Intestinal Absorption and Factors Influencing Bioavailability of Magnesium-An Update

Research output: Contribution to journalReview articleResearchpeer review

View graph of relations

Details

Original languageEnglish
Pages (from-to)260-278
Number of pages19
JournalCurrent nutrition and food science
Volume13
Issue number4
Publication statusPublished - Nov 2017

Abstract

Background: Information on the bioavailability of the essential mineral Mg2+ is sparse.

Objective/Method: Evaluation of the present knowledge on factors influencing the bioavailability and intestinal absorption of Mg2+.

Results: Mg2+ is absorbed via a paracellular passive and a transcellular active pathway that involves TRPM6/7 channel proteins. The bioavailability of Mg2+ varies within a broad range, depending on the dose, the food matrix, and enhancing and inhibiting factors. Dietary factors impairing Mg2+ up-take include high doses of other minerals, partly fermentable fibres (e.g., hemicellulose), non-fermentable fibres (e.g., cellulose, lignin), phytate and oxalate, whereas proteins, medium-chain-triglycerides, and low- or indigestible carbohydrates (e.g., resistant starch, oligosaccharides, inulin, mannitol and lactulose) enhance Mg2+ uptake. The Mg2+ dose is a major factor controlling the amount of Mg2+ absorbed. In principle, the relative Mg2+ uptake is higher when the mineral is in-gested in multiple low doses throughout the day compared to a single, large intake of Mg2+. The type of Mg2+ salt appears less relevant than is often thought. Some studies demonstrated a slightly higher bioavailability of organic Mg2+ salts compared to inorganic compounds under standardized conditions, whereas other studies did not.

Conclusion: Due to the lack of standardized tests to assess Mg2+ status and intestinal absorption, it remains unclear which Mg2+ binding form produces the highest bioavailability. The Mg2+ intake dose combined with the endogenous Mg2+ status is more important. Because Mg2+ cannot be stored but only retained for current needs, a higher absorption is usually followed by a higher excretion of the mineral.

Keywords

    Bioavailability, Dietary fibre, Intestinal uptake, Meal composition, Mg-absorption, Oligosaccharides

ASJC Scopus subject areas

Sustainable Development Goals

Cite this

Intestinal Absorption and Factors Influencing Bioavailability of Magnesium-An Update. / Schuchardt, Jan Philipp; Hahn, Andreas.
In: Current nutrition and food science, Vol. 13, No. 4, 11.2017, p. 260-278.

Research output: Contribution to journalReview articleResearchpeer review

Schuchardt JP, Hahn A. Intestinal Absorption and Factors Influencing Bioavailability of Magnesium-An Update. Current nutrition and food science. 2017 Nov;13(4):260-278. doi: 10.2174/1573401313666170427162740
Download
@article{969de6c00f8045cebf460a265ef39bf4,
title = "Intestinal Absorption and Factors Influencing Bioavailability of Magnesium-An Update",
abstract = "Background: Information on the bioavailability of the essential mineral Mg2+ is sparse.Objective/Method: Evaluation of the present knowledge on factors influencing the bioavailability and intestinal absorption of Mg2+.Results: Mg2+ is absorbed via a paracellular passive and a transcellular active pathway that involves TRPM6/7 channel proteins. The bioavailability of Mg2+ varies within a broad range, depending on the dose, the food matrix, and enhancing and inhibiting factors. Dietary factors impairing Mg2+ up-take include high doses of other minerals, partly fermentable fibres (e.g., hemicellulose), non-fermentable fibres (e.g., cellulose, lignin), phytate and oxalate, whereas proteins, medium-chain-triglycerides, and low- or indigestible carbohydrates (e.g., resistant starch, oligosaccharides, inulin, mannitol and lactulose) enhance Mg2+ uptake. The Mg2+ dose is a major factor controlling the amount of Mg2+ absorbed. In principle, the relative Mg2+ uptake is higher when the mineral is in-gested in multiple low doses throughout the day compared to a single, large intake of Mg2+. The type of Mg2+ salt appears less relevant than is often thought. Some studies demonstrated a slightly higher bioavailability of organic Mg2+ salts compared to inorganic compounds under standardized conditions, whereas other studies did not.Conclusion: Due to the lack of standardized tests to assess Mg2+ status and intestinal absorption, it remains unclear which Mg2+ binding form produces the highest bioavailability. The Mg2+ intake dose combined with the endogenous Mg2+ status is more important. Because Mg2+ cannot be stored but only retained for current needs, a higher absorption is usually followed by a higher excretion of the mineral.",
keywords = "Bioavailability, Dietary fibre, Intestinal uptake, Meal composition, Mg-absorption, Oligosaccharides",
author = "Schuchardt, {Jan Philipp} and Andreas Hahn",
note = "Publisher Copyright: {\textcopyright} 2017 Bentham Science Publishers. Copyright: Copyright 2017 Elsevier B.V., All rights reserved.",
year = "2017",
month = nov,
doi = "10.2174/1573401313666170427162740",
language = "English",
volume = "13",
pages = "260--278",
number = "4",

