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Preparation, characterization, bioavailability in vitro and in vivo of tea polysaccharides-iron complex

文献类型： 外文期刊

作者： Tang, Minmin 1 ; Wang, Dongfeng 2 ; Hou, Yangfeng 3 ; Buchili, Petter 3 ; Sun, Liping 4 ;

作者机构： 1.Chinese Acad Trop Agr Sci, Coconut Res Inst, Wenchang 571339, Hainan, Peoples R China

2.Ocean Univ China, Coll Food Sci, Qingdao 266100, Shandong, Peoples R China

3.Nestle R&D Ctr Beijing Ltd, Beijing 100095, Peoples R China

4.Kunming Univ Sci & Technol, Coll Chem & Engn, Res Ctr Food Engn, Kunming 650224, Yunnan, Peoples R China

关键词： Tea polysaccharides;Complex;Preparation;Characterization;Bioavailability

期刊名称：EUROPEAN FOOD RESEARCH AND TECHNOLOGY （ 影响因子：2.998； 五年影响因子：3.005 ）

ISSN： 1438-2377

年卷期： 2013 年 236 卷 2 期

页码：

收录情况： SCI

摘要： 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 1:2.4, reacted in a water bath at 60 A degrees C for 3 h, generating an iron content for TPIC of 14.60 %. The digestion in vitro experiment showed that availability of TPIC was sufficient. Then, iron bioavailability in vivo of TPIC was evaluated by the rat hemoglobin-repletion 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 101.85-116 %. These results demonstrate that TPIC is a good iron supplement source for increasing uptake and bioavailability in the body.

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