By H. DeWayne Ashmead
Content material: Ch. 1. the basics of mineral foodstuff -- ch. 2. The chemistry of chelation -- ch. three. The historical past of dietary chelates -- ch. four. the necessities for a nutritionally practical chelate -- ch. five. the improvement of analytical ways to end up amino acid chelation -- ch. 6. Absorption of amino acid chelates from the alimentary canal -- ch. 7. The pathways for absorption of an amino acid chelate -- ch. eight. The absorption of amino acid chelates via lively delivery -- ch. nine. The absorption of amino acid chelates through facilitated diffusion -- ch. 10. The destiny of amino acid chelates within the mucosal phone -- ch. eleven. The uptake of amino acid chelates into and out of the plasma -- ch. 12. Tissue metabolism of amino acid chelates -- ch. thirteen. a few metabolic responses of the physique to amino acid chelates -- ch. 14. Toxicity of amino acid chelates -- ch. 15. The absorption and metabolism of amino acid chelates
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27. Irving, H, and Williams, RJP, “Order of stability of metal complexes,” Nature 162:746–747, 1948. 28. Huges, M, The Inorganic Chemistry of Biological Processes (London: Wiley) 71–72, 1972. 29. Dalley, NK, “Report on X-ray diffraction crystallography of Albion® zinc amino acid chelate,” unpublished report, Brigham Young University, Provo, UT, 1985. 30. Konar, S, Gagnon, K, Clearfield, A, Thompson, C, Hartle, J, Ericson, C, and Nelson, C, “Structural determination and characterization of copper and zinc bis-glycinates with x-ray crystallography and mass spectrometry,” J Coord Chem 63:3335–3347, 2010.
Each amino acid-chelated mineral source was presolubilized in a solution containing 5% thermolysine. The metal carbonate, sulfate, and oxide sources were also solubilized. Several intestinal segments were incubated in a beaker to which one of the metal-containing solutions was added. The intestinal segments in the beaker were left exposed to the mineral solution for 120 seconds. During that exposure time, the segments continued to be bathed in Krebs-Ringer buffered solution and the O2:CO2 gas bubbled through the solution.
Redrawn from Jeppsen, RB, “Proteinates vs. ) also donate a pair of electrons from its amine group. Thus, two ring structures can be formed, with the single metal ion the closing member of both rings. The greater the number of rings attached to a metal ion, the more stable the chelate molecule becomes, up to a point. The electron configuration of the metal will limit its attachments. 22 In addition, steric hindrance is a key consideration. 23 Chelating the metal ion with a second or third ligand to form additional rings may be impossible.
Amino acid chelation in human and animal nutrition by H. DeWayne Ashmead