Studies on Fe Complexes Produced by Yeast. III. : Characteristics of Fe Absorption from an Fe(II)-Oligosaccharide Complex in the Rat Gastrointestinal Tract

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Gastrointestinal Fe absorption from an Fe(II)-oligosaccharide complex (designated Bl-c) produced in wine by yeast and showing high hematopoietic activity in rats was examined. Oral administration to rats of ^<59>Fe-labeled Bl-c (10-250 μg Fe/body) resulted in effective Fe absorption and incorporation into hemoglobin, particularly at high doses (both parameters at 250 μg Fe/body were about 3 times and twice the values with FeSO_4 and ferrous ascorbate, respectively, used as reference compounds). When Bl-c was injected into rat gastrointestinal loops, the duodenum showed the highest Fe absorption. Experiments with duodenal loops and everted rat duodenal sacs showed that both Fe tissue uptake and transfer to the serosal side from Bl-c tended to saturate at high concentrations, depended on the temperature and pH of the mucosal medium, and were affected by metabolic inhibitors. This suggests that a special transport system other than passive diffusion may be involved in gastrointestinal Fe absorption from Bl-c and contribute to the high absorption of Bl-c. Gel filtration patterns of Fe transferred into the serosal medium before and after glycosidase treatment and its infrared spectra indicated that most of the Fe transferred from the Bl-c-added mucosal medium (except at quite low concentrations) was an oligosaccharide-Fe complex similar to intact Bl-c.
公益社団法人日本薬学会の論文
1988-09-25