Synthesis and functional analysis of polysaccharide-Fe (III) complexes from Lilium davidii var. willmottiae: a step toward bioavailable iron supplements

Iron deficiency remains a public health problem around the world due to low iron intake and/or bioavailability. FeSO4, ferrous succinate, and ferrous glycinate chelate are rich in iron but have poor bioavailability. To solve the problem of iron deficiency, following previous research studies, a thiolated human-like collagen-ironcomplex supplement with a high iron content was prepared in an anaerobic workstation. In addition, cell viability tests were evaluated after conducting an MTT assay, and a quantitative analysis of the thiolated human-like collagen-iron digesta samples was performed using the SDS-PAGE method coupled with gel filtration chromatography. The iron bioavailability was assessed using Caco-2 cell monolayers and iron-deficiency anemia mice models. The results showed that (1) one mole of thiolated human-like collagen-iron possessed approximately 35.34 moles of iron; (2) thiolated human-like collagen-iron did not exhibit cytotoxity and (3) thiolated human-like collagen- iron digesta samples had higher bioavailability than other iron supplements, including FeSO4, ferrous succinate, ferrous glycine chelate and thiolated human-like collagen-Fe iron. Finally, the iron bioavailability was significantly enhanced by vitamin C. These results indicated that thiolated human-like collagen-iron is a promising iron supplement for use in the future.

NTBI Is Transiently Generated from Two Compartments during a Single Dose of Intravenous Iron - a Randomized Controlled Clinical Study

Iron deficiency anemia (IDA) is a global health concern affecting one-third of the world's population, particularly those dominated by plant-based food. Fortifying staple foods with iron has been an effective strategy for preventing IDA. Pneumatophorus japonicus is an essential economic fish in China. Pneumatophorus japonicus dark meat is usually underutilized as a byproduct, though it contains bounteous nutrients, including heme iron (10.50mg/100g). This study aimed to investigate the iron bioavailability of P. japonicus dark meat and to evaluate its potential as an iron fortifier for whole-wheat flour, a typical staple food, using an in vitro digestion/Caco-2 cell culture system. Our results suggested the excellent iron bioavailability of P. japonicus dark meat in comparison with beef (a heme dietary iron reference), whole-wheat flour (a non-heme dietary iron reference), and FeSO4 (a conventional iron supplement). The addition of P. japonicus dark meat notably enhanced iron solubility, bioavailability, and protein digestibility of whole-wheat flour. The flour-dark meat mixture yielded 1.96 times the iron bioavailability compared to beef per gram. The iron bioavailability was further improved by adding vitamin C, a commonly used dietary factor, at the Vc/iron mass ratio of 2:100-5:100. Our findings reveal the promise of P. japonicus dark meat as a significant source of bioavailable iron, providing a basis for developing fish byproducts as alternatives for iron supplementation. PRACTICAL APPLICATION: This study investigated the iron bioavailability of Pneumatophorus japonicus meat using in vitro digestion/Caco-2 cell culture system. These results could be used to improve the utilization of Pneumatophorus japonicus byproduct (dark meat) and develop the potential of the byproduct asan ironfortifier for whole-wheat flour.

Sir, Article by Syed Sadat Ali entitled “A brief review of risk-factors for growth and developmental delay among preschool children in developing countries” has highlighted the prevalence of nutritional deficiencies in developing countries such as India.[1] Iron deficiency anaemia among them is the most prevalent deficiency leading to several negative effects on important functions of the body. Infants and small children are particularly vulnerable as it is associated with impaired performance of mental and physical coordination, activity and brain development which cannot be reversed by giving iron later on. The long standing iron deficiency has led to a reduction of physical work capacity leading to important health and socio-economic consequences in larger population. Iron supplementation, iron fortification of certain foods and nutrition education to improve the amount of iron absorbed from the diet by increasing the intake of iron to improve the bioavailability of the dietary iron is well prescribed solution. However the bioavailability of iron in the diet is limited due to mucosal block of ferrous form of iron and compliance due to undesirable metallic taste, gastrointestinal problems and cost of the therapy. Conversely avoiding the occurrence of metallic taste would require lowering of the content of iron in the supplements, which would render the supplement ineffective.[2] The complementary and alternative medicine (CAM) iron preparations are cost-effective as they contain the ferric as well as ferrous form. Out of the total iron content more than 80% are in the form of ferric oxide and ferrous oxide. The iron in these preparations undergoes seven to nine times of ignition in earthen pots and thus contains more oxides than other preparations of iron.[3] The iron present in these preparations is neither the iron salts nor contains any organic matter in them. Allopathic preparations contain iron in the ferrous form while alternative system of medicine (Unani and Ayurvedic) prescribes iron preparations where iron is dominant in ferric form. The concept of iron absorption in the former case is based on the mucosal block hypothesis where iron is supposed to get absorbed in the ferrous form while the later preparations are based on the chelation hypothesis where either forms of iron gets absorbed passively through the intestine after forming molecular complexes with the chaperone proteins such as β3-integrin and mobilferrin.[4] Many of the studies have supported the fact that alternate transport mechanisms exist in the enterocyte to absorb the iron in the enterocytes. One of such transcytosis involves large molecular weight complexes with the ferric form of iron that is known as paraferritin and helps vectorial transport of iron from the apical membrane to the basolateral membrane of the enterocytes. This is necessary as the free iron whether ferrous or ferric form is reactive and insoluble and leads to the generation of the reactive oxygen species via Haber-Weiss reaction in the cell.[5] In addition to that iron preparation of alternative system of medicine also lacks the gastrointestinal irritable side-effects. Thus, CAM supplements are scientifically more rationale, cheaper and having wider cultural acceptability in the society.

