Interactions between iron(III) and sucrose, dextran, or starch in complexes

• Main Authors: Ekasith Somsook, Duangduean Hinsin, Pasakorn Buakhrong, Rattapon Teanchai, Nattinee Mophan, Manat Pohmakotr, Juwadee Shiowatana
• Other Authors: Mahidol University
• Format: Article
• Published: 2018
• Subjects: Agricultural and Biological Sciences; Biochemistry, Genetics and Molecular Biology
• Online Access: https://repository.li.mahidol.ac.th/handle/123456789/16201

This paper is aimed to study the nature of iron(III)-saccharide interactions in complexes and to look for new iron-containing drugs for supplementing organisms. Iron(III)-saccharide complexes were synthesized by reacting FeCl3and saccharides (rice starch, sucrose, and dextran) in basic solutions and their characteristics were compared with synthetic iron-oxide. Both crystalline and amorphous iron(III) complexes were obtained and identified by X-ray diffraction (XRD). Amorphous samples were chosen to investigate the interactions between iron(III) and saccharides by continuous-flow dissolution experiments. In acidic solution, the rate of iron release from amorphous iron complexes increased with the following order: iron-rice starch≈iron-oxide≪iron-sucrose≈iron-dextran. The colloidal structure of iron-rice starch was proposed to describe its similar dissolution profile with that of iron-oxide. © 2005 Elsevier Ltd. All rights reserved.