Preparation and Characterization of a Novel Polysaccharide-Iron(III) Complex in Auricularia auricula Potentially Used as an Iron Supplement

Abstract

Iron deficiency anemia has been a widespread disease. As an effective and stable iron supplement, the physiochemical properties of the polysaccharide iron complex have been widely studied. In this study, we characterized a novel polysaccharide-iron(III) complex extracted in an edible fungal species Auricularia auricular (AAPS-iron(III)). The highest iron content (28.40%) in the AAPS-iron(III) complex was obtained under the optimized preparation conditions including an AAPS to FeCl3∙6H2O ratio of 2:3 (w/w), a pH value of 8.0 in solution, a reaction temperature of 50°C, and a reaction time of 3 h. The physical and chemical properties of the AAPS-iron(III) complex were characterized by qualitative and quantitative analyses using scanning electron microscope, particle size distribution, thermogravimetric analyzer, Fourier transform infrared spectroscopy, circular dichroism, and 1H nuclear magnetic resonance. Result showed that, although the iron was bound to the polysaccharide, it was released under artificial gastrointestinal conditions. The AAPS-iron(III) complex exhibited high stability (under 50-256°C) and water solubility. The AAPS-iron(III) complex also showed high antioxidant activity in vitro, demonstrating an additional health benefit over other typical nonantioxidant iron nutritional supplements. Furthermore, the AAPS-iron(III) complex showed high efficiency on the treatment of the iron deficiency anemia in the model rats. Therefore, the AAPS-iron(III) complex can be used as a nutritional fortifier to supply iron in industrial processing and to assist the treatment of iron deficiency anemia.

Synthesis and Characterization of a Novel Apple Pectin–Fe(III) Complex

“…The outcomes obtained in this study were generally consistent with those of previous reports, 8 , 33 which showed that the DPPH and ABTS scavenging activities of polysaccharides were higher than those of polysaccharide–iron(III) complexes. The difference in the antioxidant activities can be explained by the presence of numerous active hydroxyl and carboxyl groups in the structure of AP, particularly in galacturonic acid, which can act as electron donors to the free radicals.…”

“… 31 The spectrum of the AP–Fe(III) complex exhibited four new peaks at 849, 688, 640, and 466 cm –1 , which were primarily attributed to the structure of the β-FeOOH group in the fabricated complex. 9 , 32 , 33 …”

“…These results showed that the AP–Fe(III) complex demonstrated more health benefits in comparison to the iron supplements with no antioxidant capacity. 33 …”

Effectiveness of inulin-type on the iron bioavailability in anemic female rats fed bio-yogurt

“…16,17 However, the long-term use of oral iron supplements has been shown to cause many gastrointestinal disorders including, nausea, vomiting, abdominal pain, and constipation. [18][19][20] Therefore, it would be better to develop functional foods to circumvent the prevalence of anemia and improve the iron bioavailability. Among functional foods, prebiotic containing-products are believed to be efficient in improving the iron uptake due to the formation of the prebiotic-iron complex, which can effectively enhance the iron bioavailability.…”

Fabrication and Characterization of Polysaccharide Metallohydrogel Obtained from Succinoglycan and Trivalent Chromium

“…The DSC curves of succinoglycan and SCx are shown in Figure 6 b, and the heat flow values corresponding to the endothermic peak temperature are listed in Table 2 . The endothermic peak of DSC is typically due to the breakdown of hydrogen bonds and loss of hydroxyl groups when the sample is heated [ 55 ]. In the process of heating, the loss of water attached to the hydroxyl or carboxyl groups of succinoglycan leads to the breakdown of hydrogen bonds inside the hydrogels, which induces the phase transition of SCx.…”