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- Title
Investigation of the ferric ions complexes with biolygands of probiotic origin.
- Authors
Kapustian, Antonina; Cherno, Natalia
- Abstract
Introduction. The peculiarities of obtaining stable, easily digestible and safe ferric ion complexes with bioligands of the probiotic origin and their characteristics have been investigated. Materials and research methods. As bioligands, the products of metabolism and processing of biomass Lactobacillus delbrueckii subsp. Bulgaricus B-3964, namely, lactic acid, amino acids, low molecular weight peptides and muropeptides, were used. The destruction of biomass peptidoglycans was performed by alternating treatment of sonication and papain. The progress of complexation was monitored using the turbidimetry method. Results and discussion. The destruction of biomass peptidoglycans, performed by alternating sonication and the papain enzyme preparation, resulted in a mixture of amino acids, low molecular weight peptides and muropeptides, the concentration of which was 10.24 mg/cm3, 6.45 mg/cm3 and 2.25 mg/m3 respectively. Lactic acid was isolated from the culture fluid by crystallization of calcium lactate. Three polydentate systems were used to form Fe3+ complexes: peptidoglycan destruction products; lactic acid; a mixture of degradation products and lactic acid. It was found that the bioligand systems under study bind Fe3+ ions in the amounts of 32, 40 and 46 mol/dm3 10-2 respectively. Electrostatic and coordination interactions are involved in the formation of the complex of iron (III) and probiotic bioligands. The behavior of complexes at different pH values and temperatures was studied. Most stable is the complex formed with the participation of the bioligands system containing the products of peptidoglycans degradation and lactic acid. Such system of bioligands provides the formation of ferric ions chelate complexes, stable in the pH range of 1-10 units. Obtained complex is a promising ingredient of dietary supplements and dietic products whose technology involves high-temperature processing. That was proven that, the complex is stable in the temperature range of 20-122 °C. When the temperature reaches 122-125 °C, the mass loss is 3% for the complex and 14% for the mechanical mixture. In the temperature range of 122-178 °C, an endothermic reaction is observed during the thermal treatment of the complex, and no thermal effects are observed during the mechanical mixture treatment. The weight loss of the complex in this temperature range is 22%, mechanical mixture - 16%. The presence of an endothermic peak on the differential thermal analysis curve of the complex may indicate the presence in its structure of chelate bonds, and during their destruct the enthalpy changes are occurred. Conclusion. The research results indicate the effectiveness of the use of polydendant mixed ligand systems of probiotic origin for complexation with ferric ions.
- Subjects
SONICATION; IRON ions; COMPLEX ions; LACTIC acid; THERMAL analysis; DIFFERENTIAL thermal analysis; ENDOTHERMIC reactions
- Publication
Ukrainian Food Journal, 2020, Vol 9, Issue 1, p47
- ISSN
2304-974X
- Publication type
Article
- DOI
10.24263/2304-974X-2020-9-1-5