The effect of apple pectin and comparison drugs — silicon dioxide and activated carbon on the pH level in environments that mimic the conditions of the stomach, small and large intestine

Abstract

Pectin consists of 70% galacturonic acid, it naturally has an acidic reaction pH=3.6-3.7. It is known that pectin of any origin is not broken down in the stomach and small intestine, but is partially metabolized by the intestinal microflora of the colon. In addition, pectin is demethoxylated in the colon. The ability to swell and gem pectin is preserved in the lumen of the intestine by the alkaline reaction of the environment, and the breakdown of apple pectin in the colon helps to lower the pH. Swelling of pectin increases its volume, and at the same time, the volume of chyme, increases the osmotic pressure and increases intestinal motility. Due to this, apple pectin has a slight laxative effect, which also accelerates the excretion of toxicants from the body. Some intestinal bacteria are able to use pectin for growth and reproduction, so apple pectin has prebiotic properties. The obtained data showed that the mixing of apple pectin with alcohol under conditions of simulation of the environment of the gastric lumen and at different temperatures (20 °C and 35 °C) showed an increase in pH to 4.3, and when introduced into this mixture of distilled water observed a decrease in pH=3.6, which can be explained by changes in the physicochemical properties of apple pectin and an increase in the active dissolved residues of galacturonic acid. The mixture of malic pectin with hydrochloric acid and alcohol caused a shift of pH to the acidic side almost twice, compared with reference drugs at both temperatures. Presumably, the neutralization reaction occurs precisely due to absorption, which leads to a decrease in concentration, absorption and subsequent toxic effects of alcohol. When reproducing the environment of the small intestine, the combination of an aqueous solution of apple pectin with a buffer with pH=7.5 gives a weakly acidic reaction — 6.8 and the addition of alcohol
does not change this position at 200. Increasing the temperature of mixtures to 35 °C leads to a significant shift in pH. acidic side in the presence of apple pectin (1.5-2.2 units) and pH increase in the presence of activated carbon (more than 2.3 units). Aqueous solution of apple pectin when mixed with bicarbonate buffer with pH=8.5, which mimicked the environment of the colon, caused a sharp shift of the reaction to the acidic side.