Plant ferritin in holo form is considered as a novel, ideal iron supplement for human nutrition in the 21st century, but its self-degradation and self-association features limit its application on account of the presence of extension peptide (EP), a specific domain only found in plant ferritin. Although reported chemicals such as Phenylmethanesulfonyl fluoride (PMSF) can inhibit its self-degradation, they are not edible and toxic. In the present work, we found that thermal treatment of pea seed ferritin (PSF) in the range of 60 to 80 °C can prolong the storage time of PSF from 3 days to at least 10 days. In the meanwhile, the aggregated form can be inhibited upon such treatment, therefore promoting its monodispersity. More important, such treatment had little effect on the natural shell-like structure of holo PSF and its iron content. In contrast, thermal treatment at higher temperature (90 °C or above) resulted in a change in ferritin structure. These new findings pave the way to the application of plant ferritin as an iron supplement. PRACTICAL APPLICATION: Thermal treatment at 60 to 80 °C can prolong the storage stability of PSF from 3 days to at least 10 days and prevent it from self-aggregation without affecting the shell-like structure. It has been known that the stability of PSF is closely associated with the bioavailability of iron within PSF. From the standpoint of nutrition, the above-mentioned thermal treatment could be used as a cooking method in our daily life or in food industry to improve the bioavailability of ferritin iron, thereby being beneficial for exploration of plant ferritin as a novel, ideal iron supplement to fight against IDA.

BackgroundOral iron supplementation is used to treat iron deficiency, but absorption is often low and correction is variable.ObjectiveDetermine the duration and magnitude of the plasma hepcidin (pHep) response induced by oral iron (Fe) supplements and concomitantly measure bioavailability in healthy iron depleted young women.MethodspHep (measured by C‐ELISA), iron status and inflammation were monitored at regular intervals. On day 1, no supplements were given (control day). On days 2 and 3, subjects received iron supplements containing 40, 60, 80, 160 or 240 mg Fe as FeSO4 as either single or two consecutive daily doses extrinsically labeled with stable iron isotopes. Iron bioavailability was measured by the isotopic enrichment of erythrocytic iron 14 days after administration.ResultsBoth Fe dose (P<0.05) and time of day (P<0.05) were associated with increase in pHep. Compared to control days, pHep was significantly higher at 8h and 24h after administration for 60, 80, 160 and 240 mg (P<0.05) but not for 40 mg Fe. Total Fe absorption from the Fe dose on the second day of administration compared to a single Fe dose on the first day was decreased for all dosages above 40 mg( P<0.01). With twice per day dosing (60 mg Fe) the afternoon dose was less bioavailable (P<0.05).ConclusionIn Fe‐depleted women, consecutive day doses of supplemental Fe at 60 mg or above increase pHep and decrease fractional Fe bioavailability. These new data will help guide optimal dosing regimens.

The effects of iron fortification and supplementation on the gut microbiome and diarrhea in infants and children: a review

Blood Management

Formula Feeding Significantly Increases Risk of Iron Deficiency in Very Preterm Infants during the First 4-6 Months of Life

Food protein-derived iron-chelating peptides: The binding mode and promotive effects of iron bioavailability.

