr

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Carbohydrate-controlled precipitation of apatite with coprecipitation of organic molecules in human saliva: Stabilizing role of polyols

et al. 1989

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Addition of common dietary carbohydrates to Millipore-treated human whole saliva either enhances or inhibits the formation of salivary precipitates, some carbohydrates showing no effect. The purpose of this study was to investigate the precipitation conditions more thoroughly and to elucidate the chemical nature of the precipitates formed. D-Xylose either enhanced precipitation (in long-term incubations) or had no appreciable effect (in 10 minute incubations). Other aldo- and keto-sugars and disaccharides (maltose, sucrose, lactose) generally enhanced precipitation, whereas all polyols (xylitol, D-sorbitol, mannitol, and maltitol) retarded the formation of turbidity in saliva. Xylitol inhibited formation of precipitates also in the presence of D-xylose, dextrans, and starch. Fast protein liquid chromatography (FPLC) of EDTA-soluble pellets obtained by centrifugation of the precipitates produced two major protein fractions (I and II) with a molecular weight of 112,000 and 46,000, respectively. The carbohydrates exerted a selective effect on the relative size of I and II in that polyol incubations resulted in a I to II ratio of 1:3, whereas control incubations (without added sugars) and incubations with other carbohydrates gave ratios of 1:6 to 1:10. Both peaks contained large amounts of acidic amino acids, proline, and glycine. The saliva precipitates contained a substantial portion of a crystalline phase that had the crystal structure of apatite, the individual crystallites being extremely small (less than 1 micron) with a Ca:P ratio of 1.46. The carbohydrates had a similar effect on the overall inorganic composition of the precipitates, but they had a clearly selective effect on the rate of formation of precipitates and on the relative amount of coprecipitating salivary proteins. This selectivity indicates that these carbohydrates, when consumed habitually, may exert different effects on the precipitation of Ca-salts at mineral-deficient enamel and dentine sites.

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Haematology and iron status of the egyptian fruit bat, rousettus aegyptiacus

Westhuyzen

1988

Comparative Biochemistry and Physiology Part A: Physiology

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Peroral xylitol increases the concentration levels of tissue iron in the rat

Cited by 8 publications

References 10 publications

Duodenal xanthine oxidase (EC 1.2.3.2) and ferroxidase activities in the rat in relation to the increased iron absorption caused by peroral xylitol

Duodenal xanthine oxidase (EC 1.2.3.2) and ferroxidase activities in the rat in relation to the increased iron absorption caused by peroral xylitol

Carbohydrate-controlled precipitation of apatite with coprecipitation of organic molecules in human saliva: Stabilizing role of polyols

Haematology and iron status of the egyptian fruit bat, rousettus aegyptiacus

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