Synthesis and functional analysis of polysaccharide-Fe (III) complexes from Lilium davidii var. willmottiae: a step toward bioavailable iron supplements
Year: 2025
Type: article
Abstract: Lilium polysaccharides (LLP) exhibited various biological activities. However, the low bioavailability of polysaccharides limits their effectiveness in practical applications. To enhance their functionality and bioavailability, polysaccharides from Lanzhou lily ( Lilium davidii var. willmottiae (E.H. Wilson) Raffill) bulbs were purified and chemically synthesized into polysaccharide-Fe (III) complexes in this study. Then, the structural characterization, physicochemical properties, thermal stability and digestibility of LLP-Fe (III) were systematically evaluated to assess its potential as an iron supplement. Results showed that LLP-Fe (III) had a higher molecular weight than LLP, with a monosaccharide composition dominated by mannose and glucose at a molar ratio of 1:1.23. LLP-Fe (III) was also revealed to have significantly enhanced thermal stability. FT-IR analysis confirmed the chelation between Fe (III) and carboxyl and hydroxyl groups in LLP through stable Fe−OOH bonds. Scanning electron microscopy displayed a dense morphology with smooth and small particles in LLP-Fe (III). Furthermore, in vivo simulated digestion tests indicated superior gastrointestinal stability and acid tolerance of LLP-Fe (III). These findings suggested that the polysaccharide-Fe (III) complexes hold promise as a novel iron supplement with potential health benefits.
Authors: Hong Jiang, Xiaojun Li, Ruili Jiang, Yinquan Wang, Fankui Zeng
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,090
Awards: G6093526198, G7019014145
OpenAlex ID: W4415112437