Investigation of the adsorption capacity of some pectin-containing foods and apple pectin in relation to lead compounds with amino acids in vitro

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Abstract

Lead is one of the most common and dangerous toxicants for the human body. It was revealed that the lead content in some cases exceeds the hygienic standards established for food products. The complexing ability of lead ions with many essential and non-essential amino acids has been established, which causes an imbalance in the amino acid pool of the human and animal body. It has been established that the most effective sorbents and substances that bind lead ions are pectins. At the same time, the task of finding the most effective complexes of biologically active substances that increase the body’s resistance under conditions of exposure to lead and its compounds remains urgent. In this study, food products with a known and fairly high percentage of pectin substances were chosen as a source of pectin-containing substances: carrots and white cabbage, as well as apple pectin (dietary supplement). Since fish meat is one of the most common sources of lead entering the human body, amino acids for the study were selected based on the known amino acid composition of fish. The study confirmed previously known data on the ability of pectin substances to adsorb lead. At the same time, it was shown that the process of adsorption of lead ions in the presence of amino acids occurs more actively on the whole product, which has undergone heat treatment, than on apple pectin in the form of a dietary supplement. It was found that the adsorption capacity of carrots and cabbage is significantly higher compared to apple pectin, which is associated with adsorption by fiber, which is part of the vegetables. These results indicate the prospects of developing or adjusting targeted diets for the population living in environmentally unfavorable areas or working in hazardous working conditions.

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About the authors

Irina L. Tikhonova

Ural State Medical University

Author for correspondence.
Email: koritca14@gmail.com
ORCID iD: 0009-0004-9287-2451

Candidate of Sciences in Chemistry

Russian Federation, Yekaterinburg

Nadezhda A. Belokonova

Ural State Medical University

Email: 89221503087@mail.ru
ORCID iD: 0000-0002-0198-3016

Doctor of Technical Sciences, Candidate of Sciences in Chemistry, Associate Professor

Russian Federation, Yekaterinburg

Galia M. Nasybullina

Ural State Medical University

Email: gdp43@yandex.ru
ORCID iD: 0000-0001-7513-5741

Doctor of Sciences in Medicine, Professor

Russian Federation, Yekaterinburg

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Supplementary files

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2. Fig. 1. Adsorption degree of lead ions (in %) on boiled carrots from solutions containing lead ions of different concentrations separately and together with phenylalanine, after 60 min

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3. Fig. 2. Adsorption degree of lead ions (in %) from solutions containing phenylalanine as a function of lead concentration in solution and adsorption time on boiled carrots

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4. Fig. 3. Adsorption rate of lead ions (in %) from solutions containing different concentrations of lead ions and phenylalanine on raw and heat-treated vegetables after 60 min

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5. Fig. 4. Adsorption degree of lead ions (in %) after 60 min on cooked carrots depending on the content of different AAs in the solution

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