Effect of Desferrioxamine on Iron Absorption

Hwang, Yun-Fei; Brown, ElmerB.

doi:10.1016/s0140-6736(65)91093-7

Cited by 29 publications

(9 citation statements)

References 3 publications

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“…Thus this animal, unlike rodents, behaves like man in his ability to utilize dietary hemoglobin iron. In both species, the addition of a nonabsorbable iron-chelating agent, desferrioxamine, reduces the absorption of inorganic iron but not hemoglobin iron (4)(5)(6). If the iron were released from the heme ring within the lumen of the small intestine, one would expect that it would be available for chelation and that absorption would be significantly reduced.…”

Section: Discussionmentioning

confidence: 99%

“…However, most of the investigations to date in the field of iron absorption have been performed with test doses of inorganic iron (1)(2)(3). Recently it was observed that man can absorb hemoglobin iron as efficiently as he absorbs inorganic iron, and that the addition of a nonabsorbable chelating agent reduces the absorption of inorganic iron but not hemoglobin iron (4)(5)(6). These observations suggest that iron is not released from heme in the gut lumen, but the complex is taken up intact by the intestinal epithelial cell and that, there are different pathways for the absorption of inorganic and organic iron.…”

Section: Introductionmentioning

confidence: 99%

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Absorption of hemoglobin iron: the role of a heme-splitting substance in the intestinal mucosa

Weintraub¹,

Weinstein²,

Huser³

et al. 1968

J. Clin. Invest.

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The dog behaves like man in his ability to utilize dietary hemoglobin iron and, therefore, is an excellent model in which to study the mechanisms of absorption. Heme is taken up intact into the epithelial cell of the small intestine but the iron appears in the plasma in a nonheme form. A substance is present in mucosal homogenates which is capable of releasing iron from a hemoglobin substrate in vitro. This has a molecular weight greater than 64,000, and appears to behave as an enzyme. There is no difference in the in vitro, effective concentration of the hemesplitting substance in the mucosa of iron-loaded and iron-deficient dogs to explain in vivo changes in iron absorption. However, the rate at which the heme-splitting substance works in vivo appears to be increased by the removal of the nonhemeiron-end product from the epithelial cell to the plasma. Reduction of the heme-iron content within the epithelial cell may then enhance uptake from the lumen. These studies suggest that the labile nonheme-iron content of the intestinal epithelial cell determines its ability to accept heme as well as ionized iron from the lumen.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Absorption of hemoglobin iron: the role of a heme-splitting substance in the intestinal mucosa

Weintraub¹,

Weinstein²,

Huser³

et al. 1968

J. Clin. Invest.

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“…Further, many dietary components (particularly humic substances such as tannins and phytate) can chelate iron making it nonbioavailable [9][10][11] , while only select reductants in the diet (such as ascorbate) can act as solubilizing agents [12] . In contrast polymerization of heme, which reduces its absorption, is minimised in alkaline conditions [13] while humic substances [14,15] and chelators such as desferrioxamine [16,17] do not reduce heme bioavailability. Heme solubility is also increased significantly by the presence of protein [13,[18][19][20] which is important considering heme-rich foods typically contain high quantities of protein.…”

