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Components of fiber bind iron in vitro
The American Journal of Clinical Nutrition
|January 1, 1982
Summary
Dietary fiber components like lignins and psyllium mucilage effectively bind inorganic iron in vitro. This interaction, influenced by chelators such as citrate and EDTA, impacts dietary iron bioavailability.
Area of Science:
- Nutritional Science
- Biochemistry
- Food Chemistry
Background:
- Dietary iron bioavailability is influenced by complex interactions within the gastrointestinal tract.
- Understanding how food components affect iron absorption is crucial for addressing iron deficiency.
Purpose of the Study:
- To investigate the in vitro interactions between dietary fiber components and inorganic iron.
- To determine the influence of iron-chelating substances on these interactions.
Main Methods:
- Incubation of various fiber fractions (cellulose, lignin, psyllium mucilage, pectin) with 59Fe sulfate at different pH and concentrations.
- Testing insoluble fibers via precipitation-centrifugation and soluble fibers via equilibrium dialysis.
- Assessing the effect of iron chelators (ascorbate, citrate, cysteine, fructose, EDTA) on iron binding.
Main Results:
- Lignins and psyllium mucilage demonstrated the highest capacity for ferrous iron binding under simulated intestinal conditions.
- Cellulose and pectin showed lower iron-binding potency.
- Citrate and EDTA significantly inhibited iron binding, while other chelators had minimal effect.
- Similar dissociation constants suggested comparable binding sites across different fiber components.
Conclusions:
- Specific dietary fibers, particularly lignins and psyllium, can significantly bind inorganic iron.
- The presence of chelators like citrate and EDTA modulates iron-fiber interactions.
- These findings highlight the role of food matrix components in influencing dietary iron bioavailability.