Evaluation of iron supplementation effects of whey protein peptide-ferrous chelate: enhancing bioavailability and antioxidant capacity, promoting gut microbiota balance.

To evaluate the effects of whey protein peptide-ferrous chelate (WPP-Fe) on iron deficiency anemia (IDA), this study investigated its influence on iron metabolism, oxidative stress, and gut microbiota in IDA mice. The results showed that medium-dose WPP-Fe (2.0 mg Fe/kg BW) exhibited superior efficacy compared with ferrous chloride (FeCl₂) and ferrous gluconate (Fe-gluc). WPP-Fe significantly increased hemoglobin levels (156.35 ± 3.75 g/L) and iron bioavailability (331.9 ± 43.88%), while alleviating oxidative stress through regulation of inflammatory cytokines and enhancement of antioxidant capacity. Notably, gut microbiota analysis further revealed that WPP-Fe increased the Firmicutes-to-Bacteroidetes ratio and enriched Ileibacterium, a genus positively associated with hemoglobin levels, indicating a potential link between iron supplementation and gut microbial regulation. In summary, WPP-Fe exerts synergistic effects to enhance iron supplementation and alleviate IDA-related disturbances, supporting its potential as a novel functional iron source for nutritional and functional food applications.