Harnessing the Power of a Novel Triple Chelate Complex in Fermented Probiotic Dairy Products: A Promising Solution for Combating Iron Deficiency Anemia

This study discovered and examined novel triple chelate complexes involving iron, ascorbic acid, and essential amino acids (AsA-Fe-AmA triple chelate complexes) for the first time. The mechanism of complex formation was studied using FTIR spectroscopy and quantum chemical modeling. The produced comp...

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Hoofdauteurs:	Gvozdenko, A. A., Гвозденко, А. А., Blinov, A. V., Блинов, А. В., Golik, A. B., Голик, А. Б., Rekhman, Z. A., Рехман, З. А., Nagdalian, A. A., Нагдалян, А. А., Filippov, D. D., Филиппов, Д. Д., Askerova, A. S., Аскерова, А. С., Bocharov, N. M., Бочаров, Н. М.
Formaat:	Статья
Taal:	English
Gepubliceerd in:	American Chemical Society 2024
Onderwerpen:	Triple chelate complex Iron deficiency Fermented probiotic dairy products Dairy products
Online toegang:	https://dspace.ncfu.ru/handle/123456789/28697
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spelling	ir-123456789-286972024-08-01T09:39:58Z Harnessing the Power of a Novel Triple Chelate Complex in Fermented Probiotic Dairy Products: A Promising Solution for Combating Iron Deficiency Anemia Gvozdenko, A. A. Гвозденко, А. А. Blinov, A. V. Блинов, А. В. Golik, A. B. Голик, А. Б. Rekhman, Z. A. Рехман, З. А. Nagdalian, A. A. Нагдалян, А. А. Filippov, D. D. Филиппов, Д. Д. Askerova, A. S. Аскерова, А. С. Bocharov, N. M. Бочаров, Н. М. Triple chelate complex Iron deficiency Fermented probiotic dairy products Dairy products This study discovered and examined novel triple chelate complexes involving iron, ascorbic acid, and essential amino acids (AsA-Fe-AmA triple chelate complexes) for the first time. The mechanism of complex formation was studied using FTIR spectroscopy and quantum chemical modeling. The produced complexes were shown to be suitable for fortifying food items with a pH of 3-7 that have not been exposed to heat treatment at temperatures over 75 °C for more than 15 min. Thus, it can be said that the concentration for milk fortification should be 0.005 mol/L or less. In vivo experiments in rats models revealed that the synthesized complexes increased serum iron levels after a single application to reference values within 24 h of oral administration. The iron level increased by 14.0 mmol/L at 2 mL dose of the complex. This fact makes it possible to consider the use of developed complexes and developed fermented dairy products for the prevention of iron deficiency and iron deficiency anemia. Research on the effect of discovered compounds on the physicochemical and organoleptic qualities of milk was conducted. Furthermore, iron ascorbate threoninate, iron ascorbate methioninate, iron ascorbate lysinate, and iron ascorbate tryptophanate all had a beneficial effect on Lacticaseibacillus rhamnosus at concentrations as low as 0.0005 mol/L, which is significant for milk fermentation. A study of fermented milk products revealed that the most effective AsA-Fe-AmA triple chelate complex is iron ascorbate lysinate, which might be further investigated as a viable molecule for dietary fortification in iron deficiency anemia. It was found that fortified fermented milk products had a titratable acidity of 67 ± 1°T, pH of 4.38 ± 0.05, and a viscosity of 2018 ± 142 Pa•s. 2024-08-01T09:38:19Z 2024-08-01T09:38:19Z 2024 Статья Gvozdenko, A., Blinov, A., Golik, A., Rekhman, Z., Nagdalian, A., Filippov, D., Askerova, A., Bocharov, N., Kastarnova, E., Hassan, F.A., AL-Farga, A., Shariati, M.A. Harnessing the Power of a Novel Triple Chelate Complex in Fermented Probiotic Dairy Products: A Promising Solution for Combating Iron Deficiency Anemia // ACS Omega. - 2024. - 9 (26). - pp. 28594-28610. - DOI: 10.1021/acsomega.4c02664 https://dspace.ncfu.ru/handle/123456789/28697 en ACS Omega application/pdf application/pdf American Chemical Society
institution	СКФУ
collection	Репозиторий
language	English
topic	Triple chelate complex Iron deficiency Fermented probiotic dairy products Dairy products
