Synthesis, characterization, and iron supplementation effects of egg yolk phosphopeptide‐ferrous chelate

BACKGROUND: Iron-deficiency anemia (IDA) persists as a global public health burden, urging the development of high-efficacy iron supplements with improved bioavailability and stability. Egg yolk phosphopeptides (EYPPs) possess excellent metal-chelating potential due to their abundant functional groups, making them ideal carriers for iron fortification. RESULTS: This study synthesized and characterized an egg yolk phosphopeptide-ferrous (EYPP-Fe) chelate, optimizing reaction conditions as follows: 7.5% peptide concentration, 3:1 peptide-to-iron salt mass ratio, 55 °C reaction temperature, pH 7, and 40 min reaction time. Structural analyses via ultraviolet-visible, fluorescence, X-ray diffraction, thermogravimetric analysis, and Fourier transform infrared spectroscopy confirmed chelate formation, with ferrous ions coordinating with EYPP's amino, carboxyl, and phosphate groups. In vitro assays demonstrated EYPP-Fe's robust stability against heat, salt, acid, and gastrointestinal digestion. In a zebrafish model of phenylhydrazine-induced anemia, EYPP-Fe significantly ameliorated anemia (P < 0.05), increasing cardiac erythrocyte staining intensity by 78.57% compared to the model group - outperforming ferrous pyrophosphate. CONCLUSION: These findings validate EYPP-Fe as a promising iron supplement candidate with enhanced stability and bioavailability, offering a viable solution for IDA mitigation. © 2026 Society of Chemical Industry.