Behavior of Aluminium ion coexisting with Organic acids, Polyphenol compounds, Fe, Ca and Ti

长期高浓度铝暴露可引起脑组织中铝的蓄积，并可能引起神经毒性损伤。铝被认为是口服进入人体。铝存在于蔬菜、水果、海藻、茶叶提取物、食品添加剂和药物中，这些铝或铝化合物每天都被人体摄入，另一方面，研究发现，如果铝离子与多酚类化合物、有机酸或膳食纤维结合，会减少游离离子的数量。如果将离子铝与膳食纤维、多酚化合物和草酸结合，似乎可以通过阻断消化酶的作用来提高铝稳定排泄的可能性。最后，研究了铝与多种组分结合的配位键，采用改良的Prosky连续透析法对膳食纤维进行了酶法分离，并进行了冷冻干燥。采用Eryochromocyanine R分光光度法和Chrome Azurol S分光光度法测定了多酚类化合物、有机酸和膳食纤维与铝离子的结合量，结果表明，当5种有机酸中的2种混合时，草酸的存在使铝离子的结合量增加，达到有机酸单独存在时铝离子的结合量。铝离子与有机酸和多酚类化合物的结合性能在铁或钙离子存在下不受影响。铝离子的结合能力增加草酸的多酚化合物的存在下，发现超过所使用的四个多酚化合物的量的总和。有机酸、多酚类化合物和膳食纤维与铁、钙离子的结合活性均低于与铝离子的结合活性。

Abundant Aluminium exposure for a long term were conducted its accumulation in brain and may affect neurotoxic injury. Aluminium is considered to be taken orally into a human body. Aluminium was contained in vegetables, fruits, sea weeds, tea extract, food additives and medicinal drugs, and these aluminium or aluminium compound has been daily taken into human body.On the other hand it has been revealed that if aluminium ions are binding with polyphenol compounds, organic acids or dietary fibers, the number of the free ions will be decreased by combinding with the constituents. If ionized aluminium is combined with dietary fibers, polyphenol compounds and oxalic acids, the possibility of stable excretion of aluminium seems to be raised by blocking the effect of digestive enzymes. Finally, the coordinate linkage of the aluminium which combind with more than one constituent was investigated.The dietary fiber was fractionated by the enzymatic method of modified Prosky continuous-dialyzed with distilled water and freeze-dried. Binding property of aluminium ion to polyphenol compounds, organic acids and dietary fiber were measured by Eryochromcyanine R spectrophotometry or Chrome Azurol S spectrophotometry.When two of five kinds of organic acids solution were mixed in all combinations, the binding capacity was increased in the presence of oxalic acid, up to the bonding amounts of bound aluminium with the presence of organic acids alone. Binding property of aluminium ion with organic acids and polyphenol compounds was not influenced in the presence of ferric or calcium ion. The binding ability of aluminium ions was increased by oxalic acid in the presence of polyphenol compounds found to exceed the sum of the amounts of four polyphenol compounds used. Organic acids, polyphenol compounds and dietary fibers were less bound activity with ferric or calcium ion than aluminium ion.