scholarly journals The influence of gastrointestinal pH on speciation of copper in simulated digestive juice

2021 ◽  
Author(s):  
Min Wu ◽  
Leqin Ke ◽  
Mingyu Zhi ◽  
Yumei Qin ◽  
Jianzhong Han
Keyword(s):  
Digestive Juice ◽  
Gastrointestinal Ph

Impact of Acid Suppression on Upper Gastrointestinal pH and Motility

2010 ◽  
Vol 56 (6) ◽  
pp. 1735-1742 ◽  
Author(s):  
Whitney Michalek ◽  
John R. Semler ◽  
Braden Kuo
Keyword(s):  
Acid Suppression ◽  
Gastrointestinal Ph ◽  
Upper Gastrointestinal

Effects of gastrointestinal pH conditions on the stability of the β-lactoglobulin/vitamin D3 complex and on the solubility of vitamin D3

2013 ◽  
Vol 52 (2) ◽  
pp. 515-521 ◽  
Author(s):  
Fatoumata Diarrassouba ◽  
Gabriel Remondetto ◽  
Li Liang ◽  
Ghislain Garrait ◽  
Eric Beyssac ◽  
...  
Keyword(s):  
Vitamin D3 ◽  
Gastrointestinal Ph ◽  
Ph Conditions ◽  
The Stability ◽  
Β Lactoglobulin

Solubility of Iron in Model Systems Containing Organic Acids and Lignin

1992 ◽  
Vol 55 (11) ◽  
pp. 893-898 ◽  
Author(s):  
TAKESHI SUZUKI ◽  
FERGUS M. CLYDESDALE ◽  
TIRA PANDOLF
Keyword(s):  
Ascorbic Acid ◽  
Organic Acids ◽  
Model Systems ◽  
Molar Ratio ◽  
Soluble Form ◽  
Enhancing Effect ◽  
Gastrointestinal Ph ◽  
Soluble Iron ◽  
Ph Values ◽  
Ph Conditions

The effect of six organic acids, ascorbic, citric, fumaric, lactic, malic, and succinic, alone and in combination, at a 1:1.9 molar ratio (Fe+2:ligand) on the solubility of iron was evaluated in the presence of lignin under simulated gastrointestinal pH conditions. The enhancing effect, evaluated under two systems of preparation at two pH values, was in the following order: citric>malic>ascorbic>lactic,fumaric>succinic. Citric acid solubilized 80 and 81% of iron under both pH conditions. When ascorbic acid was mixed with fumaric, lactic, and succinic acids, a higher percentage of soluble iron was retained than with these three acids alone. In the case of citric and malic acids, the addition of ascorbic acid reduced the soluble iron. The percentage of soluble iron obtained when prepared at the endogenous pH (2.5–3.1) was higher than that at pH 5.5. These results indicated that ascorbate bound less iron in a soluble form than citrate or malate but more than fumarate, lactate, or succinate. Also, combinations of citric with malic acid did not demonstrate a synergistic effect.

scholarly journals Fluorescence lifetime imaging of upper gastrointestinal pH in vivo with a lanthanide based near-infrared τ probe

2019 ◽  
Vol 10 (15) ◽  
pp. 4227-4235 ◽  
Author(s):  
Yingying Ning ◽  
Shengming Cheng ◽  
Jing-Xiang Wang ◽  
Yi-Wei Liu ◽  
Wei Feng ◽  
...  
Keyword(s):  
Fluorescence Lifetime ◽  
Near Infrared ◽  
Lanthanide Complex ◽  
Fluorescence Lifetime Imaging ◽  
Ph Responsive ◽  
Gastrointestinal Ph ◽  
Lifetime Imaging ◽  
Upper Gastrointestinal

Lanthanide complex was successfully applied in the design of pH-responsive NIR τ probe for quantitative in vivo imaging.

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