Organic source of vanadium preparation and physical-chemical characteristic

Antidiabetic properties of vanadium are known more than 100 years, however the researches of specific therapeutic usage of vanadium were conducted only in the last two decades. Along with, the organic vanadium compounds are more harmless in comparison with inorganic vanadium salts. Thus, the development of method of obtaining the organic source of vanadium with high bioavailability is prospective field. Aim of the work was to obtain and provide the physical-chemical characterization of vanadium complex with enzymatic hydrolysate of soy protein isolate (SPI), obtained by one-stage enzymatic hydrolysis. Material and methods. The complex was obtained at room temperature: 10% water solu-tion of SPI was mixed with 25% solution of vanadium salt (VOS04'xxH20) in ratio 10:1 (in dry matter). The reaction was kept during 1 hat constant mixing with pH kept at 7.0-7.1 with 1.0 MNaOH. The concentration of vanadium was determined in dry product by means of inductively coupled plasma mass-spectrometry. The chromatograms of SPI and V-SPI were obtained by means of size-exclusion high-pressure liquid chromatography, and then were integrated by weight method in the range of free till full column volume. Results and discussion. The obtained complex of vanadium with SPI enzymatic hydrolysate (V-SPI) was water-soluble and contained 15.8 mg of vanadium per gram of product dry weight. Analysis of the molecular weight distribution of the peptide fractions of the original SPI enzymatic hydrolysate and the V-SPI complex showed that more than 87% of the vanadium complex was in peptide fractions with molecular weights more than 4.1 kD, including more than 75% of vanadium contained in fractions with molecular weights from 14.6 to 4.1 kD. Conclusion. The experimental evaluation in vivo will be the next stage of this research. The complex bioavailability and its effects on carbohydrate and lipid metabolism of Wistar rats with obesity will be evaluated. © 2019 Nutritec. All rights reserved

Органический источник ванадия. Получение и физико-химическая характеристика

Antidiabetic properties of vanadium are known more than 100 years, however the researches of specific therapeutic usage of vanadium were conducted only in the last two decades. Along with, the organic vanadium compounds are more harmless in comparison with inorganic vanadium salts. Thus, the development of method of obtaining the organic source of vanadium with high bioavailability is prospective field. Aim of the work was to obtain and provide the physical-chemical characterization of vanadium complex with enzymatic hydrolysate of soy protein isolate (SPI), obtained by one-stage enzymatic hydrolysis. Materialand methods. The complex was obtained at room temperature: 10% water solution of SPI was mixed with 25% solution of vanadium salt (VOSO4×хH2O) in ratio 10:1 (in dry matter). The reaction was kept during 1 h at constant mixing with pH kept at 7.0- 7.1 with 1.0 M NaOH. The concentration of vanadium was determined in dry product by means of inductively coupled plasma mass-spectrometry. The chromatograms of SPI and V-SPI were obtained by means of size-exclusion high-pressure liquid chromatography, and then were integrated by weight method in the range of free till full column volume. Results and discussion. The obtained complex of vanadium with SPI enzymatic hydrolysate (V-SPI) was water-soluble and contained 15.8 mg of vanadium per gram of product dry weight. Analysis of the molecular weight distribution of the peptide fractions of the original SPI enzymatic hydrolysate and the V-SPI complex showed that more than 87% of the vanadium complex was in peptide fractions with molecular weights more than 4.1 kD, including more than 75% of vanadium contained in fractions with molecular weights from 14.6 to 4.1 kD. Conclusion. The experimental evaluation in vivo will be the next stage of this research. The complex bioavailability and its effects on carbohydrate and lipid metabolism of Wistar rats with obesity will be evaluated.Антидиабетические свойства соединений ванадия известны уже более 100 лет, однако только в последние 20 лет проведены исследования по конкретному терапевтическому использованию соединений ванадия. При этом органические соединения ванадия более безопасны по сравнению с неорганическими солями этого микроэлемента. Соответственно перспективной представляется раз работка метода получения органического источника ванадия, обладающего высокой биодоступностью. Целью данной работы было получение и физико-химическая характеристика комплекса четырехвалентного ванадия с ферментативным гидролизатом изолята соевого белка (ФГИБС), полученного по одностадийной схеме ферментолиза в полупромышленных масштабах. Материал и методы. Реакцию комплексообразования проводили при комнатной температуре: к 10% водному раствору ФГИБС добавляли при перемешивании 25% раствор соли ванадия (VOSO4×хH2O) в соотношении по сухим веществам 10:1. Реакцию вели в течение 1 ч при постоянном перемешивании с поддержанием рН реакционной смеси 7,0-7,1 1,0 М NaOH. Содержание ванадия определяли в сухом продукте методом масс-спектрометрии с индуктивно связанной плазмой. Хроматограммы ФГИБС и комплекса ванадия с ФГИБС (V-ФГИБС) получали методом эксклюзионной жидкостной хроматографии высокого давления, которые затем интегрировали весовым методом в диапазоне от свободного до полного объема хроматографической колонки. Результаты и обсуждение. Полученный в лабораторных условиях комплекс V-ФГИБС хорошо растворялся в воде и содержал 15,8 мг ванадия на 1 г сухого продукта. Анализ молекулярно-массового распределения пептидных фракций исходного ФГИБС и комплекса V-ФГИБС показал, что более 87% ванадия комп лекса находилось в составе пептидных фракций с молекулярными массами более 4,1 кДа, в том числе более 75% ванадия содержалось во фракциях с молекулярными массами от 14,6 до 4,1 кДа. Заключение. Предметом дальнейшего исследования авторов будет экспериментальная оценка in vivo биодоступности и влияния на углеводный и липидный обмен у лабораторных животных с моделируемым ожирением полученного нами нового источника органической формы ванадия-комплекса