Effect of Phosphates and the pH on Sugar Absorption


THERE has been little discussion on the work of Magee and Reid1 showing that the addition of phosphates at pH 7 to the liquid to be absorbed activates intestinal absorption of glucose but not that of xylose2–5. Laszt3 attributes such an effect to the buffer action of the phosphates, as with other buffers at pH 7 he obtained analogous increases; between pH 4 and 8 he found an optimum of absorption at pH 7. Gellhorn and Moldavsky6, however, arrived at opposite conclusions; in their opinion absorption would be much greater if instead of maintaining the pH at 7, it is somewhat displaced towards the acid or alkaline side. Difficulties in the interpretation of other results have induced us to return to these problems.

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  1. 1

    Magee, H. E., and Reid, E., J. Physiol., 73, 181 (1931).

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    Wilbrandt, W., and Laszt, L., Biochem. Z., 259, 398 (1933).

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    Laszt, L., Biochem. Z., 276, 40 (1935).

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    Cajori, F. A., and Karr, W. G., J. Biol. Chem., 109, xiv (1935).

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    Westenbrink, W., Acta brev. Néerl. Physiol., 6, 36 (1936).

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    Gellhorn, E., and Moldavsky, L. E., Amer. J. Physiol., 109, 638 (1934).

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    Sols, A., and Ponz, F., R. Esp. Fisiol., 3, 207 (1947).

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    Vidal-Sivilla, S., Sols, A., and Ponz, F., R. Esp. Fisiol., 6, 195 (1950).

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PONZ, F., LARRALDE, J. Effect of Phosphates and the pH on Sugar Absorption. Nature 168, 912–913 (1951). https://doi.org/10.1038/168912a0

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