Отримання залізовмісних комплексів на основі полісахаридів гливи звичайної (Pleurotus ostreatus)

Abstract

Показано можливість отримання розчинних залізовмісних комплексів на основі полісахаридів гливи звичайної (Pleurotus ostreatus). Максимальні виходи зразків із високим вмістом заліза можна отримати за масового співвідношення складових неорганічної та органічної природи 1,00:1,25 за рН = 12,0 і 1,00:2,50 за рН = 9,5.

Modern food rations do not meet requirements of the organism in such essential trace element as iron. Iron negative balance results both in disorder of iron-containing and iron-dependent enzymes synthesis in the cells and the immune response dysfunction. For correction diets, it is necessary to use food supplements, that combine anti-anaemic and immunomodulating properties. This problem can be solved by obtaining iron complexes based on polysaccharides of mushroom (Pleurotus ostreatus), that contain the immunomodulating agent β-(1→3) / (1→6)- D-glucan. The complexes were prepared by mixing solutions of mushroom polysaccharide and ferric chloride (III) upon the application of heat. The pH of the medium is adjusted by the addition of the alkali solution. The mass ratio of iron: polysaccharides is varied from 1.00:0.50 to 1.00:3.00 by changing the concentration of the polysaccharide solution from 0.038 to 0.230 %. The possibility of preparation soluble iron complexes based on mushroom polysaccharides is shown. It is found that their yield and composition depend on the process conditions. The yield of complex and iron content in it decrease with the reduction of pH medium and polysaccharide level in the reaction mixture. Maximum yields of complexes with a high iron content can be obtained at a mass ratio of the inorganic components and organic nature 1.00:1.25 at pH=12.0 and 1.00:2.50 at pH=9.5. It makes possible to forecast multifunctional effect of these complexes: they can show both anti-anaemic and immunomodulatory activity. In Ukraine, analogues of such drugs are absent, their further comprehensive study is of interest for nutrition and medicine.