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

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.