Studies on the Intestinal Absorption of Marine Fish Oligopeptide Chelated Iron

被引：0
作者：
Pan W. [1 ]
Ying X. [1 ]
Ma Q. [2 ]
Xu Y. [1 ]
Li N. [2 ]
Yang M. [1 ]
机构：
[1] Department of Public Health, Zhejiang University School of Medicine, Hangzhou
[2] Zhejiang University Department of Chemistry, Hangzhou
来源：
Journal of Chinese Institute of Food Science and Technology | 2023年 / 23卷 / 04期
关键词：
everted gut sac; ferrous oligopeptide chelata; intestinal absorption; iron-deficiency; marine fish;
D O I：
10.16429/j.1009-7848.2023.04.011
中图分类号：
学科分类号：
摘要：
Objective: To explore the absorption characteristics of marine fish oligopeptide chelated iron (MCOP-Fe) in small intestine, and compare it with the traditional iron supplement-ferrous sulfate (FeSO4). Methods: 40 female Sprague Dawley rats were randomly divided into 8 groups (L-MCOP-Fe: 3 μg/mL MCOP-Fe; M-MCOP-Fe: 5 μg/mL MCOP-Fe; H-MCOP-Fe: 10 μg/mL MCOP-Fe; L-FeSO4: 3 μg/mL FeSO4; M- FeSO4: 5 μg/mL FeSO4; H-FeSO4: 10 μg/mL FeSO4; H-MCOP-Fe+PA: 10 μg/mL MCOP-Fe+500 μg/mL phytic acid; H-FeSO4+PA: 10 μg/mL FeSO4 + 500 μg/mL phytic acid). To establish the model of everted gut sac in vitro, the effect of iron absorption in different intestinal segments was evaluated by the cumulative iron absorption rate per unit area (Q). Results: 1) The Q values of duodenum, jejunum and ileum in three MCOP-Fe groups increased with concentration gradient, but there was no similar trend in FeSO4 groups; 2) The Q values of group L-FeSO4 and M-FeSO4 had a tendency to be higher than those of group LMCOP-Fe and M-MCOP-Fe, but were opposite at high concentration (10 μg/mL); 3) After adding 500 μg/mL phytic acid, the Q values of groups H-MCOP-Fe+PA and H-FeSO4+PA decreased compared with groups H-MCOP-Fe and H-FeSO4, and the decrease degree of group H-FeSO4+PA was more significant (P<0.05). Conclusion: In the range of 3-10 μg/mL, the absorption rate of FeSO4 in small intestine showed an equilibrium trend of saturation, while the MCOP-Fe showed a gradient trend of increase; at the same time, MCOP-Fe was less inhibited by phytic acid, and was more stable than FeSO4, which has good application prospects. © 2023 Chinese Institute of Food Science and Technology. All rights reserved.
引用
收藏
页码：106 / 115
页数：9
相关论文
共 32 条
  • [1] PASRICHA S R, TYE -DIN J, MUCKENTHALER M U, Et al., Iron deficiency, Lancet (London, England), 397, 10270, pp. 233-248, (2021)
  • [2] DISEASE G B D, INJURY I, PREVALENCE C., Global, regional, and national incidence, prevalence, and years lived with disability for 328 diseases and injuries for 195 countries, 1990-2016: A systematic analysis for the Global Burden of Disease Study 2016, Lancet (London, England), 390, 10100, pp. 1211-1259, (2017)
  • [3] CAMASCHELLA C., Iron deficiency: New insights into diagnosis and treatment, Hematology Am Soc Hematol Educ Program, 2015, pp. 8-13, (2015)
  • [4] QI X, ZHANG Y X, GUO H, Et al., Mechanism and intervention measures of iron side effects on the intestine, Critical Reviews in Food Science and Nutrition, 60, 12, pp. 2113-2125, (2020)
  • [5] KORTMAN G A, RAFFATELLU M, SWINKELS D W, Et al., Nutritional iron turned inside out: Intestinal stress from a gut microbial perspective, FEMS Microbiol Rev, 38, 6, pp. 1202-1234, (2014)
  • [6] CANCELO-HIDALGO M J, CASTELO-BRANCO C, PALACIOS S, Et al., Tolerability of different oral iron supplements: A systematic review, Curr Med Res Opin, 29, 4, pp. 291-303, (2013)
  • [7] TOLKIEN Z, STECHER L, MANDER A P, Et al., Ferrous sulfate supplementation causes significant gastrointestinal side-effects in adults: A systematic review and meta-analysis, PLoS One, 10, 2, (2015)
  • [8] CAETANO-SILVA M B, BERTOLDO-PACHECO M T, PAES-LEME A F, Et al., Iron-binding peptides from whey protein hydrolysates: Evaluation, isolation and sequencing by LC-MS/MS, Food Research International, 71, pp. 132-139, (2015)
  • [9] PRENTICE A M, MENDOZA Y A, PEREIRA D, Et al., Dietary strategies for improving iron status: Balancing safety and efficacy, Nutr Rev, 75, 1, pp. 49-60, (2017)
  • [10] WU W F, YANG Y Y, SUN N, Et al., Food protein-derived iron -chelating peptides: The binding mode and promotive effects of iron bioavailability, Food Res Int, 131, (2020)
1234