Bioavailability of Iron from a Ferric Complex of 3-Epi-hydroxymugineic Acid in Rats(Food & Nutrition)

概要

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The bioavailability of ironis described from a ferric complex of 3-epi-hydroxymugineic acid (epi-HMA), a ferric-specific ligand which works in plants. Epi-HMA is a mugineic acid analogue which dramatically enhances iron absorption in gramineous plants. The retention of ^<59>Fe in the whole body on day 1 after dosing ^<59>Fe(III)-epi-HMA in the stomach of anemic rats was 78.3%, while that of rats given ^<59>FeSO_4 was 95.5%. Thereafter, the retention of both groups decreased slowly at approximately the same rate, and the rates on day 9 were 63.3 and 70.6%, respectively, a difference which was not significant. The distribution of ^<59>Fe among the organs and tissues of rats administered with ^<59>Fe(III)-epi-HMA was similar to that of ^<59>FeSO_4. A study on intraduodenal dosing of ^<59>Fe(III)-epi-HMA suggested that most of the ferric complex of epi-HMA had dissociated into Fe(III) and epi-HMA in the stomach before transfer to the duodenum, and that subsequent absorption of Fe(II) occurred in the intestine. These results indicate that iron from a ferric complex of epi-HMA, like iron from FeSO_4, was effectively incorporated into tissues and metabolized, therefore implying that ferric complexes of analogues of mugineic acid could be useful as a new iron fortificant for foods.
社団法人日本農芸化学会の論文
1991-09-23