Flow field–flow fractionation–inductively coupled optical emission spectrometric investigation of the size-based distribution of iron complexed to phytic and tannic acids in a food suspension: implications for iron availability
Flow field–flow fractionation–inductively coupled optical emission spectrometric investigation of the size-based distribution of iron complexed to phytic and tannic acids in a food suspension: implications for iron availability
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食品悬浮液中与植酸和单宁酸络合的铁基于尺寸的分布的流场-流动分馏-电感耦合发射光谱研究：对铁可用性的影响
DOI：
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发表时间：
2007
影响因子：
4.3
通讯作者：
J. Shiowatana
中科院分区：
文献类型：
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作者：
Sopon Purawatt;A. Siripinyanond;J. Shiowatana
摘要采用流场-流分馏-电感耦合等离子体光学发射光谱法（FlFFF-ICP-OES）对食品混悬液中的铁进行了基于粒度的分馏，以了解铁的有效性。在pH为2.0（代表胃液）、pH为5.0（十二指肠上部的过渡阶段）和pH为7.0（小肠）的条件下，研究了铁与植物酸和单宁酸（作为食物中铁可用性的模型抑制剂）的结合。在植酸存在下，铁被发现为游离离子或在pH 2.0时与小于1 kDa的分子相关联。当混合物的pH值提高到5.0和7.0时，铁与大于1kda的分子结合。在单宁酸存在的情况下，铁在pH 2.0下主要与小于1kda的分子结合。然而，在pH 5.0时，铁和单宁酸以大分子（~ 25 kDa）结合，而在pH 7.0时，大多数铁与大于500 kDa的大分子结合。在三种pH值下，分别检测了含有植酸和单宁酸的羽衣甘蓝提取物和茶浸液的铁大小分布。在没有酶消化甘蓝提取物和pH为2.0的茶浸泡的情况下，大部分铁以自由离子的形式释放或与小于1 kDa的分子结合。在其他pH值下，羽衣甘蓝提取物和茶浸液中的大部分铁分别与~2 kDa和bb0 500 kDa大分子结合。在酶促胃肠道消化过程中，由于酶将大分子分解为较小的分子（<1 kDa），铁没有被观察到与小于500 kDa的大分子结合。
AbstractFlow field–flow fractionation–inductively coupled plasma optical emission spectrometry (FlFFF–ICP–OES) was applied to achieve the size-based fractionation of iron in a food suspension in order to gain insights into iron availability. The binding of iron with phytic and tannic acids, employed as model inhibitors of iron availability in foods, was investigated at pH 2.0 (representing stomach fluid), pH 5.0 (the transition stage in the upper part of the duodenum), and pH 7.0 (the small intestine). In the presence of phytic acid, iron was found as a free ion or it was associated with molecules smaller than 1 kDa at pH 2.0. Iron associated with molecules larger than 1 kDa when the pH of the mixture was raised to 5.0 and 7.0. In the presence of tannic acid, iron was again mostly associated with molecules smaller than 1 kDa at pH 2.0. However, at pH 5.0, iron and tannic acid associated in large molecules (∼25 kDa), while at pH 7.0, most of the iron was associated with macromolecules larger than 500 kDa. Iron size-based distributions of kale extract and tea infusion containing phytic and tannic acids, respectively, were also examined at the three pH values, with and without enzymatic digestion. Without enzymatic digestion of the kale extract and the tea infusion at pH 2.0, most of the iron was released as free ions or associated with molecules smaller than 1 kDa. At other pH values, most of the iron in the kale extract and the tea infusion was found to bind with ~2 kDa and >500 kDa macromolecules, respectively. Upon enzymatic gastrointestinal digestion, the iron was not observed to bind to macromolecules >1 kDa but <500 kDa, due to the enzymatic breakdown of large molecules to smaller ones (<1 kDa).
FigureFlow field–flow fractionation was exploited in order to achieve size-based iron fractionation and thus investigate iron-binding behavior under gastrointestinal conditions
影响因子：
6.1
作者：
R. Wuilloud;Sasi S. Kannamkumarath;J. Caruso
通讯作者：
R. Wuilloud;Sasi S. Kannamkumarath;J. Caruso