Chidambaram M V, Reddy M B, Thompson J L, Bates G W
Department of Biochemistry and Biophysics, Texas A & M University, College Station 77843.
Biol Trace Elem Res. 1989 Jan-Feb;19(1-2):25-40. doi: 10.1007/BF02925447.
The bioavailability of iron from foods is ultimately determined by interactions between iron and other components in the digestive milieu. Perhaps the most important factor is the concentration of Fe2+ during transit through the duodenum. During in vitro simulations of human digestion it is possible to probe the concentration of Fe2+, the rate of Fe2+ formation, and total iron concentration using ferrous chromogens. It is crucial, of course, that the chromogen not interfere with the redox reactions occurring during digestion. Accordingly, ferrozine was examined with regard to its ability to reduce complexes Fe3+, alter rates of Fe3+ production, detect Fe2+ present in the digestive mixture and differentiate the effects of chelating and reducing agents in the mobilization of iron from pinto beans. The chromogen was found to be free from apparent artefacts and to be a sensitive and reproducible probe of the state of iron in digestive mixtures.
食物中铁的生物利用度最终由铁与消化环境中其他成分之间的相互作用决定。也许最重要的因素是在十二指肠转运过程中Fe2+的浓度。在人体消化的体外模拟过程中，使用亚铁显色剂可以探测Fe2+的浓度、Fe2+的形成速率以及总铁浓度。当然，至关重要的是显色剂不能干扰消化过程中发生的氧化还原反应。因此，研究了亚铁嗪还原Fe3+络合物的能力、改变Fe3+生成速率的能力、检测消化混合物中存在的Fe2+的能力以及区分螯合剂和还原剂对从斑豆中动员铁的影响的能力。结果发现该显色剂没有明显的假象，是消化混合物中铁状态的灵敏且可重复的探针。
