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Iron(II) binding by cereal beta-glucan.

Audrey M Faure1, Willem H Koppenol2, Laura Nyström1

  • 1ETH Zurich, Institute of Food, Nutrition and Health, Schmelzbergstrasse 9, 8092 Zurich, Switzerland.

Carbohydrate Polymers
|December 3, 2014
PubMed
Summary
This summary is machine-generated.

Dietary fibers like beta-glucans bind iron(II) at pH 4.7, with oat beta-glucan showing stronger affinity. This binding may reduce iron bioavailability and hydroxyl radical formation, impacting health benefits.

Keywords:
Beta-glucanFenton reactionHydroxyl radicalsIron(II) bindingKinetics

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Area of Science:

  • Food Science
  • Biochemistry
  • Nutritional Science

Background:

  • Beta-glucan, a soluble dietary fiber, offers health benefits like cholesterol reduction.
  • Beta-glucan is susceptible to degradation by Fenton reagents, particularly in the presence of iron.

Purpose of the Study:

  • To investigate the iron binding capacity of oat and barley beta-glucan.
  • To evaluate the impact of beta-glucans on Fenton reaction kinetics at different pH levels.

Main Methods:

  • Stopped-flow spectroscopy was used to study Fenton reaction kinetics.
  • Experiments were conducted at pH 2.7 and pH 4.7 using acetate buffer, barley beta-glucan, and oat beta-glucan.

Main Results:

  • Beta-glucans did not affect the Fenton reaction rate at pH 2.7, indicating no iron(II) binding.
  • At pH 4.7, both barley and oat beta-glucan formed complexes with iron(II), altering reaction kinetics.
  • Oat beta-glucan exhibited a higher affinity for iron(II) compared to barley beta-glucan.

Conclusions:

  • Cereal beta-glucans, particularly oat beta-glucan, can bind iron(II) at acidic pH (4.7).
  • This iron binding may reduce the formation of harmful hydroxyl radicals.
  • Beta-glucan's interaction with iron suggests a potential mechanism for reduced iron bioavailability from cereal sources.