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Wan D, Wu Q, Ni H, Liu G, Ruan Z, Yin Y. Treatments for Iron Deficiency (ID): Prospective Organic Iron Fortification. Curr Pharm Des 2019; 25:325-332. [DOI: 10.2174/1381612825666190319111437] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Accepted: 03/13/2019] [Indexed: 12/27/2022]
Abstract
Iron deficiency, one of the most common nutritional deficient disorders, frequently affects infants,
adolescents and pregnant women and impairs growth, development and immune responses. Iron deficiency may
also be secondary to gastrointestinal conditions such as gastrectomy and inflammatory bowel disease, as well as
cancer and chronic uremia. Iron supplementation is the most commonly selected treatment option for iron deficiency.
This review summarizes the iron compounds currently recommended for the iron fortification of foods
and for clinical use. Additionally, this review discusses and compares the important aspects of high-quality iron
compounds/products and classes of compounds that enhance iron bioavailability. The development of efficient
iron fortification methods remains the most cost-effective and long-term approach to the treatment of iron deficiency
or related anemia. To date, no orally administered options for iron fortification can sufficiently replace the
parenteral administration of iron supplements, which includes the intramuscular injection of iron-dextran to neonatal
piglets and intravenous injection of iron supplements to patients with gastrointestinal disorders. Iron
bioavailability may be enhanced by encouraging customers to ingest iron-enriched foods together with dietary
sources of vitamin C, folic acid and/or oligosaccharides.
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Affiliation(s)
- Dan Wan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Qinghua Wu
- College of Life Science, Yangtze University, Jingzhou, China
| | - Hengjia Ni
- Academician Workstation of Hunan Baodong Farming Co. Ltd., Hunan 422001, China
| | - Gang Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Zheng Ruan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Yulong Yin
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
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Pan H, Song S, Ma Q, Wei H, Ren D, Lu J. Preparation, Identification and Antioxidant Properties of Black-Bone Silky Fowl ( Gallus gallus domesticus Brisson) Iron(II)-Oligopeptide Chelate. Food Technol Biotechnol 2016; 54:164-171. [PMID: 27904406 DOI: 10.17113/ftb.54.02.16.4166] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Black-bone silky fowl iron(II)-oligopeptide chelate was synthesized from iron(II) solution and the black-bone silky fowl oligopeptide, which was extracted from the muscle protein of black-bone silky fowl (Gallus gallus domesticus Brisson). Orthogonal array analysis was used to determine the optimal conditions for the iron(II)-oligopeptide chelate preparation. Ultraviolet-visible (UV-Vis) spectroscopy, electron microscopy, and Fourier transform infrared (FTIR) spectroscopy were used to identify the structure of iron(II)-oligopeptide chelate. 2-Diphenyl-1-picrylhydrazyl (DPPH) and superoxide radical scavenging assays were performed to compare the antioxidant abilities of the black-bone silky fowl oligopeptide and iron(II)-oligopeptide chelate. The optimal conditions for iron(II)-oligopeptide chelate preparation were 4% of the black-bone silky fowl oligopeptide and a ratio of the black- -bone silky fowl oligopeptide to FeCl2·4H2O of 5:1 at pH=4. Under these conditions, the chelation rate was (84.9±0.2) % (p<0.05), and the chelation yield was (40.3±0.1) % (p<0.05). The structures detected with UV-Vis spectroscopy, electron microscopy and FTIR spectra changed significantly after chelation, suggesting that Fe(II) ions formed coordinate bonds with carboxylate (-RCOOŻ) and amino (-NH2) groups in the oligopeptides, confirming that this is a new oligopeptide-iron chelate. The iron(II)-oligopeptide chelate had stronger scavenging activity towards DPPH and superoxide radicals than did the black-bone silky fowl oligopeptide.
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Affiliation(s)
- Huanglei Pan
- Beijing Key Laboratory of Forest Food Processing and Safety,
Department of Food Science and Engineering, College of Biological Sciences and Biotechnology,
Beijing Forestry University, 35 Tsinghua East Road, Haidian District, 100083 Beijing, PR China; Beijing Engineering Research Center of Protein and Functional Peptides, China National Research Institute of Food and Fermentation Industries, 24 Middle Jiuxianqiao Road, Chaoyang District,
100015 Beijing, PR China
| | - Shasha Song
- Beijing Key Laboratory of Forest Food Processing and Safety,
Department of Food Science and Engineering, College of Biological Sciences and Biotechnology,
Beijing Forestry University, 35 Tsinghua East Road, Haidian District, 100083 Beijing, PR China
| | - Qiuyue Ma
- Beijing Key Laboratory of Forest Food Processing and Safety,
Department of Food Science and Engineering, College of Biological Sciences and Biotechnology,
Beijing Forestry University, 35 Tsinghua East Road, Haidian District, 100083 Beijing, PR China
| | - Hui Wei
- Beijing Key Laboratory of Forest Food Processing and Safety,
Department of Food Science and Engineering, College of Biological Sciences and Biotechnology,
Beijing Forestry University, 35 Tsinghua East Road, Haidian District, 100083 Beijing, PR China
| | - Difeng Ren
- Beijing Key Laboratory of Forest Food Processing and Safety,
Department of Food Science and Engineering, College of Biological Sciences and Biotechnology,
Beijing Forestry University, 35 Tsinghua East Road, Haidian District, 100083 Beijing, PR China
| | - Jun Lu
- Beijing Engineering Research Center of Protein and Functional Peptides, China National Research Institute of Food and Fermentation Industries, 24 Middle Jiuxianqiao Road, Chaoyang District,
100015 Beijing, PR China
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