抄録
The dominant factor of iron-induced gastromucous injury and how to prevent it are herein discussed.The iron content from an iron tablet dissolved into J. P. 1 solution, J. P. 2 solution and sterilepurified water was compared among three kinds of different iron products. As a result, ironslowly dissolved in J. P. 1 solution and sterile purified water or slightly dissolved in J. P. 2 solutionin FERO-GRADUMET®. Iron rapidly dissolved in J. P. 1 solution and then slowly dissolved in J. P. 2 solution or sterile purified water in Ferromia®. Iron rapidly dissolved in J. P. 1 solution, but did not dissolve in J.P.2 solution or sterile purified water in Ferrum Capsules®. The iron which dissolved in each solution was thus shown to be affected by pH or anion ions in the solution and great differences were seen among the three different iron products. In addition, the oxidation rate of linoleic acid by iron compounds was measured in each solution and the effect of antiulceratives toward it was evaluated. As a result, the oxidation rate of linoleic acid by iron compounds increased in J. P. 1 solution independently of the formation of iron compounds, thus indicating that gastromucous injury would be accelerated in acidic conditions. The oxidation rate of linoleic acid by iron compounds decreased by Rebamipid and Plaunotol as antiulceratives, thus suggesting that these antiulceratives could prevent iron-induced gastromucous injury. The oxidation rate of linoleic acid by iron compounds also decreased after the administration of α-Toc, but increased after the addition of ascorbic acid, thus suggesting that α-Toc as an antioxidative reagent possibly prevents iron-induced gastromucous injury, whereas ascorbic acid, which is a reductive reagent instead exacerbates it.
