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<p>Iron deficiency remains a prevalent nutritional issue, yet the research into polysaccharide-iron complexes derived from edible mushrooms is not well understood. To address this knowledge gap, this study systematically characterized the physicochemical properties, molecular structures, and bioavailability of three polysaccharide-iron(III) complexes (WAMP-Fe(III), WHEP-Fe(III), and WHMP-Fe(III)) to evaluate their potential as novel iron supplements. These complexes appear as reddish-brown amorphous powders and exhibit good stability within a specific pH range from approximately 3.2–3.4 to 12. UV/IR spectroscopic analysis confirmed that Fe³⁺ primarily coordinates with the hydroxyl and carboxyl groups of the polysaccharides. Monosaccharide composition analysis revealed that glucose (58.1%–72.0%) is the primary component, accompanied by galactose (18.7%–27.4%) and small amounts of mannose and fucose. The structure consists of a main chain of β-(1→6)-D-glucopyranose, with side chains of α-Gal<i>p</i>, β(α)-Man<i>p</i>, and α-L-Fuc<i>p</i>. This configuration may enhances iron-binding stability. During in vitro digestion, the complexes demonstrated a gradual gastric iron-release profile, achieving concentrations of 1.253–1.271&#xa0;mg/mL at 180&#xa0;min, and maintained soluble iron concentrations of 0.355–0.461&#xa0;mg/mL during the intestinal phase, indicating these polysaccharide-iron(III) complexes exhibit superior sustained iron release capacity compared to ferrous sulfate and improved bioavailability. These results demonstrated that WAMP-Fe(III), WHEP-Fe(III), and WHMP-Fe(III) have the potential to development into novel iron supplements.</p>

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Comparison of physicochemical properties, structural characterization, and in vitro digestive activity of three types of polysaccharide-iron(III) complexes

  • 期刊论文

  • 发表日期：

    2026年7月7日

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  • Huan Gao,
  • Yi Cao,
  • Yakun Shan,
  • Yue Yang,
  • Yudi Song,
  • Yanbo Hu

摘要

Iron deficiency remains a prevalent nutritional issue, yet the research into polysaccharide-iron complexes derived from edible mushrooms is not well understood. To address this knowledge gap, this study systematically characterized the physicochemical properties, molecular structures, and bioavailability of three polysaccharide-iron(III) complexes (WAMP-Fe(III), WHEP-Fe(III), and WHMP-Fe(III)) to evaluate their potential as novel iron supplements. These complexes appear as reddish-brown amorphous powders and exhibit good stability within a specific pH range from approximately 3.2–3.4 to 12. UV/IR spectroscopic analysis confirmed that Fe³⁺ primarily coordinates with the hydroxyl and carboxyl groups of the polysaccharides. Monosaccharide composition analysis revealed that glucose (58.1%–72.0%) is the primary component, accompanied by galactose (18.7%–27.4%) and small amounts of mannose and fucose. The structure consists of a main chain of β-(1→6)-D-glucopyranose, with side chains of α-Galp, β(α)-Manp, and α-L-Fucp. This configuration may enhances iron-binding stability. During in vitro digestion, the complexes demonstrated a gradual gastric iron-release profile, achieving concentrations of 1.253–1.271 mg/mL at 180 min, and maintained soluble iron concentrations of 0.355–0.461 mg/mL during the intestinal phase, indicating these polysaccharide-iron(III) complexes exhibit superior sustained iron release capacity compared to ferrous sulfate and improved bioavailability. These results demonstrated that WAMP-Fe(III), WHEP-Fe(III), and WHMP-Fe(III) have the potential to development into novel iron supplements.