spellingShingle	Triple chelate complex Iron deficiency Fermented probiotic dairy products Dairy products Gvozdenko, A. A. Гвозденко, А. А. Blinov, A. V. Блинов, А. В. Golik, A. B. Голик, А. Б. Rekhman, Z. A. Рехман, З. А. Nagdalian, A. A. Нагдалян, А. А. Filippov, D. D. Филиппов, Д. Д. Askerova, A. S. Аскерова, А. С. Bocharov, N. M. Бочаров, Н. М. Harnessing the Power of a Novel Triple Chelate Complex in Fermented Probiotic Dairy Products: A Promising Solution for Combating Iron Deficiency Anemia
description	This study discovered and examined novel triple chelate complexes involving iron, ascorbic acid, and essential amino acids (AsA-Fe-AmA triple chelate complexes) for the first time. The mechanism of complex formation was studied using FTIR spectroscopy and quantum chemical modeling. The produced complexes were shown to be suitable for fortifying food items with a pH of 3-7 that have not been exposed to heat treatment at temperatures over 75 °C for more than 15 min. Thus, it can be said that the concentration for milk fortification should be 0.005 mol/L or less. In vivo experiments in rats models revealed that the synthesized complexes increased serum iron levels after a single application to reference values within 24 h of oral administration. The iron level increased by 14.0 mmol/L at 2 mL dose of the complex. This fact makes it possible to consider the use of developed complexes and developed fermented dairy products for the prevention of iron deficiency and iron deficiency anemia. Research on the effect of discovered compounds on the physicochemical and organoleptic qualities of milk was conducted. Furthermore, iron ascorbate threoninate, iron ascorbate methioninate, iron ascorbate lysinate, and iron ascorbate tryptophanate all had a beneficial effect on Lacticaseibacillus rhamnosus at concentrations as low as 0.0005 mol/L, which is significant for milk fermentation. A study of fermented milk products revealed that the most effective AsA-Fe-AmA triple chelate complex is iron ascorbate lysinate, which might be further investigated as a viable molecule for dietary fortification in iron deficiency anemia. It was found that fortified fermented milk products had a titratable acidity of 67 ± 1°T, pH of 4.38 ± 0.05, and a viscosity of 2018 ± 142 Pa•s.
format	Статья
author	Gvozdenko, A. A. Гвозденко, А. А. Blinov, A. V. Блинов, А. В. Golik, A. B. Голик, А. Б. Rekhman, Z. A. Рехман, З. А. Nagdalian, A. A. Нагдалян, А. А. Filippov, D. D. Филиппов, Д. Д. Askerova, A. S. Аскерова, А. С. Bocharov, N. M. Бочаров, Н. М.
author_facet	Gvozdenko, A. A. Гвозденко, А. А. Blinov, A. V. Блинов, А. В. Golik, A. B. Голик, А. Б. Rekhman, Z. A. Рехман, З. А. Nagdalian, A. A. Нагдалян, А. А. Filippov, D. D. Филиппов, Д. Д. Askerova, A. S. Аскерова, А. С. Bocharov, N. M. Бочаров, Н. М.
author_sort	Gvozdenko, A. A.
title	Harnessing the Power of a Novel Triple Chelate Complex in Fermented Probiotic Dairy Products: A Promising Solution for Combating Iron Deficiency Anemia
title_short	Harnessing the Power of a Novel Triple Chelate Complex in Fermented Probiotic Dairy Products: A Promising Solution for Combating Iron Deficiency Anemia
title_full	Harnessing the Power of a Novel Triple Chelate Complex in Fermented Probiotic Dairy Products: A Promising Solution for Combating Iron Deficiency Anemia
title_fullStr	Harnessing the Power of a Novel Triple Chelate Complex in Fermented Probiotic Dairy Products: A Promising Solution for Combating Iron Deficiency Anemia
title_full_unstemmed	Harnessing the Power of a Novel Triple Chelate Complex in Fermented Probiotic Dairy Products: A Promising Solution for Combating Iron Deficiency Anemia
title_sort	harnessing the power of a novel triple chelate complex in fermented probiotic dairy products: a promising solution for combating iron deficiency anemia
publisher	American Chemical Society
publishDate	2024
url	https://dspace.ncfu.ru/handle/123456789/28697
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Harnessing the Power of a Novel Triple Chelate Complex in Fermented Probiotic Dairy Products: A Promising Solution for Combating Iron Deficiency Anemia

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