Antioxidant and digestion properties of polysaccharides from Rosa roxburghii Tratt fruit and polysacchride-iron (III) complex

A new Rosa roxburghii Tratt fruit polysaccharide (RTFP)-iron (III) complex was synthesized and characterized by various physicochemical, thermal, and structural analyses. The results showed that RTFP-iron complex was formed by the Fe-O bonding between hydroxyl and carboxyl groups in RTFP and iron. The Fe content of RTFP-iron (III) complex was 16.17%, and its surface morphology displayed relatively scattered and lumpy. In addition, the scavenging activities of RTFP and RTFP-iron (III) on DPPH, hydroxyl radicals and ABTS were examined. The results demonstrated that the antioxidant activity of RTFP-iron complex was weaker than that of RTFP. The release of iron from RTFP-iron (III) complex was observed during simulated gastrointestinal digestion. Furthermore, polyphenol and/or trypsin could enhance the stability and solubility of RTFP-iron (III) complex compared to FeCl3. Altogether, our findings revealed RTFP-iron (III) could serve as a new promising iron supplement. Practical applications As a new type of iron supplement, the polysaccharide-iron complex is an efficient water-soluble iron supplement with less adverse reaction and higher bioavailability. In our work, polysaccharides from Rosa roxburghii Tratt fruit and polysaccharide-iron (III) complex were prepared. The results demonstrated the iron in RTFP-iron (III) complex could have better stability and solubility. Apart from this, the bioavailability of RTFP-iron (III) complex was higher than that of FeCl3 and the complex had good antioxidant activity. The RTFP-iron (III) complex might be used as iron supplementary to relieve the side effects and oxidative stress. These results might support the future applications of RTFP-iron(III) in the pharmaceutical industry.

Automated summary

A new Rosa roxburghii Tratt fruit polysaccharide (RTFP)-iron (III) complex was synthesized and characterized, showing a high iron content and slightly lower antioxidant activity compared to pure RTFP. The release of iron and improved stability and solubility of the complex were observed during simulated gastrointestinal digestion. The RTFP-iron (III) complex could be a promising iron supplement for future pharmaceutical applications.