Availability of lactoferrin as a natural solubilizer of iron for food products |
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| Affiliation: | 1. Biomedical Group (BIO277), Department of Nursing, Faculty of Health Sciences, University of Granada (Spain), Avda, Ilustración, 60, 18016, Spain;2. Instituto Investigación Biosanitaria, ibs.Granada, C/Dr. Azpitarte 4 - 4ª planta, 18012 Granada, Spain;3. Biomedical Group (BIO277), Department of Nursing, Faculty of Health Sciences (Melilla), University of Granada (Spain). Camino Cdad, De Málaga 22, 52005, Melilla, Spain;4. Institute of Neuroscience Federico Olóriz, University of Granada, (Spain), Avda. del Conocimiento S/N, 18016, Armilla (Granada), Spain |
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| Abstract: | Lactoferrin (LF) was investigated as a natural solubilizer of iron. Under neutral conditions, 1 mole of LF solubilized 200 moles of iron. In a single dose oral toxicity study, 2.5 g iron solubilized by lactoferrin (FeLF) per kg body weight had no side effects on the rat gastric mucosa, while ferrous sulphate and ferrous citrate (at the same level with respect to iron) caused some serious injuries. FeLF was orally administered to rats for 28 days to investigate its potential toxicity. Haemoglobin content and its regeneration efficiency in rats fed with FeLF were superior to those observed with ferrous sulphate, which is the most frequently used iron supplement. The availability of FeLF in a rat model of iron-deficiency anaemia was demonstrated. LF is useful as a natural iron solubilizer for food products and neutraceuticals from the viewpoints of safety, bioavailability, and productivity. |
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