Section: The Importance Of Dietary Iron and Hemementioning

confidence: 99%

Mechanisms of heme iron absorption: Current questions and controversies

West¹,

Oates²

2008

WJG

204

156

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THE IMPORTANCE OF DIETARY IRON AND HEMEIron is a vitally important element in biological terms (for review see [1] ). Iron is a transition metal with the ability to readily accept and donate electrons, allowing it to function as an oxidant or reductant in a large number of biochemical reactions. In mammals, iron is notably required for oxygen transport as a component of hemoglobin, DNA synthesis as a component of ribonucleotide reductase, and as an electron acceptor/ donor in the cytochromes that are essential for energy transduction. Currently, iron deficiency is the most common diet related health problem in the world [2] , and the effects on human health are wide ranging. Iron deficiency manifests as anaemia in up to 2 billion people, impairs physical and mental development in children, and can exacerbate many other health problems.Heme is a biologically important iron containing compound and a key source of dietary iron. Historically, it was doubted that heme iron could be absorbed by the enterocyte and it was not until 1955 that the absorption of heme-derived iron was demonstrated for the first time [3] . Currently, the importance of heme iron in the diet cannot be underestimated. Studies estimate that in Western societies, iron derived from heme sources such as myoglobin and hemoglobin make up twothirds of the average person's total iron stores despite only constituting one-third of the iron that is actually ingested [4][5][6] . This likely explains why vegetarians are more prone to iron deficiency than those who regularly consume red meat [7] . T h e r e l a t ive i m p o r t a n c e o f d i e t a r y h e m e i s attributable to its high bioavailability compared with AbstractIron is a critical micronutrient, and iron derived from heme contributes a large proportion of the total iron absorbed in a typical Western diet. Heme iron is absorbed by different mechanisms than non-heme iron, but despite considerable study over many years these mechanisms remain poorly understood. This review provides an overview of the importance of heme iron in the diet and discusses the two prevailing hypotheses of heme absorption; namely receptor mediated endocytosis of heme, and direct transport into the intestinal enterocyte by recently discovered heme transporters. A specific emphasis is placed on the questions surrounding the site of heme catabolism and the identity of the enzyme that performs this task. Additionally, we present the hypothesis that a nonheme iron transport protein may be required for heme iron absorption and discuss the experiences of our laboratory in examining this hypothesis.

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“…Although desferrioxamine will block the absorption of inorganic iron, it does not reduce the absorption of iron incorporated in haemoglobin, or in chicken liver or meat (Bannerman and Malpas, 1965;Hwang and Brown, 1965). Furthermore, although it has been shown that desferrioxamine will block the absorption of a test dose of inorganic iron, studies have not yet been made of its effect on the absorption of the inorganic iron in a meal.…”

Section: Iron Deficiencymentioning

confidence: 99%

Iron Deficiency and Iron Overload

Smith¹

1965

Archives of Disease in Childhood

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Iron is essential to most, if not all, living organisms, and the higher animals and man have employed it for many purposes essential to life. The readiness with which iron undergoes oxidation and reduction is utilized in many of the enzymes of electron transport, and in a number of other enzymes whose function is not understood. Furthermore, the combination of iron with porphyrin and protein leads to complexes that have the property of binding large amounts of oxygen in a readily reversible fashion. Haemoglobin and myoglobin are complexes of this nature, which serve the function of oxygen transport and storage. About three-quarters of the iron in a normal man (between 4 g. and 5 g.) is incorporated in circulating haemoglobin. Less than 5% is present in myoglobin, various enzymes, or in transport in the plasma. The remainder, about 20% of the total, is present in the tissue stores, much of it as the iron-protein complex ferritin (Drabkin, 1951). Very little iron is excreted, as the iron from broken-down aged red cells is returned to the marrow for re-use in haemoglobin synthesis. The iron content of the body is achieved during periods of growth, and maintained thereafter at a steady level, through control of the amount absorbed. As the amount of iron utilized in haemoglobin synthesis is so much greater than the quantity of new iron absorbed, it is perhaps not surprising that iron deficiency is so common. It is the most frequent cause of anaemia, and the most important deficiency state in countries with good economic means. Iron deficiency is particularly common in early infancy, as the requirements of rapid growth exceed the infant's capacity to absorb enough iron from food. Iron in excess is toxic: acute iron poisoning follows ingestion of large amounts of iron salts, and is one of the most common

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Effect of Desferrioxamine on Iron Absorption

Cited by 29 publications

References 3 publications

Absorption of hemoglobin iron: the role of a heme-splitting substance in the intestinal mucosa

Absorption of hemoglobin iron: the role of a heme-splitting substance in the intestinal mucosa

Mechanisms of heme iron absorption: Current questions and controversies

Iron Deficiency and Iron Overload

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