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Updated: Jun 27, 2025
The Caco-2 Cell Bioassay for Measurement of Food Iron Bioavailability
Published on: April 28, 2022
Physicochemical, structural and functional properties of low methoxyl pectin‑iron (III) complex and its effect on
Jing Jing1, Zhijun Zhang2, Zhiyong Hu2
1School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, China; Department of Chemistry and Chemical Engineering, Taiyuan Institute of Technology, Taiyuan 030008, China.
Abstract:
Iron deficiency anemia (IDA) is the most common nutritional disease worldwide. In this study, a low methoxyl pectin (LMP)‑iron(III) complex was prepared. The physicochemical and structural properties were characterized by HPSEC, HPIC, CV, FTIR, 1H NMR, XRD, SEM and CD. The results showed that iron increased the molecular weight of the LMP‑iron(III) from 11.50 ± 0.32 to 12.70 ± 0.45 kDa and improved its crystallinity. Moreover, the findings demonstrated that -OH and -COOH groups in LMP coordinate with Fe3+ to form β-FeOOH. The water-holding capacity, emulsion stability, and antioxidant activities of the LMP‑iron(III) were lower than those of LMP. Furthermore, the therapeutic effects of LMP‑iron(III) on IDA were investigated in rats. Following LMP‑iron(III) supplementation, compared with the model group, the administration of LMP‑iron(III) significantly increased the body weight, hemoglobin concentration, and serum iron concentration as well as decreased free erythrocyte protoporphyrin concentration. Therefore, the LMP‑iron(III) can potentially treat IDA in rats experiments, providing a theoretical basis for the development of a promising iron supplement.
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