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Oral administration to rats of Fe (II) complexes produced by yeast in FeCl3-added wine resulted in effective intestinal absorption of Fe and incorporation of Fe into hemoglobin. The physicochemical properties of an Fe (II) complex showing the highest Fe absorption (designated B1-c) were studied. In paper electrophoresis, inorganic Fe salts migrated to the cathode, while B1-c was detected as a single spot consisting of Fe (II) and saccharides which moved to the anode in the pH range of 2-5.6. When methanol was added to an aqueous solution of B1-c, Fe was precipitated at alcohol contents over 50%. When incubated at 25 °C, Fe (II) in an aqueous solution of B1-c was more stable to oxidation than that in an inorganic Fe (II) salt solution. In the B1-c solution, more than 70% of Fe was maintained in the soluble Fe (II) form at pH 5.5, 7 and 10 even after 18d of incubation. Just after adjustment of an aqueous B1-c solution to pH 11, 90% of Fe in the B1-c solution was soluble. Linear regression analysis of the data on B1-c showed a close correlation between the Fe solubility at the rat small intestinal pH (assumed to be 7.5) and the Fe absorption in the rat after oral administration. The results of infrared spectrometry, elementary analysis and colorimetry suggested that the ligand of B1-c was an oligosaccharide having a carboxyl group and with a molecular weight of around 1500.

Studies on Fe complexes produced by yeast. II. Physicochemical properties of an Fe(II)-oligosaccharide complex and their relation to Fe absorption.