Authors: Minmin Tang Dongfeng Wang Yangfeng Hou Petter Buchili Liping Sun
Publish Date: 2012/12/30
Volume: 236, Issue: 2, Pages: 341-350
Abstract
The task of this study was to prepare a complex of tea polysaccharides TPS with ferric iron and research its bioavailability in vitro and in vivo Optimum condition for preparing tea polysaccharides–iron complex TPIC was as follows TPS and FeCl3 with a weight ratio of 124 reacted in a water bath at 60 °C for 3 h generating an iron content for TPIC of 1460 The digestion in vitro experiment showed that availability of TPIC was sufficient Then iron bioavailability in vivo of TPIC was evaluated by the rat hemoglobinrepletion bioassay with ferrous sulfate FeSO4 as the positive control Results indicated that at the end of 21 days’ iron regeneration phase the values of hemoglobin Hb concentration free erythrocyte protoporphyrin FEP serum iron SI concentration and mean cell hemoglobin MCHC of rats supplemented with FeSO4 and TPIC increased quickly to those of normal ones If the bioavailability of FeSO4 was given 100 with Hb concentration SI concentration and MCHC as the evaluation index respectively bioavailability of TPIC were in the range of 10185–116 These results demonstrate that TPIC is a good iron supplement source for increasing uptake and bioavailability in the body
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