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NADH-FMN Oxidoreductase Activity and Iron Content of Organs from Riboflavin- and Iron-Deficient Rats^1,2,

Departments of Food and Nutrition and of Chemistry, Florida State University, Tallahassee, Florida 32306

NADH-FMN oxidoreductase has been proposed as an enzyme involved in the release of iron from ferritin. The effects of riboflavin and/or iron deficiencies and of dietary allopurinol on the activities of this enzyme and on the iron contents of liver, kidney and duodenum were investigated. Allopurinol, a xanthine oxidase inhibitor, did not affect organ enzyme activities nor iron contents. Riboflavin-deficient rats and iron-deficient rats both had significantly lower organ enzyme activities and iron contents than controls. Organ enzyme activities and iron contents of rats fed a diet deficient in both iron and riboflavin were significantly lower than those of controls. After dietary iron and/or riboflavin repletion, organ enzyme activities and iron contents increased. Rats fed an iron-overload diet had enzyme activities similar to that of controls, but organ iron contents were significantly increased over those of controls. Effects of riboflavin and/or iron deficiencies in rats on NADH-FMN oxidoreductase activities and iron contents of liver, kidney and duodenum appeared to be reversible by riboflavin and/or iron supplementation. The data support the view that NADH-FMN oxidoreductase may be a controlling enzyme in iron release from ferritin.

KEY WORDS: • Organ NADH-FMN oxidoreductase activities • tissue iron contents • riboflavin-deficient rats • iron-deficient rats

¹ Supported in part by Department of Food and Nutrition, Florida State University and NIH Grant HL-08344 to E. Frieden.

² These data were presented in part at the annual meeting of the Federation of American Societies for Experimental Biology, Atlantic City, New Jersey, April 1975 (Federation Proc. 34, 927 abstr.).

³ Present address: Human Nutrition and Foods Department, Southern U., Baton Rouge, Louisiana 70813.

⁴ Present address: Human Nutrition and Foods Department, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061.

Manuscript received 7 May 1976.

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