It is well-documented that iron deficiency leads to anemia, which is the utmost critical problem of nutrition worldwide. Inulin, indigestible polysaccharides, or prebiotic agents may act as vehicles to enhance the iron bioavailability through the formation of the polysaccharide–iron complex. The present study was undertaken to evaluate the therapeutic effects of yogurt fortified with iron and supplemented by long- or short-chain inulin on the growth status, blood parameters, antioxidant capacity, and liver function enzymes in anemic rats. Five animal groups were assigned as the control (G1), which were fed a standard diet and there were four anemic groups, in which haemolytic anemia was induced by phenylhydrazine. The anemic rats were divided into 4 groups according to the regime of feeding as G2: control anemic group fed low-iron diet while the remaining anemic groups were fed yogurt fortified with Fe2(SO4)3 without inulin (G3) or with either long- (G4) or short-chain (G5) inulin. The results showed that the animals subjected to treatment G4 had the highest (P ≤ 0.05) weight gain and organ coefficient compared with other anemic groups (G2, G3, and G5). Among the anemic groups, the animals that belonged to G4 showed a significant restorative effect by returning the hemoglobin and hematocrit levels and the red blood cell count to the normal control liver. Also, the liver iron content, enzymatic activities, and antioxidant capacities improved in the animals subjected to G4 and G5 treatment groups. The histological structures of the liver tissues of the animals that belonged to G4 and G5 were extremely close to that of the normal control liver. Long-chain inulin-containing yogurt exhibited the best effects in terms of iron supplementation, bioavailability, and antioxidant activities. This formula might be a potential new iron supplement and a good functional food candidate.

Iron supplementation is required in a preponderance of peritoneal dialysis (PD) patients treated with erythropoietic stimulatory agents (ESAs). Although many authors and clinical practice guidelines recommend primary oral iron supplementation in ESA-treated PD patients, numerous studies have clearly demonstrated that, because of a combination of poor bioavailability of oral iron, gastrointestinal intolerance, and noncompliance, oral iron supplementation is insufficient for maintaining a positive iron balance in these patients over time. Controlled trials have demonstrated that, in iron-deficient and iron-replete PD patients alike, intravenous (IV) iron supplementation results in superior iron stores and hemoglobin levels with fewer side effects than oral iron produces. Careful monitoring of iron stores in patients receiving IV iron supplementation is important in view of conflicting epidemiologic links between IV iron loading and infection and cardiovascular disease. Emerging new iron therapies such as heme iron polypeptide and ferumoxytol may further enhance the tolerability, efficacy, and ease of administration of iron in PD patients.

Ascorbic acid-enriched goat milk may be a suitable vehicle for iron fortification

Mössbauer spectroscopy and X-ray diffraction measurements were performed on commercial iron rich cereal and on an iron supplement at room temperature. X-ray diffraction patterns of the raw cereal showed it to be more of an amorphous compound while the iron supplement was found to be in a crystalline form. Mössbauer spectra of the raw cereal showed about 81% of the iron in the ferric phase (Fe 3), 18% in the metal form (Fe), and less than 1% in the ferrous phase (Fe 2). Mössbauer spectra of the extracted iron from the raw cereal showed about 29% in the ferric phase, 70% in the metal phase, and less than 1% in the ferrous phase. Mössbauer measurements of the iron supplement showed 100% of the iron to be in the ferrous phase. The bioavailability of iron is generally attributed to the solubility of iron that is dependent on the oxidation state of iron in food and iron supplements. This study suggested that iron-rich cereal might not be the optimum source of iron for humans.

Iron deficiency anemia is common and major health problems. Therefore it is a concern in all developing and industrialized countries. This study was aimed to investigate the effect of potato skin water extract, beetroots and fruit fresh juice (Orange, strawberry, guava and pomegranate) combinations on iron availability in iron deficiency of rats. Sprague-Dawley rats were randomly divided into seven equal groups: Group1:Normal group: (received basal diet); Group2: Iron deficient group through iron-deficiency; Group3: Iron deficient group treated with iron supplement; Group4: Iron deficient group treated with iron supplement with potato strawberry drink; G5: Iron deficient group treated with iron supplement with potato orange drink; G6: Iron deficient group treated with iron supplement with potato Guava drink; G7: Iron deficient group treated with iron supplement with potato/pomegranate drink. Fe, Cu, folate and vitamin C were determined in drinks. Hemoglobin, hematocrit, Fe was assessed in serum and liver, total iron binding capacity, ferritin, cholesterol, triglycerides, High density lipoprotein, Low denesty lipoprotein, Triiodothyronine, Thyroxine, Total Antioxidant Capacity and Total Oxidant Capacity were estimated in serum. Results indicated that the combinations of potato water extract and fruit juice were more effective than supplement alone for improving Fe in serum and liver Hemoglobin, hematocrit haematocrit, Fe was assessed in serum and liver., total iron binding capacity, ferritin, cholesterol, triglycerides, Low denesty lipoprotein, Triiodothyronine, Thyroxine, Total Antioxidant Capacity and Total Oxidant Capacity. Potato/orange treatment showed the highest hemoglobin level (13.55±0.15 g%); however Potato/strawberry was the effective in Fe elevation (15.78±0.35 µmol/l), ferritin (84.13±1.46 ng/ml) and lowering of the UIBC (55.79±1.51 µmol/l). The findings suggest that the combination of potato skinwater extract and fruit juices is an effective treatment with iron supplement for Iron Deficiency Anemic rats.