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Antioxidant and anti-anemia activity of heme iron obtained from bovine hemoglobin

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Abstract

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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Authors and Affiliations

  1. Department of Food Science and Engineering, Jilin University, Changchun, Jilin, 130062, China

    Ning Tang, Yuanyuan Zhu & Hong Zhuang

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  1. Ning Tang
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  2. Yuanyuan Zhu
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  3. Hong Zhuang
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Correspondence to Hong Zhuang.

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Tang, N., Zhu, Y. & Zhuang, H. Antioxidant and anti-anemia activity of heme iron obtained from bovine hemoglobin. Food Sci Biotechnol 24, 635–642 (2015). https://doi.org/10.1007/s10068-015-0083-2

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  • DOI: https://doi.org/10.1007/s10068-015-0083-2

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