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KMID : 1007520150240020635
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Food Science and Biotechnology
2015 Volume.24 No. 2 p.635 ~ p.642
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Antioxidant and Anti-anemia Activity of Heme Iron Obtained from Bovine Hemoglobin
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Tang Ning
Zhu Yuanyuan
Zhuang Hong
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Abstract
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The industrial by-product bovine blood was used to prepare heme iron. Obtained heme iron exhibited strong in vitro antioxidant activities. Heme iron exhibited a significantly (p<0.05) higher DPPH radical scavenging activity than ascorbic acid at low concentrations. The effects of heme iron in iron deficient anemic rats were evaluated. Heme iron exhibited an effective restorative action by returning hemoglobin, red blood cell, hematocrit, mean corpuscular hemoglobin concentrations, and serum iron levels in iron-deficient animals to normal or better values. Rats in the medium dosage group (2 mg of Fe/kg of body weight) experienced better iron bioavailability than rats in other treatment groups. The activities of antioxidant enzymes were enhanced while malondialdehyde levels were reduced in iron deficient anemic rats. Heme iron obtained from bovine blood can be used as a safe and efficient new iron supplement.
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KEYWORD
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heme iron, iron deficiency, anemia, antioxidant activity
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