• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.3
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• pp.349-358
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• 1993

Iron deficiency is still a common nutritional disorder in the world. In developing countries, the bioavailability of dietary iron is often very low, mainly due to a low content of factors facilitating nonheme iron absorption. The iron content of the diet, iron status of subjects, and the actual composition of the diet are the major factors that influence the absorption of food iron. Inadequate dietary intake of iron often results from low-calorie diets, food restrictions, or single food diets. Ascorbic acid and MFP (meat, fish and poultry) are the quantitatively most important enhancers of nonheme iron absorption found in the diet. Ascorbic acid and meat have consistently been shown to enhance iron bioavailability. Major inhibitors of nonheme iron absorption are dietary fiber, phytate, and polyphenols. The availability of nonheme iron can be highly influenced by components of foods ingested concomitantly, Therefore, consumption of food in combinations can either enhance or inhibit nonheme iron absorption.

• Bulletin of the Korean Chemical Society
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• v.26 no.6
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• pp.971-974
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• 2005

• Bulletin of the Korean Chemical Society
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• v.28 no.5
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• pp.843-846
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• 2007

• Journal of Life Science
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• v.11 no.4
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• pp.328-334
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• 2001

Male Sprageu-Dawely rats fed a cholesterol diet (Control group) or cholesterol diet supplemented with the water-soluble extract of stem bark from Cudrania tricuspidata(CTSB group) at the level of 0.5% for 2 weeks. Concentration of triglyceride in serum of CTSB group was significantly lower than that of control group. However, the other lipids concentrations of liver and serum, body weight gain, and food intake did not show significant difference between CTSB group and control group. Antioxidative activities of water-soluble extract from stem bark of Cudrania tricuspidata on the lipid peroxidation in rat were also studied in vivo by measuring the formation of thiobarbituric acid reactive substance(TBARS). Concentration of TBATS in the liver homogenates of CTSB group was significantly higher than that in control group. Nonheme iron concentration was significantly increased in the liver of CTSB group compared to control group. suggested that enhanced nonheme irom was associated with enhanced peroxidation of liver in CTSB group. These results suggested that water soluble extract from stem bark of Cudrania tricuspidata exert the hypotriglycerolemic effect and might amplify the lipid peroxidation of tissues in cholesterol fed rats.

• Bulletin of the Korean Chemical Society
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• v.27 no.8
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• pp.1140-1144
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• 2006

A macrocyclic ligand, N,N',N'-tribenzyl-2,11,20-triaza[3,3,3](2,6)pyridinophane (BAPP), was used to prepare an iron(II) complex as a nonheme model complex, $[(BAPP)Fe]^{+2}$ (1). X-ray crystallography of a colorless crystal of 1 revealed that BAPP acted as a pentadentate ligand due to geometrical strain for the formation of a six-coordinate iron(II) complex by BAPP. As a result, the iron center revealed a significantly distorted square pyramidal geometry similar to that found in the active site of taurine dioxygenase (tauD). In the reaction of 1 with PhIO, no intermediate was observed in the UV-visible region of spectrometer at low temperatures. Catalytic oxidations of triphenyl phosphine with PhIO at ${-40^{\circ}C}$ revealed that 1 was able to convert triphenyl phosphine to triphenyl phosphine oxide.23; SSOCHKThioanisole was also oxidized to the corresponding methylphenyl sulfoxide under the same conditions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.191-199
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• 1998

This paper has studied the nutritional iron status of adults in the city of Taegu. The subjects of the experiment were twenty six men and women living in the city of Taegu. The iron intake was 26.1mg for men and 17.1mg for women, which were respectively 217.5% and 95% of RDA. For men heme iron was 5% and nonheme iron, 95% for women heme iron was 5.8% and nonheme iron, 94.2%. The absorption rate of dietary iron was 6.2% for men and 9.1% for women. The hemoglobin was 14.5g/dl for men and 11.9g/dl for women, and the rate of developing anemia was 8.3% in men and 57.1% in women. The serum ferritin was 57.8ng/ml with men, which was found to be normal, and 14.7ng/ml with women, which showed that 57.1% of women were in the condition of iron depletion or iron deficiency anemia. The rate of developing anemia resulting from the deficiency of serum ferritin was as high as that from the deficiency of hemoglobin. The correlation between iron intake based on the dietary record, and energy intake, vegetable protein intake and dietary fiber intake was found to be positive. So was the correlation between the iron intake, and hemoglobin, serum ferritin and urinary iron excretion. There was also a positive correlation between hemoglobin, and hematocrit and serum ferritin. The correlation between fecal iron excretion and serum ferritin was positive. Fecal iron excretion and urinary iron excretion can be complemented by iron intake but the fact should be considered that 95% of iron intake is nonheme iron, which is difficult to absorb. Based on the above-mentioned things, serum ferritin and hemoglobin can be used as the standards of measuring anemia. As women in their child bearing years show the high rate of 57.1% of developing anemia, the more thorough nutritional education of iron is required.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.2
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• pp.162-165
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• 2002

