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Department of Nutrition, University of Massachusetts, Amherst, MA 01003
The effects of the degree of esterification (DE) and the molecular weight (MW) of pectins on iron bioavailability were investigated in anemic rats. The pectins prepared differed (in DE and MW, respectively) as follows: P-A (73%, 860,000), P-B (75%, 89,000), P-C (22%, 1,260,000) and P-D (24%, 114,000). Rats were fed an iron-deficient diet (8 mg Fe/kg diet) for 14 d. The anemic rats were then fed a ferrous sulfate-supplemented basal diet (47 mg Fe/kg diet) or the basal diet containing one of the pectins (80 g/kg diet) for 10 d. None of the pectins used caused any significant reduction in the bioavailability of ferrous sulfate. Addition of pectin P-B to the diet resulted in significantly greater iron repletion. Compared with control rats fed with ad libitum access or pair-fed, rats fed P-B showed higher (P < 0.05) hemoglobin regeneration efficiency, hematocrit, serum iron concentration, and transferrin saturation, and lower unsaturated iron-binding capacity and total iron-binding capacity. Pectins P-A and P-D also slightly improved the hematological indices compared with P-C and control. The observed effects were dependent on the physicochemical properties of each pectin as determined by its MW and DE.
KEY WORDS: iron bioavailability pectin hemoglobin repletion fiber rats
1 Presented in part at the 74th Annual Meeting of the Federation of American Societies for Experimental Biology, April 15, 1990, Washington, DC [Atallah, M. T. & Kim, M-H. (1990) The effect of pectin structure on iron bioavailability and hemoglobin repletion in anemic rats. FASEB J. 4: A531 (abs. 1532)].
2 Supported in part by the Agriculture Experiment Station of the University of Massachusetts at Amherst.
3 Current address: Department of Pharmacy, Manchester University, Manchester, M13 9PL, U.K.
4 To whom correspondence and reprint requests should be addressed.
Manuscript received 3 December 1991. Revision accepted 21 July 1992.