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Ferric Iron Absorption in Rats: Relationship to Iron Status, Endogenous Sulfhydryl and Other Redox Components in the Intestinal Lumen¹

U.S. Department of Agriculture-Agriculture Research Service, Plant, Soil and Nutrition Laboratory, Tower Road, Ithaca, NY 14853 and Division of Nutritional Sciences, Cornell University, Ithaca, NY 14853

Based on the hypothesis that Fe⁺³ must be reduced before Fe absorption, we investigated luminal factors that might participate in the physiological Fe⁺³ reduction. Rats were fed diets containing 7 mg Fe/kg diet [iron deficient (-Fe)] or 160–200 mg Fe/kg diet [adequate iron (+Fe)] for 3 wk prior to a 10-min test of ⁵⁹Fe absorption from an in vivo ligated duodenal segment. During absorption of ⁵⁹Fe, the oxidation-reduction potential became more reducing and the pH rose in segment contents. There were small but significant differences between the -Fe and +Fe rats. In one experiment, the lumen environment was modified by bile duct ligation and/or intestinal perfusion prior to the absorption test. Ascorbic acid, nonprotein sulfhydryl compounds, Fe⁺² and total ionizable Fe were measured in luminal contents. Nonprotein sulfhydryl concentration was positively correlated with, and the best predictor of, Fe absorption in -Fe rats.

KEY WORDS: • iron absorption • ascorbic acid • sulfhydryl • oxidation-reduction potential • rats

¹ Mention of a trademark or proprietary product does not constitute a guarantee or warranty of the product by the U.S. Department of Agriculture and does not imply its approval to the exclusion of other products that may be suitable.

Manuscript received 4 June 1990. Revision accepted 7 November 1990.

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