To determine changes of heme compounds on lipid oxidation during repeat heating in white muscled fish (yellowfin sole and yellow croaker), myoglobin, metmyoglobin, total iron, nonheme iron and heme iron contents were analysed. Myoglobin content was decreased in the step of repeat heating. Especially, it was decreased the most rapidly roasted at 180$^{\circ}C$ for 20 min in fillet samples. The skinless fillet roasted at the lower temperature resulted in the higher level of metmyoglobin associated with the reduced myoglobin. Regardless of roasted temperature and time, total iron content was not change in contrast of raw meat throughout processing. Nonheme iron content was increased, but heme iron content was decreased during roasted, heated and reheated.

• Nutritional Sciences
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• v.9 no.4
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• pp.295-300
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• 2006

Iron bound to heme appears to be more bioavailable than iron salts. A clinical study was performed to investigate the absorption efficiency of heme-iron and iron-salt products available. Heme-iron and nonheme-iron supplements have become available in Korea. We performed iron absorption studies to compare the absorption of heme-iron polypeptide (HIP) products made from digested hemoglobin, produced in Korea (HIPk) and imported from Japan (HIj), with that of iron salts. In the study, 80 subjects were divided into 5 groups (n=56): placebo group; 12 mg glucose, HIPk group; 12 mg iron as HIPk, HIj group; 12 mg iron as HIj, iron-salt group 1; 12 mg of iron as ferrous aminoacetate, and iron-salt group 2; 100 mg iron as ferrous aminoacetate. Changes in serum iron levels were measured at 3 and 5 hours post ingestion. Absorption of iron in HIPk was higher compared to HIj, iron-salt or placebo. There was a significant inverse correlation between low serum iron levels $(<80{\mu}g/dl)$ and iron absorption from HIPk. These results demonstrated that HIPk was more bioavailable, even taken with a meal, and would have potential advantages over iron salt or HIj as an iron supplement. Our results indicate that heme-iron absorption is regulated by iron status through a heme receptor, whereas iron-salt absorption is unregulated.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.4
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• pp.483-488
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• 1998

In order to elucidate the effect of heme compounds on lipid oxidation in roasted and/or reheated mackerel and pacific saury, changes in myoglobin, metmyoglobin, total iron, nonheme iron and heme iron content were measured. Throughout the steps of roasting, heating and reheating, myoglobin content was decteased more rapidly roasted at $180^{\circ}C$ for 20 min in fillet samples than those roasted at $200^{\circ}C$ for 15 min or $220^{\circ}C$ for 10 min. When the skinless samples were roasted at $180^{\circ}C$ for 20 min, about $38\%$ of myoglobin in raw meat were remained. The skinless fillet roasted at the lower temperature resulted the higher level of metmyoglobin due to the reduced myoglobin. Regardless of roasted temperature and time, total iron content was retained the level of raw meat throughout processing. 2 times of nonheme iron content was noted in the skinless fillet samples roasted at $180^{\circ}C$ for 20 min. All samples, heme iron content was decreased much lower by roasted temperature and in absence of skin on fillet. It was decreased about $33\%$ when roasted at $180^{\circ}C$ for 20 min in the skinless fillet in case of pacific saury.

• Journal of Life Science
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• v.24 no.4
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• pp.411-418
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• 2014

This study was to investigate the potential effects of fermented Angelica gigas Nakai (FAG) at 5% (w/w) levels in Sprague-Dawley strain rats, which were intoxicated with 1% (w/w) orotic acid (OA) for 10 days. The activities of several hepatic enzymes, including aspartate aminotransferase (AST), alanine aminotransferase (ALT), alkaline phosphatase (ALP), lactate dehydrogenase (LDH), and cholinesterase were increased when OA was treated, but these parameters were significantly decreased by FAG administration. OA treatment induced a significant increase in the thiobarbituric acid reactive substances (TBARS) levels, which was attenuated by FAG administration. Liver nonheme ion was decreased in the OA treatment group and was significantly increased in FAG administration, which suggests that lipid peroxidation contents are inversely correlated with liver nonheme ion content. The glutathione concentration was significantly decreased in the OA treatment group compared with the normal group, but this concentration was significantly increased in the FAG group, and it showed the antioxidant ability of glutathione. Based on these results, fermented Angelica gigas Nakai is a material with significant potential for development into a health food that can improve fatty liver conditions.