Possible Interaction: Sorbitol and Calcium Supplement

“mSPINK12 mRNA levels were not affected by any cytokines tested while treatment of primary murine keratinocytes with the combination of calcium and sorbitol resulted in a strong increase in its mRNA.”

“Recent observations of enhancement of adrenal medullary proliferative disease in rats by the feeding, in high dietary concentration, of certain polyols sorbitol , mannitol, xylitol, lactitol), or of lactose, suggested that increased absorption of calcium from the gastrointestinal tract may be a risk factor.”

“The results suggest that calcium absorption from a low carrier load is unaltered by glucose but that absorption of calcium from both low and high carrier loads is lower with sorbitol than with glucose.”

“In conclusion, the stimulatory effect of sorbitol on ileal Ca uptake is probably exerted through mechanisms other than an increase in intracellular ATP concentration.”

“This enhancing effect of sorbitol on percentage Ca uptake decreased with increasing Ca concentrations in the incubation medium suggesting an effect on Ca entry velocity.”

“The stimulation of ileal Ca absorption induced by the presence of sorbitol appeared to be due to a cellular effect, associated with a decreased flux across the paracellular pathway, as indicated by 3H-mannitol absorption.”

“Feeding maltitol diets as well as sorbitol diet led to a significantly elevated intestinal calcium absorption and calcium retention.”

“D- and L-amino acids (arginine, lysine) and hydroxylated molecules sorbitol , ethyl-ethanolamine), all of which increase the intestinal transfer of calcium , are phosphorylated by jejunal and ileal microvilli.”

“ Calcium and strontium absorption from the gut may be increased by various car bohydrates besides lactose, including cellobiose, sorbose, ribose, xylose, raffinose, melibiose, glucosamine, mannitol, and sorbitol (4).”

“The results showed that … of blanching with calcium ions and coating with … gum and sorbitol could significantly reduce the structural oil (STO) and penetrated surface oil (PSO) of French fries and have no negative effects on its texture and also effectively control the final moisture content (p < 0.05).”

“Freezing the intact cells in sorbitol with the addition of calcium at −80 °C allowed us to improve the transformation efficiency after freezing and thawing.”