Maturation, iron deficiency, and ligands in enteric radioiron transport in vitro

Ruliffson, W. S.; Hopping, J. M.

doi:10.1152/ajplegacy.1963.204.1.171

Cited by 16 publications

(2 citation statements)

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“…The availability of Fe from soya beans was significantly lower than that from leafless peas (Expt 2). The values obtained for Fe retention from leafless peas were higher in Expt 2 than in Expt 1, but this is because the rats were younger in Expt 2 (see Table 1) and therefore capable of absorbing a higher proportion of Fe from the diet (Ruliffson & Hopping, 1963). The differences in Fe availability between the pea and soya-bean flour cannot be explained in terms of variations in fibre or phytate levels, or both.…”

Section: Discussionmentioning

confidence: 88%

Iron availability from peas (Pisum sativurn) and bread containing added pea testa in rats

Fairweather‐Tait¹,

Wright²

1985

Br J Nutr

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1. Iron retention in adult male rats given 3 g dried ground peas, immature and mature (Pisum sarivum cv Dark-skin perfection) and leafless (Pisum sativum cv Filby), extrinsically labelled with 0.25 pCi 58Fe, was measured by whole-body counting. The Fe was less well absorbed (P < 0.01) from the mature peas (0.251 (SE 0.021)) than from the immature (0.384 (SE 0,032)) or leafless peas (0.344 (SE 0.026)).2. The availability of Fe from the leafless peas was compared with that of defatted soya-bean flour by the same technique. Significantly more Fe (P < 0.005) was retained from the pea flour (0.471 (SE 0.013)) than from the soya-bean flour (0.377 (SE 0.022)). 3. The effect of adding pea testa to bread (97.6 g/kg dry weight), as in the production of high-fibre white bread, on Fe availability was measured and compared with the availability of ferrous sulphate in young and adult male rats. There were no significant differences between the high-fibre and low-fibre breads in either age-group, although the older rats absorbed less Fe from all three sources. Retention from high-fibre bread, low-fibre bread and FeSO, was as follows (mean with 4. It was concluded that the addition of pea testa to white bread does not have a detrimental effect on Fe availability. Immature and leafless peas appear to be a better source of available Fe than soya-bean flour, despite similar fibre levels, but with maturity the Fe in peas is rendered less available.SE

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Section: Discussionmentioning

confidence: 88%

Iron availability from peas (Pisum sativurn) and bread containing added pea testa in rats

Fairweather‐Tait¹,

Wright²

1985

Br J Nutr

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“…Some studies supplied evidence for persistence of significant Fez+ ions in long periods of incubation (Rulifsson & Hopping, 1963). The present work shows that such evidence is misleading due to conversion of Fe3+ to Fez+ after addition of an Fe'+ chelator.…”

Section: Implications For Previous Studies Of Intestinal Fe Absorptionmentioning

confidence: 99%

Iron speciation at physiological pH in media containing ascorbate and oxygen

et al. 1993

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The stability of iron ascorbate solutions was investigated, under both anaerobic and aerobic conditions, with the Fez+ and Fe3+ indicators, respectively ferrozine and mimosine, at different pH values. The species present under the differing conditions were investigated by electron paramagnetic resonance (EPR) and Mossbauer spectroscopy and by gel-filtration chromatography. At physiological pH (6.8-7.4) iron ascorbate solutions rapidly form mononuclear chelatable Fe3+ species as reflected by indicator studies and EPR. Mossbauer spectroscopy fails to detect any Fez+ species. EPR studies show a time-dependent decrease in rhombic Fe3+, particularly in oxygenated buffers, consistent with a conversion to polynudear Fe. 0, uptake studies show that the conversion of Fez+ to Fe3+ in Fe-ascorbate solutions a t pH > 7.0 was accompanied by rapid 0, consumption but preceded depletion of ascorbate. Addition of high concentrations of mannitol (50-200 mM) reduces the 0, consumption and partly stabilizes the rapidly chelatable Fe form. Gel filtration studies show that the oxidation of Fe-ascorbate solutions at pH 7.4 is accompanied by an increase in the apparent relative molecular mass of the Fe, presumably due to Fe polymer formation. These studies indicate the inherent instability of Fe-ascorbate solutions above neutral pH and clearly have important implications in the use of ascorbate in studies of Fe physiology.Iron: Ascorbate solutions: Speciation of iron Fe-containing media, incorporating both 0, and ascorbate, have been widely used in studies of intestinal Fe absorption (

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Resorption von Eisen and chemisch verwandten Metallen in vitro and in vivo; die Spezifität eines eisenbindenden Systems in der Mucosa des Jejunums von Ratten

Förth

1971

Frontiers of Nuclear Medicine/Aktuelle Nuklearmedizin

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Maturation, iron deficiency, and ligands in enteric radioiron transport in vitro

Cited by 16 publications

References 0 publications

Iron availability from peas (Pisum sativurn) and bread containing added pea testa in rats

Iron availability from peas (Pisum sativurn) and bread containing added pea testa in rats

Iron speciation at physiological pH in media containing ascorbate and oxygen

Resorption von Eisen and chemisch verwandten Metallen in vitro and in vivo; die Spezifität eines eisenbindenden Systems in der Mucosa des Jejunums von Ratten

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