FERRITIN AND IRON DEFICIENCY--A NEW LOOK AT THE PROBLEM

可持续地解决膳食铁缺乏的问题 部分是通过增加种子中的生物有效铁，用于食品，如 大豆。膳食缺铁和贫血困扰15亿人 在世界范围内，大约6.6%的育龄妇女和 在美国，大约11%的儿童和青少年 受影响。由于铁蛋白在人体内被用作铁的天然来源 人类、其他动物和植物的早期发育，可用性 富含铁蛋白的大豆种子中的铁在铁中进行了测试 有缺陷的老鼠。大豆之所以被选中进行研究，是因为 天然的高铁水平，各种容易获得的品种， 世界范围内的大量消费，包括最近在美国 各州。测量铁蛋白铁的生物利用度最近表明 说明马脾铁蛋白和豆粕中的铁蛋白富含铁。 大豆品种可治疗营养性铁缺乏症 相当于硫酸亚铁的铁。饮食相当于 碳水化合物、蛋白质和脂肪。从贫血中恢复的衡量标准是 红细胞压积、血红蛋白浓度和组织(脾、肝、脑) 铁的浓度。结果与所获得的结果形成对比。 以前用标记的铁，部分是因为新的知识， 显示(A)同位素标记的铁(1-2)的缓慢平衡 年)；(B)铁蛋白与体内共存 独特的标签；(C)外源添加的铁标签仅 大约0.1%的铁蛋白铁；和(D) 因为固有标记的铁可能会产生一种应激铁蛋白 这可能会导致铁的周转缓慢。初步数据显示，大豆 种子铁蛋白浓度因品种而异，根瘤铁是 回收利用，提供约41%的种子铁，占 至少部分原因是豆类种子中铁的浓度很高，以及 大豆种子中的大部分铁存在于铁蛋白中。为了 进一步了解种子铁蛋白与 生物可利用铁，缺铁和充足铁的实验 建议人类分析：(1)大豆铁蛋白的利用 从豆粉或豆腐或肉汤中提取的铁；抗坏血酸和 也将测定植酸对吸收的影响，以评价 抑制剂和促进剂的影响。(2)大豆的作用 大豆铁蛋白保留率的研究。如果时间允许， 铁蛋白启动子和种子铁蛋白将在 铁蛋白和可溶性铁含量高低的品种 允许未来开发含铁量更高的大豆 有助于可持续地解决人类缺铁问题。

A sustainable solution to dietary iron deficiency can be achieved in part by increasing bioavailable iron in seeds used for food such as soybeans. Dietary iron deficiency and anemia afflict 1.5 billion people world-wide, approximately 6.6 percent of women of reproductive age and approximately 11 percent of children and adolescents in the U.S. are affected. Since ferritin is used as a natural source of iron in the early development of humans, other animals, and plants, the availability of iron in soybean seeds that are rich in ferritin was tested in iron deficient rats. Soybeans were selected for study because of the naturally high iron levels, a variety of readily accessible cultivars, the large consumption world-wide including, recently, in the United States. Measuring bioavailability of ferritin iron has recently shown that horse spleen ferritin and soybean meal ferritin from iron-rich soybean cultivars can cure nutritional iron deficiency at amounts of iron equivalent to ferrous sulfate. Diets were equivalent for carbohydrate, protein, and fat. Recovery from anemia was measured by hematocrit, hemoglobin concentration, and tissue (spleen, liver, brain) iron concentrations. The results contrast with those obtained previously with labelled Fe, in part because of new knowledge which shows (a) a slow equilibration of the isotopically labeled iron (1-2 years); (b) coexistence of ferritin with in vivo in pools with distinctive labeling; (c) that extrinsically added iron labels only approximately 0.1 percent of the ferritin iron; and (d) that protocols for intrinsically labelled iron likely produced a stress ferritin which can have slow iron turnover. Preliminary data show that soybean seed ferritin concentrations are cultivar specific, that nodule iron is recycled to provide approximately 41 percent seed iron, accounting at least in part for the high concentration of iron in legume seeds, and that much of the iron in soybean seeds is in ferritin. In order to further understand the relationship between seed ferritin and bioavailable iron, experiments in iron-deficient and iron-sufficient humans are proposed to analyze: (1) The utilization of soybean ferritin iron from soy flour or tofu or broth; the effect of ascorbate and phytate on absorption will be determined as well to evaluate the influence of inhibitors and enhancers. (2) The effect of soybean processing on retention of soybean ferritin. If time permits, the ferritin promotor and seed ferritin will be analyzed in crosses of cultivars with high and low amounts of ferritin and soluble iron to allow future development of soybeans with enhanced amounts of iron that can contribute to a sustainable solution to iron deficiency in humans.