}

Download

TY - JOUR

T1 - Intestinal Absorption and Factors Influencing Bioavailability of Magnesium-An Update

AU - Schuchardt, Jan Philipp

AU - Hahn, Andreas

N1 - Publisher Copyright: © 2017 Bentham Science Publishers. Copyright: Copyright 2017 Elsevier B.V., All rights reserved.

PY - 2017/11

Y1 - 2017/11

N2 - Background: Information on the bioavailability of the essential mineral Mg2+ is sparse.Objective/Method: Evaluation of the present knowledge on factors influencing the bioavailability and intestinal absorption of Mg2+.Results: Mg2+ is absorbed via a paracellular passive and a transcellular active pathway that involves TRPM6/7 channel proteins. The bioavailability of Mg2+ varies within a broad range, depending on the dose, the food matrix, and enhancing and inhibiting factors. Dietary factors impairing Mg2+ up-take include high doses of other minerals, partly fermentable fibres (e.g., hemicellulose), non-fermentable fibres (e.g., cellulose, lignin), phytate and oxalate, whereas proteins, medium-chain-triglycerides, and low- or indigestible carbohydrates (e.g., resistant starch, oligosaccharides, inulin, mannitol and lactulose) enhance Mg2+ uptake. The Mg2+ dose is a major factor controlling the amount of Mg2+ absorbed. In principle, the relative Mg2+ uptake is higher when the mineral is in-gested in multiple low doses throughout the day compared to a single, large intake of Mg2+. The type of Mg2+ salt appears less relevant than is often thought. Some studies demonstrated a slightly higher bioavailability of organic Mg2+ salts compared to inorganic compounds under standardized conditions, whereas other studies did not.Conclusion: Due to the lack of standardized tests to assess Mg2+ status and intestinal absorption, it remains unclear which Mg2+ binding form produces the highest bioavailability. The Mg2+ intake dose combined with the endogenous Mg2+ status is more important. Because Mg2+ cannot be stored but only retained for current needs, a higher absorption is usually followed by a higher excretion of the mineral.

AB - Background: Information on the bioavailability of the essential mineral Mg2+ is sparse.Objective/Method: Evaluation of the present knowledge on factors influencing the bioavailability and intestinal absorption of Mg2+.Results: Mg2+ is absorbed via a paracellular passive and a transcellular active pathway that involves TRPM6/7 channel proteins. The bioavailability of Mg2+ varies within a broad range, depending on the dose, the food matrix, and enhancing and inhibiting factors. Dietary factors impairing Mg2+ up-take include high doses of other minerals, partly fermentable fibres (e.g., hemicellulose), non-fermentable fibres (e.g., cellulose, lignin), phytate and oxalate, whereas proteins, medium-chain-triglycerides, and low- or indigestible carbohydrates (e.g., resistant starch, oligosaccharides, inulin, mannitol and lactulose) enhance Mg2+ uptake. The Mg2+ dose is a major factor controlling the amount of Mg2+ absorbed. In principle, the relative Mg2+ uptake is higher when the mineral is in-gested in multiple low doses throughout the day compared to a single, large intake of Mg2+. The type of Mg2+ salt appears less relevant than is often thought. Some studies demonstrated a slightly higher bioavailability of organic Mg2+ salts compared to inorganic compounds under standardized conditions, whereas other studies did not.Conclusion: Due to the lack of standardized tests to assess Mg2+ status and intestinal absorption, it remains unclear which Mg2+ binding form produces the highest bioavailability. The Mg2+ intake dose combined with the endogenous Mg2+ status is more important. Because Mg2+ cannot be stored but only retained for current needs, a higher absorption is usually followed by a higher excretion of the mineral.

KW - Bioavailability

KW - Dietary fibre

KW - Intestinal uptake

KW - Meal composition

KW - Mg-absorption

KW - Oligosaccharides

UR - http://www.scopus.com/inward/record.url?scp=85030098703&partnerID=8YFLogxK

U2 - 10.2174/1573401313666170427162740

DO - 10.2174/1573401313666170427162740

M3 - Review article

C2 - 29123461

VL - 13

SP - 260

EP - 278

JO - Current nutrition and food science

JF - Current nutrition and food science

SN - 1573-4013

IS - 4

ER -

By the same author(s)