Tailored Functionalization of Gum Arabic Iron (II) Complexes: Synthesis, Characterization and Dwindling of Antianemic Approach via In Vivo Studies

In this study, we performed the chemical functionalization of gum arabic by sodium periodate to produce aldehyde groups that were then converted to carboxyl groups via successive oxidation with sodium chlorite. The periodate-chlorite oxidized gum arabic was further reacted with ferrous sulphate solution to produce the iron salt of the carboxylated gum. Standard analytical techniques such as FT-IR, 1 H-NMR, TGA, DSC, SEM, and XRD were used to characterize the functionalized OGA, OOGA and Fe-OOGA. The swelling study revealed that the GA derivatives OGA and OOGA swell the most in water (90%, 85%), then in simulated intestinal fluid; SIF (81%, 64%), and the least in simulated gastric fluid; SGF (75%, 60%). In all media, Fe-OOGA exhibited the same swelling trend, but an increase in swelling percentage was observed up to two hours, followed by a gradual decrease due to co-ordination around these metal ions, which results in shrinkage of polysaccharide chains and prevents water uptake. Furthermore, the iron release profile was investigated, and the results revealed that the maximum iron release from the Fe-OOGA complex was obtained in the SIF (86.4%) followed by HCl (82.1%) and the least was observed in SGF (76.1%). The ameliorative effect of the new functionalized gum arabic iron complexes was investigated on male albino rats. The results have shown that these iron complexes may potentially improve some hematological parameters in rats with iron deficiency anemia.