Harnessing the Power of a Novel Triple Chelate Complex in Fermented Probiotic Dairy Products: A Promising Solution for Combating Iron Deficiency Anemia
Gvozdenko A. Blinov A. Golik A. Rekhman Z. Nagdalian A. Filippov D. Askerova A. Bocharov N. Kastarnova E. Hassan F.A. AL-Farga A. Shariati M.A.
2 July 2024American Chemical Society
ACS Omega
2024#9Issue 2628594 - 28610 pp.
This study discovered and examined novel triple chelate complexes involving iron, ascorbic acid, and essential amino acids (AsA-Fe-AmA triple chelate complexes) for the first time. The mechanism of complex formation was studied using FTIR spectroscopy and quantum chemical modeling. The produced complexes were shown to be suitable for fortifying food items with a pH of 3-7 that have not been exposed to heat treatment at temperatures over 75 °C for more than 15 min. Thus, it can be said that the concentration for milk fortification should be 0.005 mol/L or less. In vivo experiments in rats models revealed that the synthesized complexes increased serum iron levels after a single application to reference values within 24 h of oral administration. The iron level increased by 14.0 mmol/L at 2 mL dose of the complex. This fact makes it possible to consider the use of developed complexes and developed fermented dairy products for the prevention of iron deficiency and iron deficiency anemia. Research on the effect of discovered compounds on the physicochemical and organoleptic qualities of milk was conducted. Furthermore, iron ascorbate threoninate, iron ascorbate methioninate, iron ascorbate lysinate, and iron ascorbate tryptophanate all had a beneficial effect on Lacticaseibacillus rhamnosus at concentrations as low as 0.0005 mol/L, which is significant for milk fermentation. A study of fermented milk products revealed that the most effective AsA-Fe-AmA triple chelate complex is iron ascorbate lysinate, which might be further investigated as a viable molecule for dietary fortification in iron deficiency anemia. It was found that fortified fermented milk products had a titratable acidity of 67 ± 1°T, pH of 4.38 ± 0.05, and a viscosity of 2018 ± 142 Pa·s.
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Physical and Technical Faculty, North-Caucasus Federal University, Stavropol, 355017, Russian Federation
Laboratory of Food and Industrial Biotechnology, North-Caucasus Federal University, Stavropol, 355017, Russian Federation
Eterinary Faculty, Stavropol Sate Agrarian University, Zootechnicheskiy Street 9, Stavropol, 355017, Russian Federation
Faculty of Science, Department of Microbiology, Taiz University, Taiz, 9674, Yemen
Department of Biochemistry, College of Science, University of Jeddah, Jeddah, 21577, Saudi Arabia
Scientific Department, Semey Branch of the Kazakh Research Institute of Processing and Food Industry, Gagarin Avenue 238G, Almaty, 050060, Kazakhstan
Physical and Technical Faculty
Laboratory of Food and Industrial Biotechnology
Eterinary Faculty
Faculty of Science
Department of Biochemistry
Scientific Department
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