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Iron binding to nutrients containing fiber and phenytoin
General Pharmacology
|January 1, 1986
Summary
Citrate and ascorbate are effective iron extractants from pig food, outperforming EDTA. Different solutions like hydrochloric acid and pepsin are needed to release remaining iron from various food sources.
Area of Science:
- Nutritional Science
- Food Chemistry
Background:
- Iron bioavailability from foodstuffs is influenced by extraction methods.
- Understanding iron release mechanisms is crucial for nutritional studies.
Purpose of the Study:
- To compare the efficacy of different agents in extracting iron from pig foodstuffs.
- To investigate sequential extraction methods for maximizing iron recovery.
Main Methods:
- Extraction of iron using ascorbate, citrate, ethylenediaminetetraacetic acid (EDTA), glucose-saline solution (GSS), hydrochloric acid (HCl), and pepsin.
- Sequential extraction procedures were applied to maize bran, wheat bran, and pig feed.
- Iron binding capacity of maize fibers and phenytoin was assessed.
Main Results:
- Ascorbate and citrate showed higher iron extraction efficiency than EDTA from pig foodstuffs.
- Sequential extraction with HCl and pepsin released significant amounts of remaining iron, with higher yields correlating with increased protein content.
- Iron-extracted maize fibers and phenytoin demonstrated significant iron binding capabilities.
Conclusions:
- Citrate and ascorbate are superior to EDTA for initial iron extraction from pig food.
- Sequential extraction protocols involving acids and enzymes can effectively release bound iron, influenced by food matrix composition.
- Maize fibers and phenytoin exhibit notable iron-chelating properties.