Studies on Fe Complexes Produced by Yeast. I. Separation of Fe Complexes from Wine and Their Incorporation into Hemoglobin in Rats(Biological)

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概要

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• Fe absorption, distribution, excretion, and incorporation into hemoglobin (Hb) after oral administration of Fe complexes produced in wine by Saceharomyces cerevisiae OC-2 were examined in rats. Organic Fe(II) complexes separated from wine were found to be efficiently incorporated into Hb. Fe added to grape juice as an inorganic Fe(III) salt initially precipitated and was then dissolved in the ferrous state at a high concentration during fermentation. When wine containing ^<59>Fe-labeled Fe complexes was orally given to rats, ^<59>Fe was rapidly and extensively distributed to the tissues involved in Hb metabolism (plasma, bone marrow, erythrocytcs), Fe absorption and incorporation into Hb in rats given the wine were significantly higher than those in animals given inorganic Fe salts (used as the controls); at the dose of 500μg Fe/kg, the Fe absorption from the wine was 2.2 and 1.8 times higher than the values from FeCl_3 and FeSO_4 solutions, respectively, and similar results were obtained for Fe incorporation into Hb. Seven Fe fractions were separated from the wine by column chromatography. The gastrointestinal Fe absorption and incorporation into Hb of these fractions examined in rats varied greatly from fraction to fraction, but the most active fraction, Bl-c, among them showed significantly higher values of both parameters than any of the Fe compounds (FeSO_4, ferrous ascorbate, etc.) used as the controls. Qualitative analyses suggest that at least 5 of the 7 fractions are Fe(II) complexes and that Bl-c is an Fe(II)-oligosaccharide complex having a molecular weight of 1000-2000.

• 公益社団法人日本薬学会の論文
• 1986-12-25

著者

• 田中 健太郎

  Faculty Of Technology Yamanashi University

• 田端 滋

  Pharma Research Laboratories Hoechst Japan Limited

• 田端 滋

  Research and Development Laboratories, Hoechst Japan Limited

関連論文

• Studies on Fe Complexes Produced by Yeast. V. : Role of the Ligand in Fe Absorption from an Fe(II)-Oligosaccharide Complex
• Studies on Fe Complexes Produced by Yeast. IV. : Mechanism of Fe Transport from an Fe(II)-Oligosaccharide Complex across the Mucosal Membrane of the Rat Intestine
• Studies on Fe Complexes Produced by Yeast. III. : Characteristics of Fe Absorption from an Fe(II)-Oligosaccharide Complex in the Rat Gastrointestinal Tract
• Studies on Fe Complexes Produced by Yeast. I. Separation of Fe Complexes from Wine and Their Incorporation into Hemoglobin in Rats(Biological)

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