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Iron availability from meat

Published online by Cambridge University Press:  26 April 2012

T. Hazell ,
D. A. Ledward  and
R. J. Neale
T. Hazell
Affiliation:
Food Science Laboratories, Department of Applied Biochemistry & Nutrition, University of Nottingham, Sutton Bonington, Loughborough, Leics. LE12 5RD
D. A. Ledward
Affiliation:
Food Science Laboratories, Department of Applied Biochemistry & Nutrition, University of Nottingham, Sutton Bonington, Loughborough, Leics. LE12 5RD
R. J. Neale
Affiliation:
Food Science Laboratories, Department of Applied Biochemistry & Nutrition, University of Nottingham, Sutton Bonington, Loughborough, Leics. LE12 5RD
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Abstract

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1. The distribution of radioactive iron in 59Fe-labelled rat muscle extract was determined using ge filtration. This showed that most (approximately 70%) of the radioactivity was associated with the heamatin compounds; myoglobin and haemoglobin.

2. Raw beef and freeze-dried rat muscle were digested in vitro, under simulated physiological conditions, and after centrifugation the supernatants fractionated by gel filtration. The soluble products were haematin Fe complexes of molecular weight above 10 000 and non-haematin Fe compounds of molecular weight below 6000, the major products being the non-haematin Fe complexes. The soluble compounds were also separated by dialysis and, in rat muscle, it was found that the low-molecular-weight non-haematin compounds accounted for more than 80% of the total soluble iron.

3. In vivo absorption studies with rats showed the Fe in a digested muscle dialysate to be more readily absorbed than that from an aqueous muscle extract which itself was more readily absorbed than the Fe from whole blood.

4. It may not, therefore, be the haemoproteins per se which are responsible for the high availability of Fe in meat, but rather the nature of their degradation products, formed by digestion within the meat environment.

Information

Type
Papers of direct relevance to Clinical and Human Nutrition
Information
British Journal of Nutrition , Volume 39 , Issue 3 , May 1978 , pp. 631 - 638
Copyright
Copyright © The Nutrition Society 1978

References

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